Santa Clara County, CA

3 Potrillos Taqueria

Name: 3 Potrillos Taqueria
Address: 670 N Fair Oaks Av, Santa Clara County, CA

670 N Fair Oaks Av

Last inspected Dec 23, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when 3 Potrillos Taqueria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Dec 23, 2025

Pass

6 recorded violations

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

FOUND A CO2 TANK NOT FASTENED TO A RIGID STRUCTURE IN THE FRONT SERVICE AREA. [CA] FASTEN TANK TO A RIGID STRUCTURE.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

FOUND 2 SPRAY CLEANER BOTTLES ON THE SHELF NEXT TO FOOD ITEMS. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

FOUND THE BOTTOM OF THE SLIDING DOOR REFRIGERATORS IN THE FRONT SERVICE AREA WITH FOOD DEBRIS. [CA] CLEAN THIS AREA MORE OFTEN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND CLEAN CONTAINERS STORED BELOW THE HAND WASH SINK. [CA] RELOCATE THE CLEAN CONTAINERS. AND KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREPARATION COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source

Routine Inspection

Jan 30, 2025

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. In the kitchen area, near the fryers, there was a container of fries measuring at 62°F. Per staff they had it out for a lunch rush and have been removed for about 20 minutes. 2. In the kitchen area, at the prep cooler, fish ceviche was measured at 48°F. Per staff, they had the prep cooler open as they were restocking the cooler for shift change. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] 1. Fries were moved to the walk in cooler to rapidly cool down. [COS] 2. The lid was closed and ceviche was measured at 41°F.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the walk in cooler, on the back storage rack, there was a container of raw beef above produce. [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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the kitchen area, behind the cook line equipment, there is an accumulation of grease and food debris. [CA] Ensure to maintain the floor, walls, and ceilings of the facility clean and in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Facility was found thawing tripe in one of the compartments of the ware wash sink. [CA] The food prep sink shall be used for food preparation purposes including cooling, thawing, washing, etc. Cease using the three compartment sink for food preparation.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Santa Clara County Department of Environmental Health, Jan 30, 2025 · Original Source

More restaurants nearby

Pass

BBQ Chicken Sunnyvale

Sunnyvale · Santa Clara County, CA

Feb 20, 20254 recorded violations

Pass

Liquor & Food Mart

Sunnyvale · Santa Clara County, CA

Sep 16, 20264 recorded violations

Pass

Hello! Rice

Sunnyvale · Santa Clara County, CA

Mar 18, 20269 recorded violations

Pass

Ac Hotel Sunnyvale/Cupertino

Sunnyvale · Santa Clara County, CA

Aug 1, 20254 recorded violations