Follow-Up Inspection
Oct 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Santa Clara County, CA
Burritos, Tacos Y Mas
1295 E Dunne Av # 180
Last inspected Oct 7, 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.
Quick Answers
- When was Burritos, Tacos Y Mas last inspected?
- The most recent inspection on record was on Oct 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 8 inspections on record, from Nov 14, 2024 to Oct 7, 2026.
- Has Burritos, Tacos Y Mas ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 14, 2024.
The Full Inspection History
8 inspectionsRoutine Inspection
Aug 27, 2026
Conditional Pass
9 recorded violations
minorCode K19Food temperature
Official Wording
Consumer advisory for raw or undercooked foods
Inspector’s Notes
Facility offers eggs sunny side up (not fully cooked to 145F). [CA] Provide consumer warning for use of raw shell eggs in uncooked 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 K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed small amount of brown mold-like substance on inside panel of ice machine. [CA] Ensure ice machine is cleaned and sanitized on a regular basis.
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 K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed employee phone on meat slicer. [CA] Keep personal belongings separate and away from all food prep and food storage areas.
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 K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Lack of 6" hood overhang (deep fryer side) [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 issuescriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Observed potentially hazardous foods located in the reach-in cooler that measured in the temperature danger zone (raw shrimp 50F, pico de gallo 52F). Per PIC, the PHFs were made today. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or below. Minimize the amount of preparation time (prep in smaller amounts). [COS] PIC kept PHFs in refrigerator to rapidly cool back down to 41F.
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 K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed lids on bulk bins to be cracked and missing plastic shards. [CA] Replace lids and ensure plastic pieces are not in bulk foods. Keep equipment in good condition; replace anything broken or cracked.
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
Observed PHFS cooling in ice baths at the food prep sink that measured in the temperature danger zone and did not meet the first cooling parameter (enchilada sauce 105F started cooling at 12:30pm and the chile birria 108F started cooling at 12:30pm). THe PHFs were cooling in deep plastic containers and ice was not at the same level as the food. REPEAT VIOLATION. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as frequent stirring, smaller portions, spread on 2" pans, ice paddles, ice baths, ice as and ingredient and/or blast chiller (highly recommend since this violation has been an issue for the past inspections). [COS] PIC had staff reheat the sauces to 165F and will restart the cooling 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 temperatureminorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Observed meat juice at bottom of reach-in refrigerator on the left side of cookline. [CA] Thoroughly clean and sanitize refrigerator.
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 K29Chemicals
Official Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
Observed a blue spray bottle with a yellow liquid. [CA] Label all cleaning, toxic chemicals and foods.
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 unsafelyOfficial record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source
Follow-Up Inspection
Dec 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 29, 2025 · Original Source
Routine Inspection
Dec 23, 2025
Pass
2 recorded violations
minorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Observed wet wiping rag on meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Observed potentially hazardous foods that were not properly cooled (see measured observations). [CA] Ensure PHF are rapidly and properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as frequent stirring, ice as an ingredient, ice baths, ice paddles, small portions and/or blast chiller. [COS] PIC voluntarily discarded PHFs.
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 23, 2025 · Original Source
Routine Inspection
Apr 23, 2025
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official Wording
Permits available
Inspector’s Notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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, Apr 23, 2025 · Original Source
Follow-Up Inspection
Dec 3, 2024
Pass
1 recorded violation
criticalCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Observed potentially hazardous food that measured in the temperature danger zone located in the new reach-in refrigerator (rice 67F). According to staff, the rice was cooked yesterday. Staff did not fill out cooling log for the rice. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours using rapid cooling techniques. [COS] PIC voluntarily discarded the rice.
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 3, 2024 · Original Source
Follow-Up Inspection
Nov 19, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in refrigerator. According the the cooling logs, the PHFs were properly cooled. PIC stated that there's possibly an airflow issue due to all the shelves being used to cool shallow pans of hot food. PHFs on the top shelves were 41F or less, PHFs on the lower shelves were in the temperature danger zone. [COS] PIC relocated cooling foods that were in the proper cooling parameters to different refrigerators. PIC discarded the PHFs that were located at the bottom of the refrigerator and that measured in the temperature danger zone for approximately 2 days.
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, Nov 19, 2024 · Original Source
Routine Inspection
Nov 14, 2024
Pass
1 recorded violation
criticalCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
Observed several potentially hazardous foods that were improperly cooled located in the reach-in refrigerator (PHFs did not cool within proper time parameters). PHFs were found covered and in large pans. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as ice baths, ice paddles, smaller portions, frequent stirring, ice as an ingredient, and/or a blast chiller. [COS] PIC voluntarily discarded the food.
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, Nov 14, 2024 · Original Source