At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · Mar 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mas +57 Restaurante & Bar got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mas +57 Restaurante & Bar?
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: Hand sink not ready to use K06How to fixFix it
- Plan review K48How to fixFix it
- Hot food below 135°F K07How 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 Mas +57 Restaurante & Bar's team
Is this your place?
Welcome, Mas +57 Restaurante & Bar. We'll walk through this together, one item at a time. To log the fixes, claim Mas +57 Restaurante & Bar 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 Mas +57 Restaurante & BarWe'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: Hand sink not ready to useThe county found: “Hand wash stations within the kitchen and restroom have issues at the time of inspection. [CA] Hand wash station must…”
First step: Hand sinks are for hands only
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 2-301.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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.
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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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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 (24 → 21). That takes a team.
Every visit
LatestMar 26, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Mar 26, 2026.
6 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
Hand wash stations within the kitchen and restroom have issues at the time of inspection. [CA] Hand wash station must be fully stocked and operational at all times of operation. [COS] PIC fixed soap dispensers and added paper towels to paper towel dispensers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mas +57 Restaurante & Bar? Fix it
Not critical (5)
Plan review
The department's words
K48 Plan review
Two new piece of equipment have been introuduced into the facility since the structural inspection that was conducted on (9/12/25) inspection report. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans into the department with regards to new pieces of equipment within 1-month (4/30/26). Failure to comply may result in enforcement action: - Char grill (Radiance) - Freezer chest (Hamilton Beach) - Flat grill (Royal)
The department's words
K07 Proper hot and cold holding temperatures
Mayo was measured at 49*F at the time of inspection. Per cook, they used it about 1-hour ago and did not put it away. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved the mayo into the reach in.
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 Mas +57 Restaurante & Bar? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Some of the ceiling panels within the kitchen area are missing and some of the panels are absorbent. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Add missing panels and replace the absorbent panels.
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 Mas +57 Restaurante & Bar? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility is missing a consumer advisory on the menu at the time of inspection. Customers are asked how they want the meat cooked. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide food handler and food manger certification at the time of inspection. [CA] Obtain new food manger certification within 60-days and food handler cards for employees within 30-days. Keep records on site.
EarlierSep 17, 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
K06 Adequate handwash facilities supplied, accessible
Soap and paper towel dispensers are battery operated at front hand sink and are not working; battery operated paper towel dispenser is not working at back of facility hand sink. Observed cold water valve working at front hand sink. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. [SA] PIC provided a roll of paper towels during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 12, 2025Routine inspection76 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
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
Observed cooked pork tripe at 70F in a container with a plastic wrap inside the 2 door unit with top well. Ambient of unit is 78F. Per cook, tripe was cooked the day before and placed inside unit. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] tripe was voluntarily discarded (see VC&D list).
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
Several potentially hazardous foods are held above 72F - 76F inside the reach in top well; per cook, food items have been in unit for longer than 4 hours. Raw shell eggs are stored in a container on the counter at 79F; per cook eggs have been stored on counter for longer than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] food items were voluntarily discarded (see VC&D list).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep table with top well has ambient temperature of 78F. [CA] Repair unit. Do not use to store PHFs until unit is repaired and able to maintain PHFs 41F or below.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee wash gloves and was going to proceed to food prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee took gloves off, washed hands and changed gloves.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Cold water is not available at front hand sink; hot water is 145F. Observed pitcher in back hand sink. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Use 2nd hand sink for hand washing until front hand sink is repaired. [COS] pitcher was removed from sink.
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 Mas +57 Restaurante & Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Mas +57 Restaurante & Bar
Ask for the manager. Mas +57 Restaurante & Bar can only fix what it knows about.
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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 Mas +57 Restaurante & Bar?
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
- 79 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.