At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine county inspection · Jun 17, 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. Santa Fe Foods - Taqueria got more than most. That's from the last routine visit, on Apr 23, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Santa Fe Foods - Taqueria?
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
- 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 Santa Fe Foods - Taqueria's team
Is this your place?
Welcome, Santa Fe Foods - Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Santa Fe Foods - Taqueria 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 Santa Fe Foods - TaqueriaWe'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: “Half and half cream in the prep cooler was measured at 50F. Per butcher, it was left there overnight. [CA]…”
First step: If food is out of range
Then the next one: Equipment in poor 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 4-603.16, Food Code 6-501.111, Food Code 3-302.11, 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
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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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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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJun 17, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 17, 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
Half and half cream in the prep cooler was measured at 50F. Per butcher, it was left there overnight. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F [COS] Item was discarded due to time and temperature abuse.
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 Santa Fe Foods - Taqueria? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has lacks a three compartment sink for warewashing. A two compartment sink is available. [CA] Manual warewashing sinks shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. Submit plans for installation of a three compartment sink within 30 days. 2. Facility lacks a prep sink. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Submit plans for the installation of a prep sink within 30 days. 3. The prep cooler is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, service, or remove the equipment. 4. The deli cooler holding the raw seafood has the glass door broken. [CA] Maintain equipment in good repair. Repair, replace, service, or remove the affected equipment.
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 Santa Fe Foods - Taqueria? Fix it
EarlierJul 1, 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.
EarlierJun 27, 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.
EarlierJun 26, 2025Routine inspectionRed 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
1. Potentially Hazardous Foods in the meat display case cooler (beef, chicken, pork) were measured between 47-51F. Per PIC, they were unaware of how long the meat was out of temperature. Per butcher, the morning shift butcher cuts all the meat in the morning. 2. Potentially Hazardous Foods in the dairy display case (soft cheeses, sour cream, salsas, deli meat) were measured at 60F. Per PIC, they were unaware of how long the items were out of temperature. Per butchers the dairy cooler was stocked yesterday. 3. In the walk in cooler meats were measured between 50-55F. Per PIC, they were unaware of how long the meat was out of temperature. Several boxes of meat were found measureing at 41F or below. These items were observed to be delivered onsite. Note: The walk in freezer located inside the walk in cooler was measured at an ambient of 31F and the motor was off. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. [SA] 1. The walk in cooler was impounded. [SA] 2. All items that were out of temperature were discarded. See VC&D report. [SA] 3. All items that were out of temperature 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 (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk in cooler was not maintaining PHFs at 41F or below. 2. The meat display case cooler was not maintaining PHFs at 41F or below. 3. The dairy case cooler was not maintaining PHFs at 41F or below. [CA] All utensils and equipment shall be fully operative and in good repair.
EarlierJun 3, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink lacks hot water and a back flow prevention device. [CA] Ensure to provide an adequate supply of both cold and hot water. The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. An approved food preparation sink is not provided in a food facility that serves foods requiring washing, rinsing, soaking, thawing, or similar preparation. [CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. 2. An approved three compartment ware washing sink is not available. A two compartment ware wash sink is present. [CA] Manual ware washing sinks, except as specified in subdivision (c), shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Facility was found sanitizing dishes with chlorine measuring below 100 ppm. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] Chlorine was adjusted and dishes were re sanitized.
EarlierApr 24, 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.
EarlierApr 23, 2025Routine inspection59 out of 100 (Yellow placard)
11 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
1. Chorizo made in the facility was found drying on a metal pole in the meat market. Per butcher, they let the chorizo hand and dry from the morning to close and is then placed in the walk in cooler until the next day when is taken out again. Chorizo measured at 65°F. 2. Meats being held in the large display case cooler were found to be above 50°F. Per butcher, several of the items were held for longer than 4 hours. 3. In the cookline area raw beef was found being stored in the steam table. The steam table was off and beef measured at 60°F. Per cook, they removed it from the walk in cooler about 1 minute prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. The chorizo was discarded. See VC&D report. Contact the California Department of Food and Agriculture (CDFA) to cure the chorizo. [COS] 2. Food items that were held for less than 4 hours and were less than 50°F were moved to the walk in cooler. All other items were discarded. See VC&D report. [COS] 3. Cook returned the meat to the walk in cooler.
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
K13 Food in good condition, safe, unadulterated
A fly landed on piece of meat in the kitchen area. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] The meat was 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.
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 ware washing when manually washing dishes at the two compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A sanitizer solution was set up 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 (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs were found stored above cucumbers in the bottom section of the prep cooler. [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.
The department's words
K23 No rodents, insects, birds, or animals
Numerous flies were found throughout the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is using a blue shipping container in the parking lot to store extra food items (salt, seasonings, pans) [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
An electric zapper was found being used above the left most butcher table cutting top [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The drain plug stopper is in disrepair and allows water to leak through to the drain. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Replace the drain plug.
Show 3 more
The department's words
K32 Food properly labeled and honestly presented
Facility is prepackaging "chicharron" without a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The large display case cooler was not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. A technician arrived on site to repair. 2. The ice scooper was in disrepair and missing the handle. [CA] Ensure to maintain all equipment in good repair. Replace or repair items as required.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1. Facility lacks a probe type thermometer to measures the temperature of thin meats. [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. 2. The thermometer in the meat display case cooler was not functioning. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Santa Fe Foods - Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Santa Fe Foods - Taqueria
Ask for the manager. Santa Fe Foods - Taqueria can only fix what it knows about.
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Complain directly to the health department
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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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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
- 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.