At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
13 problems found · 1 marked critical · Routine county inspection · May 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Taqueria Cazadores 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 Taqueria Cazadores?
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: Hand sink not ready to use K06How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Taqueria Cazadores' team
Is this your place?
Welcome, Taqueria Cazadores. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria Cazadores 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 Taqueria CazadoresWe'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: Hand sink not ready to useThe county found: “Hand sink at the back kitchen area lacked soap and paper towels. Hand sink at the cook-line lacked paper towels.…”
First step: Hand sinks are for hands only
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-301.12, Food Code 2-301.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Taqueria CazadoresWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 11, 2026Routine inspection62 out of 100 (Green placard)
This one: 62 out of 100 (Green placard), inspected May 11, 2026.
13 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the back kitchen area lacked soap and paper towels. Hand sink at the cook-line lacked paper towels. Wall-mounted soap dispenser observed empty. Pump bottle of soap provided nearby. Hand sink in the restroom lacked soap and paper towels. *Note: Facility has two restrooms, but only one is used, per owner. Unused restroom observed locked. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Paper towels restocked. Pump bottles of soap provided for all hand wash stations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Taqueria Cazadores? Fix it
Not critical (12)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of brown and black, mold-like substance on the interior panels of the ice machine. [CA] Clean and sanitize regularly at a rate to preclude buildup.
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 Taqueria Cazadores? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility could not provide chlorine test strips for bleach used during manual warewashing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Taqueria Cazadores? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease on hood filters above the cook-line. [CA] Ventilation hood filters shall be maintained clean to prevent the attraction of vermin, and to allow for adequate ventilation of heat/grease. *Note: Ambient temperature of the interior of the facility measured 83F. Interior of facility is abnormally warm compared to ambient temperature of outside. Strongly recommend ensuring ventilation is properly functional.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Taqueria Cazadores? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Moldy and old foods observed stored in the unplugged two-door upright cooler at the cook-line. Flies appear to be nesting inside. [CA] Discontinue the use of an unplugged refrigerator to store foods intended to be discarded. Old foods shall be placed into designated trash receptacles when it is deemed they are no longer intended for service.
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 Taqueria Cazadores? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed wiping surfaces with a soiled wiping cloth, rinsed their hands in the two compartment handwash/prep sink at the back kitchen area without using soap, then proceeded to handle whole tomatoes. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands with soap.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Taqueria Cazadores? Fix it
Show 7 more
The department's words
K01 Demonstration of knowledge; food safety certification
The employee present could not provide a food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*REPEAT VIOLATION* 1. Numerous dirty pots and pans observed stacked up in the three compartment dishwashing sink. Per staff, they been there since the previous night. [CA] Wash dishes the same day to prevent the attraction of pests/vermin. 2. Multiple pieces of equipment unnecessary for the operation of the facility observed in the dining room and the back storage area, including a cooler filled with greenish standing water, hot boxes, carts, and numerous cardboard boxes. [CA] Discontinue the storage of items that are unnecessary for the operation of the facility to prevent the harborage of vermin. 3. Front door maintained open. [CA] Keep doors closed where possible to prevent the intrusion of pests/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 Taqueria Cazadores? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
15+ drain flies observed flying in a swarm above the mop sink. Mop sink observed to have standing water and old food debris in the basin. 10+ flies observed in the unplugged two-door upright cooler at the cook-line. Flies observed crawling on moldy food stored inside the unit. Flies appear to be nesting inside the unit. Per the PIC, facility receives a regular pest control service. Pest control service report could not be provided. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to use any and all approved methods to abate fly presence.
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 Taqueria Cazadores? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Sour cream measured 49F, shredded cheese measured 49F, and salsa measured 45F while maintained in improper ice baths at the front service counter. Per staff, items had been taken out of refrigeration less than 1 hour prior and placed into ice baths. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employee added ice.
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 Taqueria Cazadores? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease buildup on the floor under the cook-line. Food debris observed on the floor throughout the back kitchen area, especially concentrated underneath refrigeration units and near the three compartment dishwashing sink. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction 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 Taqueria Cazadores? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Chicken stored above beef and bacon in the one-door upright cooler at the back kitchen area. Standing pool of meat juice observed at the bottom of the unit. No direct cross contamination observed at time of inspection. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Ensure all foods are properly packaged/covered/kept in containers to prevent possible contamination.
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 Taqueria Cazadores? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Heavily molded lettuce and corn observed in the two-door upright cooler at the cook-line. Unit is unplugged. Per staff, they are using it to store old foods, and the items were intended to be discarded (i.e. not for service). *Note: Flies appear to be nesting inside the unit. See K23m [CA] Moldy food shall be discarded immediately. [COS] Moldy food was discarded into the trash.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Taqueria Cazadores? Fix it
EarlierSep 26, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water leak observed at the handwash sink in the restroom. [Corrective Action] Repair to stop the leak.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed missing, broken and cracked flooring throughout the facility. [Corrective Action] Maintain floors in good condition. 2. Observed an large hole in the wall next to the ice machine. [Corrective Action] Repair the wall. Ensure there are no holes or cracks in the walls.
EarlierSep 17, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Cockroaches observed in the following areas: - 3 live on the wall behind the 2-door upright next to the cook-line - 3 live of varying life stages initially observed on the sticky trap underneath the 2-door upright next to the cook-line. A further 3 noted (totaling 6) at the end of the follow-up inspection - 1 live in the steam table pan - 1 live on the counter underneath the steam table - 1 live inside of the oven at the left side of the cook-line - 1 dead in a puddle of water on the floor near the 3 compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 9, 2025Routine inspection67 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. German cockroaches observed in the following areas: - 1 live nymph on the pipes above the handwash/prep sink in the back kitchen area - 1 live adult behind the filing cabinet in the front corner of the kitchen area - 1 live nymph in the space between the metal shelving and the wall above the 2 compartment prep/handwash sink in the back kitchen area - 10+ live, and 20+ dead nymphs, juveniles, and adults on the two sticky traps in the front kitchen area next to the register - 2 dead nymphs on a piece of duct tape attached to an overhang above the 2 compartment prep/handwash sink in the back kitchen area - 3 dead adults underneath the food storage rack in the back next to the restroom 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cheese measured 53F in the 3-door upright cooler in the back kitchen area. Per the PIC, cheese had been inside of the unit since last night. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] PIC VC&D cheese. See VC&D report. _____________ Minor violations: 1. Many PHF's inside of the 3-door upright cooler in the back kitchen area measured in the range of 46F-47F. Per the PIC, these items had been placed into the unit less than 2 hours prior. 2. Sour cream, pico de gallo, and shredded cheese measured 40F-49F from bottom to top layers in ice baths in the front kitchen area. Per the PIC, items had been taken out of refrigeration less than 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] PHF's relocated to working upright cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the back kitchen lacked soap and paper towels. Handwash sink in the front kitchen lacked paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked paper towels and soap.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize the interior of the ice machine regularly to prevent buildup.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the 3-door upright cooler in the back kitchen area measured 46F. [CA] Equipment must be capable of maintaining PHF at or below 41F.
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. Facility has one unused 2-door upright cooler. [CA] Equipment that is not in use shall be removed from the premises in order to prevent the harborage of vermin. 2. Front door maintained open. [CA] Keep door closed to prevent the entrance of vermin. 3. *REPEAT VIOLATION* Large piles of unwashed dishes containing food residue observed on the floor around and within the three compartment dishwashing sink. Per the PIC, they had been there since the previous night. PIC states that the dishes were not washed the same day because he and his employees were tired, but the usual practice is to wash them prior to closing up for the night. [CA] Wash dishes the same day to prevent the attraction of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Open ceiling panel observed above the 2 compartment handwash/prep sink in the back kitchen area. [CA] Seal all holes, cracks, gaps, and crevices within the facility to prevent the intrusion or harborage of vermin.
EarlierOct 17, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 14, 2024Routine inspection67 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches noted within the facility noted around the 3-compartment sink and dry rack. Dead cockroaches noted within dirty dishes and lid of beans container. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
PHFs within reach in next to the ice machine was measured between 60-63*F at the time of inspection. Per PIC, some of the food had been in there since yesterday. Ambient within the unit was measured at 67*F (IR). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food was VCD at the time of inspection. Form provided to facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand wash station within the kitchen area is missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [SA] Paper towels were placed next to hand wash.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide food handler cards for employees on site at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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. Large amount of un-washed dishes within the 3-Compartment sink, may be a contributing factor with regards to the cockroaches within facility. Per PIC, the dishes were left since yesterday because employee did not feel well. [CA] Clean/sanitize all equipment within the area of the 3-compartment sink. REPEAT VIOLATION. Failure to comply may result in enforcement action. 2. Facility has (3x) BBQ grills within the dinning room area that may not be in use. Per PIC, they were possibly told by the City not to BBQ outside the facility. [CA] Open-air barbecues or outdoor wood-burning ovens must be operated on the same premises as, in reasonable proximity to, and in conjunction with a permanent food facility that is approved for food preparation and is not operated in any area or location that may constitute a fire hazard. Remove equipment from the facility if BBQ is not allowed.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy food debris build up behind/under the cooking equipment under the hood system. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 2. Damaged floor tiles noted around the kitchen area at the time of inspection. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Plan review
The department's words
K48 Plan review
Noted a hot water heater within the kitchen dinning room area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
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 Taqueria Cazadores, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: fruit flies Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food in poor condition Read the free guide
Call Taqueria Cazadores
Ask for the manager. Taqueria Cazadores 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 Taqueria Cazadores?
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
- 62 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.