At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Mar 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Teaqueria 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 Teaqueria?
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
- Hood filters need cleaning K38How to fixFix it
- No person in charge on duty K01How 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 Teaqueria's team
Is this your place?
Welcome, Teaqueria. We'll walk through this together, one item at a time. To log the fixes, claim Teaqueria 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 TeaqueriaWe'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: “In the 2-door upright cooler, measured deep, plastic container of rice from 97-110F (sides and center). Per employee,…”
First step: If you miss a stage
Then the next one: Hood filters need cleaning
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.
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 TeaqueriaWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 3, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Mar 3, 2026.
3 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
In the 2-door upright cooler, measured deep, plastic container of rice from 97-110F (sides and center). Per employee, rice was cooked less than 2 hours prior to temperature measurement. [CA] After heating or hot holding, 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] Rice was reheated to 165F on the stovetop to restart the cooling process. Rice was separated into smaller, metal containers to facilitate cooling.
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 Teaqueria? Fix it
Not critical (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1) Observed ventilation hood baffles are missing. Per PIC, ventilation hood is scheduled to be repaired by this weekend. Observed excessive dust accumulation over the cook line. [CA] All hood ventilation filters shall be in place and maintained in good repair. Provide picture of functional ventilation hood or status update of the hood to specialist by 3/10/2026. 2) Observed cooking equipment extends outside of the ventilation hood overhang. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.
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 Teaqueria? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks Food Safety Certificate for review. [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.
EarlierFeb 27, 2025Routine inspection90 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Permits available
The department's words
K49 Permits available
The permit is past due since 12- 2024. [CA] Permit must be paid for as the new owner does plans to take over in about 1 week.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The bare wood small shelves above the beverage refrigerator is deteriorating with wood particles falling off of it. [CA] Discard the wood shelves. There is a chest freezer directly next to the hand sink with no space between so water splashes onto the freezer. [CA] Provide the divider as discussed or remove the freezer from this area. According to the owner he will move the freezer. The ice machine door is broken in several areas and the inside of the ice machine has accumulated dust in the inside top portion. [CA] Replace the door properly or replace the ice machine. Observed a non working under counter prep unit. [CA] Remove the non working refrigerator.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is black accumulation on the wall around the dish sink. [CA] Remove the black accumulation from all around the dish sink. The floor sink under the food prep sink is soiled. [CA] Clean the soiled floor sink. Areas of the white walls are soiled black. [CA] Clean the white walls where they are soiled and repaint where paint is chipping.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The towel bucket is above 200ppm chlorine. [CA] The chlorine must be at 100ppm chlorine. [COS] The employee adjusted it to 100ppm.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
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 Teaqueria, 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
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Teaqueria
Ask for the manager. Teaqueria 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
- 87 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.