At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · Mar 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Taqueria El Jalisquillo 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 El Jalisquillo?
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: Cooked food not cooled in time K09How to fixFix it
- Dish sink or dish machine not set up right K34How to fixFix it
- No hot or cold water at a sink K21How 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 El Jalisquillo's team
Is this your place?
Welcome, Taqueria El Jalisquillo. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria El Jalisquillo 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 El JalisquilloWe'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: Cooked food not cooled in timeThe county found: “Beans in a large pot in the walk-in cooler measured 60F. Beans were stored in the walk-in cooler to cool down since…”
First step: If you miss a stage
Then the next one: Dish sink or dish machine not set up 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 4-301.12, Food Code 2-301.15, Food Code 6-301.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 El JalisquilloWe'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 visited once in the last 12 months (1 routine).
Every visit
LatestMar 27, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Mar 27, 2026.
6 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
Beans in a large pot in the walk-in cooler measured 60F. Beans were stored in the walk-in cooler to cool down since last night. [corrective action] Potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Beans were voluntarily discarded in the trash can. See VC&D form. Other methods to facilitate more rapid cooling was discussed with the owner. 1. Place pot into ice bath in the food prep sink. Stir food with ice wand. 2. Split food into smaller portions. Use shallow stainless steel pans (2" to 4" high pans).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Taqueria El Jalisquillo? Fix it
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
When owner was asked to provide test strips to test sanitizer, pH test strips were provided. [corrective action] Provide the correct test strips to test chlorine sanitizer.
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 El Jalisquillo? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hot water from the 3-compartment sink and food preparation sink measured 111F. [corrective action] Provide hot water, minimum 120F. 2. Water from the restroom hand sink measured 70F. [corrective action] Provide warm water, minimum 100F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Taqueria El Jalisquillo? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION Manager's Food Safety Certificate has expired and Food Handler Cards were not available. [corrective action] At least one person at this facility must have a manager's Food Safety Certificate. All other employees must have a Food Handler Card.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Cutting board at the food preparation sink was heavily scratched and scored. [corrective action] Provide a cutting board that is smooth and easily cleanable. 2. Wire racks in the walk-in cooler had mold and food debris. [corrective action] Thoroughly clean all the racks in the walk-in cooler.
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 Taqueria El Jalisquillo? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The soap dispenser at the front kitchen was inoperable due to broken lever. [corrective action] Replace the soap dispenser at the front hand sink.
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 El Jalisquillo? Fix it
EarlierJan 30, 2025Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Broken hand soap dispenser in the front kitchen area with sharp edges. [CA] Repair or replace hand soap dispenser.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strip is not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Emptied paper towel in restroom. [CA] Provide paper towel for handwashing. [COS] PIC restocked paper towel
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION Cutting boards are heavily scratched with knifes. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at hand wash sink in restroom measured at 62F. Per PIC, water heater was changed since last inspection and there was hot water. [CA] Investigate and repair water heater. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION Food safety manager certificate expired and food safety handler card is not available. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 El Jalisquillo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
Call Taqueria El Jalisquillo
Ask for the manager. Taqueria El Jalisquillo 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 El Jalisquillo?
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
- 79 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.