At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
9 problems found · Routine county inspection · Aug 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Puro Michoacan Restaurant 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 Puro Michoacan Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No menu note about raw or undercooked food K19How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Puro Michoacan Restaurant's team
Is this your place?
Welcome, Puro Michoacan Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Puro Michoacan 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 Puro Michoacan 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: No menu note about raw or undercooked foodThe county found: “Facility sells aguachile and ceviche. No consumer advisory provided on menu. [CA] Provide consumer warning for the…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 7-201.11, Food Code 3-304.14, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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
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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.
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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.
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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 → 20). That takes a team.
Every visit
LatestAug 5, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Aug 5, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility sells aguachile and ceviche. No consumer advisory provided on menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Multiple holes observed in downstairs/basement ceiling. 2) Concrete floors in downstairs/basement area. Open bulk food containers stored downstairs. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 Puro Michoacan Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris and dust observed within refrigeration units and on floors behind equipment. [CA] Routinely clean and sanitize nonfood-contact areas to prevent build up.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Puro Michoacan Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine sanitizer measured above 200ppm in the 3 comp sink. [CA] Maintain chlorine sanitizer solution for manual warewashing at 100 ppm. [COS] Remeasured at 100ppm.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Puro Michoacan Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink drain pipe extends into floor sink. [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 air gap into a floor sink or other approved type of receptor.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Puro Michoacan Restaurant? Fix it
Show 4 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, cooked rice observed cooling in a deep metal container. (53F) [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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Puro Michoacan Restaurant? 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 screen door observed propped open. Gap under door is greater than 1/4 inch. Damaged mesh material observed on door, creating gaps larger than 1/4 inch. [CA] Repair or replace screen door. Eliminate gaps greater than 1/4" 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 Puro Michoacan Restaurant? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet wiping cloths found stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).
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 Puro Michoacan Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop stored directly on ice machine. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 Puro Michoacan Restaurant? Fix it
EarlierJul 21, 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE TOMATO SLICER WITH EXCESSIVE ACCUMULATED FOOD DEBRIS. [CA] CLEAN AND SANITIZER THIS FOOD EQUIPMENT. 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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTHS STORED ON THE FOOD PREPARATION AREA IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND SPIDERWEBS ON THE CEILING IN THE BASEMENT NEAR THE WINDOW. [CA] REMOVE THE SPIDERWEBS. FOUND A FEW HOLES ON THE WALLS IN THE BASEMENT AND NEAR THE STAIR TO THE BASEMENT. [CA] SEAL ALL HOLES. FOUND CHIPPING PAINT ON THE CEILING IN THE BASEMENT. [CA] REPAIR THE CEILING.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A FEW PURSES AND JACKETS STORED ON THE DRY STORAGE SHELVES IN THE BASEMENT. FOUND A BOX WITH TYLENOL STORED ON A SHELF NEAR THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND SEVERAL BOXES STORED ON THE FLOOR NEAR THE WALK IN COOLER IN THE BASEMENT. [CA] REMOVE BOXES TO CLEAR THE FLOOR FOR CLEANING.
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE SLICED TOMATO AT 49F, THE CHEESE AT 48F AT THE SERVICE REFRIGERATOR. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND ALUMINUM PAPER LINING THE SHELVES NEAR THE KITCHEN. [CA] DO NOT LINE THE SHELVES WITH ALUMINUM PAPER.
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND BEEF UNCOVERED IN THE REACH IN FREEZER. FOUND SEVERAL TRAYS WITH FOOD UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND FOOD DEBRIS ON THE INSIDE OF THE REACH IN FREEZER NEAR THE FOOD PREP SINK. [CA] CLEAN THE REACH IN FREEZER MORE OFTEN. FOUND THE DRY STORAGE SHELVES IN THE BASEMENT WITH FOOD DEBRIS AND GREASE. [CA] CLEAN THE SHELVES MORE OFTEN.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A PLASTIC BOWL BEING USED TO SCOOP THE SUGAR FROM THE WORKING CONTAINER IN THE BASEMENT. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
EarlierDec 13, 2024Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1- Bulk food containers stored open with missing lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2- Food storage area in the basement downstairs is cluttered and food is stored near other dusty utensils and equipments and on the floor [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shrimp stored directly above cooked potatoes inside the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine solution concentration at the 3-comp sink was measured at 50ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility has structural issues, floor walls and ceiling in the basement that is used for food storage and food prep is deteriorated, with gaps in the structure. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. [CA] Walls and/or floors in food preparation area shall be kept clean.
Show 4 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Refrigerators handles are not clean to sight and touch. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Shrimp broth cooling in plastic containers. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal.
The department's words
K26 Approved thawing methods used; frozen food
Raw meats, raw chicken and cooked chicken were being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroach trapped on glue board near the 3-compartment sink downstairs. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Puro Michoacan Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Cooked food not cooled in time Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Puro Michoacan Restaurant
Ask for the manager. Puro Michoacan Restaurant 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 Puro Michoacan 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
- 80 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.