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Santa Clara County, CA

El Grullo Restaurant Mexican Food

2444 Alvin Av # C

Last inspected May 28, 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

2 inspections

Routine Inspection

May 28, 2026

Pass

6 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed home type refrigerator and freezer. [CA] Remove the home type refrigerators and replace with approved type.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The floors are deteriorated vinyl or linoleum in several areas of the kitchen with some concrete showing. [CA] Install approved-type flooring.

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 K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

While checking temperature of the beans on the steam table black things were observed in the beans. The manager and I decided it was pieces of the spoon being use for the beans. Observed the spoon and it was deteriorated on the tip. [CA] Discard the adulterated beans. Do not use deteriorated utensils. [CA] The manager throw away the beans and the spoon and replaced with stainless steel spoon.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

No self closing device on restroom doors. [CA] Install self closing device on restroom door.

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 K44Pests

Official wording

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

Inspector’s notes

The back door has a gap underneath. [CA] Provide weather stripping to help keep out vermin. There are holes in the walls that lead to outside in the hot water heater room. [CA] Cover the holes, replace the metal screen, and replace the weather stripping under the door to help keep out vermin.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

The bulk food bins are unlabeled. [CA] Label each one with the contents.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source

Routine Inspection

Jun 10, 2025

Pass

6 recorded violations

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed utilizing soapy water from a container with a dish sponge maintained inside the food preparation sink for hand soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Discontinue utilizing soap from container. Utilize hand soap from hand soap 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 problems
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

One cut tomato maintained out in ambient temperature measured at 74F. Kitchen employee stated that the tomato was cut in the morning, at approximately 10:00 AM, an elapsed time of more than 4 hours. Pot of menudo maintained at the stove measured at 130F. Employee stated that an order was prepared less than 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cut tomato was VC&D due to time and temperature abuse. Menudo was reheated to 165F to be hot held at 135F.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed handle of scoop used for cilantro and onion mix maintained in direct contact with food item. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed employee utilizing the food preparation sink to wash hands. [CA] Utilize sinks for their designated purpose. Hands shall be washed only at the hand wash sink.

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

Container of raw meats and flat of raw shelled eggs maintained above numerous containers of ready-to-eat soups, proteins, and beans inside the walk-in refrigerator. [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

Five-year Food Safety Certified (FSC) manager certificate is 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. ** Repeat violation. Failure to provide valid FSC will result in further enforcement action.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Paper towels maintained inside the dispenser above the hand wash station were not accessible due to towels being stuck inside the machine. Employees utilized standalone towel holder by the entrance of the kitchen. [CA] Single-use sanitary towels shall be provided in dispensers. Paper towels shall be readily available and easily accessible at all times. Observed container with soapy water and dish sponge maintained inside the hand wash basin. [CA] A handwashing facility shall not be used for purposes other than handwashing.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source

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