At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jul 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Parranga Taqueria 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 Parranga Taqueria?
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: Hot food below 135°F K07How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Parranga Taqueria's team
Is this your place?
Welcome, Parranga Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Parranga Taqueria 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 Parranga TaqueriaWe'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: Hot food below 135°FThe county found: “Food prep table with measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the…”
First step: If food is out of range
Then the next one: Thermometer missing or reading wrong
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 3-304.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Parranga TaqueriaWe'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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (17 → 16). That takes a team.
Every visit
LatestJul 22, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jul 22, 2026.
5 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
Food prep table with measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature setting and keep the lid closed when not working.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Parranga Taqueria? Fix it
Not critical (4)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack monitoring thermometer for the food prep table. [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 Parranga Taqueria? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dirty Wiping cloths were left on a food prep 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 Parranga Taqueria? 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
Back door to the food prep area was open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 Parranga Taqueria? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Booth scoop handles were touching the ice. [CA] 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 Parranga Taqueria? Fix it
EarlierNov 20, 2025Routine inspection83 out of 100 (Green placard)
5 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
REPEAT VIOLATION: One prep cooler (first one at the entrance) out of two with few food items had a ambient temperature of 50F. Food was cooked this morning and moved to a working unit: Guacamole 50F Chicken 47F Sausage 50F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep all perishable food into the working unit only non perishable food items can be stored in it. Repair ASAP.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dirty wiping towels were left on a prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beans were cooling in a deep container. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Sauce pan with beans were cooling with lid on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The health permit issued by Environmental Health Department was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food 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
Bag pack was left on a bar sink. [CA] No person shall store clothing or bag in any area used for the storage and preparation of food or food contact surfaces. Back door to food prep area was open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
EarlierJul 1, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Both food prep cooler are holding food at 45F and Food came out of walk in cooler 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Place small portions in the prep cooler to maintain temperature at 41F and below. Repair/fix immediately. Baked potatoes were held on stove at 125F. Were baked 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature so baked potatoes can be held at 135F and above.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand washing sink in the kitchen had a hot water connection closed from the bottom nob. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC open the closed nob and water was measured 100F.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwashing sink in the bar area has a move able paper towel dispenser in front of it. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Place the paper towel dispenser on the other side to make soap dispenser easily accessible.
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 Parranga Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Parranga Taqueria
Ask for the manager. Parranga Taqueria can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Parranga Taqueria?
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
- 84 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.