At a glance
CleanCleaver food safety systematic review results
What happened?
44/ 100 · 56 points taken off
12 problems found · 5 marked critical · Routine county inspection · Oct 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Taqueria La Veracruzana 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 La Veracruzana?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Cooked food not cooled in time K09How 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 La Veracruzana's team
Is this your place?
Welcome, Taqueria La Veracruzana. We'll walk through this together, one item at a time. To log the fixes, claim Taqueria La Veracruzana first; we check that you run it.
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This is my place: claim Taqueria La VeracruzanaWe'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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: 1 live adult german cockroach on the employee restroom door…”
First step: What to do
Then the next one: Hot food below 135°F
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 6-501.112, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestOct 5, 2026Routine inspection44 out of 100 (Red placard)
This one: 44 out of 100 (Red placard), inspected Oct 5, 2026.
12 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: 1 live adult german cockroach on the employee restroom door near the back prep area. 2 dead german cockroaches in the mop sink closet on the water heater and under shelving. 1 dead german cockroach under the prep table across from walk in cooler. 1 dead german cockroach in dry storage area against the office door frame. 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.
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 La Veracruzana? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Red salsa measured to be 50-58F at the front counter in ice bath. Red salsa was in a metal container and only partly submerged in the ice bath. Per PIC, salsa was prepared 30 minutes prior. [CA] All products being temperature controlled via ice bath shall be fully submerged so that product is 41F or below. [COS] PIC added ice to ice bath and submerged red salsa fully. 2. Observed french fries out at ambient temperature measuring 72F. Per PIC, fries come frozen and were set out 30 minutes ago waiting to be cooked when ordered. [CA] Keep all potentially hazardous foods below 41F or above 135F. [SA] PIC moved fries to prep cooler to rapidly cool and stay there until ordered to be cooked.
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
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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
Observed 3.5 large deep containers of beans, 1 large deep container of cooked rice, 0.5 large deep containers of cooked lengua, and 1 large deep container of cooked meat/stew all measuring to be 52-57F in the walk in cooler. Per PIC, these were all prepared last night before closing and placed in the walk in cooler to cool for service the next day. Per PIC, the half container was used to prep and serve this morning and is currently on the steam table. [CA] All potentially hazardous foods must cool from 135F to 41F within 6 hours, and must cool from 135F to 70F within the first 2 hours. Utilize smaller, shallower containers and leave uncovered to facilitate proper airflow for rapid cooling. [COS] PIC VC&D the beans from the steam table and walk in cooler, the rice, the lengua, and the stew/cooked meat.
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
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Are you Taqueria La Veracruzana? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed soap out of stock at the only handwash station (three compartment sink). [CA] Ensure that handwash stations are fully stocked with single use paper towels, warm water, and soap at all times. [COS] PIC refilled soap dispenser at the handwash station.
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
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Are you Taqueria La Veracruzana? Fix it
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
The mechanical dishwasher observed to have a chlorine sanitizer concentration of 10-25PPM across 3 cycles during active dish washing. [CA] Ensure that the mechanical dishwasher has a bleach concentration of 50PPM to properly sanitize all food contact surfaces. If using three compartment sink, ensure that the chlorine santizer solution is 100PPM and all food contact surfaces are fully submerged for at least 30 seconds after being washed. [SA] PIC moved all dish washing to the three compartment sink and made a chlorine solution of 100PPM in front of inspectors. Since this sink is also the only handwash sink for employees, PIC was informed to notify all employees to only handwash over the "wash" compartment of the sink to eliminate the risk of contamination of clean/sanitized dishes/ food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards unavailable at time of inspection. Food safety certificate unavailable at time of inspection. [CA] Ensure that food handler cards and food safety certificates are available upon request.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw salmon in walk in cooler observed above cooked, ready to eat foods. [CA] Store raw foods below ready to eat foods to reduce risk of cross 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.
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Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed several holes and cracks throughout wall in the back storage room that could be possible harborage locations for vermin. Observed multiple unfinished wood and cardboard in locations throughout facility used as shelving and storage surfaces. Observed several unused equipment in rear storage area. Observed large metal grate on the wall in the back storage area. [CA] Ensure holes behind ice machine are sealed in order to reduce harborage areas for vermin. Ensure that metal grate is covered in a manner that prevents vermin from entering the facility. Ensure that all unused equipment unnecessary to the food operations are removed from facility. Ensure that all shelving and storage surfaces are of an approved material.
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 La Veracruzana? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean dishes are stored to dry in drying rack directly below the paper towel dispenser. [CA] Move drying rack so that clean dishes are not subject to splash contamination.
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 La Veracruzana? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Observed moldy food not intended for service in the walk in freezer. Per PIC, walk in freezer lost temperature a couple days prior and plans to dispose of all the food inisde of the unit on 10/06/2026 when the garbage company comes. [CA] Maintain facility free of all contaminated food that is unsafe for consumption. [COS] PIC is discarding of all food at time of report, 12pm on 10/05/2026, due to facility being closed for vermin.
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
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Show 2 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth stored on food contact surface and appeared soiled. [CA] Store all wiping cloths in a sanitizer solution of 100PPM for chlorine and 200PPM for Quat. Monitor to ensure concentration remains effective as it is used throughout the day. [COS] PIC prepared a solution in multiple buckets and placed in convenient location for employees throughout the kitchen. Chlorine measured 100PPM.
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 Taqueria La Veracruzana? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed 4 cans of Raid in the facility. Raid is intended for domestic use. [CA] Ensure that all pest control substances are approved for restaurant use.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Taqueria La Veracruzana? Fix it
EarlierNov 19, 2025Follow-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.
EarlierNov 17, 2025Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) In the preparation unit inserts, measured shelled eggs from 60-68F. Per PIC, eggs were transferred from the walk-in cooler to the inserts less than 30 minutes prior to temperature measurement. Shelled eggs are overstocked above the insert cooler line. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] PIC relocated some eggs to the under counter unit to facilitate rapid cooling. Ensure foods are not stocked above the insert cooler line. 2) At the server station, measured salsa in an ice bath from 41-59F. Per PIC, salsa was recently prepared and transferred to ice bath. The sides of the container are not fully submerged into the ice bath. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] More ice was added to the ice bath to facilitate rapid cooling.
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
At the only handwash station in the kitchen, single use towels were not stocked or available for use. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC provided a temporary roll of paper towels. Facility to install a permanent dispenser to store paper towels at the handwash station.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine concentration in the mechanical dishwasher from 0-25 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished with a concentration of 50 ppm, or as per manufacturer's specifications. Facility to utilize the 3-compartment sink for manual warewashing until the mechanical dishwasher is repaired.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units are missing internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths are stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1) Observed multiple live small flies throughout the food preparation and back storage areas. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, weevils, ants, gnats, and fruit flies. 2) Observed dead insect on the counter of service station. [CA] Clean and sanitize affected areas of dead insects.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed raw meat and shelled eggs stored above ready-to-eat produce. [CA] Store raw foods of animal origin below ready-to-eat foods. Food shall be separated and protected from contamination.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks active Food Safety Manager Certificate. [CA] 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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime and food debris on refrigeration unit gaskets and sides of cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierDec 14, 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.
EarlierDec 12, 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
5+ live German cockroaches of various life cycles observed in the following areas: - Between crevice at the top door frame and wooden utensil holder by the entrance into the back storage area. - Crawling out from the loose FRP panel directly left of the door frame leading into the back storage area. Manager stated that facility is serviced twice per month. [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
Small container of al pastor maintained at the left side of the griddle measured between 115F to 120F. Manager stated that the al pastor has been holding at the location for less than one hour. Container of salsa maintained at the server station observed in an inadequate ice bath. Ice was only touching the bottom of the container. Salsa measured at 46F [CA] PHFs shall be held at 41°F or below or at 135°F or above. For ice bath, ice should cover the sides of the container of PHF in order to maintain cold holding temperatures. [COS] Al pastor was reheated to to be hot held. More ice was added to the ice bath.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large hotel pan of beef and vegetable soup maintained inside the walk-in refrigerator measured at 50F. Employee stated that items were cooked and cooled from the night prior. All other containers of soup measured at 41F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Container of soup was VC&D due to improper cooling.
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
K26 Approved thawing methods used; frozen food
Bucket of shrimp thawing at the three-compartment sink in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Kitchen employee observed eating at the food preparation sink in the back area by the walk-in refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed domestic insecticide spray maintained below the preparation table by the entrance into the back storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured between 45F to 48F via IR. Manager stated that facility was having issues with the walk-in refrigerator weeks prior and that a temporary refrigerator was used until repairs were conducted. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 La Veracruzana, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food in poor condition Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
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Address thisAbout this record
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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
- 44 out of 100 (Red 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.