At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 28, 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. Panaderia Mi Tierra Colombian Bakery got more than most. That's from the last routine visit, on Mar 25, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Panaderia Mi Tierra Colombian Bakery?
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
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 Panaderia Mi Tierra Colombian Bakery's team
Is this your place?
Welcome, Panaderia Mi Tierra Colombian Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Panaderia Mi Tierra Colombian Bakery first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Equipment in poor repairThe county found: “The bakery is sharing a water heater with the Mercado San Jose grocery store. [CA] Please install a dedicated water…”
Then the next one.
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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 3-304.14, Food Code 6-501.112, Food Code Part 5-5, Food Code 3-501.17.
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Under each item here, people see what you fixed, in your words.
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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 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestMay 28, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 28, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The bakery is sharing a water heater with the Mercado San Jose grocery store. [CA] Please install a dedicated water heater for the bakery. Plan and specification must be submitted by 6/5/26.
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 Panaderia Mi Tierra Colombian Bakery? Fix it
EarlierApr 10, 2026Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeated violation: The maximum water temperature on the manual three compartment wash sink was measured at 95 oF. When I arrived at the facility, the water heater was being replaced like for like. I learned today that the bakery is sharing a water heater with the grocery store. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF. The temperature on the three compartment sink is now raised to 130 oF. However, since the water heater is shared with the grocery store, the bakery owner is told to submit plan and specification to our office to install its own water heater within a week. Please submit plan and specification in person in our office, address written on the top of this report, or via email at [email]
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 25, 2026Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the manual three compartment wash sink was measured at 95 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF. The manager adjusted the water heater and raised the temperature to 105 (COS).
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
Shell eggs and milk stored at the preparation area were measured above 65 oF. The baker said the products were taken from the fridge two hours ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. Since the products were stored out of the safe temperature for more than two hours, the products ( about four dozens of eggs and a gallon of milk) were voluntarily condemned and destroyed by the owner (COS).
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Both the front and back doors were left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Many drain flies and ants were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method. A household plastic fly trap was observed above the kitchen's handwash station. [CA] To prevent adulteration of the food products, please do not hang fly traps on food preparation, service, and storage areas. Fly control must be done with proper cleaning of the facility. If fly control methods are going to be used in the facility, they must be commercial standard one. drain flies were observed back in the preparation and wash areas.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The garbage dumpster was left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one. A fryer was being used in the make-shift storage area. [CA] Please do not use any equipment in the storage area. All such equipment may only be used under an exhaust hood.
Show 3 more
The department's words
K32 Food properly labeled and honestly presented
Ice cream stored on the self-serve ice cream freezer do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack. Some food products were stored on the make-shift storage area located in the back of the facility. [CA] Do not store any food product outside the facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
EarlierJun 6, 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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 open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack. Some food products were stored on the make-shift storage area located in the back of the facility. [CA] Do not store any food product outside the facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Both the front and back doors were left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The garbage dumpster was left open. [CA] To prevent insect/rodent infestation, the garbage dumpsters must always be kept covered.
The department's words
K23 No rodents, insects, birds, or animals
Couple of house flies were observed in the kitchen area. [CA] Eliminate flies from the facility by a legal method.
EarlierOct 30, 2024Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
A tabletop miniature deep fryer was observed back in the preparation area. [CA] All utensils and 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). Remove the tabletop miniature deep fryer. Contact this divisions Plan Check program for review and approval of equipment prior to installation. Furthermore, all equipment that uses gas/electricity and produces steam, grease, and excessive heat must be stored under the exhaust hood.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack. Some food products were stored on the make-shift storage area located in the back of the facility. [CA] Do not store any food product outside the facility.
The department's words
K07 Proper hot and cold holding temperatures
Dozen of eggs on the preparation table were measured between 45 oF and 50 oF. [CA] Shell eggs must be stored at or below 45 oF at all the time.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
The department's words
K01 Demonstration of knowledge; food safety certification
There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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 Panaderia Mi Tierra Colombian Bakery, 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
Call Panaderia Mi Tierra Colombian Bakery
Ask for the manager. Panaderia Mi Tierra Colombian Bakery can only fix what it knows about.
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Complain directly to the health department
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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 Panaderia Mi Tierra Colombian Bakery?
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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.