At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 31, 2025
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Saratoga Meat And Fish Market 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 Saratoga Meat And Fish Market?
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: No plan for a special process K18How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Hand sink not ready to use K06How 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 Saratoga Meat And Fish Market's team
Is this your place?
Welcome, Saratoga Meat And Fish Market. We'll walk through this together, one item at a time. To log the fixes, claim Saratoga Meat And Fish Market 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 Saratoga Meat And Fish MarketWe'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: No plan for a special processThe county found: “In the retail area of the facility, observed various meats are vacuum packaged without a proper time and date label…”
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 2-301.15, Food Code 6-501.111, Food Code 6-501.112.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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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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 · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJul 31, 2025Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Jul 31, 2025.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the retail area of the facility, observed various meats are vacuum packaged without a proper time and date label including sliced bacon, marinated tri-tip, marinated beef, and raw chicken. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Reduced oxygen packaging for the purposes of use within 48 hours shall be time and date labeled when packaged and removed from the packaging within 48 hours. [COS] Operator VC&D ROP sliced bacon and marinated tri-tip that have been stored with dates past 48 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In the prep area, observed used wiping cloths stored on counter-tops. [CA] Ensure all use wiping cloths are stored in a sanitizer bucket with approved sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Saratoga Meat And Fish Market? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the sandwich prep area, observed a lack of paper towels in the paper towel dispenser. At the time of inspection, area was not in use, and all nearby handwash stations were fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels in their respective dispensers.
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 Saratoga Meat And Fish Market? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the retail area, at the self-service open display refrigerator, measured sliced bacon, sliced cheese, and tri-tip between 45F and 49F. Measured ambient air temperature of display refrigerator at 50F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved sliced bacon, sliced cheese, and tri-tip to nearby refrigeration to facilitate proper holding temperatures. After removal of potentially hazardous foods, operator placed a barrier over the open display of the refrigerator, and remeasured ambient air temperature at 40F. Operator to maintain potentially hazardous foods at 41F and below at all times when stored in the self-service open display refrigerator.
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 Saratoga Meat And Fish Market? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards unavailable upon request. [CA] Ensure at least one food safety manager's certificate is obtained and a copy kept on-site for review. All other employees that handle food shall obtain food handler cards and have copies on-site for review.
The department's words
K13 Food in good condition, safe, unadulterated
Observed moldy meats and food stored in the 2 door reach in refrigerator. [CA] Ensure all moldy food is immediately discarded from use.
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 Saratoga Meat And Fish Market? Fix it
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed cooking of fish stock over a counter-top convection stove. [CA] Ensure all indoor cooking occurs underneath a ventilation hood except when approved through a exemption or variance.
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 Saratoga Meat And Fish Market? Fix it
The department's words
K23 No rodents, insects, birds, or animals
In the prep area, observed several flies. [CA] Ensure facility is kept free of flies to prevent possible contamination of food and food contact surfaces.
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 Saratoga Meat And Fish Market? 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 Saratoga Meat And Fish Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Pests seen inside: flies Read the free guide
Let Saratoga Meat And Fish Market know
Ask for the manager. Saratoga Meat And Fish Market can only fix what it knows about.
The department lists no phone for this place.
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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 Saratoga Meat And Fish Market?
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
- 73 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.