At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 23, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Fresh Produce & Seafood Store got more than most. That's from the last routine visit, on Feb 18, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Fresh Produce & Seafood Store?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How 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 Fresh Produce & Seafood Store's team
Is this your place?
Welcome, Fresh Produce & Seafood Store. We'll walk through this together, one item at a time. To log the fixes, claim Fresh Produce & Seafood Store 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 Fresh Produce & Seafood StoreWe'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: Plan reviewThe county found: “Facility has a four compartment sink installed. Between the routine inspection and the follow up inspection, a three…”
Then the next one.
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 4-603.16, Food Code 3-201.11, Food Code 3-304.14, Food Code 4-301.12.
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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.
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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).
Every visit
LatestFeb 23, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility has a four compartment sink installed. Between the routine inspection and the follow up inspection, a three compartment sink was installed. Did not observe a preparation sink in the meat preparation area. [CA] Facility must submit plans to this agency's Plan Check department with the three compartment sink, preparation sink and handwash sink in the meat preparation area by 03/23/2026 to submit plans. Recommend submit any other planned remodeling or equipment changes at this time.
EarlierFeb 18, 2026Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Upon arrival hot water at the ware washing sink and hand sink measured 88F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Owner called technician who restored hot water to 117F at ware washing sink, 115F at food prep sink and 113F at hand washing sink.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR 1. Observed employee cleaning wood table used for raw meats with purple chemical (fabuloso), and no soap or chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Specialist discussed proper cleaning and sanitizing of table and instructed employee to clean table properly. \ 2. Chlorine not available upon inspection for cleaning and ware washing. [CA] Facility shall have an approved sanitizer on site for cleaning and ware washing. [COS] PIC provided chlorine for use from store. MINOR 3. Long cutting board stored on top of 3 comp sink has black stains and deep cutting grooves. [CA] Wash, rinse and sanitize cutting board; resurface cutting board of replace if no longer cleanable.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Owner unable to provide receipts for marinated frozen boar meat and frozen deer meat. Per owner, no goat meat on site. [CA] Food must be from an approved source or properly documented. [CA] Game animals that are received for sale or service shall be obtained from an approved source. [SA] Boar meat was impounded; receipt provided for deer meat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unlabeled chemical bottle stored in food prep area. [CA] Chemicals once removed from original container shall be labeled with common name.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not provided for employees handling the raw meats. [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.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Raw oysters stored on ice bath are missing the shellstock tags. Tags are not held for 90 calendar days from the date of harvest. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [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. [COS] PIC provided the oyster tag and receipt showing approved source.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. No drain stoppers are provided for the 4 compartment sink. [CA] Provide drain stoppers for the ware washing sink to fill up basins when ware washing. 2. Unapproved fly/bug zapper is stored over the food prep sink. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths are not stored in sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test paper not provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K32 Food properly labeled and honestly presented
Multiple prepackaged frozen and refrigerated foods (pork bone, frozen squid, frozen fish, raw chicken ect) lack a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Meat knives are stored in unapproved gap between wood cutting board and ice bin for fish. [CA] Store knives in an approved location to prevent contamination. [COS] Knives were removed and placed at 3 comp sink.
EarlierOct 9, 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.
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 Fresh Produce & Seafood Store, you can:
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Call Fresh Produce & Seafood Store
Ask for the manager. Fresh Produce & Seafood Store 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 Fresh Produce & Seafood Store?
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.