At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Senter Foods Iii got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Senter Foods Iii?
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: Shellfish tags or fish freezing records missing K16How to fixFix it
- Equipment in poor repair K35How 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 Senter Foods Iii's team
Is this your place?
Welcome, Senter Foods Iii. We'll walk through this together, one item at a time. To log the fixes, claim Senter Foods Iii 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 Senter Foods IiiWe'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: Shellfish tags or fish freezing records missingThe county found: “MISSING THE CERTIFICATION TAGS FOR THE SHELLSTOCK. THE RECEIPT WAS PRODUCED SHOWING THE APPROVED SOURCE. ALSO,…”
Then the next one: Equipment in poor 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 6-501.112, Food Code 3-302.11, Food Code 3-201.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Senter Foods IiiWe'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.
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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).
Every visit
LatestJul 15, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Jul 15, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
MISSING THE CERTIFICATION TAGS FOR THE SHELLSTOCK. THE RECEIPT WAS PRODUCED SHOWING THE APPROVED SOURCE. ALSO, DIFFERENT SPECIES OF SHELLFISH ARE COMINGLED IN THE TANK. [CA] PROVIDE THE CERTIFICATION TAGS AND KEEP EACH SPECIES OF SHELLFISH AND FROM DIFFERENT LOTS STORED IN SEPARATE TANKS. REMOVE THE SHELLFISH FROM CONSUMER SELF SERVE UNTIL THE PROPER CERTIFICATION IS PROVIDED.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE FISH TANKS WITH GREEN ALGAE. [CA] CLEAN THE TANKS MORE OFTEN. FOUND THE DISPLAY CASE WINDOWS OF THE DISPLAY REFRIGERATOR WITH GREEN ALGAE. [CA] CLEAN THE WINDOWS MORE OFTEN.
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 Senter Foods Iii? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
ONE OF THE HAND WASH SINKS IN THE PRODUCE DEPARTMENT WAS COVERED WITH CARDBOARD. [CA] KEEP THE HAND WASH SINKS ACCESSIBLE AT ALL TIMES. COS
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 Senter Foods Iii? Fix it
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
OBSERVED EVIDENCE OF FLY ACTIVITY. [CA] ELIMINATE ALL FLY PRESENCE.
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 Senter Foods Iii? Fix it
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE NOODLES IN THE WALK IN COOLER AT 49F. [CA] KEEP THE PERISHABLE NOODLES AT 41F OR BELOW.
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 Senter Foods Iii? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND CUT RAW FISH AT THE CONSUMER SELF-SERVICE DISPLAY ON ICE. [CA] CUT RAW FISH SHALL BE PROPERLY BAGGED WHEN SOLD FOR RETAIL AT THE SELF-SERVICE DISPLAY.
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 Senter Foods Iii? Fix it
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND NO VENTILATION IN THE EMPLOYEE'S RESTROOM. [CA] PROVIDE VENTILATION.
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 Senter Foods Iii? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
THE WALL BY THE HAND WASH SINK IN THE PRODUCE PREP AREA IS IN DISREPAIR. [CA] REPAIR THE WALL. THE PRODUCE WALK IN COOLER HAS GARBAGE ON THE FLOOR. [CA] CLEAN THIS AREA MORE OFTEN.
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 Senter Foods Iii? Fix it
EarlierAug 29, 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 27, 2025Routine inspectionYellow placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
FOUND NO APPROVED SOURCE RECEIPTS FOR THE PREPACKAGED POTENTIALLY HAZARDOUS FOOD STORED AT ROOM TEMPERATURE NEAR THE CASH REGISTERS. [CA] FOOD SHALL BE FROM AN APPROVED SOURCE. SEE VC&D
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)
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE SOY MILK AT 72F STORED AT THE CASH REGISTER AREA. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
FOUND MULTIPLE PREPACKAGED POTENTIALLY HAZARDOUS FOOD WITHOUT TIME AS A PUBLIC HEALTH CONTROL STORED AT THE REGISTER AREA AT ROOM TEMPERATURE. [CA] PROVIDE DATE AND TIME MARKER FOR UP TO 4 HRS. DISCARD AFTER 4 HRS. SEE VC&D
EarlierFeb 3, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Frozen foods in the large chest freezer was measured between 6-34 degrees Fahrenheit. Some foods were not frozen solid. [Corrective Action] Ensure refrigeration equipment is working properly. Frozen foods shall be frozen solid. 2. Heavy frost accumulation in both walk-in freezers. [Corrective Action] Ensure walk-in freezer is working properly. Frost should not be forming like a blizzard in the walk-in freezers. 3. One of the doors of the merchandiser freezer does not close shut properly. [Corrective Action] Ensure door close shut properly.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Paper sheet on the produce shelf observed with mold or mildew. [Corrective Action] Discard paper sheet and maintain shelving clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Grime on the handwashing knobs at the produce area. [Corrective Action] Maintain knobs clean. 2. Heavy dust accumulation on the fan guards in the produce walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain pipe observed not connected to the handwash sink at the meat department. [Corrective Action] Re-connect the drain pipe and ensure drain pipe does not detach from the handwash sink.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink in the ice machine room and next to the iced fish display area does not appear to be draining. [Corrective Action] Ensure floor sinks are draining.
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts in the produce walk-in cooler was measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Multiple missing and deteriorated ceiling tiles observed at the sales floor at the pot and pans area, produce area multiple other areas. [Corrective Action] Maintain ceiling in good condition. 2. Pooling of dirty water in area of missing floor tile at the meat display cooler. [Corrective Action] Install floor tile in areas of missing or broken floor tiles. 3. Observed water seeping through the walls into the back storage area. [Corrective Action] Cove base on the other side of walls may need to be repaired or replaced. 4. Heavy grime and dust accumulation on the walls and ceiling in the produce walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 5. A portion of the wall is missing at the door of the produce walk-in cooler and the meat walk-in cooler. [Corrective Action] Maintain wall in good condition.
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 Senter Foods Iii, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Pests inside, or a way in for them Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Senter Foods Iii
Ask for the manager. Senter Foods Iii 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 Senter Foods Iii?
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
- 75 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.