Follow-Up Inspection
Oct 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 9, 2026 · Original Source
Santa Clara County, CA
La Jaiba Taqueria
10 E Hamilton Av # 100
Last inspected Oct 9, 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 La Jaiba Taqueria last inspected?
- The most recent inspection on record was on Oct 9, 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?
- 5 inspections on record, from Nov 18, 2025 to Oct 9, 2026.
- Has La Jaiba Taqueria ever been closed by the health department?
- The records we hold show 1 closure, most recently on Oct 8, 2026.
The Full Inspection History
5 inspectionsRoutine Inspection
Oct 8, 2026
Closed
The health department recorded a closure at this inspection.
13 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
1. Approx. 1 lbs of "pico de gallo" measured 45F left standing 2-door cooler. PIC stated item was stored in this unit since last night. [CA] PHFs shall be held at 41°F or below when cold holding. [COS] Voluntarily condemned and discarded. 2. Approx 2 lb of bagged imitation crab stored in prep line cold holding measured 43F. PIC stated item was put in unit 45 minutes ago. [CA] PHFs shall be held at 41°F or below when cold holding. [SA] PIC relocated bagged imitation crab to standing 2- door fridge to cool down.
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 K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Front door and back door of exit were open. Repeat violation. [CA] Keep doors closed at all times to prevent the entrance and harborage of vermin.
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 insectscriticalCode K13Contamination
Official Wording
Food in good condition, safe, unadulterated
Inspector’s Notes
*MINOR* 1. One whole raw mango and opened bread loaf found to have mold growth in walk-in cooler. Food found was not in use. [CA] Moldy food shall be removed immediately from use or storage. *MAJOR* 2. Observed 2 house flies land on container of about 4lb of dried pork strips. [CA] Food is contaminated by vermin such as flies or other insects poses an imminent health hazard and shall be discarded. [COS] Voluntarily condemned and discarded *MAJOR* 3. Gnat fly observed in 1/2 liter of tequila blanco and bar. [CA] Food items is contaminated by vermin such as flies or other insects poses a imminent health and shall be discarded [COS] Voluntarily condemned and discarded
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Observed more than 6 food pots and cooked food container on the floor of walk in and several boxes of food on the floor in dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
1. Stacked food containers with no covering/ lids throughout majority of coolers in facility. Open bags of food items found in dry storage and coolers. [CA] After opening bagged foods immediately store open foods in approved food grade containers with tight fitting lids to prevent contamination and pest harborage. 2. Raw shell eggs and raw meat stored above ready to eat foods in standing 2-door coolers. [CA] Store ready to eat foods above raw meats and raw shell eggs.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K19Food temperature
Official Wording
Consumer advisory for raw or undercooked foods
Inspector’s Notes
Consumer advisory for raw foods not displayed on menu for raw or undercooked food. [CA] Provide consumer warning for the use of raw or undercooked animal-derived foods on menu and mark each menu item where applicable.
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 K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Documented in the following areas: Approximately 5-6 live german at various live stages cockroaches behind metal storage rack near hand wash sink. Approximately 8 house flies and greater than 10 gnat flies throughout facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin. 4. Notification: The person in charge during inspection, Gudelia Roja, has been informed that the facility must close immediately. Reviewed last pest control report with PIC which was 8/2026 by Polaris Pest Management. PIC stated pest control service is conducted monthly. Spoke with pest control technician via phone call. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
No food handlers card or managers safety certificate available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler and avaible on site. Food shall have a valid Food Safety Certificate available for review at all times.
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 K49Permits, training, and postings
Official Wording
Permits available
Inspector’s Notes
No valid permit posted in public view or available for review. [CA] A food facility shall have a valid health permit posted in public view.
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 K47Permits, training, and postings
Official Wording
Signs posted; last inspection report available
Inspector’s Notes
Handwashing signs not posted at hand wash stations in facility. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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
Expired test strips for chlorine sanitizer. [CA] Valid testing strips shall be provided to adequately measure the applicable chlorine sanitization method used during manual 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 K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
1. Observed leak inside of prep cooling unit. Liquid puddle fond inside and outside near prep cooling unit. No contamination observed. [CA] Repair prep cooler. 2. Inadequate storage space for all food and food contact surfaces. Food and equipment observed to be cluttered and unorganized. [CA] Provide an adequate space when storing food so it is easily accessible. Remove unnecessary clutter.
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 K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Several wiping cloths throughout facility left on counter tops and food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine or 200 ppm Quat ammonium sanitizer).
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source
Follow-Up Inspection
Nov 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 24, 2025 · Original Source
Follow-Up Inspection
Nov 20, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
In the walk in cooler, frijoles stored in a deep plastic bin measured between 42F - 48F and salsa verde in metal pot measured between 41F- 45F in the middle portion of the food. Both food items were cooked last night per Owner. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: PHFs were voluntarily discarded.
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 20, 2025 · Original Source
Routine Inspection
Nov 18, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
1. At the right side of steam table meant for cold holding, homemade salsas measured between 46F - 52F. Owner stated it's supposed to be stored in ice but no ice was observed in the unit. Owner stated homemade salsas were placed in the unit approximately 40 minutes prior to measurement. 2. Frijoles on stove top measured at 110F. Owner stated frijoles was reheated approximately 40 minutes prior to measurement and then heat was removed after frijoles boiled. [CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above at all times. [COS/SA]: 1. Salsas were submerged in ice bath. 2. Frijoles was reheated to at least 165F.
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 K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
In the walk in cooler, multiple food items are stored on the floor. At the kitchen, container of homemade salsa was stored on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
At the hand wash station near steam table, single use towel dispenser was not dispensing single use towels. [CA]: Single use towel dispenser shall be operable at all times. [COS]: Owner repaired 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.
More about handwashing problemscriticalCode K09Food temperature
Official Wording
Proper cooling methods
Inspector’s Notes
In the walk in cooler, pozole soup in deep metal pot and rice in deep plastic bin measured at 61F. Per Owner, food items were cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Food items were VCD.
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 18, 2025 · Original Source