At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
12 problems found · 1 marked critical · Routine county inspection · Jun 5, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Lion Supermarket got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Lion Supermarket?
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
- Equipment in poor repair K35How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Supermarket's team
Is this your place?
Welcome, Lion Supermarket. We'll walk through this together, one item at a time. To log the fixes, claim Lion Supermarket 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 SupermarketWe'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: “FOUND OYSTERS AT 55F AND SMALL FISH AT 53F IN A BASKET AT THE SELF-SERVICE DISPLAY. [CA] COLD POTENTIALLY HAZARDOUS…”
First step: If food is out of range
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 3-302.11, Food Code 2-301.15, Food Code 3-305.11, Food Code 6-301.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Lion SupermarketWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJun 5, 2026Routine inspection68 out of 100 (Green placard)
This one: 68 out of 100 (Green placard), inspected Jun 5, 2026.
12 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
FOUND OYSTERS AT 55F AND SMALL FISH AT 53F IN A BASKET AT THE SELF-SERVICE DISPLAY. [CA] COLD POTENTIALLY HAZARDOUS FOOD MUST BE KEPT AT 41F OR BELOW. COS NOTE: THE OPERATOR WAS ABLE TO PLACE ICE IN THE CONTAINER.
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 Lion Supermarket? Fix it
Not critical (11)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
TWO GLASS PANELS AT THE DISPLAY REFRIGERATOR ARE BROKEN. [CA] REPLACE THE GLASS PANELS.
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 Lion Supermarket? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
REPEAT VIOLATION: FOUND CUT RAW FISH AT THE CONSUMER SELF-SERVICE DISPLAY ON ICE. [CA] CUT RAW FISH SHALL BE PROPERLY BAGGED WHEN SOLD FOR RETAIL AT THE SELF-SERVICE DISPLAY.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Lion Supermarket? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
THE VENTILATION SYSTEM IN THE MEN'S AND WOMEN'S RESTROOMS IS NOT WORKING. [CA] PROVIDE A WORKING VENTILATION SYSTEM.
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 Lion Supermarket? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE BACK EMERGENCY EXIT DOOR WITH A GAP GREATER THAN A QUARTER ON AN INCH. [CA] A FOOD FACILITY SHALL AT ALL TIMES BE CONSTRUCTED, EQUIPPED, MAINTAINED, AND OPERATED AS TO PREVENT THE ENTRANCE AND HARBORAGE OF ANIMALS, BIRDS, AND VERMIN, INCLUDING, BUT NOT LIMITED TO, RODENT AND INSECTS. FOUND THE BACK RECEIVING DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE 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 Supermarket? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
REPEAT VIOLATION: FOUND CLEANING SUPPLIES INSIDE THE HAND WASH SINK IN THE MEAT DEPARTMENT. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. COS FOUND THE FRONT PLATE ON THE PAPER TOWELS DISPENSER IN THE MEN'S RESTROOM IS MISSING. [CA] REPAIR THE WALL DISPENSER.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Lion Supermarket? Fix it
Show 6 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND SEVERAL BOXES WITH PREPACKAGED NOODLES STORED ON THE FLOOR IN THE ISLES. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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 Lion Supermarket? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
FOUND A LEAK AT THE HAND WASH SINK IN THE MEAT DEPARTMENT. [CA] REPAIR THE LEAK.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Lion Supermarket? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
IN THE MEN'S RESTROOM: FOUND SOME LIQUID ON THE FLOOR NEAR THE TOILET AND THE RESTROOM HAS A STRONG URINE SMELL. [CA] CLEAN THE RESTROOM MORE OFTEN.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Lion Supermarket? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND A COUPLE OF WATER SPOTS WHERE THE WATER WAS POOLING IN THE MEAT DEPARTMENT FLOOR. [CA] REMOVE THE WATER.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE WATER TANKS WITH GREEN ALGAE. [CA] CLEAN THE WATER TANKS MORE OFTEN.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Lion Supermarket? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND A HOLE ON THE WALL IN THE MEAT DEPARTMENT NEAR THE WALK IN FREEZER. [CA] REPAIR THE WALL. FOUND A FEW FLOOR TILES MISSING IN THE MEAT DEPARTMENT. [CA] REPAIR FLOOR.
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 Supermarket? Fix it
EarlierDec 19, 2024Routine inspection73 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee washing hands without soap after handling raw meat with bare hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels after handling raw meat. [COS] Employee was instructed to properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the meat and seafood display counters, observed meat placed on cracked and broken trays. Plastic dividers are broken. [CA] Replace broken trays and maintain equipment in good repair.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell shock tags unavailable for review. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest. Shell stock tags shall be available for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed broken floor tiles in the meat/seafood service line. Accumulation of water inside the broken floor tile. [CA] Replace broken flooring. Walls and floors in food preparation area shall be kept clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back receiving area, observed door to the outside storage is kept open. [CA] Facility shall be fully enclosed at all times to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed cut raw fish sold without packaging at the consumer self-service display. Raw fish is stored directly over ice. [CA] Cut raw fish shall be properly bagged when sold for retail at the self-service display.
Show 3 more
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meat thawing in standing water in the food preparation sink. [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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the handwash sink in restrooms, measured water temperature at 55F. [CA] Handwash sinks shall be supplied with a minimum water temperature of 100F.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the meat service line, handwash sink was obstructed due to personal items in the sink. [CA] Handwash sink shall be accessible at all times. [COS] Items were removed from the sink.
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 Supermarket, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Restroom not stocked or needs cleaning Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Lion Supermarket
Ask for the manager. Lion Supermarket can only fix what it knows about.
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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 Lion Supermarket?
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
- 68 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.