At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 15, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Taco Bravo 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 Taco Bravo?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Taco Bravo's team
Is this your place?
Welcome, Taco Bravo. We'll walk through this together, one item at a time. To log the fixes, claim Taco Bravo 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 Taco BravoWe'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: “Measured ground beef holding at 127F at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above…”
First step: If food is out of range
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 3-305.11, Food Code 6-501.112, Food Code 2-301.15, Food Code Part 5-5.
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.
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Claim Taco BravoWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (24 → 19). That takes a team.
Every visit
LatestSep 15, 2025Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Sep 15, 2025.
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
Measured ground beef holding at 127F at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.
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 Taco Bravo? Fix it
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Found missing wall tiles throughout food facility especially near walk-in-cooler. [CA] Provide tiles. 2. Found damaged ceiling in small storage room and near front service line due to water damage. Observed cut out ceiling panel in office area. [CA] Repair ceiling to prevent entrance 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 Taco Bravo? 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
1. Found back door open at the time of inspection. When exterior screen door was closed, observed gaps. [CA] Ensure exterior door closed and eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Found garbage/recyclable bins open. [CA] Close garbage/recycling bin when not in use. 3. Found accumulated grease and food debris on floor under cooking equipments and on walls. [CA] Routinely clean.
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 Taco Bravo? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several containers of food items stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taco Bravo? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found disposable cup used to dispense bulk in dry storage room. [CA] Use scoops with handle when dispensing food. 2. Found CO2 tank loose in small storage room. [CA] Secure CO2 tank to rigid structure. 3. Found bulk bin containers stored in small dry storage room not fully closed/secure. [CA] Ensure bulk bins are closed when not in use.
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 Taco Bravo? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Found several flies in the small storage room and in the warewash area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taco Bravo? Fix it
EarlierOct 23, 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
Major: Measured container of ground beef holding between 126F - 134F in 1 door warmer at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Minor: Measured container of shredded cheese holding between 43F - 46F under ice at service line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to add ice.
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
K23 No rodents, insects, birds, or animals
Found several flies in back dry storage area. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Missing cold water knob at warewash sink. Observed cold water valve constantly on when water is turned on at warewash sink. [CA] Provide cold water knob to ensure cold water can be turned on and/or off. 2. Found leaking faucet at warewash sink (middle) when water is on. [CA] Secure leak.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several containers of food stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found bulk bins without lids in back dry storage room. [CA] Provide lids. 2. Found ice bin handle in direct contact with ice in ice machine bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Found several single use containers being reused for other food storage in prep area and dry storage room. [CA] Food containers intended for single use shall not be reused.
The department's words
K06 Adequate handwash facilities supplied, accessible
Found soap stored in a cup at front hand service line. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Show 2 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Found accumulated dust on fan guards in walk-in-cooler. 2. Found accumulated grease debris on food containers in back prep area. [CA] Routinely clean and/or replace food containers.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Found garbage bin lid open at time of inspection. [CA] When not in use, ensure lid is closed.
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 Taco Bravo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: flies Read the free guide
Call Taco Bravo
Ask for the manager. Taco Bravo can only fix what it knows about.
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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.
About 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
- 81 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.