At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · May 13, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Tostadas Prime got more than most. That's from the last routine visit, on May 9, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tostadas Prime?
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: Shellfish tags or fish freezing records missing K16How 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 Prime's team
Is this your place?
Welcome, Tostadas Prime. We'll walk through this together, one item at a time. To log the fixes, claim Tostadas Prime 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 Tostadas PrimeWe'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: Shellfish tags or fish freezing records missingThe county found: “In the reach-down section of one of the front prep units: observed raw oysters were stored without tags. Observed the…”
Then the next one.
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 3-403.11, Food Code 3-302.11, Food Code 3-305.11, Food Code 4-603.16.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Tostadas PrimeWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMay 13, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected May 13, 2025.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
In the reach-down section of one of the front prep units: observed raw oysters were stored without tags. Observed the tag was stored with the other oysters (from the same batch) in a different refrigerator. [CA] Store tags together with oysters. [COS] Employee combined oysters so that they were all stored with the tag.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 9, 2025Routine inspection53 out of 100 (Yellow placard)
11 violations listed, 4 marked critical.
Critical (4)
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
Observed several PHF improperly reheating on the steam table. [CA] Discontinue reheating on steam table. Reheating shall be conducted on stove or microwave to reach and internal temperature of 165F prior to being put onto the steam table for hot holding. [SA] PIC discarded some of the food and hand staff reheat PHFs to 165F.
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
Observed potentially hazardous foods that did not meet proper cooling parameters (birria 108F). Per chef, the birria finished cooking at 2 or 3pm. Birria measured at 108F at 5pm. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as frequent stirring, shallow pans, smaller portions, ice baths, ice paddles, blast chiller and/or ice as an ingredient. [SA] PIC time marked the birria to be discarded at 7pm. Observed PHF cooling with a lid and in a large container. [CA] Cool in smaller portions and without a lid until cooled all the way to 41F.
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
Observed potentially hazardous food that measured in the temperature danger zone located in food prep cold hold units, next to cookline, hot holding on cookline (see measured observations). Also observed some PHFs being partial cooked and hot holding without time control. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue using ice baths for temperature holding. Adjust, repair, or replace refrigeration units if necessary. Time control partial cooked foods. [COS] PIC had staff put several compromised PHFs back into walk-in cooler and time-marked the remainder of the items.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed a container of raw oysters without tag; staff stated that half of the bag was on the line with the tag and the other half in the walk-in without the tag. [CA] Keep raw oysters together with oyster tag. [COS] PIC combined the separated oysters back together.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed several containers of open food in walk-in cooler. [CA] Keep foods covered and protected.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed plastic bulk bins to be melted. [CA] Replace bins and keep in good condition. Observed several refrigerators and a freezer not working properly. The broken freezer had completely thawed seafood sitting in puddles of liquid and gushing out of the freezer with doors closed. Staff stated the freezer has been broken since this morning. [CA] Repair refrigerator and freezer and maintain in good condition.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed several open bulk food items in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed puddles of water and liquid from thawed seafood on floor near broken freezer. Floor in walk-in cooler was completely wet. [CA] Thoroughly clean and sanitize floors.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed liquid from defrosted seafood melting onto ice paddles used for cooling foods. [CA] Keep food contact surfaces clean. Thoroughly clean and sanitize ice paddles prior to using them for cooling foods.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen seafood being improperly thawed at food prep sink (no running 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.
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 Prime, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Call Tostadas Prime
Ask for the manager. Tostadas Prime 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.
Do you work at or run Tostadas Prime?
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
- 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.