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Health Inspections.org

Santa Clara County, CA

Speedy's Tacos

929 E Duane Av

Last inspected Feb 12, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Feb 12, 2026

Pass

4 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide a current food manager certification at the time of inspection. [CA] Obtain a food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in 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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Knives are being stored in between stainless steel table and prep table at the time of inspection. [CA] Discontinue this practice since those areas do not get cleaned frequently. Recommend using knife holders or magnets to store knives. [SA] Knives were placed at the 3-compartment sink to be wash, rinse, sanitized.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bulk containers of food noted within the walk in and outside of the door of the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

More about other finding
minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Unable to provide test strips for quats at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

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, Feb 12, 2026 · Original Source

Routine Inspection

Feb 13, 2025

Pass

5 recorded violations

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

At beginning of inspection, container of frozen PHF was maintained out in ambient temperature thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Item was returned to the walk-in refrigerator to continue thawing.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Numerous PHF items maintained inside the walk-in refrigerator measured between 44F to 47F. - Raw shrimp, raw marinated pork, pico de gallo, chile relleno, meat balls, raw beef, etc. PIC stated that all items were prepared today and that ambient temperature of the walk-in refrigerator might be elevated due to lunch rush. Kitchen employee also stated that the temperature of the walk-in refrigerator was increased recently due to condensers frosting over. Ambient temperature of the walk-in refrigerator initially measured between 45-46F, however, at the end of the inspection, ambient temperature measured at 40F. Numerous PHF items maintained at the steam table measured ranging from 116F at the top to 142F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - Frequently stir food items at the steam table to maintain hot holding temperatures throughout.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Bag of raw onions maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Case of raw shelled eggs maintained above vegetables 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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Walk-in refrigerator and food preparation refrigerator lacks thermometer. [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 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. PIC stated that manager is in the process of renewing certificate. [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. Employees' three-year food handler cards were expired, except for one. [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 issues

Official record from Santa Clara County Department of Environmental Health, Feb 13, 2025 · Original Source

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