At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
8 problems found · Routine county inspection · Mar 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tacos Al Pastor 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 Tacos Al Pastor?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Pests seen inside: drain flies K23How to fixFix it
- Hot food below 135°F K07How 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 Tacos Al Pastor's team
Is this your place?
Welcome, Tacos Al Pastor. We'll walk through this together, one item at a time. To log the fixes, claim Tacos Al Pastor 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 Tacos Al PastorWe'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: Raw food not kept apart from ready-to-eat foodThe county found: “Raw food products like shell eggs were stored above produce and beverages inside the walk-in cooler. [CA] To prevent…”
First step: Top to bottom
Then the next one: Pests seen inside: drain flies
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 3-302.11, Food Code 6-501.112, Food Code 3-304.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 10, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Mar 10, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food products like shell eggs were stored above produce and beverages inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Tacos Al Pastor? Fix it
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed on the wall above the kitchen's hand and three compartment warewash sink. [CA] Eliminate flies from the facility by a legal method.
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 Tacos Al Pastor? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored inside the walk-in cooler including beans and beef soup were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
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 Tacos Al Pastor? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). The ice scoop for the ice container located by the soda dispenser was left on top of the ice. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tacos Al Pastor? Fix it
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
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 Tacos Al Pastor? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling of freshly cooked rice, beef stew, and beans was done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
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 Tacos Al Pastor? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Tacos Al Pastor? Fix it
EarlierAug 6, 2025Routine inspection81 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
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
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen and storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
The department's words
K23 No rodents, insects, birds, or animals
Multiple ants were observed on the wall above the wash and clean utensil's storage shelf. [CA] Eliminate vermin from the facility by a legal method.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Chips on open container was stored below the steam table. [CA] To prevent possible contamination, please do not store any open food products below the sinks and steam tables.
EarlierJan 7, 2025Routine inspection73 out of 100 (Green placard)
10 violations 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
Cooling of freshly cooked rice, beef stew, and beans was being done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen and storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Show 4 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of one of the preparation fridges located back in the kitchen was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods. Gaskets of the preparation fridge doors are worn out. [CA] Replace the gaskets with a new one.
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on the preparation fridge, including salsa, cheese, guacamole were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
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 Tacos Al Pastor, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: drain flies Read the free guide
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Tacos Al Pastor
Ask for the manager. Tacos Al Pastor can only fix what it knows about.
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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 Tacos Al Pastor?
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
- 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.