At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
4 problems found · Routine county inspection · May 21, 2026
At the routine inspection on May 21, 2026. The latest visit, on Aug 3, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Puesto 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 Puesto?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Hot food below 135°F K07How to fixFix 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 Puesto's team
Is this your place?
Welcome, Puesto. We'll walk through this together, one item at a time. To log the fixes, claim Puesto 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 PuestoWe'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: Hand sink not ready to useThe county found: “1 of 3 handwash sink at the bar missing hand soap. Other handwash sink at bar is fully stocked. [CA] Hand wash…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 3-304.14, Food Code 4-301.12.
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 PuestoWe'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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (4 routine, 2 follow-up).
Nice work, Puesto. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestAug 3, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Aug 3, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 21, 2026: 89 out of 100 (Green placard).
EarlierJul 30, 2026Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured shrimp batter at 53 F at the cook line cold insert. Batter was in a double stacked container. PIC stated that the batter was placed within the unit at 11am. Measured shredded cheese at 61 F within a container stored at room temperature beside the prep line. PIC was unsure what time the cheese was removed from temperature control. Measured cilantro aioli at 55 F and mayo sauce at 60 F within squeeze bottles above the fill line of the cook line prep fridge. PIC stated that the sauces were placed within the unit at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shrimp batter, cilantro aioli and mayo sauce were discarded following a total service time of four hours. The shredded cheese was voluntarily discarded.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the high temperature warewashing machine at a maximum of 126 F during active use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Wares were manually sanitized with 200 ppm quat at the three compartment sink.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
The cook line hand wash sink lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels provided.
EarlierMay 21, 2026Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
1 of 3 handwash sink at the bar missing hand soap. Other handwash sink at bar is fully stocked. [CA] Hand wash stations shall be fully stocked at all times. [COS] Employee restocked sink.
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 Puesto? Fix it
The department's words
K07 Proper hot and cold holding temperatures
1) Horchata measured to be 44F inside reach in cooler. Cooler observed to have ambient temperature of 40F prior to opening cooler. [CA] Maintain PHF at 41F and below [COS] Bags of ice were added into drink dispensers to cool down drinks. 2) Watermelon Tequila (housemade) measured to be 46F. Observed bartender stock bar about 30-40minutes prior. [CA] Maintain watermelon puree and PHFs at 41F and below. Contact CAPH to obtain variance to demonstrate fruit is no longer PHFs. [COS] Tequila was placed into ice bath.
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 Puesto? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Some wooden spoons were stored on fire suppressor sprinkler system. [CA] Store equipment in areas are are easily cleanable and accessible.
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 Puesto? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Upright dishwasher measured to have surface rinse temperature at less than 160F. Some dishwashing observed to have occurred earlier and employee observed putting dishes away. Per operator machine may have cooled down after dishwasher went on break. After 6-7 runs upright dishwasher measured to have rinse cycle surface temperature of 162F. [CA]Ensure upright dishwasher measured at 160F prior to working. [COS] Upright dishwasher was warmed up to reach correct rinse cycle temperature
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 Puesto? Fix it
EarlierFeb 3, 2026Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 31, 2025Routine inspectionGreen placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked meats(pork and chicken) sealed in plastic bags measured to be 46F-45F. Sealed bags were bagged yesterday per logs. Per operator meats were cooked prior to sealing into bags. Other items in walk in cooler measured to be 41F-42F. [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. Recommend ice bath for bags of sealed food. [COS] Bags of meat were VC&D. (see VC&D report).
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility has an unapproved HACCP plan for and was not able to provide letter of approval from CDPH. Per employee meats are placed into bags hot and then air is mostly removed manually prior to sealing with a heat sealer.[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility shall submit HACCP to CDPH to gain approval prior to using HACCP. [COS] Facility shall cease and desist sealing bags until plan is approved by CDPH. Facility may use ziplock bags or other traditional containers to hold and transport meats until plan is approved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 17, 2025Routine inspection92 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
Salad prep cooler insert at beginning of cookline measured to have: -Crumbled cheese at 44F -House made dressing at 44F -Sliced cherry tomatoes at 45F -Pickled onions at 44F. PHFs in the same prep cooler reach in compartment measured to be below 41F (see measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] Per chef, all cookline coolers were just stocked in the last 20-15 minutes for lunch opening. Chef added ice bath to prep cooler insert to keep PHFs at 41F and below. House made sauce measured to be 38F
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at end of cookline observed to be missing paper towels. Two other handwash sinks available on cookline. [CA] Keep handwash sinks fully stocked with sop and paper towels. [COS] Employee refilled paper towels.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth in sanitizer bucket at bar measured to be 100ppm quat ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierSep 4, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
High temp test stripes for dishwashers observed to be expired and not functional. [CA] Replace high temp test stripes and ensure stripes are functional.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bottle of liquor at bar observed to be missing lid or spout. [CA] Provide bottle of liquor with cap or spout to prevent attracting flies.
The department's words
K07 Proper hot and cold holding temperatures
1) Countertop cooler nearest handwash sink at cookline measured to be have: -Caesar dressing at 51F (per operator made within the last hour) -Green sauce at 45F -Cut tomatoes at 47F -Corn at 45F All other countertop coolers were stocked around the same time and had PHFs at 41F and below(see measured observations). 2) Back cold holding insert observed to be missing ice. Container measured to have: -48F roasted salsa -43 Fresh salsa [CA]Maintain PHFs at 41F and below for cold holding. Ensure ice bath has enough ice and water to submerge sides of containers of PHFs. [COS]Ice was added to countertop cooler and salsa to maintain temperature.
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler card observed to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierMar 17, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierMar 12, 2025Routine inspection79 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Raw shelled eggs measured to be 54F in cooling insert by griddle. MINOR: 2) Cold holding insert by fryer measured to have: -Shrimp at 45F -Fish at 46F [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] Per operator entire line was being restocked in the last 30 minutes after lunch rush. Eggs, shrimp, and fish were placed in ice bath to maintain temperature.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Side walk in cooler measured to have: -Mole at 90F -Black beans at 118F Per label beans and mole were made about 4 hours prior. Beans and mole were in deep containers. [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. [COS] Mole and black beans were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Tongs observed to be stored with handle in direct contact with food in drawers by cookline. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2) Scoop observed to be stored in front of handwash sink at bar. [CA] Store equipment away from sources of contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink by upright dishwasher observed to be missing soap and water valve observed to be turned off. Other handwash sinks were nearby at beverage area and kitchen area[CA] Keep all handwash sinks fully stocked and functional all the time.
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 Puesto, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Puesto
Ask for the manager. Puesto can only fix what it knows about.
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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.
About 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.