At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jul 13, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Lunardi's Market-Delicatessen got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Lunardi's Market-Delicatessen?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Equipment in poor repair K35How 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 Lunardi's Market-Delicatessen's team
Is this your place?
Welcome, Lunardi's Market-Delicatessen. We'll walk through this together, one item at a time. To log the fixes, claim Lunardi's Market-Delicatessen 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 Lunardi's Market-DelicatessenWe'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: “Measured container of fried chicken holding between 103F - 134F in hot display case for less than 4 hours. [CA]…”
First step: If food is out of range
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 2-301.15, Food Code 6-501.111.
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 Lunardi's Market-DelicatessenWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (28 → 12). That takes a team.
Every visit
LatestJul 13, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Jul 13, 2026.
3 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
Measured container of fried chicken holding between 103F - 134F in hot display case for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Final reading between 175F - 177F.
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 Lunardi's Market-Delicatessen? Fix it
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Found damaged flooring near cooking equipment. [CA] Floors in food preparation area shall be smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 Lunardi's Market-Delicatessen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found green crates used to elevate food items off the floor in the following areas: near hand wash station and in walk-in-cooler. [CA] Discontinue using crates to elevate food items off floor, use approved shelvings.
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 Lunardi's Market-Delicatessen? Fix it
EarlierAug 21, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 19, 2025Routine inspection72 out of 100 (Yellow placard)
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major: Measured the following PHFs holding between 50F - 55F for less than 4 hours in 2 door cold top sandwich prep: sliced provolone cheese, sliced pepper jack cheese, sliced swiss cheese & sliced american cheese. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another refrigeration unit. Minor: 1. Measured the following PHFs holding between 45F - 47F in cold display case for less than 4 hours: ravioli, meat ball, pasta, and tomato salad. 2. Measured sliced american cheese holding at 49F in 2 door cold top sandwich prep for less than 4 hours. [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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Measured water temperature holding at 122F at hand wash station between bakery & deli area. Observed cold water knee lever inoperable. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Another hand wash station located on other side between deli and meat department. Facility shall use warewash sink as a temporary means for hand washing until repairs are made to cold water lever.
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
K13 Food in good condition, safe, unadulterated
Found a hair on a plate of potato salad corner section at the cold display case. [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] Operator voluntarily discarded portions of PHFs that is in contact with food item.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found several green crates used to elevate food/food related items/chemicals off the floor. [CA] Discontinue using crates, use approved shelvings.
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 employees personal bag stored on top of pasta flour bin near hand wash station (right side). [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
EarlierJan 2, 2025Routine inspection87 out of 100 (Green placard)
3 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
Measured the following PHFs holding between 50F - 53F for less than 4 hours in 2 door cold top sandwich prep: cheddar cheese, provolone cheese, pepper jack cheese & american cheese. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another refrigeration unit.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 124F at hand wash station between bakery & deli area. Observed cold water knee lever inoperable. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Another hand wash station located on other side between deli and meat department. Facility shall use warewash sink as a temporary means for hand washing until repairs are made to cold water lever.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found cold water lever for hand wash station between bakery & deli currently inoperable. [CA] Repair cold water lever, ensure both cold/hot water lever operable at all times. [SA] Operator directed to use other hand wash station on site and or use warewash sink as a temporary means for hand washing.
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 Lunardi's Market-Delicatessen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Lunardi's Market-Delicatessen
Ask for the manager. Lunardi's Market-Delicatessen 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 Lunardi's Market-Delicatessen?
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
- 88 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.