At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · County inspection, Follow-up inspection · Jul 16, 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 Playa Azul got more than most. That's from the last routine visit, on Jul 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mariscos Playa Azul?
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: Shellfish tags or fish freezing records missing K16How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Playa Azul's team
Is this your place?
Welcome, Mariscos Playa Azul. We'll walk through this together, one item at a time. To log the fixes, claim Mariscos Playa Azul 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 Playa AzulWe'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: Shellfish tags or fish freezing records missingThe county found: “Facility lacks shell stock tags for oysters in the walk in cooler. [CA] Molluscan shellfish shall have shellstock…”
Then the next one: Floors, walls or ceilings need cleaning or 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 7-201.11, Food Code 4-603.16, Food Code 6-501.112, Food Code 2-301.15.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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 Playa AzulWe'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.
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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 · 10 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestJul 16, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 16, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility lacks shell stock tags for oysters in the walk in cooler. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Oysters were VC&D.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Repeat Violation: Large hole in ceiling above water heater. 2. Large hole on the pillar in front of the cookline, behind the 2 door upright freezer. 3. The cove base tiles are in disrepair under the three compartment sink where the glue trap with the dead cockroaches is. 4. Floor tiles are broken near the grease trap. [CA] Maintain floors, walls, and ceilings of the facility clean and in good repair.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Mariscos Playa Azul? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine solution at the 3 compartment sink measured at 200 ppm. [CA] Maintain the chlorine solution when manually sanitizing at 100 ppm.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Mariscos Playa Azul? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Repeat Violation: Dishwasher measured at 0 ppm when actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Mariscos Playa Azul? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches were observed: - Dead German cockroaches were also observed on the dishwasher. - A dead nymph was observed on the floor under the dishwasher. [CA] Clean and sanitize area of dead cockroaches or old droppings. Provide pest control as necessary.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mariscos Playa Azul? Fix it
EarlierJul 9, 2026Routine inspection38 out of 100 (Yellow placard)
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeat Violation: No paper towels and hand soap available at the only kitchen hand wash sink. [CA] Ensure paper towels and hand soap are available at all times. [COS] Operator provided hand soap and paper towels. Batteries were replaced in the automatic paper towel dispenser.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
1. Facility lacks shell stock tags for oysters in the walk in cooler. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Oysters were impounded. 2. Shell stock tags are not stored in an approved manner as they are not in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
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
K05 Hands clean, properly washed; gloves used properly
Staff were observed cutting raw chicken, placing it on the grill, then with the same gloves continue to use the squeeze bottles, open the prep cooler, and attempt to prep al pastor meat. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] EH inspector instructed staff to stop, wash their hands, sanitize the affected surfaces, wash hands again, and don new gloves prior to switching tasks. Educated staff and operators on using tongs, spoons, or other implements to prevent direct contact between hands and raw foods.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Staff were observed skipping sanitizing step when manually warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 2. Dishwasher measured at 0 ppm when actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] A chlorine solution was made at the three compartment sink to sanitize dishes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: Both of the restrooms lack self closing doors. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet cloth towel was found stored on the prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI microwave. Facility has a non-ANSI upright freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
The department's words
K13 Food in good condition, safe, unadulterated
A plastic water bottle was in the ice machine basin. [CA] Employee shall not store personal beverage in consumable ice. [COS] Staff removed the water bottle.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: Facility lacks a Food Safety Certified individual. [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. 2. Repeat Violation: Food handler cards for staff are 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.
Show 8 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Broths in large pots were found cooling on a prep counter. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Pots were moved to the prep sink and placed into ice baths. EH inspector monitored cool down process, broths reached 70F within 1.5 hours.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches were observed: - Found a dead oriental cockroach on the floor near the pillar across the cookline upon entering the facility. - Also observed a glue trap with 2 dead Oriental Cockroaches and numerous dead German cockroaches. - Dead German cockroaches were also observed on the dishwasher. [CA] Clean and sanitize area of dead cockroaches or old droppings. Provide pest control as necessary.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Handle to ice scooper in the ice machine and ice chest were in direct contact with the ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Repeat Violation: Large hole in ceiling above water heater. 2. Large hole on the pillar in front of the cookline, behind the 2 door upright freezer. 3. The cove base tiles are in disrepair under the three compartment sink where the glue trap with the dead cockroaches is. 4. Floor tiles are broken near the grease trap. [CA] Maintain floors, walls, and ceilings of the facility clean and in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The fan guards in the walk in cooler are dusty. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility's chlorine test strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat Violation: The side door that exits to parking lot has a gap greater than 1/4 inch. [CA] Eliminate gaps greater than 1/4 inch to prevent the entrance and harborage of vermin.
EarlierAug 19, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 11, 2025Routine inspection62 out of 100 (Red placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1) No paper towels and hand soap available at kitchen hand wash sink. Paper towel dispenser is stocked but inoperable. [CA] Ensure paper towels and hand soap are available at all times. [COS] Operator provided hand soap and paper towels.
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 walk in cooler, the following potentially hazardous foods measured between 60-63F. -raw chorizo -beef birria -cooked white rice -cooked noodles -raw shell eggs -refried beans Per food employee, ambient temperature in walk in cooler has been more than 41F for two days. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were voluntarily discarded.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: -One live American cockroach observed in mens restroom, operator abated live cockroach. -Multiple dead cockroaches observed on floor next to front beverage display cooler (next to handwash sink, in between wall and cooler) -Multiple dead cockroaches observed on top of warewash machine 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Priscilla Mark]. 4. Notification: The person in charge during inspection, [Enrique Gil], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Permits available
The department's words
K49 Permits available
Health permit expired on 7/31/25. [CA] Our records indicate this facility is operating without a valid permit. Your balance due is $ $1,580.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily available for review at all times.
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) Large hole in ceiling above water heater. 2) The side door that exits to parking lot has a gap greater than 1/4 inch. [CA] Eliminate gaps greater than 1/4 inch to prevent the entrance and harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
In the 2 comp prep sink, raw shrimp observed thawing at room temperature. [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 part of a cooking process
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Accumulation of liquid observed on walk in cooler floor. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Ambient temperature of walk in cooler measured 63F. Multiple potentially hazardous foods stored in unit. 2) Ambient temperature of Sun Ice 2 door prep cooler measured 65F. No potentially hazardous foods stored in unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: Operator stated that both refrigeration units will be serviced on 8/13/25.
EarlierMay 21, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
One live cockroach was observed on wall directly above the two-compartment food preparation sink. One dead cockroach was observed on top of the mechanical dish machine. One dead cockroach was observed on the floor underneath the three-compartment sink. Manager stated that facility is treated once per month, with the last service conducted on 5/13/2025. Pest control reports were provided for review. Per reports, numerous action items were recommended with activity observed. No other activity was observed during time of investigation. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. - Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.) - Eliminate food and water sources inside and outside the facility. - Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). - Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). [COS] Owner abated live and dead cockroaches.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 23, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Repeat Violation: Two live adult cockroaches were observed in the kitchen area. One on the ceiling near the ligh bulb casing and the other near a conduit pipe. A dead cockroach was found behind a poster on the wall. No other evidence of cockroaches observed. [CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies. [COS] PIC eliminated both cockroaches and discarded the dead body on the wall.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 12, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Two live cockroaches were observed in the kitchen. Several dead cockroaches with oothecas were observed inside tvs. [CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies. [COS] The live roaches were eliminated immediately. The tvs were uninstalled and discarded to remove the oothecas from the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 11, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroaches of all life stages. Two adult cockroaches were found in the dining area. In the kitchen area nymphs were found on the plastic shelving unit, under stainless steel prep tables, and under the microwave. An adolsecent cockroach was found in the drainboard of the dishwasher. Dead adult cockoraches were observed on the floor behind the range under the exhaust hood. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 7, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroaches of all life stages on conduit pipes near the prep tables, on gaskets of the undercounter cooler, on the back side of the two door upright freezer. Dead cockroaches were observed inside the two door upright freezer behind the ice machine, and by the water heater. [CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 5, 2025Routine inspection35 out of 100 (Red placard)
16 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. REPEAT VIOLATION: Major Violation: Live cockroaches of all life stages were observed on/under prep tables, prep coolers, walls, and throughout the facility. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. 2. REPEAT VIOLATION: Minor Violation: Several small flies were observed throughout the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Live cockroaches were observed on a tortilla holding tray (brown container with lid). [CA] Ensure to maintain the food contact surfaces of equipment clean and free of contamination. [COS] The tortilla holder was sent to the washed. 2. Chlorine at the diswasher was measured at 0 PPM during active ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] The three compartment sink was set up to manually warewash.
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 kitchen area, at the prep cooler, sliced tomatoes and other PHFs were measured at 67°F. Per PIC, they were sliced about 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to discard items after 4 hours of removal from temperature control.
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
1. Major Violation: In the bar area, at the only hand sink, no soap was available. 2. Major Violation: In the kitchen area, at the only hand sink, no soap or paper towels were available. 3. Major Violation: In the men's restroom, at the only hand sink, no soap or paper towels were available. 4. Major Violation: In the kitchen area, at the only hand sink, the hand sink was obstructed by a mop bucket and several boxes. 5. Minor Violation: In the women's restroom, at the only hand sink, soap and paper towels were not available in their dispensers. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Hand wash stations shall be fully stocked with warm water, soap, and paper towels in their dispensers. [SA] Staff provided pump bottles of soap in the kitchen and rolls of paper towels in the restroom.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
1. Major Violation: In the kitchen area, at the mop sink, the sink was not draining. 2. Major Violation: In the kitchen area, at the grease trap, it appeared to be leaking liquid and releasing an offensive odor. The floor had a layer of water near the dishwasher. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. 3. In the walk in cooler, an accumulation of liquid was observed on the floor. The liquid waste line could not be found. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks the plugs to fill the basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer to measure the temperature of cooked foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The exit door to the parking lot has a gap greater than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility does not have tags for the last 90 days. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lacks a Food Safety Certificate available upon request. [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. 2. Facility lacks food handler cards for staff. [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.
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Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The floors and walls of the facility have an accumulation of grease and grime. 2. The floor of the walk in cooler has a grey/black fuzzy organic material growing on the floor. 3. Coving along the walk in cooler is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. 4. Numerous small holes were observed on walls of the kitchen area. [CA] Ensure to seal the holes to prevent entrance and harborage of vermin.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed household pesticide sprayer stored above the ice machine. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers for sale raw or undercooked food items (shrimp and fish ceviceh and aguachiles) without a consumer advisory and disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The sides of equipment and the exhaust filters of the hood have an accumulation of grease. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
1. Both of the restrooms lack self closing doors. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. 2. The restroom has toilet paper sitting above the dispenser and not installed inside the dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The prep cooler holding the sliced tomatoes and other vegetables is in disrepair. 2. The upright cooler near the walk in cooler is in disrepair. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the equipment.
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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Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Chemicals unlabeled or stored near food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
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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.