Santa Clara County, CA

Super Taqueria Restaurants, Inc

Name: Super Taqueria Restaurants, Inc
Address: 1195 W El Camino Real, Santa Clara County, CA

1195 W El Camino Real

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Super Taqueria Restaurants, Inc has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

Jun 8, 2026

Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHFs measured above 50F for less than 2h: cheese held in ice and another container stacked above prep cooler insert. PHFs measured at 44F for less than 2h : salsa held in ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager was directed to use smaller containers and add ice for rapid cooling.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured water temperature at the hand sink at 81F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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 K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Raw meats being left out to thaw at room temperature. [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.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jun 8, 2026 · Original Source

Routine Inspection

Sep 10, 2025

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following PHFs were measured at improper holding temperatures between 47F-48F : Sour cream, cheese, cut tomatoes. PIC stated PHFs were stored inside the prep unit less than 2 hours ago . [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In plain English

More about food kept at an unsafe temperature

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee handled container of raw beef with gloved hands, then changed gloves and proceeded to make a sandwich without washing their hands in between. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was directed to properly wash hands prior to putting on gloves.

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.

Jul 31, 2025

Pass

5 recorded violations

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen raw meats left to thaw at room temperature. [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.

In plain English

More about food kept at an unsafe temperature

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wet wiping towels stored on counter, some stored in soap only solution. [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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water at the restroom hand sink measured less than 100F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Major : Small containers of cooked meat and sauces left at cooling rack measured between 98F- 110F, per the manager, PHFs were done preparing less than 4 hours ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC was directed to discard PHFs within 4hours from when they were removed from temperature control. Minor : PHFs cooling in covered containers inside the walk in. [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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Kept for self service on counter in ice bath for less than 4 hours : measured containers of salsa at 48F, the containers were not fully submerged in ice. [CA] PHFs shall be held at 41°F or below or at 135°F or above.