At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tradición Tapatia Torta Ahogadas 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 Tradición Tapatia Torta Ahogadas?
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: Hot food below 135°F K07How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- 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 Tradición Tapatia Torta Ahogadas' team
Is this your place?
Welcome, Tradición Tapatia Torta Ahogadas. We'll walk through this together, one item at a time. To log the fixes, claim Tradición Tapatia Torta Ahogadas 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 Tradición Tapatia Torta AhogadasWe'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: Hot food below 135°FThe county found: “Pickled pork leg and carrots/grilled onions in vinegar measured 72F while maintained in a large, plastic container on…”
First step: If food is out of range
Then the next one: Thermometer missing or reading wrong
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 3-501.19, Food Code 2-301.14, Food Code 3-304.14, 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
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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.
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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.
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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).
Fewer points taken off than last time (20 → 19). That takes a team.
Every visit
LatestApr 20, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Apr 20, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pickled pork leg and carrots/grilled onions in vinegar measured 72F while maintained in a large, plastic container on a shelving unit directly behind the front service counter. Per the manager, it had been left out in ambient since last night. *Note: Facility pickles under refrigeration. Manager states that the usual policy is to take the pickled pork out for use, and then immediately relocate back into refrigeration. If facility wishes to pickle (i.e. use acidification) for the purpose of rendering a food non-potentially hazardous (i.e. at room temperature), facility shall apply for a variance or HACCP issued by the California Department of Public Health. Raw shell eggs measured 66F while maintained in a plastic container at the cook-line. Per staff, they had been taken out of refrigeration approximately 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, of at 135F or above to prevent the growth of bacteria. [COS] Pickled pork leg and vegetables were voluntarily discarded. Raw shell eggs relocated to the prep cooler at the cook-line.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tradición Tapatia Torta Ahogadas? Fix it
Not critical (4)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility could not provide a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 Tradición Tapatia Torta Ahogadas? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Salsa measured 119F while maintained in a stock pot on a stool at the entrance to the kitchen area. Per staff, it had been cooked between 1 and 2 hours prior, and they had not begun cooling it in an ice bath yet. [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] Salsa was placed into an ice bath in one of the preparation sinks and rapidly stirred. Salsa remeasured 63F.
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 Tradición Tapatia Torta Ahogadas? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is properly following time as a public health control (4-hour rule) procedures for tacos and carnitas maintained under heat lamps at the front service counter. However, written procedures for TPHC could not be provided. [CA] Provide written procedures when utilizing time as a public health control (TPHC).
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Tradición Tapatia Torta Ahogadas? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed moving a trash can (thereby contacting the insides/outsides with gloved hands), then picked up a knife and attempted to begin chopping lemons before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Tradición Tapatia Torta Ahogadas? Fix it
EarlierFeb 4, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
FOUND A PLASTIC CONTAINER WITH COOKED BEANS ON THE KITCHEN COUNTER AT 117F. FOUND THE BOTTLE OF MAYO AT 48F ON THE COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE BEANS HAVE BEEN OUT FOR ABOUT 2 HRS, PER OPERATOR. THEY WERE RETURNED TO THE REFRIGERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A BOWL BEING USED TO SCOOP THE BEANS AND THE OREGANO. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT THE HAND WASH SINK IN THE KITCHEN AT 82F. [CA] PROVIDE HOT WATER AT 100F.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
FOUND THE POTATOES DISH AT 117F COOLING IN LARGE PLASTIC CONTAINER IN THE WALK IN COOLER. [CA] USE SMALL STAINLESS STEEL CONTAINERS TO COOL FOOD OR USE ICE BATHS PRIOR TO PLACING THE FOOD IN THE WALK IN COOLER. COS: THE FOOD WAS COOLED IN ICE BATH. THE FOOD WAS PREPARED ABOUT 2.5 HRS AGO, PER OPERATOR.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH ON THE KITCHEN COUNTER. [CA] STORE WIPING CLOTHS IN THE SANITIZER SOLUTION WHILE NOT IN USE.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND LARGE OPEN BAGS OF SUGAR AND FLOUR ON THE DRY FOOD SHELVES. [CA] ONCE OPENED, TRANSFER THEIR CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.
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 Tradición Tapatia Torta Ahogadas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Cooked food not cooled in time Read the free guide
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
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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.
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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
- 81 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.