At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Dec 22, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. H Mart De Anza Llc - K Side got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about H Mart De Anza Llc - K Side?
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
- Hood filters need cleaning K38How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 H Mart De Anza Llc - K Side's team
Is this your place?
Welcome, H Mart De Anza Llc - K Side. We'll walk through this together, one item at a time. To log the fixes, claim H Mart De Anza Llc - K Side 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 H Mart De Anza Llc - K SideWe'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: “In the kitchen area, in the 2 door prep unit, measured cooked spam at 50F. Per operator, stored in the 2 door prep…”
First step: If food is out of range
Then the next one: Hood filters need cleaning
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 3-501.19, Food Code 6-501.112.
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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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 · 3 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 (36 → 14). That takes a team.
Every visit
LatestDec 22, 2025Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Dec 22, 2025.
4 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
In the kitchen area, in the 2 door prep unit, measured cooked spam at 50F. Per operator, stored in the 2 door prep unit for about 2 hours. In the deli display refrigerator, measured cooked radish, seaweed, and kimchi soup at 64F. Per operator, soups stored from the several days prior. Measured ambient air temperature of deli display refrigerator at 64F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed container of cooked spam in an ice bath to facilitate proper holding temperatures. Operator VC&D containers of cooked radish, seaweed, and kimchi soup due to time and temperature abuse. Operator to provide repairs for deli display refrigerator.
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 H Mart De Anza Llc - K Side? Fix it
Not critical (3)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease on the hood filters. [CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of heat, grease, steam, vapors, and smoke.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you H Mart De Anza Llc - K Side? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the rice cooker, observed rice scoop stored with the handle in direct contact with rice. [CA] Ensure rice scoop is stored outside of the rice cooker and stored in a manner that does not cause contamination to 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 H Mart De Anza Llc - K Side? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of deli display refrigerator at 64F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and below.
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 H Mart De Anza Llc - K Side? Fix it
EarlierOct 31, 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 28, 2024Routine inspection64 out of 100 (Yellow placard)
6 violations listed, 4 marked critical.
Critical (4)
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
At the handwash sink, observed cold water knob is unable to provide cold water for handwashing. Measured hot water at the handwash sink at 120F and unable to use for handwashing. [CA] Ensure water for handwashing is provided between 100F and 108F to allow for proper handwashing. Provide repairs to cold water knob to provide proper water temperatures for handwashing. [SA] Employees to temporarily use the left most (wash) compartment of the 3 compartment sink for handwashing until cold water knob for the handwash station may be repaired.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
In the self-service area, observed the continued service of food items that had been packed 4 hours prior including fried mandu, fried shrimp, kimbap, fried chicken, tteokbokki, and japchae. [CA] Potentially hazardous foods maintained by time rather than time and temperature shall be time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator discarded all food items stored at or longer than 4 hours.
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
In the self-service hot holding units, measured various potentially hazardous foods are maintained between 110F and 125F including meat buns, seafood pancakes, curry rice plates, stew meat rice plates, noodle plates, tteokbokki, shaomai, fried rice, and Korean sausage. Noted items are listed with pack times. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator removed and discarded all food items with a pack time that has extended 4 hours. Operator to serve all packed food items prepared 2 hours prior within 2 hours, for a total of 4 hours from when removed from temperature control or discard. Operator increased temperature of the self-service hot holding units to maintain potentially hazardous foods at 135F and above.
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
In the kitchen area, behind the 2 door reach in freezer, observed three live cockroaches of various life stages, multiple live cockroaches in monitoring traps, and cockroach droppings along the installed wastewater line for the water dispenser. Behind the 2 door prep unit, observed dead cockroaches in a rubber fitting. [CA] The premises of each food facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices in the area to prevent further harborage. Contact pest control to provide service for facility. [SA] Operator eliminated live cockroach activity in the area. No contamination of food or food contact surfaces observed in the facility. Operator to contact pest control to provide service for facility. Follow-up inspection to occur on 10/30/2024. Any live activity observed during follow-up inspection may result in further enforcement including closure and additional inspection fees. All subsequent follow-up inspections after the first shall be charged at $298.00 per hour, one hour minimum.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease on the water knobs for the handwash sink, and the paper towel dispenser. [CA] Ensure non-food contact surfaces are frequently cleaned and maintained to prevent possible cross contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed wastewater plumbing installed for the water dispenser directly connects to a sewage line for the 3 compartment sink. [CA] Wastewater lines from equipment shall be plumbed to a rigid line that disposes wastewater into a floor sink. Plumbing to a floor sink shall be installed with a 1 inch air gap between the bottom of the pipe and the top of the floor sink to prevent possible contamination.
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 H Mart De Anza Llc - K Side, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- 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
Call H Mart De Anza Llc - K Side
Ask for the manager. H Mart De Anza Llc - K Side 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 H Mart De Anza Llc - K Side?
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
- 86 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.