At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Apr 14, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Lupita's Taqueria & Panaderia got more than most. That's from the last routine visit, on Apr 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lupita's Taqueria & Panaderia?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Cooked food not cooled in time K09How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Lupita's Taqueria & Panaderia's team
Is this your place?
Welcome, Lupita's Taqueria & Panaderia. We'll walk through this together, one item at a time. To log the fixes, claim Lupita's Taqueria & Panaderia first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cooked food not cooled in timeThe county found: “Measured rice and beans in the walk-in cooler from 45-60F. Per PIC, rice and beans was cooked yesterday and cooled…”
First step: If you miss a stage
Then the next one.
Log it
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Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-302.11, Food Code 3-304.14, Food Code 2-301.15, Food Code 3-305.11.
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Fix and log it: Cooked food not cooled in time
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (33 → 25). That takes a team.
Every visit
LatestApr 14, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 14, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured rice and beans in the walk-in cooler from 45-60F. Per PIC, rice and beans was cooked yesterday and cooled last night. Observed rice and beans stored in deep, fully covered containers. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beans was voluntarily condemned and discarded during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lupita's Taqueria & Panaderia? Fix it
EarlierApr 13, 2026Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed large, deep trays of rice and beans cooling at ambient temperature on the preparation counter. Measured rice and beans from 90-104F. Per PIC, foods were cooked less than 2 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and beans were reheated to 165F to restart the cooling process. Specialist instructed employees to portion rice and beans into smaller containers and stir frequently.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the steam table, measured plastic container of rice from 98-128F. Per PIC, rice was cooked and placed into steam table less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Rice was reheated to 165F to be transferred to hot holding during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 3-compartment sink and the preparation sink at 112F. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash sinks).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed raw shelled eggs stored above milk and strawberries in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) Observed bulk ingredient bags are open and uncovered. [CA] After transferring, bulk ingredients shall be transferred to
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In bulk ingredient bins, observed scoop handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K24 Person in charge present and performing duties
No person in charge present at the time of inspection. Manager arrived at the end of inspection to review report. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
EarlierJun 26, 2025Routine inspection67 out of 100 (Green placard)
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
FOUND THE FOLLOWING FOOD BEING IMPROPERLY COOLED: STEW 123F, CHICKEN SOUP 123F, COOKED POTATOES 77F, MEXICAN RICE 86F, BEEF TONGUE 120F. [CA] AFTER HEATING OR HOT HOLDING, COOL FOODS USING APPROVED CONTAINERS WHICH FACILITATE HEAT TRANSFER SUCH AS METAL AND DO NOT COVER TO ALLOW FOR RAPID COOLING. COOL POTENTIALLY HAZARDOUS FOOD RAPIDLY FROM 135F TO 70F WITHIN 2 HOURS AND FROM 7-F TO 41F WITHIN 4 HOURS. APPROVED COOLING METHODS INCLUDE: 1) PLACING THE FOOD IN SHALLOW PANS 2) SEPARATING THE FOOD INTO THINNER OR SMALLER PORTIONS. 3) USING RAPID COOLING EQUIPMENT (EX. BLAST CHILLER) 4) USING CONTAINERS THAT FACILITATE HEAT TRANSFER (EX. STAINLESS STEEL) 5) ADDING ICE AS AN INGREDIENT. 6) USING ICE PADDLES 7) USING AN ICE BATH AND STIRRING FREQUENTLY 8) ACCORDANCE WITH A HACCP PLAN. COOLING FOODS SHALL HAVE ENOUGH SPACE AROUND THE CONTAINERS FOR COLD AIR TO CIRCULATE, BE LOOSELY COVERED, OR UNCOVERED AND STIRRED AS FREQUENTLY AS NEEDED TO EVENLY COOL.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND A NON WORKING LIGHT AT THE HOOD. [CA] PROVIDE WORKING LIGHTS. FOUND THE VENTILATION SYSTEM NOT WORKING IN THE RESTROOM. [CA] PROVIDE VENTILATION FOR THE RESTROOM.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND SOME SPIDER WEBS ON THE CEILING BY THE BACK DOOR. [CA] CLEAN THE WALLS MORE OFTEN.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND DUST ON THE FAN COVERS IN THE WALK IN COOLER FOR THE RESTAURANT SIDE. [CA] CLEAN THE FAN COVERS MORE OFTEN.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREP COUNTERS. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND A COUPLE OF TRAYS INSIDE THE HAND WASH SINK IN THE KITCHEN. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. COS
Show 6 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A SAC WITH MASECA STORED ON THE FLOOR IN THE BAKERY SECTION. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND A COUPLE OF LARGE OPEN BAGS OF FLOUR ON THE SHELVES. [CA] ONCE OPENED, STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL. FOUND SEVERAL FOODS (SHREDDED CABBAGE, SOUPS, POZOLE AND SAUCES) STORED IN THE WALK IN COOLER WITHOUT A COVER. [CA] COVER FOOD.
The department's words
K26 Approved thawing methods used; frozen food
FOUND MEAT BEING THAWED AT ROOM TEMPERATURE IN TRAYS IN THE KITCHEN. CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE MEAT IN TRAYS THAWING AT 49F. [CA] COLD FOOD MUST BE KEPT AT 41F OR BELOW.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WASTE WATER INSIDE THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A JACKET STORED ON TOP OF SODA BOTTLES/CANS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
EarlierOct 16, 2024Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside walk-in refrigerator: measured internal temperature of cooked rice to be 55 - 57F. Employees stated rice was cooked yesterday. (Employees stated rice had been taken out a few minutes prior for just a couple of minutes to be divided into smaller containers, then placed back into the refrigerator). Note: other PHFs in the walk-in refrigerator measured to be 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours [SA] Rice was voluntarily discarded. See VC&D form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed large garbage bin was directly in front of handwash sink. [CA] Keep handwash sink unobstructed and easily accessible at all times. [COS] Garbage bin was moved away.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.