At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 8, 2026
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. International Halal Market got more than most. That's from the last routine visit, on Sep 1, 2026.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about International Halal Market?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Eating or drinking in a food area K04How 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 International Halal Market's team
Is this your place?
Welcome, International Halal Market. We'll walk through this together, one item at a time. To log the fixes, claim International Halal 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 International Halal 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: Eating or drinking in a food areaThe county found: “Staff were observed eating in the kitchen/meat department area. [CA] No employees shall eat, drink, or smoke in any…”
First step: Clothes, eating and drinking
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 2-304.11, Food Code 6-501.112, Food Code 3-305.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
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 International Halal 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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (24 → 14). That takes a team.
Every visit
LatestSep 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Staff were observed eating in the kitchen/meat department area. [CA] No employees shall eat, drink, or smoke in any work area. Ensure employees conduct these activities in authorized areas (outside, in break rooms, etc).
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you International Halal Market? Fix it
EarlierSep 1, 2026Routine inspection86 out of 100 (Green placard)
4 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
1. Observed Vermin: Documented in the following areas: - One live cockroach on the door of a storage closet near the entrance to the back warehouse area. - Cockroach droppings around frame of the storage closet. 2. Photographs: Taken for documentation purposes. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. [COS] PIC eliminated the cockroach. No other evidence of cockroaches observed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The condenser of the dairy walk in cooler was leaking onto the floor inside the cooler. [CA] Keep equipment in good repair. Investigate leak and repair.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Unpackaged rock candy was found at the self-service grocery part area and was unprotected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A dairy based drink made in the restaurant was found stored on the floor of the dairy walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierAug 13, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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
The Three Compartment Sink, Floor Sink, Prep Sink, Hand Sink, the other Three Compartment Sink, and Hand Sink were all backing up and overflowing when testing for hot water in the meat department/restaurant area. [CA] 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] Facility was able to fix one set of three compartment sink, hand wash sink, and floor sink. The other three compartment sink, hand wash sink, prep sink, and floor sink are still backing up. Facility may use the prep sink in the back storage area for any food prep sink activities until the prep sink in the meat department is operable again. Follow up to occur within 24 hours to fix issue.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 12, 2025Follow-up inspectionRed placard
1 violation 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
1. Observed Vermin: Documented in the following areas: Observed one live cockroach in the first basin of the three compartment sink. 4 live cockroaches and one with an ootheca in the wall behind the prep cooler of the restaurant area. Several rodent droppings were found on the back corner wall of the storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 11, 2025Follow-up inspectionRed placard
1 violation 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
1. Observed Vermin: Documented in the following areas: Observed two live cockroaches under preparation counter. Observed unhatched ootheeca on side of grease trap behind meat display refrigerators. Observed several live cockroaches on sticky traps by the preparation sink by the cookline and handwash sink at the end of the meat display refrigeration cases. Observed rodent droppings in the back of the refrigerator at the bakery, in the corner by the cookline and on the window sill by the cookline. Observed droppings by the preparation table and handwashin sink, in the back storage area by the walk in fridge, and in back corner opposite of walk in fridge in the back storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 8, 2025Follow-up inspectionRed placard
2 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
1. Observed Vermin: Documented in the following areas: - In the storage area numerous amounts of rodent droppings were observed. - Behind the produce cooler numerous amounts of rodent droppings were observed. - A dead mouse was found in one of the storage closets across a walk in cooler. - Several unhatched oothecas and dead cockroaches were found near the floor sink in between the meat department display case cooler and bread making station at the restaurant section. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Numerous amounts of equipment and items were relocated to the dumpster area outside, the storage room is still cluttered and may be a harborage area for rodents. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof.
EarlierAug 7, 2025Routine inspection76 out of 100 (Red placard)
8 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
1. Observed Vermin: Documented in the following areas: - Rodent droppings throughout the facility in the kitchen, meat sotrage area, the back storage room, rice storage, under shelving, near the baked goods section, and in the bakery room. - Flies were observed throughout the facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
There is a dwelling unit that opens directly where the facility elected to store damaged goods. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The prep sink did not have hot water. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeat Violation: The second handwash sink in the meat butcher area is in disrepair with the faucet missing. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Note: Facility to use the other hand sink in the meat area shared with the restaurant.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are several holes in the walls throughou the facility in the meat department area and near the rice storage in the corner where the built in reach in cooler was removed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Several used cans of Real-Kill Indoor Fogger were found in the facility. One under the storage shelves and the other under the meat display case units. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Show 2 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
The facility's damaged food products storage is in the stairwell to an upstairs dwelling unit. [CA] All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.
EarlierApr 3, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back storage area has an accumulation of items and debris. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The prep sink is not attached to the wall. 2. The 4 door freezer is in disrepair. [CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some holes on the wall near the three compartment sink and the hand sink missing the faucet. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. The prep sink in the meat department is leaking. 2. One of the hand sinks in the meat department is missing the faucet. [CA] All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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 International Halal Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
Call International Halal Market
Ask for the manager. International Halal 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 International Halal 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.