Follow-Up Inspection
Sep 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 18, 2026 · Original Source
Santa Clara County, CA
Tostadas
304 E Santa Clara St # A
Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Sep 16, 2026
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Every paper towel dispenser in the facility was in disrepair. A roll of paper towels or stack of paper towels were available at each lavatory. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility is storing knives between sinks/tables and walls in the kitchen and bar. [CA] Stores knives in clean areas such as counters, holders, or magnetic bars.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Water at the men's restroom measured at less than 100F. 2. Water at the women's restroom measured at over 108F. Note: Both restrooms use an automixing valve that is non-readily adjustable. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] PIC adjusted the mixing valves at time of the inspection.
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 problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs in the walk in cooler measured between 43-46F. Ambient air of the unit measured at 50F. The back of the condenser was covered in ice. Per staff, the walk in cooler was functioning earlier this morning. Note: A majority of the products were produce or sealed pasteurized dairy products/shellled eggs which may be stored at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHFs were removed from the walk in cooler and placed into working refrigeration units. A follow up inspection will be conducted within 24 hours. PIC contacted their refrigeration contractor and stated they would be onsite within an hour.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The sanitizer basin of the three compartment sink lacked a sanitizer. Per bar staff, they wash dishes using a dish detergent and chlorine mixture and rinse them with water afterwards. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a 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. [COS] PIC educated bar staff on proper sanitization methods at the bar. A proper sanitization handout sticker was provided.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The walk in cooler is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. The ice machine is in disrepair. [CA] Maintain equipment in good repair. 3. Facility is using grcoery to go bags for the rice in the steam table. [CA] Use food grade bags for the rice.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source
Follow-Up Inspection
Feb 10, 2026
Pass
4 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Numerous packages of meat were found thawing in still water at the prep sink. [CA] Food shall be thawed under refrigeration, completely submerged under cold running water of sufficient velocity to flush loose particles, in microwave oven and subsequently cooked, or during the cooking process. [COS] Staff moved the packages into a cambro and ran cold water to thaw out meat.
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 K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
The placard sleeve has been removed from the posted location. The yellow Conditional Pass placard has the tamper evident sticker showing it was removed. The placard and sleeve was posted with the placard sleeve over the placard. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement from this department to proceed pursuant to California Retail Food Code section 114395.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Cut bell peppers on a sheet pan were observed stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Inspector instructed staff to remove the food from on top of the trash can.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility has not paid for their permit fee for the permit cycle 06/01/2025 - 05/31/2026. Invoice to be emailed to facility. Ensure to pay invoice within 48 hours. [CA] A food facility shall not be open for business without a valid permit. Ensure to remit payment for permit fee. Failure to remit payment will result in permit suspension.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source
Routine Inspection
Feb 4, 2026
Conditional Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The prep cooler near the service window is not maintaining PHFs at 41F or below. [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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Chamoy and Tajin plates at the bar counter were not protected from contamination. Candied straws were also not protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. The bar handwash station lacked paper towels. 2. The restroom handwash station lacked paper towels. 3. The only handwash sink in the kitchen lacked paper towels in the dispenser but had napkins available for use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Facility provided napkins for use. Per PIC, they have a delivery later today and have ran out of paper towels.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the staff lack food handler cards and have been employed >30 days. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Facility is storing prepackaged non-Potentially Hazardous Foods and canned goods in the attic of the kitchen. 2. Facility is storing prepackaged non-Potentially Hazardous Foods and canned goods in an unpermitted remote storage room near the office lobby (entrance is in the back parking lot). [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Beef and bacon was found thawing in the basins of the three compartment sink. [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. [COS] Items were moved to the walk in cooler for thawing.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water in the men's restroom handwash sink measured at a maximum of 65F. [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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Ranch sauce in the prep cooler near the serving window measured at 46F around 3:30 pm. Per bartender, the ranch has been in the prep cooler since 8 am. 2. Sour cream in the prep cooler near the serving window measured at 54F around 3:30 pm. Per bartender, the sour cream had been in the prep cooler since 12 pm when he restocked it. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ranch was discarded. [COS] Bartender agreed to discard sour cream after 4 hours of removal from temperature control.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Facility was found using the three compartment sink as a prep sink and the prep sink to store dirty dishes. [CA] Ensure to use each sink for its intended use. 2. The CO2 tank was found to not be restrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
3 deep hotel pans of beef birria in the walk in cooler were measured at 50F. Per cook, they had been cooling since around 8 pm last night. Cook stated they cooled each hotel pan in an ice bath and moved it into the walk in cooler before leaving. [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] Birria was discarded. Discussed with cook about cooling methods for birria. Discussed use of thinner hotel pans so food is less than 2" thick. Also discussed adding salt ot ice baths to promote a quicker cool down. Cooling handout provided to cook.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The waste pipe of the prep sink has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source
Follow-Up Inspection
May 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 14, 2025 · Original Source
Routine Inspection
May 13, 2025
Conditional Pass
5 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
The menu does not disclose some food items that come raw or undercooked such as eggs and the ribeye steak. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the three compartment sinks, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
In the kitchen area, at the steam table, various PHFs were found at less than 135°F. Rice (80°F), Beans (105°F), Carnitas (82°F), Chile Verde (100°F). [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Cook reheated all the foods to 165°F at time of the inspection.
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
1. In the kitchen area, at the right flat grill, fully cooked bacon and par cooked bacon were found commingled. Par cooked bacon measured at 100°F. Per cook, they cooked it around 30 minutes prior. 2. In the prep area, at the undercounter cooler by the coffee station, milk measured at 52°F. Internal ambient temperature of the unit measured at 61°F. No other PHFs in the unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. All the bacon was reheated/cooked to 165°F. [COS] 2. The milk was moved to the walk in cooler. Temperature setting of the unit was adjusted.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the men's restroom the paper towel dispenser was out of paper towels. A roll of paper towels was available for use out of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Manager restocked the dispenser at time of the inspection.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source