At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Sep 29, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Las Palmus Mercado Y Carniceria-Deli 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 Las Palmus Mercado Y Carniceria-Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Las Palmus Mercado Y Carniceria-Deli's team
Is this your place?
Welcome, Las Palmus Mercado Y Carniceria-Deli. We'll walk through this together, one item at a time. To log the fixes, claim Las Palmus Mercado Y Carniceria-Deli 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 Las Palmus Mercado Y Carniceria-DeliWe'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: Cooked food not cooled in timeThe county found: “Food cooked yesterday is cooling in a deep container was measured 50F. [CA] Properly cool PHF's using shallow…”
First step: If you miss a stage
Then the next one: Floors, walls or ceilings need cleaning or 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 4-301.12, Food Code 3-304.14, Food Code 4-603.16, Food Code 6-501.112.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Las Palmus Mercado Y Carniceria-DeliWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 (2 routine).
Every visit
LatestSep 29, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Sep 29, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Food cooked yesterday is cooling in a deep container was measured 50F. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Food cooked yesterday is cooling with a lid on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Las Palmus Mercado Y Carniceria-Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Debris was observed under the shelving on floor. [CA] Clean the floors more frequently.
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 Las Palmus Mercado Y Carniceria-Deli? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine sanitizer solution was measured 25ppm. [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.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Las Palmus Mercado Y Carniceria-Deli? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Tacos, flautas, and chicharron prepared two hours ago was measured around 110F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Place a cover on it to preserve heat and do not prepare too much.
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 Las Palmus Mercado Y Carniceria-Deli? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler walls has dust debris. [CA] Clean dust from the walls of walk in cooler.
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 Las Palmus Mercado Y Carniceria-Deli? Fix it
Show 1 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Cold display unit with meat lack thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Las Palmus Mercado Y Carniceria-Deli? Fix it
EarlierFeb 5, 2026Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
Food prep cooler with Pico de gallo , tomatoes, and other garnish vegetables was measured 43F - 44F. Food was prep 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill food up to 41F before placing inside the prep cooler. Fallout was measured 95F - 115F at the hot holding table. Per, Pic it will be deep fried before serving. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Fallout can be left under heat lamp to maintain temperature at 135F and up. Hot holding table can't keep Fallout at minimum 135F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Walk in cooler with milk and fresh produce has a dust debris on fans. [CA] Clean walk in cooler fans from dust debris to maintain. Cardboard in use to line shelving in the back area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Multiple containers with lid inside the walk in cooler were measured 44F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Food shall reach 41F before covering with lid.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Accumulation of food debris was observed on the meat grinding and slicing equipments. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dirty wiping cloth was left on the slicer table and sanitizing bucket was not prepared. [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 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Blood was on floor inside the walk in cooler under meat shelving and under the grinder outside the walk in cooler. [CA] Immediately clean and sanitize floor with blood to prevent cross contamination.
EarlierAug 1, 2025Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
MULTIPLE FOOD ITEMS WERE KEPT IN A DEEP POT & PAN FOR COOLING AND TEMPERATURE WAS MEASURED UP TO 50F. [CA] After cooking, heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
CONTAINER OF GUACAMOLE HAD A PLASTIC SMALL PLASTIC CONTAINER IN IT FOR SCOOPING. [CA]Use a scoop with handle and use it in such a way that the handle does not come in direct contact with food to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
MULTIPLE DIRTY WIPING CLOTHS IN THE MEAT AREA. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
CUTTING BOARD TABLE FOR CUTTING MEAT IS SCRATCHED AND SCORED. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
The department's words
K23 No rodents, insects, birds, or animals
MULTIPLE FLIES INSIDE THE FACILITY. [CA] Keep the facility free of flies to prevent cross contamination.
The department's words
K07 Proper hot and cold holding temperatures
CHICHARRONES AND FREIED TACOS WERE MEASURED 97F & 120F. FOOD WAS PREP 2 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PROVIDE HEAT LAMP THAN CAN KEEP FOOD AT 135F AND ABOVE. GUACAMOLE & PICO DE GALLO WAS MEASURED 45F IN A PREP COOLER AMBIENT TEMPERATURE WAS 35F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] KEEP THE LID CLOSED WHEN NOT IN USE.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
TUB OF CHICKEN AND MEAT CARTONS ON FLOOR INSIDE THE WALK IN UNIT. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierFeb 26, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Carnitas was measured at 129F - 132F. Carnitas were cooked 5 hours ago and stored in a hot holding table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per PIC, hot holding temperature for just that portion was on low and PIC brings the temperature on high.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beans were cooling in a deep pan over ice. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Also ice should reach at top to cool the food at the top.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cutting blocks and boards were scratched and scored with stains. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. [SA] Sand down the cutting blocks or replace them.
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 Las Palmus Mercado Y Carniceria-Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Thermometer missing or reading wrong Read the free guide
Call Las Palmus Mercado Y Carniceria-Deli
Ask for the manager. Las Palmus Mercado Y Carniceria-Deli 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 Las Palmus Mercado Y Carniceria-Deli?
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.