At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · Feb 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pedro'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 Pedro'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.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Pedro's Restaurant's team
Is this your place?
Welcome, Pedro's Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Pedro'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 Pedro'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: Hot food below 135°FThe county found: “In the kitchen area, in the 2 door prep unit for salsa, measured small salsa bowls of red and green salsa at 48F…”
First step: If food is out of range
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 4-603.16, Food Code 2-301.15, Food Code 6-501.112.
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 Pedro'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.
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 (17 → 10). That takes a team.
Every visit
LatestFeb 18, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Feb 18, 2026.
2 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
In the kitchen area, in the 2 door prep unit for salsa, measured small salsa bowls of red and green salsa at 48F stored on a tray above insert containers. Per operator, salsa stored for 2 hours. In the kitchen area, on the counter-top, measured green salsa at 55F. At a nearby area, on shelving, measured a container of shredded cheese at 55F. Per operator, green salsa and shredded cheese stored for 2 hours. In the counter-top steam table, measured tamales at 121F and 130F. Per operator, tamales stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved bowls of red and green salsa to undercounter refrigeration, and stored green salsa and shredded cheese in refrigeration to facilitate proper holding temperatures, Operator reheated tamales to facilitate proper holding temperatures.
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 Pedro's Restaurant? Fix it
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the kitchen area, in dry storage containers, observed scoops stored with handle in contact with food, and scoops without handles used. [CA] Ensure only scoops with handles are used for dry food in dry storage containers. Scoops shall be stored with the handle facing away from food to prevent possible 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 Pedro's Restaurant? Fix it
EarlierMar 18, 2025Routine inspectionGreen placard
2 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
In the kitchen area, on the counter-top next to the cookline, measured roasted garlic in oil at 105F. Per operator, roasted garlic in oil stored for about 3 hours. In the 4 drawer refrigerator, measured carne asada at 54F and cooked chicken at 49F. Per operator, carne asada and cooked chicken stored for 3 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135 and above to prevent bacterial growth. [SA] Operator discarded roasted garlic in oil, carne asada, and cooked chicken.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured containers of cooked pinto beans at 178F, and cooked rice at 125F. Per operator, cooked rice was prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using shallow containers; separated into smaller portions; in an ice bath; by adding ice; using ice paddles; and/or using rapid cooling technology. [SA] Operator removed containers of pinto beans and cooked rice and placed in ice bath to facilitate cooling. Remeasured cooked rice at 65F - 70F after 30 minutes and pinto beans at 125F after 30 minutes. Operator to continue adding ice to ice bath to facilitate cooling.
EarlierNov 25, 2024Routine inspection83 out of 100 (Green placard)
4 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
In the kitchen area, at the 2 door prep unit for salsa, measured container cups of green salsa at 60F. Per operator, container cups were filled about 30 minutes prior. Across the cookline, in the prep unit, measured double stacked containers of risotto rice, butternut squash, shredded cheese, and cooked peppers between 48F and 55F. Per operator, all food items stored 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved potentially hazardous food items to nearby refrigeration to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash area, in the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure all food contact surfaces are cleaned and sanitized with applicable sanitizer such as 50 PPM chlorine sanitizer. Sanitizer shall be measured using sanitizer test strips for proper concentration.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the bar area, at the handwash station, observed a lack of hand soap and paper towels. Nearby handwash station accessible in the kitchen area stocked with hand soap and paper towels. [CA] Ensure handwash station is stocked with hand soap and paper towels toe allow for proper handwashing. [COS] Operator restocked handwash station with hand soap and paper towels in their respective dispensers.
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, observed several flies in the area. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.
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 Pedro's Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Pedro's Restaurant
Ask for the manager. Pedro's Restaurant 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 Pedro'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
- 90 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.