At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 16, 2026
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. Tulum Mexican Kitchen got more than most. That's from the last routine visit, on Aug 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tulum Mexican Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Permits available K49How 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 Tulum Mexican Kitchen's team
Is this your place?
Welcome, Tulum Mexican Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Tulum Mexican Kitchen first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
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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 6-501.112, Food Code 6-501.111, Food Code 2-301.15, Food Code 6-301.11.
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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.
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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
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestAug 16, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
PERMIT HAS BEEN PAID
EarlierAug 14, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - nymph near the bar 3 compartment sink - adult cockroach under the dishwasher - a nest of all life stages harboring between gaskets of the walk in freezer 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 13, 2026Routine inspection46 out of 100 (Red placard)
16 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Live cockroaches of all life stages throughout the facility along cracks and gaps of baseboards and walls. - Concentration of cockroaches noted along the storage area across the dishwashers. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K13 Food in good condition, safe, unadulterated
Refried beans were observed to be cross contaminated with raw beef in the walk in cooler. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Beans were discarded. See VC&D report.
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
Mexican rice in the walk in cooler was measured between 42-53F. Per cook, they were cooked and cooled last night. [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 discarded. Discussed cooling process with PIC. provided cooling handout and cooling temperature log. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Repeat Violation: Observed bowls used as scoops for food (chips). [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. In use utensils were stored in water measuring at 82F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. [COS] Utensils were replaced. Facility to use on the 1/6 hotel pans in the steam table directly next to the cook line equipment.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. All handwash stations lacked soap in their permanently installed soap dispensers. 2. Repeat Viiolation: The upstairs bar handwash station lacked soap entirely. Bar was not in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC restocked the soap at the upstairs bar.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Restroom lavatories lack a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hand wash sink nearest to the cookline with the charbroiler is leaking at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.
Permits available
The department's words
K49 Permits available
--NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $3,097.50 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Show 8 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The first restroom on the left does not have a self-closing door. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine at the upright dishwasher measured at 0 ppm. The chlorine solution bucket was empty. No active warewashing was observed. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Staff replaced the sanitizer bucket. 2. Repeat Violation: Minor tan colored growth matter observed on the plastic white baffle inside the ice machine in the upstairs bar area. Soiled surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Ready to eat foods were observed to be stored under raw foods (beef, chicken, shrimp, etc) in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks drain plugs/stoppers for the basins of the three compartment sink at the server/bar area. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer at the upright dishwasher and three compartment sinks, chlorine. [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
K05 Hands clean, properly washed; gloves used properly
Staff were observed handling raw beef and then attempt to handle ready to eat foods without washing hands and changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] EH Inspector instructed staff to stop, take off gloves, wash hands, and don new gloves prior to handling ready to eat foods.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There is a two burner stock pot range that is not under the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the staff's food handler cards were unavailable for review. [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.
EarlierJun 11, 2025Routine inspection72 out of 100 (Green placard)
9 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
Cooked sausages maintained at the steam table measured between 119F to 120F. Employees stated that the bacon and sausages were prepared less than 30 minutes prior. Observed no water maintained inside the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to reheat sausages to minimum 165F prior to hot holding at 135F and above. This Division also instructed employees to maintain water inside steam table for proper hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips unavailable for use. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door of the facility by the bar maintained opened during inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the bar area in the upstairs dining area lacked paper towels. Bar was not in use at the time. Paper towels in the first restroom in the corridor on the left lacked paper towels. In the second restroom in the corridor on the left, the hand soap dispenser observed with its lever missing and thus fails to dispense any hand soap. *Note: third restroom directly in front observed with operable hand soap and heated air drying machine. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be easily accessible and readily available at all times.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee in the bar area drinking from opened personal beverage. Observed use container used to store personal food on top of cases of oil in-between the doorway between the bar area and kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Minor tan colored growth matter observed on the plastic white baffle inside the ice machine in the upstairs bar area. Soiled surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the restroom hand sinks measured at 74F, 71F, and 80F respectively from the first to the third restroom when entering the corridor. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed container of raw chicken maintained above ready-to-eat sauces and/or sales inside the two-door food preparation refrigerator across from the steam table. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed containers of food maintained directly on the floor inside the walk-in refrigerator. Observed bags of produce maintained directly on the floor in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Tulum Mexican Kitchen, you can:
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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 Tulum Mexican Kitchen?
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.