At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 4, 2025
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. Mariscos Costa Alegre got more than most. That's from the last routine visit, on Aug 4, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mariscos Costa Alegre?
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: Time as a control not marked or logged K08How to fixFix it
- 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 Mariscos Costa Alegre's team
Is this your place?
Welcome, Mariscos Costa Alegre. We'll walk through this together, one item at a time. To log the fixes, claim Mariscos Costa Alegre 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 Mariscos Costa AlegreWe'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: Time as a control not marked or loggedThe county found: “Observed time-marking for sushi rice stated "10am - 2pm" for discard time, but rice had not been discarded yet at…”
First step: The 4-hour option
Then the next one: Cooked food not cooled in time
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 3-501.19, Food Code 4-603.16, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Mariscos Costa AlegreWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestSep 4, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 4, 2025.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed time-marking for sushi rice stated "10am - 2pm" for discard time, but rice had not been discarded yet at approximately 2:45pm. [CA] When using TPHC, foods must be discarded by the 4-hour time mark. [COS] Rice was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mariscos Costa Alegre? Fix it
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked rice cooling in thick layers (approximately 5 inches tall) in plastic containers in the walk-in refrigerator. [CA] Cool foods in thin layers (2 inches for thick foods like rice and beans), and in metal containers. [SA] Rice was immediately portioned out into smaller portions and placed on ice to rapidly cool.
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 Mariscos Costa Alegre? Fix it
EarlierSep 2, 2025Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Inside the refrigerator drawers under the cooktop: measured internal temperatures of cooked meats to be 53F. At the time of inspection, a technician was servicing the unit and the drawers were kept open. Inside the prep inserts of the prep unit across from the cooktop: measured internal temperature of tuna marlin to be 45F. The food was densely stored inside the prep insert all the way to the top of the metal insert. Inside the prep inserts of the prep unit near the walk-in refrigerator: measured internal temperatures of cooked shrimp and cooked octopus to be 47F - 51F. Ambient temperature of reach-under section of prep insert measured 39F via IR thermometer. Food in the inserts was densely stacked over the fill line. PIC stated all foods had been held since 9am today (approximately 90 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods in the cooking area were moved to a different refrigerator. For the cooked shrimp and octopus: some food was removed to create a thinner layer of food, and ice was placed on top to facilitate rapid cooling. *REPEAT VIOLATION*
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the walk-in refrigerator: measured internal temperature of cooked beans inside large plastic buckets to be 47F - 51F. PIC stated they had been cooked the day prior. When asked how the beans were cooled, PIC stated they were placed inside metal trays until they reached 55 - 70F, then they were placed inside the plastic buckets. [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 Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently **DO NOT PLACE COOLING FOODS INTO TALL CONTAINERS UNTIL THE FOOD MEASURES 41F OR BELOW.** [COS] Beans were voluntarily discarded. See VC&D form. Note: other PHFs in the walk-in and the ambient temperature of the walk-in measured 41F and below. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 4, 2025Routine inspection62 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Inside the small prep unit in the rear storage area: measured internal temperature of shredded cheese to be 55F. PIC stated cheese had been stored inside since yesterday. 2) Inside the right refrigerator drawer under the cooking equipment: measured internal temperature of cooked chicken and raw beef to be 51F. PIC stated food had been stored since 9am (less than 2 hours prior). 3) Inside the prep inserts across from the cookline: measured internal temperatures of cheese, pico de gallo, and cooked fish to be 44-49F. PIC stated food had been held since 9am (less than 2 hours prior). Inside the reach-under area, measured internal temperature of cooked shrimp to be 56F (PIC stated shrimp had been cooked yesterday). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods held since yesterday were discarded (see VCD form). Other foods were moved to a different refrigerator. *REPEAT VIOLATION*
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the walk-in refrigerator: measured internal temperature of cooked rice verde and cooked beans to be 85-90F. Employees stated rice had been cooked this morning at 6am, and beans were made yesterday and were left on the kitchen table overnight. The rice was stored in a thick layer inside a covered plastic tray, and the beans were inside a 20-quart plastic bucket. [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 Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Foods were voluntarily discarded. See VCD form. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed tortillas were stored inside a cloth lunch bag. [CA] All equipment must be smooth, durable, and easily cleanable.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed several damaged tiles causing water puddles throughout the kitchen. [CA] Replace/repair tiles.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed two knives stored in a gap between the prep unit and the adjacent wall/equipment. [CA] Do not store knives in unapproved locations.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Some shellstock tags were not stored in chronological order, particularly for July/June 2025. [CA] Store tags in chronological order.
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available. Some employee food handler cards were expired. [CA] Obtain valid food safety certificate(s) and food handler cards.
Show 4 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the ventilation hood filters were missing (PIC stated they were being cleaned) while employees were using cooking equipment. [CA] Hood filters must be in place whenever the hood is used.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris inside refrigerators/on refrigerator handles, etc. [CA] Keep surfaces clean.
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 15-20 flies, especially in the rear dry storage area. [CA] Keep facility clear of flies.
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 employee belongings (purses, phone) stored among/above food storage shelves. [CA] Store personal belongings away from/below food. 2) Observed vertical gap under dry storage door was greater than 1/4 inch. Observed one rear door was propped open and side doors were left open during inspection. [CA] Eliminate gaps and keep doors closed to prevent vermin entry.
EarlierApr 21, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
In the refrigerator drawers under the griddle: measured internal temperature of cooked meats to be 48F. Inside the front prep insert in front of the cookline: measured internal temperature of tomato/cucumber salad to be 45F. PIC stated food had been held for less than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
EarlierApr 14, 2025Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured internal temperatures of multiple PHFs in the prep units across the cookline to be 45 - 51F (meats, tuna, pico de gallo, pork, shrimp, fish), foods in the prep unit closer to the walk-in refrigerator (seafoods, ceviche) to be 48F, and foods in the clear door upright refrigerator next to the walk-in refrigerator to be 51F. [CA] Keep potentially hazardous foods at 41F and below, even during busy times. [COS] Foods that were held for more than 4 hours were 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.
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
In the walk-in refrigerator: measured internal temperature of chipotle cream to be 51F. Other PHFs in the walk-in refrigerator measured 41F and below. PIC stated chipotle cream was made yesterday. [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 Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] The chipotle cream was discarded.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The prep unit in front of the cookline, the prep unit near the walk-in refrigerator, and the clear-door refrigerator in front of the walk-in refrigerator was not able to keep foods at 41F and below. [CA] Repair units so that they can keep foods at 41F and below even during busy times.
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 Mariscos Costa Alegre, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Cooked food not cooled in time Read the free guide
Call Mariscos Costa Alegre
Ask for the manager. Mariscos Costa Alegre 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 Mariscos Costa Alegre?
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
- 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.