Follow-Up Inspection
Nov 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 19, 2025 · Original Source
Santa Clara County, CA
Taqueria La Veracruzana
1510 Jackson St
Last inspected Nov 19, 2025 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Taqueria La Veracruzana has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Nov 17, 2025
Conditional Pass
9 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine concentration in the mechanical dishwasher from 0-25 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished with a concentration of 50 ppm, or as per manufacturer's specifications. Facility to utilize the 3-compartment sink for manual warewashing until the mechanical dishwasher is repaired.
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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration units are missing internal thermometers. [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 issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple soiled wiping cloths are stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) In the preparation unit inserts, measured shelled eggs from 60-68F. Per PIC, eggs were transferred from the walk-in cooler to the inserts less than 30 minutes prior to temperature measurement. Shelled eggs are overstocked above the insert cooler line. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] PIC relocated some eggs to the under counter unit to facilitate rapid cooling. Ensure foods are not stocked above the insert cooler line. 2) At the server station, measured salsa in an ice bath from 41-59F. Per PIC, salsa was recently prepared and transferred to ice bath. The sides of the container are not fully submerged into the ice bath. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] More ice was added to the ice bath to facilitate 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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the only handwash station in the kitchen, single use towels were not stocked or available for use. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC provided a temporary roll of paper towels. Facility to install a permanent dispenser to store paper towels at the handwash station.
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.
More about handwashing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in cooler, observed raw meat and shelled eggs stored above ready-to-eat produce. [CA] Store raw foods of animal origin below ready-to-eat foods. Food shall be separated and protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1) Observed multiple live small flies throughout the food preparation and back storage areas. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, weevils, ants, gnats, and fruit flies. 2) Observed dead insect on the counter of service station. [CA] Clean and sanitize affected areas of dead insects.
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 insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks active Food Safety Manager 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.
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 issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grime and food debris on refrigeration unit gaskets and sides of cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 17, 2025 · Original Source
Follow-Up Inspection
Dec 14, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 14, 2024 · Original Source
Routine Inspection
Dec 12, 2024
Closed
The health department recorded a closure at this inspection.
7 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
5+ live German cockroaches of various life cycles observed in the following areas: - Between crevice at the top door frame and wooden utensil holder by the entrance into the back storage area. - Crawling out from the loose FRP panel directly left of the door frame leading into the back storage area. Manager stated that facility is serviced twice per month. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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 insectsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Bucket of shrimp thawing at the three-compartment sink in standing water. [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
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Small container of al pastor maintained at the left side of the griddle measured between 115F to 120F. Manager stated that the al pastor has been holding at the location for less than one hour. Container of salsa maintained at the server station observed in an inadequate ice bath. Ice was only touching the bottom of the container. Salsa measured at 46F [CA] PHFs shall be held at 41°F or below or at 135°F or above. For ice bath, ice should cover the sides of the container of PHF in order to maintain cold holding temperatures. [COS] Al pastor was reheated to to be hot held. More ice was added to the ice bath.
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 temperatureminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed domestic insecticide spray maintained below the preparation table by the entrance into the back storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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 unsafelyminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in refrigerator measured between 45F to 48F via IR. Manager stated that facility was having issues with the walk-in refrigerator weeks prior and that a temporary refrigerator was used until repairs were conducted. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 issuesminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Kitchen employee observed eating at the food preparation sink in the back area by the walk-in refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Large hotel pan of beef and vegetable soup maintained inside the walk-in refrigerator measured at 50F. Employee stated that items were cooked and cooled from the night prior. All other containers of soup measured at 41F. [CA] 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] Container of soup was VC&D due to improper 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 12, 2024 · Original Source