At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
6 problems found · Routine county inspection · Sep 16, 2026
At the routine inspection on Sep 16, 2026. The latest visit, on Sep 18, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Tostadas 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 Tostadas?
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 hot or cold water at a sink K21How to fixFix it
- Hot food below 135°F K07How 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 Tostadas' team
Is this your place?
Welcome, Tostadas. We'll walk through this together, one item at a time. To log the fixes, claim Tostadas 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 TostadasWe'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: “Facility is storing knives between sinks/tables and walls in the kitchen and bar. [CA] Stores knives in clean areas…”
Then the next one: No hot or cold water at a sink
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 3-501.13, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 TostadasWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Tostadas. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (44 → 16). That takes a team.
Every visit
LatestSep 18, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 18, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 16, 2026: 84 out of 100 (Green placard).
EarlierSep 16, 2026Routine inspection84 out of 100 (Green placard)
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
Facility is storing knives between sinks/tables and walls in the kitchen and bar. [CA] Stores knives in clean areas such as counters, holders, or magnetic bars.
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 Tostadas? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Water at the men's restroom measured at less than 100F. 2. Water at the women's restroom measured at over 108F. Note: Both restrooms use an automixing valve that is non-readily adjustable. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] PIC adjusted the mixing valves at time of the inspection.
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 Tostadas? Fix it
The department's words
K07 Proper hot and cold holding temperatures
PHFs in the walk in cooler measured between 43-46F. Ambient air of the unit measured at 50F. The back of the condenser was covered in ice. Per staff, the walk in cooler was functioning earlier this morning. Note: A majority of the products were produce or sealed pasteurized dairy products/shellled eggs which may be stored at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs were removed from the walk in cooler and placed into working refrigeration units. A follow up inspection will be conducted within 24 hours. PIC contacted their refrigeration contractor and stated they would be onsite within an hour.
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 Tostadas? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Every paper towel dispenser in the facility was in disrepair. A roll of paper towels or stack of paper towels were available at each lavatory. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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 Tostadas? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The sanitizer basin of the three compartment sink lacked a sanitizer. Per bar staff, they wash dishes using a dish detergent and chlorine mixture and rinse them with water afterwards. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC educated bar staff on proper sanitization methods at the bar. A proper sanitization handout sticker was provided.
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 Tostadas? Fix it
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The walk in cooler is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. The ice machine is in disrepair. [CA] Maintain equipment in good repair. 3. Facility is using grcoery to go bags for the rice in the steam table. [CA] Use food grade bags for the rice.
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 Tostadas? Fix it
EarlierFeb 10, 2026Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K26 Approved thawing methods used; frozen food
Numerous packages of meat were found thawing in still water at the prep sink. [CA] Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in microwave oven and subsequently cooked, or during the cooking process. [COS] Staff moved the packages into a cambro and ran cold water to thaw out meat.
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The placard sleeve has been removed from the posted location. The yellow Conditional Pass placard has the tamper evident sticker showing it was removed. The placard and sleeve was posted with the placard sleeve over the placard. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement from this department to proceed pursuant to California Retail Food Code section 114395.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cut bell peppers on a sheet pan were observed stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Inspector instructed staff to remove the food from on top of the trash can.
Permits available
The department's words
K49 Permits available
Facility has not paid for their permit fee for the permit cycle 06/01/2025 - 05/31/2026. Invoice to be emailed to facility. Ensure to pay invoice within 48 hours. [CA] A food facility shall not be open for business without a valid permit. Ensure to remit payment for permit fee. Failure to remit payment will result in permit suspension.
EarlierFeb 4, 2026Routine inspection56 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The bar handwash station lacked paper towels. 2. The restroom handwash station lacked paper towels. 3. The only handwash sink in the kitchen lacked paper towels in the dispenser but had napkins available for use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Facility provided napkins for use. Per PIC, they have a delivery later today and have ran out of paper towels.
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
1. Ranch sauce in the prep cooler near the serving window measured at 46F around 3:30 pm. Per bartender, the ranch has been in the prep cooler since 8 am. 2. Sour cream in the prep cooler near the serving window measured at 54F around 3:30 pm. Per bartender, the sour cream had been in the prep cooler since 12 pm when he restocked it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ranch was discarded. [COS] Bartender agreed to discard sour cream after 4 hours of removal from temperature control.
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
3 deep hotel pans of beef birria in the walk in cooler were measured at 50F. Per cook, they had been cooling since around 8 pm last night. Cook stated they cooled each hotel pan in an ice bath and moved it into the walk in cooler before leaving. [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] Birria was discarded. Discussed with cook about cooling methods for birria. Discussed use of thinner hotel pans so food is less than 2" thick. Also discussed adding salt ot ice baths to promote a quicker cool down. Cooling handout provided to cook.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The prep cooler near the service window is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Chamoy and Tajin plates at the bar counter were not protected from contamination. Candied straws were also not protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the staff lack food handler cards and have been employed >30 days. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Facility is storing prepackaged non-Potentially Hazardous Foods and canned goods in the attic of the kitchen. 2. Facility is storing prepackaged non-Potentially Hazardous Foods and canned goods in an unpermitted remote storage room near the office lobby (entrance is in the back parking lot). [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Show 4 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water in the men's restroom handwash sink measured at a maximum of 65F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K26 Approved thawing methods used; frozen food
Beef and bacon was found thawing in the basins of the three compartment sink. [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. [COS] Items were moved to the walk in cooler for thawing.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility was found using the three compartment sink as a prep sink and the prep sink to store dirty dishes. [CA] Ensure to use each sink for its intended use. 2. The CO2 tank was found to not be restrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The waste pipe of the prep sink has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierMay 14, 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.
EarlierMay 13, 2025Routine inspection76 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
In the kitchen area, at the steam table, various PHFs were found at less than 135°F. Rice (80°F), Beans (105°F), Carnitas (82°F), Chile Verde (100°F). [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Cook reheated all the foods to 165°F at time of the inspection.
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
1. In the kitchen area, at the right flat grill, fully cooked bacon and par cooked bacon were found commingled. Par cooked bacon measured at 100°F. Per cook, they cooked it around 30 minutes prior. 2. In the prep area, at the undercounter cooler by the coffee station, milk measured at 52°F. Internal ambient temperature of the unit measured at 61°F. No other PHFs in the unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. All the bacon was reheated/cooked to 165°F. [COS] 2. The milk was moved to the walk in cooler. Temperature setting of the unit was adjusted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu does not disclose some food items that come raw or undercooked such as eggs and the ribeye steak. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sinks, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the men's restroom the paper towel dispenser was out of paper towels. A roll of paper towels was available for use out of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Manager restocked the dispenser at time of the inspection.
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 Tostadas, 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 hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Tostadas
Ask for the manager. Tostadas 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.
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
- Follow-up inspection
- Result
- 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.