At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jan 9, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Super Taqueria 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 Super 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
- Hand sink not ready to use K06How 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 Super Taqueria's team
Is this your place?
Welcome, Super Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Super 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 Super 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: “FOUND A POT WITH RICE STORED ON THE SHELF NEAR THE STOVE AT 100F. FOUND A LARGE POT OF BEANS STORED ON THE STOVE AT…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 4-603.16, Food Code 2-304.11.
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
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 Super TaqueriaWe'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 · 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 (19 → 16). That takes a team.
Every visit
LatestJan 9, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jan 9, 2026.
4 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
FOUND A POT WITH RICE STORED ON THE SHELF NEAR THE STOVE AT 100F. FOUND A LARGE POT OF BEANS STORED ON THE STOVE AT 126F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE OR COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: REHEAT TO 165F AND HOT HOLD THE FOOD AT 135F MINIMUM. NOTE: THE FOOD HAS BEEN AT THIS LOCATION FOR LESS THAN AN HOUR, PER OPERATOR.
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 Super Taqueria? Fix it
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND A CART STORED IN FRONT OF THE HAND WASH SINK IN THE KITCHEN. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
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 Super Taqueria? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE PAPER TOWEL DISPENSER MISSING THE HANDLE AT THE HAND WASH SINK IN THE HALL WAY. [CA] PROVIDE A HANDLE.
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 Super Taqueria? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND SEVERAL WET TRAYS STACKED ON THE SHELF PRIOR TO DRYING. [CA] ENSURE THE TRAYS ARE AIR DRIED PRIOR TO STACKING THEM.
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 Super Taqueria? Fix it
EarlierAug 29, 2025Routine inspection81 out of 100 (Green placard)
5 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
FOUND A STACK OF CHEESE SLIDED AND PICO DE GALLO STORED ON ICE AT THE SERVICE AREA AT 55F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD HAS BEEN STORED AT THIS LOCATION FOR LESS THAN AN HOUR, PER OPERATOR. NOTE: THE OPERATOR WOULD LIKE TO USE TIME AS A PUBLIC HEALTH CONTROL. THE TPHC DOCUMENT WILL BE FILLED OUT AND FILED.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
FOUND AN EMPLOYEE EATING IN THE BACK STORAGE ROOM ON TOP OF A LARGE BIN WITH A LID CONTAINING DRY BEANS. [CA] NO EMPLOYEE SHALL EAT, DRINK, OR SMOKE IN ANY AREA WHERE CONTAMINATION OF NON-PREPACKAGED FOOD, CLEAN EQUIPMENT, CLEAN UTENSILS, CLEAN LINENS, UNWRAPPED SINGLE-USE ARTICLES, OR OTHER ITEMS MAY RESULT.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND A STACK OF WET TRAYS ON THE DRYING RACK. [CA] EQUIPMENT AND UTENSILS ARE NOT AIR DRIED OR PROPERLY STORED TO FACILITATE DRYING AFTER SANITIZING.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE HAND WASH SINK WITHIN CLOSE PROXIMITY WITH THE FOOD PREPARATION TABLES IN THE BACK FOOD PREPARATION ROOM. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK. FOUND A BROKEN HANDLE HAND WASH SOUP DISPENSER AT THE FRONT SERVICE AREA. [CA] REPLACE THE SOAP DISPENSER.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] REMOVE THE MOLD.
EarlierJul 1, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
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 BACKPACK STORED ON THE SHELVES NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A LARGE CLEAN POT STORED ON A SHELF NEXT TO CHLORINE CONTAINERS IN THE BACK ROOM. [CA] STORE CLEAN POTS SEPARATE FROM CLEANING SUPPLIES. COS
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE ROLL OF PAPER TOWELS OUTSIDE THE WALL DISPENSER AT THE HAND WASH SINK IN THE FRONT SERVICE AREA. [CA] PROVIDE THE PAPER TOWELS INSIDE THE WALL DISPENSER. COS FOUND THE HAND WASH SINK WITHIN CLOSE PROXIMITY WITH THE FOOD PREPARATION TABLES IN THE FRONT SERVICE AREA. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK.
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 Super 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
- Hand sink not ready to use 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 Super Taqueria
Ask for the manager. Super Taqueria can only fix what it knows about.
Share this page
Use CleanCleaver at home
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.
Do you work at or run Super Taqueria?
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
- 84 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.