At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · Routine county inspection · Aug 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. Mariscos El Dorado got about the same as most. That's from the last routine visit, on Apr 1, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mariscos El Dorado?
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: Hot food below 135°F K07How to fixFix it
- Plan review K48How to fixFix it
- Equipment in poor repair K35How 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 El Dorado's team
Is this your place?
Welcome, Mariscos El Dorado. We'll walk through this together, one item at a time. To log the fixes, claim Mariscos El Dorado 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 El DoradoWe'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: Hot food below 135°FThe county found: “Shrimp measured 49F in preparation unit, squid measured 50F in preparation unit. Ambient air of preparation unit…”
First step: If food is out of range
Then the next one: Plan review
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 7-201.11, Food Code 3-302.11, Food Code 4-603.16.
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 Mariscos El DoradoWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 14, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 14, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Shrimp measured 49F in preparation unit, squid measured 50F in preparation unit. Ambient air of preparation unit measured 50F. Per PIC, the items had been in the preparation unit since the day before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF in preparation unit VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Mariscos El Dorado? Fix it
Not critical (3)
Plan review
The department's words
K48 Plan review
Facility requires a food preparation sink and a second handwash sink in the food preparation area. [CA] Facility must submit plans to this department by 09/14/2026 to install a food preparation sink and a second handwash sink. Final inspection must occur by EH Plan Check by 10/14/2026. **Facility must also submit standard operating procedures for how they will operate with a food preparation sink prior to opening and operating facility for approval by this department.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Preparation unit was not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Mariscos El Dorado? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handles in contact with food in bulk food storage containers. Observed bowl used as scoop in bulk food storage container. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Mariscos El Dorado? Fix it
EarlierApr 1, 2026Routine inspection88 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand wash station within the kitchen area was missing paper towels and soap at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [COS] PIC added paper towels into dispenser and soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Deep fryer and prep table no longer in use in the back of the facility. Per PIC, they are not going to be using it anymore. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Dust and debris noted around the kitchen walls. [CA] Clean/sanitize the walls of the kitchen area regularly.
EarlierApr 22, 2025Routine inspection94 out of 100 (Green 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
FOUND SPIDER WEBS ON THE WALLS AND CEILING IN THE KITCHEN. [CA] CLEAN THE WALLS MORE OFTEN.
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 SOME KEYS STORED ON THE MEAT SLICER IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND BREAK PARTS CLEANER SPRAY BOTTLE STORED ABOVE A CONTAINERS WITH ONIONS ON A SHELF IN THE KITCHEN. FOUND A CONTAINER WITH SANITIZER STORED NEXT TO A SAC OF ONIONS IN THE KITCHEN. [CA] STORE CLEANER BOTTLES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
EarlierDec 11, 2024Routine inspection83 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MISSING PAPER TOWELS AND SOAP IN THE DISPENSERS AT THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. COS
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOURTH TIME VIOLATION FOUND THE MEXICAN RICE IN A PLASTIC GROCERY BAG IN THE HOT HOLDING UNIT. [CA] DO NOT USE GROCERY PLASTIC BAGS TO HOLD THE RICE. USE FOOD GRADE PLASTIC BAGS OR DO NOT USE ANY BAG IN THE HOT HOLDING UNIT.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE FAN IN THE KITCHEN WITH MOLD LIKE SUBSTANCE. [CA] CLEAN THIS PART MORE OFTEN.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE RAW CHICKEN AT THE 3 COMPARTMENT SINK DRAINING. [CA] USE THE FOOD PREPARATION SINK TO DO ANY FOOD RINSING, THAWING ETC.
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 CLEAN POTS ON A SHELF NEAR THE MOP SINK IN CLOSE PROXIMITY WITH THE MOP BUCKET AND MOP SINK. FOUND PERSONAL ITEMS NOT RELATED TO THE RESTAURANT STORED ON A SHELF NEAR THE MOP SINK. [CA] A SEPARATE AREA SHALL BE PROVIDED FOR THE STORAGE OF THE CLEAN POTS AND EQUIPMENT NECESSARY FOR THE BUSINESS. AND REMOVE ANY ITEMS THAT ARE NOT NEEDED TO RUN THE RESTAURANT.
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 El Dorado, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Mariscos El Dorado
Ask for the manager. Mariscos El Dorado 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 El Dorado?
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
- 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.