Santa Clara County, CA

Corazon

Name: Corazon
Address: 1255 S Mary Av, Santa Clara County, CA

1255 S Mary Av

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

May 18, 2026

Pass

7 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1- Gap in the ceiling above the walk in refrigerator. 2- Opening in dry storage room entry wall, gaps in ceiling panels in dry storage area. [CA] Repair holes in structure and maintain in good condition to prevent pest harborage.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Sour cream and green salsa held in dispenser for less than 2h measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stored PHFs in refrigerator for rapid cooling.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

In dry storage room: Food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

More about other finding

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Employees personal items stored on food prep surface. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Unused equipment stored in dry storage room. [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 insects

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the walk- in: Raw eggs stored directly above ready to eat food. [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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food SAfety Certificate not available. Some employees Food Handler Cards expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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.

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

Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source

Follow-Up Inspection

May 22, 2025

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Salsa and cheese held inside Prep refrigerator measured at 44F. [CA] Cold Potentially hazardous foods shall be held at or below 41F.

In plain English

More about food kept at an unsafe temperature

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Observed Potentially Hazardous Foods (PHFs) ( Cooked steak, cooked chicken, Cooked vegetables, cooked shrimp ) being cooled in covered plastic containers. PHFs temperatures were still within the cooling time frame. [CA] All PHFs food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Employees were directed by owner to transfer PHFs being cooled to large metal containers and stored in the top shelf of the walk in.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, May 22, 2025 · Original Source

Routine Inspection

May 19, 2025

Conditional Pass

12 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Opening in wall by the dry storage room entry, gaps in ceiling panels in the dry storage area. [CA] Repair holes in structure and maintain in good condition to prevent pest harborage.

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

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

The following Potentially Hazardous Foods (PHFs) were prepared the day prior and stored to cool inside the walk in, the temperature was measured between 47F and 53F : Red salsas, green salsas, carnitas, cooked meats, beans, rice, raw chicken, horchata, vegetables (see detailed VC&D report) [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] All food items were vc&d by the owner.

In plain English

More about food kept at an unsafe temperature

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following PHfs were measured at improper holding temperatures above 50F for more than 4 hours : held inside the walk in : dressings, salsas, cooked meats horchata, jicama juice. Minor : PHFs held inside the walk in between 43F and 46F: raw meat, cooked chicken, shredded cheese, sour cream [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs held above 50F were VC&d.

In plain English

More about food kept at an unsafe temperature

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door was open during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

In plain English

More about signs of rodents or insects

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bags of rice and onions stored directly on the floor inside the dry storage room. Containers of cooked food stored directly on the floor inside the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

More about other finding

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed coming from outside wearing gloves, he then proceeded to handle food containers while wearing the same gloves. No direct contamination was observed. [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.

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

Toxic substances properly identified, stored, used

Inspector’s notes

Chlorine at the 3-comp sink was measured above 200ppm. [CA] Maintain chlorine solution at the 3-comp at 100ppm .

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature inside the walk in was measured at 63F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw meats stored directly above ready to eat food inside the walk in. [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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food Safety Certificate is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate 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 issues

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet wiping cloths are stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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, May 19, 2025 · Original Source

Routine Inspection

Dec 13, 2024

Pass

5 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Found old food debirs inside upright freezer and on shelves in back area [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee with artificial nails with designs handle a tortilla without donning gloves [CA] - All food employees shall keep their fingernails trimmed filed and maintained or use gloves. Gloves shall be worn when contacting food and food-contact surfaces if the employee has any cuts, sores, rashes, artificial nails, nail polish, rings, other than a plain ring, such as a wedding band, uncleanable orthopedic support devices, or fingernails that are not clean, smooth, or neatly trimmed. [COS] - Employee put on gloves

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

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Found a gap under the left side of the back door [CA] - Provide a longer door sweep or seal this gap to prevent vermin entry.

In plain English

More about signs of rodents or insects

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Found chemical bottles without labels [CA] Chemicals once removed from original container shall be labeled with common name.

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

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Found two large food containers (bus bins, appears to be about 10 liters each) with cooked rice and refried beans. Rice measured between 83-120F, beans measured between 95-130F. Per chef it was cooked around 9AM this morning. [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 and beans discarded in trash HIGHLY RECOMMEND TO SWITCH TO STAINLESS STEEL CONTAINERS AND USE ICE BATHS TO RAPIDLY COOL FOODS. HANDOUT PROVIDED. *REPEAT VIOLATION*