At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 18, 2026
At the routine inspection on Aug 18, 2026. The latest visit, on Aug 20, 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 #222 - Grocery Market got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Cardenas #222 - Grocery Market?
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
- Food in poor condition K13How 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 Cardenas #222 - Grocery Market's team
Is this your place?
Welcome, Cardenas #222 - Grocery Market. We'll walk through this together, one item at a time. To log the fixes, claim Cardenas #222 - Grocery 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 Cardenas #222 - Grocery 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: Hot food below 135°FThe county found: “Many food products stored on the Hot Dog and sliced turkey storage display fridge were measured above 50 oF. The…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 6-501.112, Food Code 3-304.14, Food Code 4-603.16.
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.
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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 · 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 #222 - Grocery Market. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestAug 20, 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 Aug 20, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 18, 2026: 77 out of 100 (Green placard).
EarlierAug 18, 2026Routine inspection77 out of 100 (Green placard)
7 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
Many food products stored on the Hot Dog and sliced turkey storage display fridge were measured above 50 oF. The manager does not know that time the fridge stop functioning properly. The manager was pulling the products off shelf. [CA] All cold-held food products must be store at or below 41 oF. All these food products that were measured above 50 oF were voluntarily condemned and destroyed by the manger (COS). Oscar Mayer Cotto Salami, 12 OZ----- 6 each Oscar Mayer Bologna Thick, 12 OZ ----9 each Oscar Mayer Meat Bologna Thin, 12 OZ ----11 each Oscar Mayer Meat Bologna, 16 OZ ----7 each Oscar Mayer Turkey Bologna, 16 OZ ----13 each Oscar Mayer Meat Bologna, 12 OZ ----5 each Oscar Mayer Choped Ham-fam Pak, 16 OZ ----11 each Oscar Mayer Beef Bologna, 16 OZ ----4 each Fud Sliced Turkey, 32 OZ ----7 each Fud Original Ham, 2 LB ----5 each Fud Original Cooked Ham, 10 OZ ----14 each Fj Ham Steaks, 8 OZ ----13 each Carl Buddig Turkey Tub, 9 OZ ----13 each Bar-s Chicken Bolo, 12 OZ ----13 each Bar-s Turkey Bolo, 12 OZ ----16 each Bar-s Cotto Salami, 8 OZ ----21 each Bar-s Deli Style Ham, 24 OZ ----9 each Bar-s Classic Bologna, 12 OZ ----13 each Oscar Mayer Bologna, 8 OZ ----11 each Bar S Deli Shaved Honey Ham, 12 OZ ----16 each Bar S Deli Shaved Smoked Ham, 12 OZ ----6 each Buddig Honey Roasted Turkey, 22 OZ ----5 each Buddig Orignl Ovn Rstd Trky Tb, 9 OZ ----14 each Carl Buddig Honey Turkey Tub, 9 OZ ----12 each Carl Buddig Ham Tub, 9 OZ ----4 each Farmer John SI Low Sod Ham, 12 OZ ----12 each Farmer John Cooked Ham, 2 LB ----10 each Buddig Smoked Ham, 16 OZ ----2 each Buddig Oven Roasted Turkey, 16 OZ ----13 each2 Bar-s Extra Lean Turkey B, 14 OZ ----6 each Bar-s Extra Lean Cooked Ham, 2 LB ----11 each Bar-s Xtra Lean Sliced Ham, 16 OZ ----16 each Buddig Original Turkey Tray, 22 OZ ----08 each Buddig Original Honey Ham Tray, 22 OZ ----10 each Foster Farm Club Sandwich V/Pk, 9 OZ ----6 each Foster Farms Turkey Varty Pk, 12 OZ ----13 each Bar-s Ex Lean SIc Hny Ham 4x6, 16 OZ ----9 each Bar-s Extra Lean Premium Ham, 12 OZ ----14 each Carl Buddig Turkey Breast, 2 OZ ----35 each Carl Buddig Ovn Rstd Trky Brst, 2 OZ ----21 each Carl Buddig Honey Ham, 2 OZ ----20 each Buddig Org Blk Forest Ham, 2 OZ ----25 each Carl Buddig Hny Rstd Trky Br, 2 OZ ----25 each Carl Buddig Chicken, 2 OZ ----17 each Carl Buddig Ovn Rst Turkey Tray, 9 OZ ----5 each Buddig Ham Mega Pack, 22 OZ ----6 each Carl Buddig Blk Forest Ham Tray, 9 OZ ----10 each Foster Farms Family Size O/R T, 28 OZ ----12 each Foster Farm Hickory D, 28 OZ ----14 each Smithfield Diced Ham, 8 OZ ----9 each
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 #222 - Grocery Market? Fix it
Not critical (6)
The department's words
K13 Food in good condition, safe, unadulterated
Some beef stored on the display case have some discoloration. [CA] The manager pulled about 22 pound beef that showed some discoloration and voluntarily condemned and destroyed.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cardenas #222 - Grocery Market? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of one of the display fridges where the Hot Dog and sliced Turkey is stored was reading 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.
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 Cardenas #222 - Grocery Market? Fix it
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 dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry all the time.
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 Cardenas #222 - Grocery Market? Fix it
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple drain flies were observed in the janitorial sink, warewash sink, and some in the produce wash area. [CA] Eliminate vermin from the facility by a legal method.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cardenas #222 - Grocery Market? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters. [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).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cardenas #222 - Grocery Market? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Some recently sanitized utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Cardenas #222 - Grocery Market? Fix it
EarlierJul 15, 2025Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
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
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on one of the meat display fridges were measured between 45°F and 50 °F. [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. Please monitor the temperature and use of the refrigeration unit regularly
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum warm water temperature on one of on the front meat department area's handwash sink was measured at 85 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Some of the meat display cases do not have a functional thermometers. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of one of the meat display case in the meat department was measured above 45 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.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back receiving door was left open. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The dairy walk-in cooler shelves have mold-like growth. [CA] Conduct a thorough regular cleaning of the shelves.
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain and house flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the meat display cases. [CA] Conduct thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor patches on the meat department's packaging and processing areas. [CA] Replace the damaged/broken or missing floor tiles immediately.
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 #222 - Grocery Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: drain flies Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Cardenas #222 - Grocery Market
Ask for the manager. Cardenas #222 - Grocery 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 Cardenas #222 - Grocery 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.