Santa Clara County, CA

Nina's Taqueria

Name: Nina's Taqueria
Address: 49 E Main St, Santa Clara County, CA

49 E Main St

Last inspected Jul 23, 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

3 inspections

Routine Inspection

Jul 23, 2026

Pass

7 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Observed a flexible tubing connected to the ice machine and the end of the tubing is placed into the floor sink. [Corrective Action] Discontinue flexible tubing and replace with a durable tube such as a PVC pipe. The end of the pipe shall drain into the floor sink with an air gap of at least 1 inch above the rim of the floor sink.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy dust accumulation on the fan guard in the single door upright display cooler. [Corrective Action] Maintain clean.

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 K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

The kitchen and back area was hot. [Corrective Action] Provide adequate ventilation.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Broken door handle on the single door upright cooler (Elite brand). [Corrective Action] Repair or replace the door hande.

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 K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Quaternary ammonium sanitizer at the 3 compartment sink was measured at 400 ppm. [Corrective Action] Maintain quaternary sanitizer at 200 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

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed paint peeling from the ceiling above the the water heater. [Corrective Action] Maintain ceiling 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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed grime accumulation inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and 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 problems

Official record from Santa Clara County Department of Environmental Health, Jul 23, 2026 · Original Source

Routine Inspection

Jun 30, 2025

Pass

5 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, at the steam table, measured pinto beans at 119F, black beans at 125F, and cooked rice at 128F. Per operator, pinto beans , black beans, and cooked rice stored for an hour. In the back prep area, in the hot holding unit, measured cooked rice between 120F and 125F. Per operator, cooked rice was prepared 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved pinto beans , black beans, and cooked rice to cookline for reheating. Operator to served cooked rice from the hot holding unit within an hour for a total of 4 hours from when removed from temperature control or discard.

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 K44Pests

Official wording

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

Inspector’s notes

Observed front door and window in the back room left open. [CA] Ensure doors and windows into the facility are kept closed to prevent an entrance for 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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed the use of an unapproved hot holding unit with doors installed without gaskets. [CA] Ensure only approved equipment is used within the facility. All new equipment shall be approved through plan check approval.

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 a non-rigid drain pipe installed from the ice machine to the floor sink. Observed drain pipe is sitting directly in the floor sink. [CA] Ensure a rigid drain pipe with a slope is installed from the ice machine to the floor sink. Drain pipe shall be installed with a 1 inch air gap between the bottom of the pipe and the top of the floor sink.

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 K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

In the restroom, observed toilet paper stored outside of the toilet paper dispenser. [CA] Ensure all toilet paper is provided within the toilet paper dispenser in the restroom.

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, Jun 30, 2025 · Original Source

Routine Inspection

Nov 5, 2024

Pass

3 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

In the warewash area, observed the use of a wooden board for storage of bottled cleaners. In the food storage areas, observed teh use of cardboard to line shelving. [CA] Ensure only approved equipment and materials are used within the facility. Discontinue use of wood and cardboard as shelving/shelving liner.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

In the dry storage area, observed open food grade containers for rice and beans. [CA] Ensure food containers are kept covered with a fitted lid during storage.

In plain English

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

More about other finding

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the hot holding unit, measured cilantro rice between 132F and 134F. Per operator, cilantro rice was prepared an hour prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [COS] Operator removed containers of cilantro rice and reheated to 165F at the cookline.