At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Apr 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Margarita's Bar & Grill got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Margarita's Bar & Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How 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 Margarita's Bar & Grill's team
Is this your place?
Welcome, Margarita's Bar & Grill. We'll walk through this together, one item at a time. To log the fixes, claim Margarita's Bar & Grill first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Margarita's Bar & GrillWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: No backflow test on fileThe county found: “Observed leak under warewash machine and under 3 comp sink in kitchen. [CA] Repair leaks and maintain in good condition.”
Then the next one: Hot food below 135°F
Log it
Your team logs the fix on their phones, with the time and who did it.
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 2-301.15, Food Code 6-501.112, Food Code 3-305.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Margarita's Bar & GrillWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (17 → 8). That takes a team.
Every visit
LatestApr 24, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Apr 24, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak under warewash machine and under 3 comp sink in kitchen. [CA] Repair leaks and maintain in good condition.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Margarita's Bar & Grill? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food to measured in the temperature danger zone located in the walk-in cooler and in the food prep cold hold unit across from the cookline. Per PIC, there was a recent delivery and the walk-in cooler door was propped open for a while. PIC also stated that the PHFs in the food prep unit were loaded at 11am and that they might be warm due to frequent opening and closing. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue propping cooler doors for too long (adjust colder if necessary to account for frequent opening). [SA] PIC will have staff keep the walk-in cooler closed to bring the temperature down. PIC will have staff discard the PHFs in the food prep unit at 3pm and use time marking control until the unit can be adjusted or repaired (food must be time marked for 4 hours and discarded at the end of the 4 hour mark).
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Margarita's Bar & Grill? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash station at bar area was blocked by equipment (buckets in the basin, sink surrounded by cleaning chemical bottles). [CA] Ensure all handwash stations are clear and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Margarita's Bar & Grill? Fix it
EarlierJul 19, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Broken floor tiles observed throughout facility. [Corrective Action] Maintain floors in good condition. 2. Observed holes in the wall at the warewash area. [Corrective Action] Seal all holes.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed gap under the back door by the mop room. [Corrective Action] Ensure no gaps larger than 1/4 inch. 2. Observed back doors left open. [Corrective Action] Ensure back doors are closed to prevent entry of pest or vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water dripping from the faucets at the 3 compartment sink and prep sink. [Corrective Action] Repair to stop the leak.
EarlierJul 18, 2025Routine inspection83 out of 100 (Red placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed fresh rodent droppings on top of keg refrigerators in bar area, in the dry storage area on the floors and on top of cans, in the mop sink/water heater room, and in various corners of the facility. Observed one live cockroach in a trap under the warewash machine and a dying cockroach on its back under the food prep table. Also observed approx 20-30 dead cockroaches in the dry storage room. [CA] Eliminate pests from facility. Deep clean facility and work with a professional/licensed pest control company. Remove evidence of cockroaches and rodents, seal gaps and holes, set approximately 30 monitoring traps and leave them in place until follow-up inspection. Clean and sanitize food prep surfaces and cans with diluted bleach solution (100ppm) Observed numerous fruit flies in bar area. [CA] Recommend working with professional pest control to eliminate fruit flies.
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)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located in food prep cold hold units (sliced tomatoes 49F, pico de gallo 48F). Per PIC, the PHFs were recently prepared and loaded into the units. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue prepping PHFs and putting directly into food prep cold hold units; cool down in walk-in cooler or reach-in cooler to 41F prior to loading into food prep cold hold unit. [COS] PIC put PHFs into walk-in cooler.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed clean lids stored in a container with dirty/cloudy water. [CA] Store clean equipment in a clean container. Clean and sanitize lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes, gaps and a missing ceiling panel in ceiling. [CA] Minimize/seal/replace panels were needed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bucket of potatoes on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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
As a customer of Margarita's Bar & Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Call Margarita's Bar & Grill
Ask for the manager. Margarita's Bar & Grill can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
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.
Do you work at or run Margarita's Bar & Grill?
See the plan to fix each item and show what you did.
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
- Routine inspection
- Result
- 92 out of 100 (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.