At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Jul 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Tamale Factory 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 The Tamale Factory?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No backflow test on file K41How to fixFix it
- Food on the floor or under drips K30How 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 The Tamale Factory's team
Is this your place?
Welcome, The Tamale Factory. We'll walk through this together, one item at a time. To log the fixes, claim The Tamale Factory 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 The Tamale FactoryWe'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: Utensils or dishes stored wet or unwashedThe county found: “Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on…”
Then the next one: No backflow test on file
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 3-305.11, Food Code 4-301.12, Food Code 3-302.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 The Tamale FactoryWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 other).
Fewer points taken off than last time (18 → 13). That takes a team.
Every visit
LatestJul 14, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jul 14, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.
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 The Tamale Factory? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The preparation sink is directly connected to the sewer line. [CA] To prevent possible contamination, please modify the drain system immediately. Plan on how to modify the plumbing system must be submitted to our office's plan check unit via email [email] within two weeks. The district staff must be copied on the email correspondence.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you The Tamale Factory? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food products on boxes were stored directly on the floor or on milk crate below the preparation sink. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 The Tamale Factory? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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 The Tamale Factory? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the manual three compartment wash sink was measured at 116 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at [email]
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 The Tamale Factory? Fix it
Show 1 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Tamale Factory? Fix it
EarlierJul 2, 2026Risk Factor InspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the manual three compartment wash sink was measured at 115 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at [email]
EarlierApr 9, 2026Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products. Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling of freshly cooked chile verde was done at room temperature in large containers. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the manual three compartment wash sink was measured at 115 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at [email]
EarlierOct 1, 2025Routine inspection81 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the manual three compartment wash sink was measured at 115 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
EarlierMar 4, 2025Routine inspection84 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain from the preparation sink is directly connected to the sewer line. [CA] Drain from the preparation sink must disposed through a gravity system into a floor sink. Therefore, the drain system of the preparation sink must be adjusted to address this issue. Until the drain is going to be re-piped tombing address the issue, food preparation in the sink may only be conducted using strainer or colanders. Remodeling the plumbing system may require plan submission to our office and to the city of San Jose Building Department.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hanged on the wet mop hanger. .
Permits available
The department's words
K49 Permits available
48 Hours Notice: Our records indicate this property has a delinquent account for the swimming pool and it is operating without a valid Santa Clara County Department of Environmental Health permit. The property has an outstanding account balance in the amount of 1,975.00. Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1254442. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 3/5/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including the pool closure.
Show 3 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restrooms’ door does not have self-clothing devise installed. [CA] Install self-clothing devises on both restrooms.
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 The Tamale Factory, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Food on the floor or under drips 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
- Thermometer missing or reading wrong Read the free guide
Call The Tamale Factory
Ask for the manager. The Tamale Factory can only fix what it knows about.
Share this page
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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 The Tamale Factory?
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
- 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.