At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
8 problems found · 2 marked critical · Routine county inspection · Dec 3, 2025
At the routine inspection on Dec 3, 2025. The latest visit, on Dec 17, 2025, 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. Fresco World 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 Fresco World 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: Sewage or wastewater not disposed of right K22How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- No backflow test on file K41How 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 Fresco World Market's team
Is this your place?
Welcome, Fresco World Market. We'll walk through this together, one item at a time. To log the fixes, claim Fresco World 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 Fresco World 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: Sewage or wastewater not disposed of rightThe county found: “Sewer drain in front of the meat department three-compartment sink observed backing up when sink is in use. Floor…”
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 3-302.11, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Fresco World MarketWe'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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Fresco World Market. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Fewer points taken off than last time (39 → 29). That takes a team.
Every visit
LatestDec 17, 2025Follow-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 Dec 17, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 3, 2025: 71 out of 100 (Yellow placard).
EarlierDec 3, 2025Routine inspection71 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
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
Sewer drain in front of the meat department three-compartment sink observed backing up when sink is in use. Floor trough drain in front of sewer drain observed clogged and unable to drain. All other floor sinks observed draining properly. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Temporarily utilize the three-compartment sink at the seafood department until plumbing has been repaired. ** Repeat violation.
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 at the produce department inoperable. Hand wash sink at the meat department, outside of the walk-in refrigerator is disconnected. Second hand wash sink where the poultry is prepared available for use. Hand wash sink at the meat department, poultry side obstructed with equipment and cleaning materials inside the wash basin. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA/COS] Obstructions at the hand wash sink at the poultry side of the meat department was cleared. For employees working at the produce area in the warehouse, temporarily utilize the preparation sink to wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Fresco World Market? Fix it
Not critical (6)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the produce three-compartment sink inoperable. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Fresco World Market? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris and food residues observed on floors and walls of the walk-in refrigerator of the meat department. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 Fresco World Market? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell stock tags maintained commingled inside plastic bag. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employee at the meat department utilize a broom used to sweep the floor to sweep together food debris inside the large mixing table. At the time, employees were finished marinating/mixing meat on the mixing table and were cleaning and sanitizing area and equipment. [CA] Discontinue use of floor broom to clean food contact surfaces. Use designated equipment. To-go containers used as scoops for bulk ingredients at the meat department. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 Fresco World Market? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed plastic pieces on the meat slicer conveyor belt deteriorating. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace conveyor belt.
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 Fresco World Market? Fix it
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed bag of frozen raw meat stored on top of pallet of bagged ice in the walk-in freezer in the back of the warehouse. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fresco World Market? Fix it
EarlierOct 17, 2024Follow-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.
EarlierOct 15, 2024Routine inspection61 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Seafood department employee observed returning from restroom and began donning on gloves before washing hands. Employee stated that hands were washed in the restroom. Meat department employees observed cleaning and then conducting food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employees to wash hands before donning on gloves.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed sewer drain in front of the meat department three-compartment sink overflowing when faucet is turned on. No other back-up and overflowing was observed when three-compartment sink faucet is utilized. Floor sink below the food preparation sink at the meat department observed backed up and not draining. At time of inspection, food preparation at the meat department had already finished. Employees were cleaning equipment and floors. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Temporarily utilize the three-compartment sink and food preparation sink at the seafood department. Ensure sinks are properly cleaned and sanitized when switching between different raw proteins. ** Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grime observed on walk-in refrigeration unit door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed food stored directly on floors: - Cases of various types of meats inside the meat department walk-in refrigerator and freezer. - Containers of ingredients and case of bell peppers in the back area outside of the meat department walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed raw meat stored directly inside shopping carts with no protective coverings. Observed cases of raw meats stored directly on top of other raw meats with the bottom of the cases in direct contact with the food itself. [CA] All food shall be separated and protected from possible contamination. Discontinue storage practice.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags for oysters and clams observed commingled together inside a plastic bag maintained above the seafood department three-compartment sink. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Numerous live flies observed in the meat department. [CA] Use any and all approved methods to abate live flies. Trail of ants observed along wall at the poultry department from the refrigerated display case and above the hand wash station. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of debris on floors throughout facility: - Underneath storage racks in the meat department walk-in freezer and refrigerator. - Underneath storage racks in the dry storage area. - By the garbage chute. Heavy accumulation of grime and raw meat residues observed on walls in the meat department walk-in refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Observed numerous broken floor tiles in the meat department. Observed an attempt to provide smooth surface using a piece of granite and/or quartz. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Show 5 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station at the corner by the walk-in refrigerator of the meat department observed inoperable. All plumbing below the hand wash station had bee removed. Hand sink and all dispensers were still present. Hand wash stations available less then 50 ft away at the seafood department and or poultry department. [CA] All food facilities shall provide an operable handwashing station. Hand wash sink at the produce department in the back of the facility observed with used paper towels and accumulated debris inside the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Some of the display refrigerators at the meat department lacked sliding doors. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
To-go containers used as scoops for ingredients and marinated meats at the meat department. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Meat department employees observed cleaning floors with a heavy mixture of chlorine bleach and Fabuloso creating an environment that was difficult to breath without slight burning of the eyes and nasal passages. [COS] Discontinue practice of mixing cleaning chemicals to prevent creating a work place hazard. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Plumbing below the hand wash sink in the meat department at the corner by the walk-in refrigerator has been completely removed. [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 Fresco World Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Fresco World Market
Ask for the manager. Fresco World 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 Fresco World 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.