At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Jul 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Erik's Deli Cafe-309 got fewer than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Erik's Deli Cafe-309's team
Is this your place?
Welcome, Erik's Deli Cafe-309. We'll walk through this together, one item at a time. To log the fixes, claim Erik's Deli Cafe-309 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 Erik's Deli Cafe-309We'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.
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 3-403.11, Food Code 6-501.112, Food Code 3-305.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Erik's Deli Cafe-309We'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.
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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 visited once in the last 12 months (1 routine).
Fewer points taken off than last time (28 → 0). That takes a team.
Every visit
LatestJul 10, 2026Routine inspection100 out of 100 (Green placard)
This one: 100 out of 100 (Green placard), inspected Jul 10, 2026.
No violations listed in the data.
EarlierJul 21, 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 18, 2025Routine inspection72 out of 100 (Red placard)
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
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
Observed potentially hazardous food that measured in the temperature danger zone (pasta salad 44F-45F). PIC stated the pasta salad was in the unit since last night. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or aboev. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded pasta salad.
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
Observed a dead mouse and dead cockroaches on a glue trap underneath the water heater. Observed mouse droppings throughout the facility including on meat slicer, on bread ledge and on floor. [CA] Eliminate pests from facility. Discard trap with dead mouse and cockroaches. Clean and sanitize floors and surfaces with mouse droppings. Seal and minimize gaps and holes in ceiling and walls. Work with professional pest control to eliminate pests. Set a minimum of 15 traps in facility and leave the traps in place.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed cove base tile to be missing. [CA] Replace missing tile and maintain flooring in good condition.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed several bowls of open food. Observed open packages of food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
EarlierOct 22, 2024Routine 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 potentially hazardous food that measured in the temperature danger zone located in the warmer unit (soup 98F). Per PIC, the warmer was reheating the bags of soup too quickly and burning the bags so she turned it down to low. The warmer is also used for hot holding open soup. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the soup. MINOR: Observed PHFs in the display cooler and in the food prep unit that measured in the temperature danger zone. [CA] Ensure PHFs measure at 41F or less BEFORE being put into food prep cold hold units. Adjust display cooler to hold food at 41F or less.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 2 comp warewash sink measured at 102F. [CA] Facility must provide hot water at a minimum of 120F.
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 Erik's Deli Cafe-309, you can:
Let Erik's Deli Cafe-309 know
Ask for the manager. Erik's Deli Cafe-309 can only fix what it knows about.
The department lists no phone for this place.
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 Erik's Deli Cafe-309?
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
- Routine inspection
- Result
- 100 out of 100 (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.