At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · Routine county inspection · Mar 26, 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. Mas Loco got more than most. That's from the last routine visit, on Nov 14, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mas Loco?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Pests seen inside: flies K23How 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 Loco's team
Is this your place?
Welcome, Mas Loco. We'll walk through this together, one item at a time. To log the fixes, claim Mas Loco 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 LocoWe'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: “1. Second Repeat Violation: The handwash station near the dishwasher lacked paper towels. 2. Repeat Violation: The…”
First step: Hand sinks are for hands only
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.112, Food Code 6-301.11, Food Code 7-201.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
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
1. Second Repeat Violation: The handwash station near the dishwasher lacked paper towels. 2. Repeat Violation: The handwash station near the prep sink in the back lacked paper towels. 3. The handwash station in the employee restroom lackeda paper towels dispenser. [CA] Ensure to maintain the handwash station fully stocked with soap and paper towels in permanently installed dispensers. [COS] PIC stocked each handwash station.
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 Loco? Fix it
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The FRP near the kitchen is detaching from the wall. 2. Several gaps and holes were noted along the back wall of the bar. 3. The floor under the deck ovens and drawer cooler has an accumulation of grime and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the faciltiy clean and in good repair. Seal holes and gaps. Clean the floors.
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 Loco? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1. Observed small flies at the bar, warewash area, back storage room, and employee break room. 2. Observed two dead cockroaches on duct tape behind the handwash station at the bar. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected area of dead cockroaches. Note: Per PIC, they do not have professional pest control service the facility.
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 Mas Loco? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The staff restroom has a foul odor. [CA] Investigate source of odor and eliminate. Ensure to maintain the restroom clean and in good repair.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Mas Loco? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Facility was observed using several residential grade insecticide products. Note: Facility had one spray bottle of insecticide approved for restaurant use. Ensure no licensing requirements are needed for application in a retail food facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 Mas Loco? Fix it
EarlierNov 14, 2025Routine inspection80 out of 100 (Green placard)
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
1. Repeat Violation: The handwash station near the dishwasher lacked paper towels. 2. The handwash station near the prep sink in the back lacked paper towels. 3. The handwash station in the employee restroom lacked paper towels. 4. The handwash station in the bar lacked paper towels. [CA] Ensure to maintain the handwash station fully stocked with soap and paper towels in permanently installed dispensers. [COS] PIC stocked each handwash station. 5. The handwash station nearest to the cookline lacked cold water rendering the sink inoperable to facilitate handwashing. [CA] Ensure to provide an operable handwash station at all times. [SA] Staff to wash hands in the prep sink adjacent to the handwash sink with no cold water. Facility has an additional prep sink in the back of house available for use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed standing in the pre rinse sink to scrub walls of the dish washing area. [CA] Ensure to prevent any activity that may introduce contamination to food contact surfaces. Note: PIC had previously stated it was the staff's first work day. [COS] PIC instructed staff to step out and down from the sinks. PIC also instructed staff to sanitize the warewashing area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken was found stored above raw beef in the bottom section of the prep cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The employee restroom had the toilet tissue stored out of 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 main walk in cooler has a leak from the condenser that is dripping into a bucket. 2. The cold water faucet of the handwash sink in the kitchen does not work. [CA] Ensure to maintain all equipment clean and in good repair. Repair, replace, or service equipment as needed.
EarlierApr 11, 2025Routine inspection81 out of 100 (Green placard)
6 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
1. In the kitchen area, at the prep cooler across the cook line, potentially hazardous foods (raw chicken, raw shrimp, raw beef) were measured above 50°F at 7 pm. Per chef, they stocked the prep cooler at 4 pm. 2. In the kitchen area, at the ice bath on the wire rack across the cook line equipment, Potentially Hazardous Foods (cooled pasta, diced tomatoes) were measured above 50°F. Per chef, they diced the tomatoes about 30 minutes prior and the pasta around 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were moved back to the walk in cooler to rapidly cool. [COS] 2. The ice bath was remade properly. Educated on proper ice bath preparation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The sandwich prep cooler in the kitchen was not maintaining Potentially Hazardous Foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand sink near the ware washing area lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] The hand sink around the corner for preparation was fully stocked.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in cooler, at the storage racks, raw shell eggs were found stored above ready to eat foods such as cheese. 2. In the kitchen area, on the wire rack across the cook line, a batter station for chicken was found stored above an ice bath holding open ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Eggs were moved and the batter station was moved to a food preparation table.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. At the bar area, near the soda dispensers, the tank of CO2 was not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. In the bar area, at the ice bin near the soda dispenser, the ice handle was in direct contact with ice meant for consumption. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Cloth towels were observed to be in use with tortillas. [CA] Discontinue the use of cloth towels in direct with food, used approved equipment such as cheesecloths or dunlaps.
EarlierMar 14, 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.
EarlierMar 13, 2025Routine inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no hot water in the facility. The water heater was observed to be removed and a new water heater was found in process of being installed. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. A facility shall not be open when there is a lack of hot water. Contact District Specialist to schedule a follow up inspection and reopen at [phone] or [email].
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 Loco, 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: flies Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Mas Loco
Ask for the manager. Mas Loco 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.
About 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.