At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · Apr 6, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Piazza's Fine Foods Grocery-Deli 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 Piazza's Fine Foods Grocery-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
- Cooked food not cooled in time K09How to fixFix it
- No person in charge on duty K01How 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 Piazza's Fine Foods Grocery-Deli's team
Is this your place?
Welcome, Piazza's Fine Foods Grocery-Deli. We'll walk through this together, one item at a time. To log the fixes, claim Piazza's Fine Foods Grocery-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 Piazza's Fine Foods Grocery-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: “Cauliflower, potatoes, asparagus, tamales and enchiladas measured at 114 F to 124 F within the self service hot bar.…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 our free guides, built on the FDA Food Code your state uses.
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 6, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Apr 6, 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
Cauliflower, potatoes, asparagus, tamales and enchiladas measured at 114 F to 124 F within the self service hot bar. PIC stated that the items were placed on the line greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit measuring below 135 F were voluntarily discarded. Facility intends to implement TPHC going forward for items. Submit TPHC procedures to inspector for review and approval.
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 Piazza's Fine Foods Grocery-Deli? Fix it
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cartinas at 90 F to 100 F within covered pans within the walk in refrigerator. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] Pork uncovered and placed on a rack to allow for rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Piazza's Fine Foods Grocery-Deli? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate not available at the time of inspection. [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.
EarlierMay 8, 2025Routine inspection92 out of 100 (Green placard)
1 violation 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: Measured cooked cauliflower and broccoli at 111 F at the self service hot bar. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Veggies placed on a TPHC log with a discard time of 3:15pm. Minor: 1. Measured corn, beans, diced chicken and salad dressings at 46 F to 49 F at the self service salad bar. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the self service salad bar placed on TPHC with a discard time of 2:00pm. 2. Measured sliced beef and turkey at 48 F within overfilled containers at the sandwich preparation fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Top portion of sliced meats placed within the lower portion of the fridge to be cooled to and held at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes 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 Piazza's Fine Foods Grocery-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
- Cooked food not cooled in time Read the free guide
Let Piazza's Fine Foods Grocery-Deli know
Ask for the manager. Piazza's Fine Foods Grocery-Deli can only fix what it knows about.
The department lists no phone for this place.
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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 Piazza's Fine Foods Grocery-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
- 86 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.