Santa Clara County, CA

Parranga Taqueria

Name: Parranga Taqueria
Address: 300 Santana Row # 110, Santa Clara County, CA

300 Santana Row # 110

Last inspected Jul 22, 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

3 inspections

Routine Inspection

Jul 22, 2026

Pass

5 recorded violations

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack monitoring thermometer for the food prep table. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Dirty Wiping cloths were left on a food prep tables. [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 K44Pests

Official wording

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

Inspector’s notes

Back door to the food prep area was open. [CA] Keep back door closed at all times to prevent the entrance and harborage of 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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Booth scoop handles were touching the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food prep table with measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature setting and keep the lid closed when not working.

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, Jul 22, 2026 · Original Source

Routine Inspection

Nov 20, 2025

Pass

5 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Dirty wiping towels were left on a prep table. [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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

REPEAT VIOLATION: One prep cooler (first one at the entrance) out of two with few food items had a ambient temperature of 50F. Food was cooked this morning and moved to a working unit: Guacamole 50F Chicken 47F Sausage 50F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep all perishable food into the working unit only non perishable food items can be stored in it. Repair ASAP.

In plain English

More about food kept at an unsafe temperature

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Beans were cooling in a deep container. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Sauce pan with beans were cooling with lid on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

The health permit issued by Environmental Health Department was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

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 K44Pests

Official wording

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

Inspector’s notes

Bag pack was left on a bar sink. [CA] No person shall store clothing or bag in any area used for the storage and preparation of food or food contact surfaces. Back door to food prep area was open. [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

Official record from Santa Clara County Department of Environmental Health, Nov 20, 2025 · Original Source

Routine Inspection

Jul 1, 2025

Pass

3 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Both food prep cooler are holding food at 45F and Food came out of walk in cooler 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Place small portions in the prep cooler to maintain temperature at 41F and below. Repair/fix immediately. Baked potatoes were held on stove at 125F. Were baked 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust the temperature so baked potatoes can be held at 135F and above.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hand washing sink in the kitchen had a hot water connection closed from the bottom nob. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC open the closed nob and water was measured 100F.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwashing sink in the bar area has a move able paper towel dispenser in front of it. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Place the paper towel dispenser on the other side to make soap dispenser easily accessible.

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.