At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jan 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Zazil Cocina Mexicana 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 Zazil Cocina Mexicana?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Hood filters need cleaning K38How 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 Zazil Cocina Mexicana's team
Is this your place?
Welcome, Zazil Cocina Mexicana. We'll walk through this together, one item at a time. To log the fixes, claim Zazil Cocina Mexicana 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 Zazil Cocina MexicanaWe'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: “Multiple food items were measured 44F - 47F at the food prep table. [CA] PHFs shall be held at 41°F or below or at…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 4-603.16, Food Code 4-301.12, Food Code 6-501.112, Food Code 2-301.15.
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 Zazil Cocina MexicanaWe'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 follow-up).
Fewer points taken off than last time (16 → 12). That takes a team.
Every visit
LatestJan 30, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Jan 30, 2026.
3 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
Multiple food items were measured 44F - 47F at the food prep table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Prep cooler lid shall kept closed to maintain temperature. NOTE: Food prep area on the other side of the cook line was hot. After investigation learned hood exhaust is not working. Multiple food items were measured 44F inside the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep the door close to maintain temperature. Ambient temperature was measured 35F. Pieces of chicken breast was measured 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Chicken was moved to a walk in cooler.
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 Zazil Cocina Mexicana? Fix it
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
One out of two Co2 spray nozzle has a debris. [CA] Clean more frequently to prevent cross contamination. [COS] Employee clean the nozzle and a holder.
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 Zazil Cocina Mexicana? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Food prep area on the other side of the cook line was hot. After investigation learned hood exhaust is not working. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Zazil Cocina Mexicana? Fix it
EarlierDec 19, 2025Follow-up inspectionGreen placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
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
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
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
EarlierDec 17, 2025Routine inspectionYellow placard
9 violations listed, 3 marked critical.
Critical (3)
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
MAJOR: Operator prepared food from day before and temperatures measure the next day during inspection is above 41°F. [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. Multiple food items cooked today had plastic cover on it. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR: Water in rinse cycle was measured 128ºF at high temperature dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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
MAJOR: Raw shrimps wrapped with bacon was measured 47F inside the walk in cooler, prepared 2 days ago. [CA]Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. NOTE: Tempurature near fans was measure 45F and 50F near door inside the walk cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack testing equipment for the high heat dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand washing sink in the warewash area was measured 66F. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler is measured above 41F. [CA] Walk in cooler shall measure 41F and below. [SA] Repair / fix the walk in cooler.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knifes were stored between equipment space. [CA] Store knifes in a space that is easily cleanable.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand washing sink near warewash was leaking. [CA] Fix/repair plumbing problem.
Show 1 more
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Commercially vacuum sealed salmon is measured 41F, thawing inside walk in unit was not vented. [CA] Vent or open fish vacuum packaging when removing from freezer. [COS] PIC open packaged.
EarlierAug 12, 2025Routine inspection84 out of 100 (Green placard)
4 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
FOOD INSIDE THE WALK IN REFRIGERATION IS MEASURED 44F AND FOOD NEAR THE DOOR IS MEASURED 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. NOTE: ALREADY HAS A REPAIR REQUEST AND WAITING FOR THE TECHNION.
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)
The department's words
K23 No rodents, insects, birds, or animals
OBSERVED FLIES INSIDE THE KITCHEN AREA. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and flies. [SA] FACILITY ALREADY INSTALLED UV LAMPS TO KILL FLIES. NEED MORE PREVENT CARE TO ELIMINATE THE FLY PROBLEM.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
THREE COMP SINK NEXT TO DISHWASHER WAS LEAKING. [CA] Repair/fix the leakage. WALK IN COOLER FAN WAS DRIPPING WATER. [CA} Repair/fix the leakage.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
CONTAINER OF SAUCE WAS COOLING WITH MINIMUM ICE AT THE BOTTOM OF THE CONTAINER. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Ice shall reach where food stops in the container.
EarlierDec 4, 2024Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Second bar hand washing sink on the other corner has no soap dispenser and using soap pump. [CA] Provide soap dispenser on the second hand washing sink for proper hand washing.
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 Zazil Cocina Mexicana, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Zazil Cocina Mexicana
Ask for the manager. Zazil Cocina Mexicana 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 Zazil Cocina Mexicana?
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
- 88 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.