At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 6, 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. Restaurant Crazy Jalapeño got more than most. That's from the last routine visit, on Aug 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Restaurant Crazy Jalapeño?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Permits available K49How 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 Restaurant Crazy Jalapeño's team
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Show what you did
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Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 6-501.112, Food Code 7-201.11, Food Code 6-301.11.
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What people see next
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
LatestAug 6, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 6, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
EarlierAug 5, 2026Follow-up inspectionRed 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.
EarlierAug 3, 2026Routine inspection54 out of 100 (Yellow placard)
15 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MISSING PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. 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
FOUND THE BEANS AT 100F AT THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F MINIMUM. SA; REHEAT TO 165F THEN HOT HOLD AT 135F. NOTE THE FOOD HAD BEEN IN THE UNIT FOR ABOUT 2 HRS, PER OPERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
FOUND ONE FLY IN THE DRY STORAGE ROOM. [CA] ELIMINATE ALL FLY PRESENCE.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
THE SPRAY BOTTLE IN THE KITCHEN BY THE 3 COMPARTMENT SINK DOES NOT HAVE A LABEL. [CA] PROVIDE LABEL.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE MULTIPLE ELECTRIC OUTLET WITHOUT A COVER BY THE KITCHEN ENTRANCE ON THE RIGHT LOWER WALL.[CA] PROVIDE COVER.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
FOUND A LEAK AT THE 3 COMPARTMENT SINK. [CA] REPAIR THE LEAK.
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 TWO CELL PHONES STORED ON THE FOOD PREP TABLE IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD CONTACT SURFACES. COS THE BACK DOOR BY THE RESTROOM IS OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND UNUSED EQUIPMENT (ICE MACHINE) IN THE BACK OF THE BUILDING, OUTSIDE. [CA] THE PREMISES OF A FOOD FACILITY SHALL BE FREE OF LITTER AND ITEMS THAT ARE UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE FACILITY, SUCH AS EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
Show 8 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 113F. [CA] PROVIDE HOT WATER AT 120F MINIMUM.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND THE WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
MISSING A PROBE TYPE THERMOMETER TO MEASURE THE INTERNAL TEMPERATURE OF THE FOOD. [CA] PROVIDE THERMOMETER.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] WITHIN 2 WEEKS, PROVIDE THE FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE SIGN.
Permits available
The department's words
K49 Permits available
FACILITY DOES NOT HAVE A VALID PERMIT TO OPERATE. [CA] A FOOD FACILITY SHALL NOT BE OPEN FOR BUSINESS WITHOUT A VALID HEALTH PERMIT. PLEASE REMIT ANNUAL PERMIT FEE TO THIS OFFICE WITHIN 48 HRS.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND A HOLE ON THE WALL TO THE RIGHT OF THE ENTRANCE TO THE KITCHEN. FOUND THE PAINT CHIPPING OFF BY THE SCREEN DOOR IN THE BACK. [CA] SEAL HOLES AND REPAIR WALLS
EarlierOct 2, 2025Routine inspection74 out of 100 (Green placard)
8 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
Beans in the steam table measure between 112F - 113F; per owner they were made about 1.5 hour ago. Cheese and pico de gallo are above 41F inside the top well. Per owner lid is kept open; observed pico de gallo container double stacked (with empty container). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Specialist directed owner to reheat beans to 165F and increase steam table temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate is not provided; per owner last manager left about 2 months ago. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Obtain certificate within 60 days.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed cardboard boxes piling in the back, 2 freezer chests (no food storage), crates and misc items in the outside rear of facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Aluminum lining observed on shelves. [CA] Discontinue the use of aluminum to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at 3 comp sink is 115F and 113F at food prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
The department's words
K23 No rodents, insects, birds, or animals
Observed about 2 household flies in facility. [CA] Remove flies using an approved pest control method; cover foods to protect from contamination.
Show 2 more
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed fish in vacuum packaging thawing inside upright 2 door refrigeration unit. [CA] Vent fish packaging when removing from freezer to prevent bacteria from growing. [COS] Packaging was opened.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Water accumulation observed in beer chest freezer. Per staff water is from condensate. [CA] Repair unit.
EarlierNov 20, 2024Routine inspection76 out of 100 (Green placard)
8 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
2 containers of beans on steam table measured at 108F- 110F. Per PIC, food was cooked at 10:30am and left at hot holding unit. Steam table was not turned on. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans reheated to 200F and placed at stove for hot holding until steam table is ready for hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing chlorine test strip. Facility only has quaternary ammonia test strip. Facility uses bleach to sanitize dishes. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature measured at 116F (max). [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef and octopus were stored on top of clean drinking glasses and a bucket of ice in reach-in freezer. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths near stove were not stored in sanitizer solution [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer is not available to measure internal food temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available to review at the time of inspection. Reviewed food safety handler card. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing floor cove base in dry storage area (with cans and spices). Standing water accumulated in the broken floor tile. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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
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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 Restaurant Crazy Jalapeño?
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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.