Santa Clara County, CA

Taqueria Tlaquepaque #2

Name: Taqueria Tlaquepaque #2
Address: 721 Willow St, Santa Clara County, CA

721 Willow St

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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

The full inspection history

3 inspections

Routine Inspection

Sep 29, 2026

Pass

5 recorded violations

minorCode K44Pests

Official wording

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

Inspector’s notes

Inoperable Beverage-Air two door upright cooler observed being used as storage. No PHFs stored in unit. Operator stated that he plans to remove refrigeration unit from the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Ensure equipment is removed in a timely manner to prevent pest harborage.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Inoperable restroom handwash sinks. Signs were observed posted on the restroom doors stating that the sinks are out of service. Operator stated that employees have been instructed to wash their hands at the front service handwashing sink after using the restroom. Repairs are scheduled to be completed today. Videos will be provided once repairs have been completed. [CA] Repair handwash sinks and maintain in good condition.

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.

Official wording

Hot and cold water available

Inspector’s notes

No hot water available at the front handwash sink. Maximum water temperature measured at 74F. Operator stated that repairs will be completed today and video will be sent. [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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Accumulation of mold-like substance observed on interior panel of ice machine. [CA] Routinely clean and sanitize ice machine to prevent buildup.

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Heavily worn gaskets observed on two door prep cooler doors (next to stove). [CA] Replace gaskets and maintain in good condition.

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

Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source

Routine Inspection

Jan 8, 2026

Pass

5 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Multiple wet wiping cloths stored on preparation counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not being used. (chlorine-100ppm)

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the kitchen hand wash station, paper towels are stored outside of dispenser. Dispenser appears to be broken. [CA] Repair or replace paper towel dispenser. Ensure paper towels are stored in dispensers at all times to prevent contamination.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1) Missing floor tiles in front of small and large steam tables. [CA] Repair or replace tiles and maintain in good condition. 2) Heavily chipped paint on wall near walk in cooler. [CA] Repair/repaint walls and maintain in good condition.

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 K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the back storage room, cooked carnitas observed cooling in a deep metal container. [CA] Properly cool potentially hazardous foods using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Carnitas were relocated to shallow containers.

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 K44Pests

Official wording

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

Inspector’s notes

Accumulation of equipment that is nonfunctional or no longer used observed behind facility. Owner stated that he is working on scheduling pickups to get rid of clutter. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Ensure all unnecessary equipment is removed in a timely manner to prevent pest harborage.

In plain English

More about signs of rodents or insects

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

Routine Inspection

Oct 25, 2024

Pass

8 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed used wiping towels not stored in sanitizer between each use. [CA] Store each towel in sanitizer between each 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 problems

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

The dish washing machine is not sanitizing dishes and the rinse solution is empty. [CA] The chlorine and rinse solution must all be working at the dish machine. The dishes must be sanitized in order for the machine to be working properly. The 3 compartment sink can be used in the meantime for wash, rinse, sanitize. Observed the employees set the sink up properly.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

The clean utensils are stored in containers that are not clean. They have dust and food particles in them. [CA] Store the clean utensils in clean containers.

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The table that the tortilla slice is on is deteriorated. [CA] The table must be replaced with an approved table

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed the walls to have chipped paint and deteriorated in several areas. [CA] Repaint and repair the walls where needed.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The paper towel dispenser in the women's restroom is missing. [CA] Replace the wall mounted dispenser for the paper towels. The paper towels in the womens restroom were not in the dispenser. [COS] The employee placed them into the dispenser.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Employee helping to prepare food has an expired food handler card. [CA] All employees in the kitchen must have a valid food handler card.

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 K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Several lights are out and the kitchen is dim in several areas of food prep and/or food storage. [CA] The lights must be replaced and the lighting must be bright enough to see all food prep and food storage areas properly.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Santa Clara County Department of Environmental Health, Oct 25, 2024 · Original Source