Pass
82
Latest score
100%
Pass rate
2
Inspections
2
Critical violations

Location

Latest inspection

PASSED
May 28, 2026ROUTINE INSPECTION79 days ago

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: _El Grullo Restaurant Mexican Food NEW OWNER: _Erika A Galindo The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11__. An invoice for the permit fee in the amount of $__2281.00__ will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 6__/_1_/_26_ - 5__/_31_/27__ This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on _5_/_28_/_26_ *Permit condition: ____A mop sink must be installed. The floors must be repaired and approved type flooring installed. Please submit to plan check for approval of the new mop sink and floor type approval within 60 days. Have the installation complete within 90 days. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

Inspection Timeline

May 28, 2026Latest
PassedScore: 82/100
ROUTINE INSPECTION
82
Jun 10, 2025
PassedScore: 79/100
ROUTINE INSPECTION
79

Violations Analysis

2
Critical Violations
2 in last 3 inspections
10
Non-Critical
12
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest May 28, 2026
82/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: _El Grullo Restaurant Mexican Food NEW OWNER: _Erika A Galindo The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11__. An invoice for the permit fee in the amount of $__2281.00__ will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 6__/_1_/_26_ - 5__/_31_/27__ This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on _5_/_28_/_26_ *Permit condition: ____A mop sink must be installed. The floors must be repaired and approved type flooring installed. Please submit to plan check for approval of the new mop sink and floor type approval within 60 days. Have the installation complete within 90 days. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

6 reported violations
  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Observed home type refrigerator and freezer. [CA] Remove the home type refrigerators and replace with approved type.

  • K45: Floor, walls, ceilings: built,maintained, clean

    The floors are deteriorated vinyl or linoleum in several areas of the kitchen with some concrete showing. [CA] Install approved-type flooring.

  • K13: Food in good condition, safe, unadulteratedCritical

    While checking temperature of the beans on the steam table black things were observed in the beans. The manager and I decided it was pieces of the spoon being use for the beans. Observed the spoon and it was deteriorated on the tip. [CA] Discard the adulterated beans. Do not use deteriorated utensils. [CA] The manager throw away the beans and the spoon and replaced with stainless steel spoon.

  • K43: Toilet facilities: properly constructed, supplied, cleaned

    No self closing device on restroom doors. [CA] Install self closing device on restroom door.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    The back door has a gap underneath. [CA] Provide weather stripping to help keep out vermin. There are holes in the walls that lead to outside in the hot water heater room. [CA] Cover the holes, replace the metal screen, and replace the weather stripping under the door to help keep out vermin.

  • K30: Food storage: food storage containers identified

    The bulk food bins are unlabeled. [CA] Label each one with the contents.

Pass Jun 10, 2025
79/100

ROUTINE INSPECTION

- Complaint investigation was conducted concurrently with routine inspection.

6 reported violations
  • K05: Hands clean, properly washed; gloves used properly

    Employee observed utilizing soapy water from a container with a dish sponge maintained inside the food preparation sink for hand soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Discontinue utilizing soap from container. Utilize hand soap from hand soap dispenser.

  • K07: Proper hot and cold holding temperaturesCritical

    One cut tomato maintained out in ambient temperature measured at 74F. Kitchen employee stated that the tomato was cut in the morning, at approximately 10:00 AM, an elapsed time of more than 4 hours. Pot of menudo maintained at the stove measured at 130F. Employee stated that an order was prepared less than 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cut tomato was VC&D due to time and temperature abuse. Menudo was reheated to 165F to be hot held at 135F.

  • K36: Equipment, utensils, linens: Proper storage and use

    Observed handle of scoop used for cilantro and onion mix maintained in direct contact with food item. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed employee utilizing the food preparation sink to wash hands. [CA] Utilize sinks for their designated purpose. Hands shall be washed only at the hand wash sink.

  • K27: Food separated and protected

    Container of raw meats and flat of raw shelled eggs maintained above numerous containers of ready-to-eat soups, proteins, and beans inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

  • K01: Demonstration of knowledge; food safety certification

    Five-year Food Safety Certified (FSC) manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. ** Repeat violation. Failure to provide valid FSC will result in further enforcement action.

  • K06: Adequate handwash facilities supplied, accessible

    Paper towels maintained inside the dispenser above the hand wash station were not accessible due to towels being stuck inside the machine. Employees utilized standalone towel holder by the entrance of the kitchen. [CA] Single-use sanitary towels shall be provided in dispensers. Paper towels shall be readily available and easily accessible at all times. Observed container with soapy water and dish sponge maintained inside the hand wash basin. [CA] A handwashing facility shall not be used for purposes other than handwashing.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.