Follow-Up Inspection
Sep 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 16, 2025 · Original Source
Santa Clara County, CA
Mariscos Puerto Vallarta 2
7121 Monterey St
Last inspected Sep 16, 2025 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsFollow-Up Inspection
Sep 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 11, 2025 · Original Source
Routine Inspection
Sep 9, 2025
Conditional Pass
6 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell tags are not in chronological order and just being thrown into a box. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple food items within the walk in were measured between 52-54*F at the time of inspection. Walk in is not functioning properly and has leaks inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All PHFs were VCD at the time of inspection. VCD form was provided. Technician arrived on site to address issue.
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
New employees have not obtained current food handler cards. Employee has been working on site for 3-months. [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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facility is not following procedures when it comes to sanitizing. Sink is set up to wash/sanitize, rinse, and rinse. Last step for sanitizing equipment is being skipped. Active ware-washing taking place. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Sinks were set up properly to wash, rinse, sanitize.
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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
The walk in is leaking at the time of inspection and is leaking on to some of the food items. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Food was VCD. Form was provided.
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 contaminationminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer within sanitizer bucket was measured at 25PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Bucket was changed; re-measured at 100PPM.
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, Sep 9, 2025 · Original Source
Routine Inspection
Nov 26, 2024
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal drink inside of the ice machine noted at the time of inspection. [CA] Store personal belongings in a designated location and not inside of ice machine. [COS] PIC removed the drink from the ice machine and placed within the reach in.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine within the 3-compartment was measured at 200PPM at the time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Solution was diluted by employee; re-measured at 100PPM.
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, Nov 26, 2024 · Original Source