Santa Clara County, CA

El Torito Cantina Autentica

Name: El Torito Cantina Autentica
Address: 477 E Calaveras Bl, Santa Clara County, CA

477 E Calaveras Bl

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

5 inspections

Routine Inspection

Aug 11, 2026

Pass

3 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water at the 4 compartment sink at the bar was measured at a maximum temperature of 108 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit at warewash 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 problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Rubber seal/gasket on the right door of the 2 door upright cooler was observed improperly install leaving a gap. [Corrective Action] Properly install the seal/gasket.

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

Floors observed heavily deteriorated exposing rocks and pebbles creating unsmooth areas at prep area, dishwashing area, and secondary cooking area. Other areas in the kitchen and bar area observed deteriorated epoxy flooring. [Corrective Action] Maintain floors in good condition so that it is easily cleanable and grey water doesn't collect in areas of damaged 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

Official record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source

Routine Inspection

Oct 8, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Flooring epoxy throughout the kitchen and bar observed damaged. Observed cracks in flooring at back room by mop sink. [Corrective Action] Maintain floors in good condition. 2. Observed bare cement flooring in the dining area. [Corrective Action] Ensure flooring is durable, smooth non-absorbant and easily cleanable.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Ice build up on the evaporator in the walk-in cooler. Ice build up is blocking air flow. [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 issues

Official record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source

Routine Inspection

Apr 8, 2025

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Floor are deteriorated throughout the kitchen. [Corrective Action] Maintain floor in good condition.

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

Observed sanitizing bucket placed on top on the sizzle plate at the cookline. [Corrective Action] Do not place any containers of chemical on top of food contact surface.

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water leak behind the soda fountain machine at the cantina service area. [Corrective Action] Repair to stop the leak.

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 problems

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer in the pass through 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. [Corrected on Site] PIC ran the machine a few times to remove bubble from the chlorine intake line.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Shrimp and beef in the 6 drawer cooler at the cookline was measured at 44-46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods 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 temperature

Official record from Santa Clara County Department of Environmental Health, Apr 8, 2025 · Original Source

Follow-Up Inspection

Oct 8, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Oct 8, 2024 · Original Source

Routine Inspection

Oct 3, 2024

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Floors in the kitchen observed heavily deteriorated. Pooling of liquid under the cookline due to uneven flooring. Large hole in the floor at the dishwasher. Rocks and pebbles clearly exposed at the prep area due to cement degrading away. [Corrective Action] Maintain floor in good condition.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Maximum hot water temperature measured at the 2 compartment warewash sink and the 4 compartment warewash sink was 118 and 107 degrees Fahrenheit respectively. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit.

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 problems

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Chlorine sanitizer concentration in the pass through dishwasher in the kitchen was measured at 100 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Multiple Potentially Hazardous Foods were measured above 41 degrees Fahrenheit in the main walk-in cooler. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit. [Suitable Alternative] Beans, carnitas, chicken flautas were voluntarily discarded. Shrimp, chicken, tamales cooked today moved to the secondary walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

1. Multiple foods in the main walk-in cooler were measured above 41 degrees Fahrenheit. Observed heavy ice accumulation on the evaporator. There does not appear to be any air movement. Observed water dripping into a bucket from the plumbing of the evaporator. [Corrective Action] The refrigeration unit shall be able to maintain foods at or below 41 degrees Fahrenheit. 2. Rubber seal on the left door of the 2 door upright cooler observed in disrepair. [Corrective Action] Repair or replace the rubber seal.