Santa Clara County, CA

Tacos Al Pastor

Name: Tacos Al Pastor
Address: 400 S Bascom Av, Santa Clara County, CA

400 S Bascom Av

Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Tacos Al Pastor has a new health inspection. No spam, one-click unsubscribe.

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

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jun 22, 2026

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Gas tanks under the front counter are not secure [CA] Chain gas tanks securely to the wall - Corrected

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. -Service company was called for immediate service.

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 22, 2026 · Original Source

Routine Inspection

Dec 22, 2025

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

REPEAT VIOLATIONS 1. Can opener shows heavy buildup [CA] Clean the can opener 2. Mold growth on the inside panel of ice machine [CA] Clean the panel

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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

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.

May 22, 2025

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Can opener shows heavy buildup [CA] Clean the can opener 2. Mold growth on the inside panel of ice machine [CA] Clean the panel

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

No hot water at the kitchen hand sink [CA] Provide hot water for proper hand washing - Corrected

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.