At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
9 problems found · 2 marked critical · Routine county inspection · Jun 18, 2025
At the routine inspection on Jun 18, 2025. The latest visit, on Jul 15, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Oakmont Market- Bakery 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 Oakmont Market- Bakery?
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: Pests seen inside: fruit flies K23How to fixFix it
- Marked critical: Food in poor condition K13How 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 Oakmont Market- Bakery's team
Is this your place?
Welcome, Oakmont Market- Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Oakmont Market- Bakery 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 Oakmont Market- BakeryWe'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: Pests seen inside: fruit fliesThe county found: “1. Observed Vermin: Documented in the following areas: - On racks to left side of entrance door. - On racks above food…”
First step: What to do
Then the next one: Food in poor condition
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 6-501.111, Food Code 3-302.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Oakmont Market- BakeryWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Oakmont Market- Bakery. At the follow-up 27 days later, the county listed no items still open.
You cleared the re-check in 27 days. We're proud of you.
Every visit
LatestJul 15, 2025Follow-up inspection
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.
This one: a follow-up inspection on Jul 15, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jun 18, 2025: 67 out of 100 (Red placard).
EarlierJun 18, 2025Routine inspection67 out of 100 (Red placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - On racks to left side of entrance door. - On racks above food boxes through the hallway leading to prep area - On wooden prep table in the corner next to walk in cooler wall. - Above unused soft serve machine - in container of butter/oil along with dead bugs. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 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. Observed spider webs and flies in the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Oakmont Market- Bakery? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed dead bugs and what appears to be rodent droppings in a small container of butter/oil on wooden prep table. (picture taken). [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. Discard the food item.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Oakmont Market- Bakery? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of black grime on floor throughout the facility and walk in cooler. [CA] Clean the floors and maintain in good condition. Accumulation of food debris, spider webs, dust and dirt on floors, walls throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed three open holes on ceiling inside the facility between front door and walk in cooler door that may be giving access to rodents. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Oakmont Market- Bakery? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple food boxes and bags open and some food containers are stored directly on floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Oakmont Market- Bakery? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed access to hand wash sink near oven blocked by prep table. Another hand wash sink available near three compartment sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Oakmont Market- Bakery? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food manager certificate or food handler cards. [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. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed multiple food containers, bags stored directly on the floor, unorganized on racks which makes it harder for access to clean and monitor for vermin. [CA] The premises of a food facility shall be kept clean fully operative, and in good repair. Maintain boxes and flour bags 6 inches above the floor and move away from the walls for access to clean under and around the racks. Observed a gap in between two front doors and gap at the bottom of back 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 Oakmont Market- Bakery? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Three compartment sink lacks at faucet, it only has a sprayer. [CA] Install a faucet at three compartment sink.
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 Oakmont Market- Bakery? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 105F at three compartment sink. [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.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Oakmont Market- Bakery? Fix it
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 Oakmont Market- Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Food in poor condition Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Oakmont Market- Bakery
Ask for the manager. Oakmont Market- Bakery can only fix what it knows about.
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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 Oakmont Market- Bakery?
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
- 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.