Routine Inspection
Mar 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2026 · Original Source
Santa Clara County, CA
Cardenas #204 - Taqueria
1745 Story Rd
Last inspected Mar 13, 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 Cardenas #204 - Taqueria last inspected?
- The most recent inspection on record was on Mar 13, 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?
- 2 inspections on record, from Feb 6, 2025 to Mar 13, 2026.
- Has Cardenas #204 - Taqueria ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 6, 2025.
The Full Inspection History
2 inspectionsRoutine Inspection
Feb 6, 2025
Pass
2 recorded violations
minorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
No chlorine or quaternary ammonia in sanitizer bucket. [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 K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Cooked pork on steam table measured at 127F. Cooked chicken measured at 115F. Observed no steam for steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF reheat to 165F. Employee adjust steam table temperature and maintain 135F hot holding
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, Feb 6, 2025 · Original Source