At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Mar 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mendoza's Restaurant got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mendoza's Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Mendoza's Restaurant's team
Is this your place?
Welcome, Mendoza's Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Mendoza's Restaurant 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 Mendoza's RestaurantWe'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: Thermometer missing or reading wrongThe county found: “Lack of thermometers in preparation refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located…”
First step: Ice-water method
Then the next one: Utensils or dishes stored wet or unwashed
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 3-302.11, Food Code 3-304.14, Food Code 7-201.11.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 Mendoza's RestaurantWe'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 · 2 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 (21 → 13). That takes a team.
Every visit
LatestMar 16, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Mar 16, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers in preparation refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mendoza's Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk food containers. [CA] Use 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 Mendoza's Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Various PHF held in preparation refrigerator measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF moved to walk-in refrigerator and preparation refrigerator #2 for rapid cooling.
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 Mendoza's Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Boxed produce found stored at janitorial sink basin. [CA] All food shall be separated and protected from possible contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mendoza's Restaurant? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet/used wiping cloths found stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mendoza's Restaurant? Fix it
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of preparation refrigerator #1 measured at 44F. [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 Mendoza's Restaurant? Fix it
EarlierMar 12, 2025Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Excessive heat at cookline that may affect the temperature of the counter/open top fridge. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Missing light shield in walk-in freezer. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION Expired food safety manager certificate. Maria F Gallegos- 12/01/2023 [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cups and bowls were used as scoop in bulk dispenser. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Inaccurate metal probe thermometer. Thermometer showing 110F at ambient temperature. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of open top fridge measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chorizo stored on top shelf above cheese. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
2 big pots of pork soup cooling in ice bath at the back. Internal temperature measured at 133F. Per PIC, soup was cooked 1.5 hours ago. [CA] 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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Bleach spray bottle is not labeled at 3 compartment sink. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] PIC labeled chemical
The department's words
K07 Proper hot and cold holding temperatures
REPEAT VIOLATION Cut tomato and diced tomato at open top fridge across from cookline measured between 46F-49F. Per PIC, food was placed in open top fridge this morning. [CA] PHFs shall be held at 41°F
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 Mendoza's Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Mendoza's Restaurant
Ask for the manager. Mendoza's Restaurant 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 Mendoza's Restaurant?
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
- 87 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.