At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Apr 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tacos Ameca #3 got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tacos Ameca #3?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Ameca #3's team
Is this your place?
Welcome, Tacos Ameca #3. We'll walk through this together, one item at a time. To log the fixes, claim Tacos Ameca #3 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 Ameca #3We'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: “Observed PHFs in the food prep cold hold unit that measured in the temperature danger zone (various meats 44F-45F).…”
First step: If food is out of range
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 2-301.15, Food Code 3-305.11, Food Code 4-603.16, Food Code 3-304.14.
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 Tacos Ameca #3We'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.
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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).
Fewer points taken off than last time (8 → 3). That takes a team.
Every visit
LatestApr 7, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Apr 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Observed PHFs in the food prep cold hold unit that measured in the temperature danger zone (various meats 44F-45F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace unit if necessary to ensure it can hold PHFs at 41F or below. [COS] PIC stated the PHFs have been in the unit for 1 hour and will use time marking until the unit can be repaired (4 hours maximum and PHFs from the unit must be discarded).
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 Ameca #3? Fix it
EarlierAug 13, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the small food prep cold hold unit (raw fish 46F, chicken nuggets 44F). Per PIC, the PHFs have been in the unit since 930am. The unit is overfilled with loaves of bread on the bottom section. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the unit with food due to airflow obstruction. [COS] PIC voluntarily discarded the food.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed one handwash station to not have paper towels in dispenser. [CA] Ensure all handwash stations are stocked with handwash supplies. [COS] PIC refilled paper towel dispenser during time of inspection.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed cooking equipment in the back part of the kitchen that did not have a 6" hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
EarlierJan 14, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found cardboard boxes and aluminium foil used to line prep table and shelvings. [CA] Discontinue the use of cardboard boxes/aluminum foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found containers of food stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Found black/brown/red like substance on white interior panel of ice machine. [CA] Routinely clean.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured 0ppm chlorine concentration in sani bucket at cooks line. [CA] Maintain chlorine concentration at 100ppm. [COS] Operator made another sanitizer solution. Measured final reading at 100ppm.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found a flat top griddle stored beyond 6 inches of small mechanical exhaust hood (type I) at cooks line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
1. Measured the following PHFs holding between 44F - 45F in walk-in-cooler: diced asada (beef) and raw beef on vertical broiler metal stick. 2. Measured pastor (pork) holding at 43F in 2 door under counter. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 Ameca #3, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Tacos Ameca #3
Ask for the manager. Tacos Ameca #3 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 Tacos Ameca #3?
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
- 97 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.