At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Sep 9, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Taja Mart 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 Taja Mart?
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
- Floors, walls or ceilings need cleaning or repair K45How 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 Taja Mart's team
Is this your place?
Welcome, Taja Mart. We'll walk through this together, one item at a time. To log the fixes, claim Taja Mart 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 Taja MartWe'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: “1. Chicken in the display case was measured at 52 degrees Fahrenheit. [Corrective Action] Maintain Potentially…”
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 2-301.15, Food Code 4-301.12.
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 Taja MartWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestSep 9, 2025Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Sep 9, 2025.
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
1. Chicken in the display case was measured at 52 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Per PIC, the cooler is undergoing a defrost cycle. Ensure temperature returns to 41 degrees Fahrenheit or below. 2. Cubed goat meat at the meat prep area was measured at 64 degrees Fahrenheit. Observed employee to be processing large amounts of meat and allowing meat to be left out the room temperature. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Refrigerate containers of meat after it has been cut. [Suitable Alternative] Containers of goat meat moved 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.
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 Taja Mart? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Potentially Hazardous Foods in the display cooler were measured at 52 degrees Fahrenheit. [Corrective Action] Ensure refrigeration unit is able to maintain Potentially Hazardous Foods at or below w41 degrees Fahrenheit. 2. Heavy ice accumulation inside of freezer units at customer waiting area. [Corrective Action] Clear off accumulation of ice.
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 Taja Mart? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor tile observed by the meat grinding machine. [Corrective Action] Maintain floor in good condition.
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 Taja Mart? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser at the handwash sinks are not functioning properly to dispense paper towels. [Corrective Action] Replace the paper towel dispensers.
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 Taja Mart? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed chicken thawing in the 3 compartment warewash sink. [Corrective Action] Defrost chicken in the food prep sink.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taja Mart? Fix it
EarlierJan 28, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The silicone around the 3 compartment warewash sink observed separated from the sink. [Corrective Action] Make necessary repairs.
The department's words
K06 Adequate handwash facilities supplied, accessible
The lever on the paper towel dispenser at the handwash sink is broken. A roll of paper towels were available nearby. [Corrective Action] Repair or replace the paper towel dispenser.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust accumulation on the exhaust vent in the restroom. [Corrective Action] Maintain clean.
The department's words
K07 Proper hot and cold holding temperatures
Meat in the display cooler were measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 Taja Mart, 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Taja Mart
Ask for the manager. Taja Mart 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.
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
- 83 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.