At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
8 problems found · Routine county inspection · Sep 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mimosas Mexican Kitchen 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 Mimosas Mexican Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Mimosas Mexican Kitchen's team
Is this your place?
Welcome, Mimosas Mexican Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Mimosas Mexican Kitchen 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 Mimosas Mexican KitchenWe'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: Equipment in poor repairThe county found: “Under counter refrigerator in cold prep unit has standing water inside; refrigerator is still maintaining ambient…”
Then the next one: Hand sink not ready to use
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 4-603.16, Food Code Part 5-5, Food Code 3-302.11.
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?
Claim Mimosas Mexican KitchenWe'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.
25 days free. Cancel anytime.
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 (25 → 18). That takes a team.
Every visit
LatestSep 17, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Sep 17, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Under counter refrigerator in cold prep unit has standing water inside; refrigerator is still maintaining ambient temperature below 40F. PIC indicated that a repair professional has been called to address the leak. PIC was instructed to clean out the standing water. [CA] All equipment in the facility shall me maintained in good repair. Residential grade freezer being used to store ice cream and frozen glasses. [CA] All kitchen equipment shall be ANSI approved.
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 Mimosas Mexican Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink near bar obstructed by garbage can. [CA] Hand wash sinks shall be accessible and unobstructed at all times.
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 Mimosas Mexican Kitchen? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Accumulation of dried food debris on meat slicer. PIC indicates that it is cleaned after every use. Buildup of mold-like growth inside soda nozzle. [CA] Food contact surfaces shall be kept clean and sanitized to prevent contamination of food and beverages. Meat slicer shall be thoroughly cleaned at least every 4 hours or as needed to prevent food debris buildup.
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 Mimosas Mexican Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Two fly paper strips observed hanging from the ceiling in food prep areas above and around active food prep. [CA] Insect control devices shall be installed so that the devices are not located over a food handling area and such that dead insects and insect fragments are prevented from being impelled onto or falling on food or food contact surfaces.
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 Mimosas Mexican Kitchen? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster lids left open [CA] Keep lids of dumpsters closed to prevent attraction and harborage of vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
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 Mimosas Mexican Kitchen? Fix it
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife stored wedged between shelf and prep unit in bar. Scoop stored inside bulk rice bin with handle in contact with rice. [CA] Multi-use utensils shall be stored in such a way as to prevent contamination of food contact surfaces or the working part of the utensil. CO2 tank stored under bar counter is unsecured. [CA] Gas canisters shall be secured to a wall to reduce risk of injury.
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 Mimosas Mexican Kitchen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
French toast batter containing raw eggs stored on same shelf next to ready to eat chicken in under counter refrigerator near cook line. Frozen raw meat and chicken stored in chest freezer with fully cooked and ready to eat chicken. [CA] Raw foods of animal origin shall be stored below or separate from ready to eat foods. Uncovered containers of ready to eat food stored in walk in [CA] Keep unpackaged food in a covered container or bag to prevent 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 Mimosas Mexican Kitchen? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Paper towels and toilet paper sitting unprotected on counter of the men's restroom. [CA] Toilet paper and paper towels shall be provided in a permanently installed dispenser.
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 Mimosas Mexican Kitchen? Fix it
EarlierJun 30, 2025Routine inspection75 out of 100 (Green placard)
9 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
Several potentially hazardous foods (see food item list) are held above 41F inside the preparation units in front of the cook-line and in the top well; per staff, all food has been in unit since the day before; ambient temperature of left preparation unit is 61F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] all foods were voluntarily discarded by employee (see VCD); PHFs foods below 41F were relocated to the upright 3 door reach in.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Ice bin in the front service area does not have a cover/lid to protect front contamination. [CA] Provide a tight fitting lid/cover to protect the ice from contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Large container with white power does not have a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris is observed on storage shelves and food residue is observed inside the refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. Observed an unlabeled chemical bottle in the front service area. [CA] Chemicals once removed from original container shall be labeled with common name. 2. Observed RAID insect spray stored in the front service area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed 1 knife in disrepair on the magnetic knife holder. [CA] Discontinue using knife if it is no longer in good repair/condition. 2. Observed bowl inside the bean bulk food container. [CA] Discontinue using bowls to scoop foods, use a utensil with a handle to prevent contamination. 3. Observed kitchen utensils stored in container of stagnant room temperature water at 90F and ice cream scoops at 70F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 4. Ambient temperature for left prep table is 61F; unit was being used to cold hold potentially hazardous foods. [CA] Repair refrigeration unit and ensure it is able to hold PHFs at 41F or blow before using. Use 3 door reach in of walk-in cooler to cold hold PHFs.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1 CO2 tank is not secured to a rigid structure. [CA] Properly secure all pressurized tanks to a rigid structure.
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 corner of wall panel missing/broken near the dry food storage. Observed 2 refrigerators, 1 stove and undercounter prep table stored outside behind the facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. ] [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. Relocate equipment inside the facility or remove from the premises.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed dry encrusted food residue on meat slicer blade and table mounted can opener blade; observed food debris inside the table stand dough mixer; all equipment was not in use. [CA] Wash, rinse and sanitize equipment prior to using; disassemble meat slicer to thoroughly wash and sanitize all compartments.
EarlierJun 2, 2025Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
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 48F. Ambient temperature of the two-door drawer refrigerator under the griddle measuring at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed undercounter dish machine directly plumbed into the ground. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls behind the counter where beverages will be prepared composed of exposed wood. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Observed floors throughout the kitchen and restrooms lacking continuous coved base. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Ceiling above the front bar area is exposed. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Plan review
The department's words
K48 Plan review
Facility has installed brand new hand wash sink and food preparation sink inside the kitchen without prior plan approval. [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 by comply-by date.
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 outside on the side of the facility with numerous inoperable refrigeration and cooking equipment. [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. Employee locker storage not provided. [CA] Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.
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 Mimosas Mexican Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Garbage uncovered or not taken out Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
Call Mimosas Mexican Kitchen
Ask for the manager. Mimosas Mexican Kitchen 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 Mimosas Mexican Kitchen?
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
- 82 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.