At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · Aug 4, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Sgd @ H-Mart got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sgd @ H-Mart?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How to fixFix it
- Hot food below 135°F K07How 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 Sgd @ H-Mart's team
Is this your place?
Welcome, Sgd @ H-Mart. We'll walk through this together, one item at a time. To log the fixes, claim Sgd @ H-Mart 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 Sgd @ H-MartWe'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 person in charge on dutyThe county found: “Food safety manager's certificate expired. [CA] Ensure a valid food safety manager's certificate is obtained and…”
Then the next one: Hot food below 135°F
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.
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 Sgd @ H-MartWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (18 → 6). That takes a team.
Every visit
LatestAug 4, 2025Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Aug 4, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate expired. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the insert top of the 2 door prep unit, measured an overfilled container of raw shelled eggs at 47F. On a cart by the cookline, placed over an ice block, measured a container of tofu at 45F. Per operator, raw shelled eggs and tofu stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved excess raw shelled eggs into a container and stored in refrigeration to facilitate proper holding temperatures. Operator added additional ice around the container of tofu to facilitate proper holding temperatures.
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 Sgd @ H-Mart? Fix it
EarlierOct 31, 2024Follow-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.
EarlierOct 28, 2024Routine inspection82 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
At the warewash area, below and in the warewash machine, observed multiple live cockroaches. [CA] The premises of each food facility shall be kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices in the area to prevent further harborage. Contact pest control to provide service for facility. [SA] Operator eliminated live cockroach activity in the area. No contamination of food or food contact surfaces observed in the facility. Operator to contact pest control to provide service for facility. Follow-up inspection to occur on 10/30/2024. Any live activity observed during follow-up inspection may result in further enforcement including closure and additional inspection fees. All subsequent follow-up inspections after the first shall be charged at $298.00 per hour, one hour minimum.
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
K07 Proper hot and cold holding temperatures
In the kitchen area, by the front counter, in the insert prep top at the 2 door prep unit for banchan and sauces, measured over-stacked sauce containers of cooked bean sprouts, chili sauce, fish cake, and kimchi between 48F and 53F. Per operator, PHFs stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [COS] Operator moved potentially hazardous foods to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
On the walls behind the cookline, observed cracks and crevices around outlet plates. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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 Sgd @ H-Mart, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Sgd @ H-Mart
Ask for the manager. Sgd @ H-Mart can only fix what it knows about.
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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.
About 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
- 94 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.