At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jul 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Lucky #757 - 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 Lucky #757 - Deli?
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
- Pests seen inside: flies K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Lucky #757 - Deli's team
Is this your place?
Welcome, Lucky #757 - Deli. We'll walk through this together, one item at a time. To log the fixes, claim Lucky #757 - 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 Lucky #757 - 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: Hot food below 135°FThe county found: “1. Measured the following PHFs holding between 99F - 134F in warmer display case and grab n go warmer for less than 4…”
First step: If food is out of range
Then the next one: Pests seen inside: flies
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 6-501.112, Food Code 2-301.15, Food Code 3-501.13.
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?
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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.
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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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 28, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jul 28, 2026.
4 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
1. Measured the following PHFs holding between 99F - 134F in warmer display case and grab n go warmer for less than 4 hours: chicken wings, sausages, half rotisserie chicken and pork. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. Operator opted to reheat PHFs to 165F. 2. Measured container of rotisserie chicken holding between 99F - 122F on prep table. Operator stated rotisserie chicken came from walk-in-cooler. Operator unable to determine when food item was cooked and placed/removed from walk-in-cooler. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator voluntarily discarded PHFs in trash.
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 Lucky #757 - Deli? Fix it
Not critical (3)
The department's words
K23 No rodents, insects, birds, or animals
Found several flies on wall and near back prep area near hand wash sink. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lucky #757 - Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Found missing ceiling panel above warewash sink and damaged ceiling panel above prep table. [CA] Replace ceiling panel.
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 Lucky #757 - Deli? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found clogged floor sink at 1-compartment sink. Per operator, a plumber was contacted. [CA] Ensure floor sink is free flowing and in good repair. [SA] Operator opted to use either 3-compartment sink and/or 1-comp from other department within store.
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 Lucky #757 - Deli? Fix it
EarlierNov 14, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found fan guard accumulated with dust and debris. Observed open foods in walk-in-cooler. [CA] Routinely clean.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Found paper towel stored outside of dispenser at hand wash station located near walk-in-cooler. 2. Found paper towel dispenser stuck at deli station. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator refilled paper towel dispenser and repaired paper towel dispenser.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Found damnaged ceiling panel at deli area. Ceiling leaking at 2 area, where bucket/bowl being used to capture leak. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. [COS] Operator directed to prep food away from leaks.
The department's words
K23 No rodents, insects, birds, or animals
Found a few flies near hand wash station near walk-in-cooler area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
EarlierMay 30, 2025Routine inspection83 out of 100 (Green placard)
5 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
Major: 1. Measured a block of provologne cheese holding at 58F in 2 door sliding display case (right side) for less than 4 hours. 2. Measured the following PHFs holding between 52F - 56F in 2 door sliding display case (cheese section): provolone, cheddar, swiss, pepper jack, mild and colby cheese slices. 3. Measured container of fried chicken holding between 122F - 134F in 2 door sliding hot holding display case. Per operator, PHFs placed there less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. . [COS] Operator directed to relocate PHFs to another refrigeration unit and reheat PHFs to 165F. [SA] Operator may opted to discard of PHFs after 4 hours. Minor: 1. Measured container of potato salad and pasta salad holding between 45F - 47F in 2 door sliding display case (left side). 2. Measured the following PHFs holding between 46F - 48F in 2 door sliding display case (middle): chicken tamales and cheese tamales. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of 2 door sliding display unit (cheese section) holding at 50F. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate slices of cheese to another refrigeration unit.
The department's words
K26 Approved thawing methods used; frozen food
Observed a bag of meat thawing on 1-compartment sink drain board. [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. [COS] Operator placed bag of meat under cold running water.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lacking single use paper towel at hand wash station located near cooks line. Note: Another hand wash station near display case. [CA] Single-use sanitary towels shall be provided in [COS] Operator restocked.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found cold water valve off at warewash sink. Per operator, employees had cold water valve off due to leakage from mounted soap/sanitizer dispenser. [CA] Ensure cold water valve is on at all times during hours of operation. [COS] Operator turned on cold water valve. Observed cold water provided.
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 Lucky #757 - Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Call Lucky #757 - Deli
Ask for the manager. Lucky #757 - 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 Lucky #757 - 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
- 85 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.