At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · Mar 17, 2026
At the routine inspection on Mar 17, 2026. The latest visit, on Mar 25, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Cardenas #212 - Grocery got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Cardenas #212 - 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: Hot food below 135°F K07How to fixFix it
- No person in charge on duty K01How 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 Cardenas #212 - Grocery's team
Is this your place?
Welcome, Cardenas #212 - Grocery. We'll walk through this together, one item at a time. To log the fixes, claim Cardenas #212 - 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 Cardenas #212 - 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: Hot food below 135°FThe county found: “Observed PHFs in the grab n go cooler that measured in the temperature danger zone (hot dogs 48F-54F, beans 48F, rice…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 6-501.111.
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
Example reply
CleanCleaverBusiness reply
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Cardenas #212 - GroceryWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Cardenas #212 - Grocery. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Fewer points taken off than last time (12 → 11). That takes a team.
Every visit
LatestMar 25, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 17, 2026: 89 out of 100 (Green placard).
EarlierMar 17, 2026Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed PHFs in the grab n go cooler that measured in the temperature danger zone (hot dogs 48F-54F, beans 48F, rice 49F, cut watermelon 57F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, replace or remove units if necessary. [COS] PIC relocated PHFs that were loaded into the units 2-3 hours prior and put them into the walk-in cooler to rapidly cool. PIC had staff voluntarily discard cut watermelon and cut cantaloupe.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Cardenas #212 - Grocery? Fix it
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
FSC not available during time of inspection. [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.
EarlierDec 6, 2024Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Leaking faucet when water turns on for 3 compartment sink in meat department. Sprayer handle is broken for 3 compartment sink in meat department. [CA] Repair faucet and secure leak. Replace sprayer handle.
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food safety manager certificate [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.
The department's words
K13 Food in good condition, safe, unadulterated
Infant formula offered for sale after the “use by” date. Below is the list: 13 cans of Similac Advance infant formula 13 fl oz (use by 1 Nov 24) 1 can of Similac Advance infant formula 13 fl oz (use by 1 Jul 2023) 1 can of Similac Advance infant formula 13 fl oz (use by 1 Jul 2024) 2 bottles Enfamil neuro pro infant formula 32 fl.oz. (use by: Nov 1 2024) 1 can of Enfamil Simply Plant-based Infant formula 12.9 oz (use by:1 Jun 24) [CA] Check "use by" date and remove infant formula that passed "use by" date. [COS] PIC removed items from shelf and place at expired basket at the back.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Debris built up on the fogger at produce area. [CA] Produce fogger shall be cleaned and maintained in accordance with manufacturer's specifications.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1 of the 2 compartment sink was clogged with soil. The other compartment was able to drain. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Cardenas #212 - 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
Call Cardenas #212 - Grocery
Ask for the manager. Cardenas #212 - Grocery can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Cardenas #212 - 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.