At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Oct 30, 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 El Rincon got more than most. That's from the last routine visit, on Oct 22, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mariscos El Rincon?
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
- 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 Rincon's team
Is this your place?
Welcome, Mariscos El Rincon. We'll walk through this together, one item at a time. To log the fixes, claim Mariscos El Rincon 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 RinconWe'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: “PHF items maintained inside the food preparation refrigerator measured between 60F to 70F; cut tomatoes, container of…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 6-501.111, Food Code 2-301.15, Food Code 6-501.112, Food Code 3-302.11.
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 Mariscos El RinconWe'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.
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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 follow-up).
Every visit
LatestOct 30, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 30, 2025.
2 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
PHF items maintained inside the food preparation refrigerator measured between 60F to 70F; cut tomatoes, container of milk, various types of meats. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items were VC&D due to time and temperature abuse.
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 Rincon? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator measured at 70F. Owner stated that the refrigerator was working properly in the morning. This Division verified refrigeration was operating during the follow-up on 10/23/2025. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue use of the refrigeration until it is able to maintain food at 41F and 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 Rincon? Fix it
EarlierOct 23, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured at 60F via IR, probe thermometer, as well as the facility provided thermometer inside. Technician was on-site and stated that the walk-in refrigerator was repair about an hour to two hours prior and will need about 45 minutes to an hour to come down in temperature. At the end of the inspection, ambient temperature did not drop. At time of inspection, facility only has beverages and non-PHF items inside the refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Facility has repaired the food preparation refrigerator and the two-door upright refrigerator in the back of the facility. Per owner, menu will be restricted to limit the amount of food preparation required, as majority of the sales is from beverages. Facility shall not store any PHF items inside the walk-in refrigerator until it is able to maintain PHF at 41F or below.
EarlierOct 22, 2025Routine inspection57 out of 100 (Red placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Raw chicken, raw beef, and pork ribs maintained inside the food preparation refrigerator at the cook line measured between 51F to 55F. Employee stated that items were from the walk-in refrigerator and was brought out in the morning. Ambient temperature of the food preparation refrigerator measured at 51F via probe thermometer placed inside. Cooked sausages, various types of raw meats maintained inside the walk-in refrigerator measured between 54F to 56F. Ambient temperature of the walk-in refrigerator measured at 55F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items were VC&D due to time and temperature abuse. Facility lacks any other refrigeration units to maintain PHF at 41F or below.
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
K13 Food in good condition, safe, unadulterated
Facility does not have adequate refrigeration to continue operations. Facility's walk-in refrigerator, food preparation refrigerator, and two-door upright refrigerator are unable to maintain food at 41F or below. Ambient temperature of other refrigeration units observed holding alcoholic beverages also measured above 41F. [CA] No facility shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
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
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen lacked paper towels and hand soap. Hot water is also not provided at the hand sink. Men's restroom lacked paper towels. Women's restroom lacked paper towels and hand soap. Hand washing station also lacks hand soap dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure paper towels and hand soap are readily available and easily accessible at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water not available at the hand wash sink in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water fluctuates between 110F to 115F at the food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood at the time of the inspection is inoperable. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Counter top deep fryer observed in use maintained at the preparation line. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
The department's words
K24 Person in charge present and performing duties
Manager and/or "person in charge" not available at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
The department's words
K23 No rodents, insects, birds, or animals
5+ live flies observed flying around the kitchen. [CA] Use any and all approved methods to abate flies.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator measured at 51F. Ambient temperature of the walk-in refrigerator measured at 55F. Ambient temperature of the two-door upright refrigerator by the rear door of the facility measured at 69F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. ** Note: Ambient temperature of the reach-in refrigerators at the bar measured between 45-47F.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed large amounts of recycle material and garbage maintained outside in the rear of the facility. [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. Outside refuse enclosure shall be kept clean and free of debris. Employees' personal belonging observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed frozen meats maintained inside chest freezer located outside in the rear of the facility. Storage rack with bags of raw onions also maintained outside in the back of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate freezer to inside the facility.
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 Rincon, 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
Call Mariscos El Rincon
Ask for the manager. Mariscos El Rincon 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 Rincon?
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.