At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · May 20, 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. Restorant Antojitos Y Pupuseria Lolita got about the same as most. That's from the last routine visit, on Jan 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Restorant Antojitos Y Pupuseria Lolita?
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: Cooked food not cooled in time K09How 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 Restorant Antojitos Y Pupuseria Lolita's team
Is this your place?
Welcome, Restorant Antojitos Y Pupuseria Lolita. We'll walk through this together, one item at a time. To log the fixes, claim Restorant Antojitos Y Pupuseria Lolita 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 Restorant Antojitos Y Pupuseria LolitaWe'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: Cooked food not cooled in timeThe county found: “Rice was found cooling in the walk in cooler. Rice was measured at 49F at around 2:30 pm. Rice was in a tied up…”
First step: If you miss a stage
Then the next one.
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 2-301.14, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
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0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (20 → 12). That takes a team.
Every visit
LatestMay 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 20, 2026.
1 violation listed, 1 marked critical.
Critical (1)
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
Rice was found cooling in the walk in cooler. Rice was measured at 49F at around 2:30 pm. Rice was in a tied up plastic bag. Per chef, the rice was cooked last night and moved to the walk in cooler to cool after 2 hours of cooling at ambient temperatures. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Rice was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Restorant Antojitos Y Pupuseria Lolita? Fix it
EarlierMay 12, 2026Routine inspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
A pot of refried beans measured at 115F. Per cook, it had been removed from the stove about 30 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Bans were reheated to 165F.
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
Rice was found cooling in the walk in cooler. Rice was measured at 60F at around 4 pm. Rice was in a large metal pot with the lid on. Per chef, the rice was cooked last night at 9 pm, moved to the MFF for hot holding, moved back to the restaurant and left on the prep table over night. Per chef, they came in at 8 am and moved it into the walk in cooler. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Rice was 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
Staff were observed skipping the sanitizing step of warewashing. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] A chlorine solution was made and dishes were sanitized.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Staff were observed rinsing their hands in the first compartment of the three compartment sink. 2. Staff were observed dropping a piece of bread on the floor, pick it up, and attempt to make food without first washing their hands. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] 1. EH Inspector instructed staff to wash their hands at the dedicated handwash sink. [COS] 2. EH Inspector instructed staff to cease food preparation and wash hands.
The department's words
K01 Demonstration of knowledge; food safety certification
No food handler cards for staff were available. [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.
EarlierJan 14, 2026Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink lacks a backflow prevention device. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
The department's words
K23 No rodents, insects, birds, or animals
Two old rodent droppings were observed near the water heater. [CA] Clean and sanitize area of old droppings.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Several holes near the water heater were observed to be filled with metal scrubbers. 2. A hole under the handwash sink in the restroom was filled with metal scrubbers. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair to prevent entrance and harborage of vermin. 3. The ceiling above the front of house area is unapproved for food service. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 4. The wood material above the handwash sink in the front of house area is unapproved. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface such as FRP, tile, or stainless steel.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk in cooler is in disrepair. Note: Per PIC, it went out 3 days ago and have it scheduled to be repaired next week. [CA] Ensure all equipment is kept clean and in good repair.
The department's words
K07 Proper hot and cold holding temperatures
A pot of beans was found measuring between 65-68F on a shelf above the flat griddle. Per cook, they removed the beans from the cooler to further process about an hour and half prior, but got busy. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans were returned to cooler for rapid cool down. Discussed with cook about removing items from temperature control only when needed.
EarlierFeb 7, 2025Routine inspection80 out of 100 (Green placard)
6 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 upright reach in cooler, on the lowest shelf, numerous potentially hazardous foods were found in grocery bags measuring between 47-52°F. Per staff the bags were placed there last night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. 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.
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, near the water heat, a couple old rodent droppings were observed. No other evidence observed. [CA] Clean and sanitize area of old droppings.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
REPEAT VIOLATION: In the upright reach in cooler, on the middle shelf, raw eggs were stored above ready to eat foods. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
REPEAT VIOLATION: In the kitchen area, near the cook line and ware wash area, three of the light bulbs are missing the shielding. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
REPEAT VIOLATION: Facility is using plastic grocery bags to store food. [CA] Ensure to use approved equipment such as food grade containers and bags.
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the food handler card's have 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.
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 Restorant Antojitos Y Pupuseria Lolita, you can:
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- Cooked food not cooled in time Read the free guide
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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.
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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.