At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
4 problems found · Routine county inspection · Dec 15, 2025
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Halal Meats Market got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Halal Meats Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Food labels missing or wrong K32How 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 Halal Meats Market's team
Is this your place?
Welcome, Halal Meats Market. We'll walk through this together, one item at a time. To log the fixes, claim Halal Meats 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 Halal Meats 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: Food on the floor or under dripsThe county found: “In the walk-in refrigerator, observed boxes and containers of meat stored on the floor. [CA] Ensure all food is…”
First step: Where food may never be stored
Then the next one: Equipment in poor repair
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 3-305.11, Food Code 3-501.17, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Halal Meats 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.
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.
25 days free. Cancel anytime.
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 (21 → 8). That takes a team.
Every visit
LatestDec 15, 2025Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Dec 15, 2025.
4 violations listed, 0 marked critical.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk-in refrigerator, observed boxes and containers of meat stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Halal Meats Market? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the prep area, at the meat slicer, observed a broken cutting board stored for use. [CA] Ensure all broken and worn equipment is replaced to prevent possible contamination.
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 Halal Meats Market? Fix it
The department's words
K32 Food properly labeled and honestly presented
In the market area, at the reach in freezers, observed packaged food stored for self-service without proper labeling. [CA] Ensure all self-service packaged food is properly labeled with the name of the facility, address, contents and weight.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Halal Meats Market? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the prep area, observed gaps, cracks, and crevices in the installed wooden apparatus throughout the area. [CA] Ensure all gaps, cracks, and crevices are sealed to prevent harborage of vermin.
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 Halal Meats Market? Fix it
EarlierNov 6, 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.
EarlierNov 4, 2024Routine inspection79 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
K23 No rodents, insects, birds, or animals
In the meat market prep area, observed multiple live cockroaches in the cracks and crevices of shelving and structure. In the same area, observed multiple dead cockroaches of all life stages on the floor, around shelving, and on top of prep tables. [CA] [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation in the open food area immediately. The open food prep area shall remain closed until there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. [SA] Facility operates a prepackaged market area and a meat market prep area. Meat market prep area to remain closed with no open food preparation to occur until approval to operate is provided during a follow-up inspection by County of Santa Clara, Department of Environmental Health. Prepackaged market may continue to operate under condition that live activity does not contaminate food packaging and food in the area.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the market area, observed bags of beans and prepackaged dry food items stored on a single shelf placed on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the meat market prep area, observed multiple areas throughout the structure with both small and large cracks/crevices. [CA] Ensure cracks and crevices are properly and cleanly sealed to prevent possible harborage of vermin. All cracks and crevices around wall panels shall be properly sealed and affixed flush to walls.
The department's words
K07 Proper hot and cold holding temperatures
In the market area, at the meat display cases, measured various meats including beef, lamb, and chicken stored between 42F and 49F. Measured ambient air temperature of meat display cases between 49F and 55F. Per operator, meat display cases were cleaned about an hour prior and are in the process of cooling back down. Noted that refrigeration continued to increase from 50F to 54F on the displayed temperature for refrigeration. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator adjusted thermostat for refrigerator and observed temperatures dropped from 54F to 22F. Operator to continue to maintain refrigeration where potentially hazardous foods are maintained at 41F or below.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the meat market prep area, at the 2 compartment sink, observed faucet has been flipped and a hose has been permanently installed to the faucet. [CA] Ensure faucet is properly installed for the 2 compartment sink to provide hot and cold water and allow for use to clean and sanitize utensils and equipment. Hose shall be installed to another faucet for temporary use to clean and maintain the meat market prep area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed goat meat stored directly on top of a storage rack. [CA] Ensure all meat is stored in a container separate from storage surfaces to prevent possible contamination of food.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the meat market prep area, observed wooden shelving installed to walls and beams. [CA] Ensure all wooden shelving is removed from the prep area, and replaced with approved shelving such as stainless steel shelving and/or NSF approved shelving. In the meat market prep area, observed a counter-top oven/hot holding unit, and a 2 tier hot holding unit stored. [CA] Ensure only approved equipment is installed in the meat market prep area. Remove unapproved equipment from the area.
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 Halal Meats Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food labels missing or wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Halal Meats Market
Ask for the manager. Halal Meats Market can only fix what it knows about.
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 Halal Meats 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
- Routine inspection
- Result
- 92 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.