At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Feb 20, 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. Lion Market- Grocery got more than most. That's from the last routine visit, on Jun 18, 2025.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Lion Market- Grocery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Sewage or wastewater not disposed of right K22How 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 Lion Market- Grocery's team
Is this your place?
Welcome, Lion Market- Grocery. We'll walk through this together, one item at a time. To log the fixes, claim Lion Market- Grocery 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 Lion Market- GroceryWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Opening larger than 1/4" found at rear delivery door.[CA] Eliminate gap greater than 1/4" to prevent the entrance and…”
Then the next one: Sewage or wastewater not disposed of right
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 6-501.111, Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.15.
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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 · 5 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 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 20, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Opening larger than 1/4" found at rear delivery door.[CA] Eliminate gap greater than 1/4" to prevent the entrance and 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 Lion Market- Grocery? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed slow draining floor sink in meat department.[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
EarlierFeb 18, 2026Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed one can of beans in the warehouse with rodent droppings on top. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Manager instructed employee to discard pallet.
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
1. Observed rodent droppings in the following areas: - 10+ on floors and on pallets in the makeshift island in front of the office for alcoholic beverages. - 3+ along wall by the side door of the facility behind shelving and pallet of soda by the seafood department. - Throughout the warehouse: - on and underneath pallets in the middle, on the side by the employee break area. - on top of can of beans. \ 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 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.
EarlierJun 20, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
EarlierJun 19, 2025Follow-up inspectionRed placard
3 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
Rodent droppings observed in the following area: - One dropping observed on floor behind the pallet at the front of the market where bags of rice are maintained. - 2+ on the floor below the metal storage racks across from the produce preparation area. - On middle shelf of the storage rack where boxed cereal is maintained. - On floor below the hand wash sink at the employee break room area. - On top of boxes on the metal storage rack closes to the left side loading bay. - 10+ on the middle shelves of the produce islands where sweet potatoes and yams are displayed. - One dropping on floor where the BBQ coal is maintained. One dead rodent observed on snap trap below the metal storage rack at the employee break room across from the employee lockers. Checklist to reopen after vermin closure was completed, signed off, and provided to this Division, however facility has failed to meet the requirements specified. Pest report provided by manager for treatment on 6/19/2025 stated: - No rodents found. - Few droppings were found and areas were immediately cleaned. - Photographs were taken for documentation purposes. - Supervisor/manager was notified of scheduled follow-up and closure. - The person in charge during inspection, [name], has been informed that the facility is to remain closed. [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. - Additional copy of the checklist was provided to operator. 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 (2)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Waste drain pipe of the three-compartment sink at the meat department drains directly on to the floor. Observed minor leaks at the waste drain pipe below all hand wash stations at the meat and seafood department. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at three-compartment sinks at the seafood and meat department measured at 100F. [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.
EarlierJun 18, 2025Routine inspection44 out of 100 (Red placard)
14 violations listed, 4 marked critical.
Critical (4)
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
Observed cutting boards at the seafood department heavily scored with heavy accumulation of grime and black/pink growth like matter at the top and bottom. [CA] Food contact surfaces shall be clean and maintained. ** Note: Discussed with numerous employee regarding proper washing and sanitizing of food contact surfaces. Employees were unaware of the use of sanitizer to sanitize food contact surfaces. - In use preparation surfaces shall be cleaned at least every 4 hours or as required. - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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
Live molluscan shellfish holding tank with live clams measured at 63F. [CA] Live molluscan shellfish in holding tank shall be maintained at 45F or below. [COS] Live clams were removed and relocated into the walk-in refrigerator to immediately cool.
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
Rodent droppings observed in the following areas: - 10+ on sales floor in front of the door of the seafood department where pallets of beverages are stored. - On shelves on the sales floor where repackaged dried beans are displayed. - On floors and on pallets throughout the entire warehouse. - On top of cases of chicken bouillon on the middle shelf inside the warehouse. Per manager, facility is serviced twice per week. Pest control reports provided for most recent service on 6/13/2025 stated that no rodents were observed, however numerous traps were set. Pest control report from the previous services stated that rodents were caught and new traps set. - Photographs: Taken for documentation purposes. - Supervisor was notified of the closure of facility. - 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
All hand wash stations at the meat and seafood department observed with violations: Hand wash station at the seafood department: hand soap dispenser observed inoperable. Wash basin was also obstructed with cleaning supplies. Hand wash station directly behind the seafood display refrigerator: lacked paper towels. heavy accumulation of grime and partially obstructed with tools maintained inside the basin. Hand wash station behind the meat department refrigerated display for pork: obstructed with personal beverages maintained inside the wash basin, lacked hand soap. Hand wash station closes to the cremaria: obstructed with numerous knives inside the basin, and was inoperable at the time. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available at all times. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. [CA] A handwashing facility shall not be used for purposes other than handwashing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' opened beverages observed stored inside hand wash basin at the meat department. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated area for employees to store personal food and beverages.
The department's words
K01 Demonstration of knowledge; food safety certification
Five year food manager certificate (FSC) unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Large gap observed below side door closes to the seafood department where pallets of beverages are stored. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cutting boards at the seafood department observed heavily scored and stained with black/pink/green growth-like matter. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grime and debris observed on floors throughout the facility: - On floors throughout the meat and seafood department. - Inside numerous walk-in refrigerators and walk-in freezers. - On floors throughout the warehouse, especially underneath pallets. [CA] Walls and/or floors in food preparation area shall be kept clean.
Show 5 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 107F at all sinks at the meat, seafood, and produce department. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employees utilizing three-compartment sink to conduct food preparation. Observed employees utilizing three-compartment sinks to wash hands. [CA] Utilize sinks for their designated purpose. Food preparation shall be conducted only at food preparation sinks. All hand washing shall be conducted at the hand wash sinks.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed waste water backed up and not draining at the floor sink and floor trough on the warehouse side of the meat department walk-in refrigerator. Numerous floor sinks observed with standing waste water, possibly from debris build up. Observed waste drain pipe of the three-compartment behind the seafood display refrigerator disconnected. Waste water drains directly onto the floor. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips available for use. [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
K26 Approved thawing methods used; frozen food
Raw shrimp thawing in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 Lion Market- Grocery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
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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.
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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.