At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 13, 2026
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. 99 Ranch Market #66-Grocery got more than most. That's from the last routine visit, on Apr 6, 2026.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about 99 Ranch Market #66-Grocery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Shellfish tags or fish freezing records missing K16How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Equipment in poor repair K35How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For 99 Ranch Market #66-Grocery's team
Is this your place?
Welcome, 99 Ranch Market #66-Grocery. We'll walk through this together, one item at a time. To log the fixes, claim 99 Ranch Market #66-Grocery first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim 99 Ranch Market #66-GroceryWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Shellfish tags or fish freezing records missingThe county found: “Two bags of manila clams observed maintained in a tank that shares a filtration system with fish. [CA] Live…”
Then the next one: Hot food below 135°F
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 6-501.112, Food Code 2-301.15, Food Code 6-501.111, Food Code 3-304.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
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This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 13, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 13, 2026.
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Two bags of manila clams observed maintained in a tank that shares a filtration system with fish. [CA] Live shellstock shall not be held in tanks that share recirculation systems with tanks used to hold non-shellfish. [COS] Manila clams were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Bagged salmon heads/salmon meat, dungeness crab, catfish, and norwegian saba measured between 44F and 49F while not covered with any ice while maintained at the display inserts at the front of the seafood department. Per staff, items had been removed from refrigeration between 30 minutes and 1.5 hours prior. *Note: Ice machine has not been repaired as cited during the last routine inspection. See K35m. Staff state that they are buying bagged ice and utilizing it in the meantime. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Ice was added on top of the aforementioned foods.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 99 Ranch Market #66-Grocery? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ice machine has not been repaired as cited during the last routine inspection. *Note: Staff state that they are currently purchasing bagged ice. [CA] Repair ice machine to facilitate the proper cold holding of various potentially hazardous foods throughout the facility.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you 99 Ranch Market #66-Grocery? Fix it
EarlierApr 6, 2026Routine inspection80 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Three batches of live manila clams observed commingled while maintained in a singular self-service tank/basin at the front service area. Staff could not differentiate between the batches, and provided the shell stock tags for the three batches of manila clams. Shell stock tags provided intermixed in a bucket while not maintained in chronological order. Shell stock tags for live cherry stone clams could not be provided. Per the operator, one of the employees had accidentally thrown it away last week. Staff could not provide any shell stock tags for any cherry stone clams. [CA] Shellstock from separate batches shall not be commingled. All shellstock tags shall be kept in chronological order for 90 days after harvest. [COS] Operator elected to voluntarily discard all of the aforementioned shellstock.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Raw, whole chickens measured 53F, and chicken legs/chicken thighs measured between 51F and 53F while maintained in the left-side (oriented facing the grocery aisles) of the glass-display case at the meat department. Per staff, chicken had been maintained in the unit since last night. Ambient of the left side of the unit measured 53F via probe. Raw, fish heads of various species measured between 49F and 55F, and lobster measured 56F while maintained out of temperature control at the front inserts at the seafood department. Per staff, they had forgotten to put ice on the aforementioned items due to the fact that the ice machine was currently inoperable, and they are trying to ration the ice. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Operator voluntarily discarded all chicken. Ice was placed on the fish heads and lobster.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Recirculation pipes for fish tanks observed leaking copious amounts of water onto the floor of the seafood department. Excessive amounts of standing water observed on the floor. [CA] Repair plumbing and maintain in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the left-side (oriented facing the grocery aisles) of the meat department display cooler measured 53F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Ice machine observed inoperable. [CA] Repair ice machine and maintain in good repair.
EarlierJul 14, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierJul 11, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
1. Live cockroaches, adults and nymphs, observed in gasket of door around display cooler. Live activity was also observed in crevice along edge of wall in seafood department. 2. Supervisor Notified: [name]. 3. Notification: The person in charge during inspection, [name], has been informed that the facility must remain close. [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.
EarlierJul 7, 2025Routine inspectionRed placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
When entering into the meat department from the grocery area, on the left side of the meat department, at the handwash station, observed water appears to be non-draining from the sink. [CA] Ensure all sinks are able to properly drain and disposed of wastewater. All plumbing shall be fully functioning to prevent possible sewage backup and contamination of food/food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed cockroach activity in the meat department on the floor and walls around the ice machine, and between walls and electrical boxes. Observed broken walls and flooring the meat department prep areas. Observed cracks and crevices around cove base flooring, between wall tiles, and between the wall and wall panels. 2. Photographs taken of live cockroach activity in the meat department by the ice machine. 3. Monica Huato, Supervising REHS was notified of activity within the facility. 4. The person in charge during inspection, [name], has been informed that the facility must close immediately. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a lack of hand soap at handwash stations in the meat department. Observed hot water was turned off from the hot water supply valve at handwash stations. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 30, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed Red Bean Paste Shao Bing with two green mold-like spots on bun surface in the grab-in-go cooler. [CA] Moldy food shall be removed immediately from use. [COS] Operator removed moldy buns to discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 14, 2025Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Many wet/soiled wiping cloths were stored on the counters, cutting boards, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
The department's words
K06 Adequate handwash facilities supplied, accessible
Couple of the handwash stations in the produce wash area and in the meat department stations were partially blocked. [CA] Keep the handwash stations easily accessible for employees to wash hand whenever necessary.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Re-used cardboard (from shipping boxes) used to line shelves and the floor the meat processing and packaging areas.. [CA] Do not use cardboards to line shelves or cover the floor area.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive water accumulation was observed on the floor below the meat cutting and packaging equipment. [CA] Keep the floor areas neat, clean, and dry at all the time.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas.. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Eviscerated fish was stored open on the customer self-serve station. [CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The plumbing structures for the two compartment warewash sink located back in the produce wash area are removed. [CA]Remove the plumbing structures immediately. Until the structures are fixes, washing of the cutting boards and other utensils used to package the produce must be washed in one of the two double sink preparation sinks.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the produce and meat processing areas. . [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of 99 Ranch Market #66-Grocery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call 99 Ranch Market #66-Grocery
Ask for the manager. 99 Ranch Market #66-Grocery can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run 99 Ranch Market #66-Grocery?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.