Follow-Up Inspection
Jan 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source
Santa Clara County, CA
Casa Azteca Restaurant
20 N Abel St
Last inspected Jan 20, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Jan 15, 2026
Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the lid and rubber seal damaged on the chest freezer at the back storage area. [Corrective Action] Maintain equipment in good condition.
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 issuescriticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed overflow at the floor sink under the ice machine. [Corrective Action] Ensure water water is properly drained into the floor sink. [Suitable Alternative] Overflow goes into a floor drain nearby.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Tub of beef measured at 71 degrees Fahrenheit in the 2 drawer cooler was cooling. [Corrective Action] For rapid cooling, cool foods in the walk-in cooler.
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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate and Food Handler's Card not available for review. [Corrective Action] Ensure Food Safety Certificate and Food Handler's Card are readily available for review.
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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed gaps in the baffle in the exhaust hood at the cookline. [Corrective Action] Ensure there are no gaps in the baffles.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Whip cream in the 3 door undercounter cooler in the kitchen was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit.
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 temperatureminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. Black grime observed in door jams at the 3 door keg cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed the blue plastic protective film on the single door upright cooler deteriorated and unable to clean. [Corrective Action] Remove the remaining protective plastic film and maintain clean.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source
Routine Inspection
Aug 14, 2025
Pass
8 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Foods were measured at 45 degrees Fahrenheit in the 2 door open top cooler. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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 temperatureminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation observed on the door handles of the 2 door upright freezer at the back area. [Corrective Action] Thoroughly clean and maintain clean. 3. Blue protective film on the door of the single door upright cooler in the kitchen observed deteriorating. [Corrective Action] Peel the rest of the film off and maintain clean.
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 problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer at 50 ppm in the dishwasher.
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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper towel dispenser at the handwash sink in the kitchen. Observed a roll of paper towels hung at the cookline nearby the handwash sink. Per chef, the paper towel dispenser is broken. [Corrective Action] Repair or replace the paper towel dispenser and store paper towels inside the paper towel dispenser.
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.
More about handwashing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Water accumulation inside the 3 door reach-in cooler at the bar. [Corrective Action] Water should not be accumulating inside the refrigeration unit. Ensure refrigeration is properly functioning.
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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The side door near the rest room was observed left wide open allowing entry of flies. [Corrective Action] Keep the back door closed when not actively going in or out. Discussed installing a screen door.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Pooling of water in areas of broken floor tiles and deteriorated floor grout observed in the kitchen. 2. Black grime observed on the floor under the ice bin at the bar. [Corrective Action] Thoroughly clean and maintain clean.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed pressurized cylinder not secured to a rigid structure. [Corrective Action] Secure the cylinder 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source
Routine Inspection
Oct 23, 2024
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor the chlorine sanitizer concentration.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Expired Food Safety Certificate. [Corrective Action] Provide valid current Food Safety Certificate. 2. An employee lack the Food Handler's Card. [Corrective Action] Each employee shall have valid current Food Handler's Card.
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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Ensure chlorine sanitizer concentration is maintained at 50 ppm.
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 problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. Chicken in the single door upright cooler was measured at 102 degrees Fahrenheit. Per employee, the chicken was cooked and shredded at 1:00 PM. The chicken was observed in a tall metal container. [Corrective Action] Ensure Potentially Hazardous Foods are cooled in shallow containers. [Corrected on Site] Employee transferred the chicken into shallow containers. 2. Re-fried beans in the walk-in cooler were measured at 93 degrees Fahrenheit. Per employee, the beans were cooked around 12:30 PM and left to cool outside for a little bit before putting into the walk-in cooler. Observed re-fried beans in tall metal container. [Corrective Action] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source