Santa Clara County, CA

Taqueria Vallarta

Name: Taqueria Vallarta
Address: 2525 Scott Bl, Santa Clara County, CA

2525 Scott Bl

Last inspected Aug 27, 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

5 inspections

Routine Inspection

Aug 27, 2026

Pass

1 recorded violation

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Ribs measured to be 104F in deep metal with small bag of ice on top. Per operator ribs were pulled 1hr and 20min prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Ribs were put into ice bath surrounding entire tray.

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

Official record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source

Routine Inspection

Mar 3, 2026

Pass

1 recorded violation

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

1) 2 door cooler on side observed to have fraying gasket on left handside door. [CA] Repair gasket and maintain in good condition 2) Plastic containers observed to be scratched and starting to be cloudy. [CA] Replace plastic containers and provide durable commercial food grade containers for food.

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, Mar 3, 2026 · Original Source

Routine Inspection

Oct 21, 2025

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Plastic spoons stored inside spice containers observed to have handles directly in the herbs and spices. [CA] Store scoops such that handles are not in direct contact with food.

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 K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Pulled chicken observed to be in large pot inside reach in cooler and measured to be 130F. Per employee chicken was cooked about 45 minutes prior and placed into walk in cooler. [CA] Facility shall cool foods rapidly within 135F to 70F in 2 hours and then 70F to 41F in 4 hours. Facility may spread food out in small containers or shallow containers to rapidly cool food. Facility may use ice wand, an ice bath, or ice as an ingredient to cool down food. [COS] Large pot was placed into prep sink and ice bath was made inside to rapidly cool chicken. Pot shall be stirred frequently to cool PHFs.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Oct 21, 2025 · Original Source

Routine Inspection

Jun 2, 2025

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

3-comp sink measured to have 50ppm chlorine in sanitizer compartment. Active warewashing observed at time of inspection. [CA] Maintain chlorine at 100ppm for manual warewashing. Ensure wares maintain contact with contact with sanitizer solution for at least 1 30 seconds. [COS] Employee added more chlorine to sanitizer compartment and and sanitizer measured to be 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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Plastic spoons stored inside spice containers observed to have handles directly in the herbs and spices. [CA] Store scoops such that handles are not in direct contact with food.

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, Jun 2, 2025 · Original Source

Routine Inspection

Oct 30, 2024

Pass

2 recorded violations

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Upright cooler in back in missing 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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Salsa bar measured to have: -Green sauce at 44F -Chipotle sauce at 43F Salsa bar uses ice bath. [CA] Keep ice baths such that containers of PHFs containers are sufficiently covered with ice water to keep PHFs inside cold. Maintain PHFs at 41F and below for cold holding [COS] More ice was added to ice bath.