At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · County inspection, Follow-up inspection · Aug 5, 2025
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. Big T's Seafood Market got more than most. That's from the last routine visit, on Aug 1, 2025.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Big T's Seafood Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No plan for a special process K18How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Big T's Seafood Market's team
Is this your place?
Welcome, Big T's Seafood Market. We'll walk through this together, one item at a time. To log the fixes, claim Big T's Seafood Market 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 Big T's Seafood MarketWe'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: No plan for a special processThe county found: “Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were…”
Then the next one: Shelves and surfaces need cleaning
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 4-301.12, Food Code 2-301.15, Food Code 3-305.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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
Example reply
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Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
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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Do you work there, and someone else owns it? I work there
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 · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (43 → 36). That takes a team.
Every visit
LatestAug 5, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 5, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were also unsure whether temperature of the holding tanks were measured and recorded. [CA] HACCP record keeping shall be available on site for molluscan shellfish life-support system. * Facility shall provided updated HACCP plan to the Department and shall follow its written HACCP plan.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the cooking equipment. [CA] Conduct thorough cleaning on surfaces and handles of working equipment.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Big T's Seafood Market? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area. There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Big T's Seafood Market? Fix it
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 facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Big T's Seafood Market? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Big T's Seafood Market? Fix it
EarlierAug 1, 2025Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Oysters, clams, and mussels stored inside the walk-in cooler were measured between 45°F and 50 °F. Calamari stored on plastic container was measured at 60 oF. The PIC said the fridge was at 40 oF when the restaurant opened at 2 pm. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The calamari, about two pounds were voluntarily condemned and destroyed by the person in charge. The clams and oysters were moved into the fish tank while the other potentially hazardous food products into the walk-in freezer (SA). Please do not use the walk-in cooler to store any potentially hazardous foods.
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
There was no paper towel supply on the handwash sink located back in the wash area. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
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 facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area. There are some damaged/broken or missing floor tiles below the cooking equipment in the cooking line. [CA] Replace the damaged/broken or missing floor tiles immediately.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of one of the preparation fridges located back in the kitchen was measured above 50 oF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods. The gaskets of the walk-in cooler is completely worn out. [CA] Replace the gaskets with a new one.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy food residue accumulation was observed on some of the equipment surfaces and handles including the cooking equipment. [CA] Conduct thorough cleaning on surfaces and handles of working equipment.
Show 4 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were also unsure whether temperature of the holding tanks were measured and recorded. [CA] HACCP record keeping shall be available on site for molluscan shellfish life-support system. * Facility shall provided updated HACCP plan to the Department and shall follow its written HACCP plan.
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 area. [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 an approved shelf or dunnage rack.
The department's words
K23 No rodents, insects, birds, or animals
Multiple dry rodent droppings were observed on the floor and on the wood board located below the front counter. [CA] Eliminate vermin from the facility through proper storage of food, utensils and equipment, conducting regular cleaning, and performing a regular professional pest control intervention.
EarlierFeb 10, 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.
EarlierFeb 5, 2025Routine inspection57 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous PHF items maintained inside the walk-in refrigerator measured between 45F to 48F. - Prepackaged bag of raw hamachi collar, approximately 10 lbs - 45F. - Cooked half crab - 48F. - Bowl of marinated calamari, approximately 5lbs - 47F. - Three boxes of cooked mussels - 45F. - Bucket of raw shrimp, approximately 5-10 lbs - 47F. - Plastic container of raw fish fillets, approximately 2 lbs - 46F. - Opened package of raw steaks - 46F. - Bowl of cooked shrimp, approximately 0.5lb - 48F. - Opened carton of half-and-half - 47F. Employees stated that all items have been inside the refrigerator since the night before. Ambient temperature of the walk-in refrigerator measured between 47F to 51F via IR. Thermometer placed inside the walk-in refrigerator measured at temperature of 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above, with the exception live unshucked molluscan shellfish, unopened pasteurized milk/milk products, and raw shelled eggs. [COS] All items were VC&D due to improper cold holding temperatures. ** See separate VC&D report.
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
Hand wash sink between the bar and kitchen lacked paper towels. Hand wash sink in the back of the kitchen by the warewash area lacked paper towels. Employee stated that paper towels often run out and hand towels are used instead. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. [COS] Employee provided napkins.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Plan review
The department's words
K48 Plan review
Current seafood holding tank does not correspond to previously approved plans. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. ** New HACCP plan shall be submitted along with plans.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed stainless steel wall behind the cook line detaching from wall. [CA] Secure wall. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Heavy accumulation of grease, debris, food residue, and/or food debris observed on floors in the following areas: - Throughout the cookline, under cooking equipment, food preparation sink, soda dispenser. - Underneath the three-compartment sink and undercounter dish machine. - Underneath food preparation tables. - At the bar. - Underneath storage racks - at cook line and inside walk-in refrigerator. Heavy accumulation of grease and soot observed behind the grill at the cook line. [CA] Walls and/or floors shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Employees were unsure whether a HACCP (hazard analysis critical control point) plan were available. Employees were also unsure whether temperature of the holding tanks were measured and recorded. [CA] HACCP record keeping shall be available on site for molluscan shellfish life-support system. * Facility shall provided updated HACCP plan to the Department and shall follow its written HACCP plan.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of flour, grease, and food residues observed on surfaces of cooking equipment, storage racks, sauce bottles and containers, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed personal food maintained inside the walk-in refrigerator commingled with restaurant food. Observed cigarette butt on sanitizer bucket underneath the three-compartment sink. [CA] Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food. No employee shall eat, drink, or use tobacco in the food prep, food contact storage, or food storage areas, use designated area.
Show 6 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured between 47F to 51F via IR. Thermometer placed inside the walk-in refrigerator measured at temperature of 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease observed on ventilation hood and hood filters at the cook line. [CA] Ventilation hood and filters shall be maintained clean and good repair.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags observed maintained inside metal serving container inside the walk-in refrigerator. [CA Shellstock tags shall be maintained in chronological order correlated to the date of date the shellstock are sold or served.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Men and women's restroom hand wash sink lack warm water. Water measured at 65F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed black mold-like growth on the ice chute of the soda dispenser. [CA] Clean, sanitize, and maintain. Observed seafood holding tank with heavy accumulation of algae and debris on bottom of the tank. Live lobster and crab were maintained inside tank. [CA] Clean and maintain seafood holding tank.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' food handler cards were unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 Big T's Seafood Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Big T's Seafood Market
Ask for the manager. Big T's Seafood Market 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 Big T's Seafood Market?
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.