Follow-Up Inspection
Mar 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 23, 2026 · Original Source
Santa Clara County, CA
Cielito Lindo Restaurant
7460 Monterey St
Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 18, 2026
Conditional Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a current food manger certification at the time of inspection. Per PIC, she is in the process of taking the course; showed specialist her online progress at the time of inspection. [CA] Obtain certification within 60-days and place records on site.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water within the facility was measured at 113*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Adjust water heater properly.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Reach in at the back of the facility is no longer in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 insectscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold like substance growing within the interior panel of the ice machine; touching ice directly. [CA] Clean/sanitize the ice panel per manufactures specifications and clean/sanitize regularly. [SA] Ice will be disposed off and new ice will be made.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Waste water from ice machine and soda machine is draining into a metal tray at the time of inspection. Per PIC, the floor drain that it normally goes into is back flowing. A plumber has been notified. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. - All other sinks are draining properly at the time of inspection.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within the walk in were measured between 52-54*F at the time of inspection. Thermometers within the walk in were reading 54*F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs were VCD at the time of inspection and form was provided.
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, Mar 18, 2026 · Original Source
Routine Inspection
Jan 30, 2025
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety certificate is readily available for review at all times.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Leak observed on drain pipe below kitchen handwash sink. [CA] Repair plumbing fixture and maintain in good condition. 2) Kitchen handwash sink handle appears to be loose. [CA] Secure handwash sink handle and maintain in good condition.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at preparation sink at 3 composition sink measured between 107-112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Warewash sink observed set up in the wrong order. Sanitizer was set up in the 2nd compartment of the 3 compartment sink. [CA] Manual warewashing shall be accomplished by using a 3 compartment sink where utensils are first precleaned, then washed, rinsed, sanitized, and air dried. 2) Accumulation of mold like substance observed on inner panel of ice machine. Not in contact with ice. [CA] Routinely clean and sanitize ice machine to prevent build up.
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 30, 2025 · Original Source