At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · May 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Smoke Eaters Mercado Lp 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 Smoke Eaters Mercado Lp?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Smoke Eaters Mercado Lp's team
Is this your place?
Welcome, Smoke Eaters Mercado Lp. We'll walk through this together, one item at a time. To log the fixes, claim Smoke Eaters Mercado Lp 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 Smoke Eaters Mercado LpWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Ceiling observed to have built up debris by vents. Floors observed to have cracked tile around barrier between…”
Then the next one: Utensils or dishes stored wet or unwashed
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 3-302.11, Food Code 4-603.16, Food Code 3-305.11.
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 Smoke Eaters Mercado LpWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (12 → 7). That takes a team.
Every visit
LatestMay 21, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected May 21, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Ceiling observed to have built up debris by vents. Floors observed to have cracked tile around barrier between cookline and prep area. [CA] Ceiling, walls and/or floors in food preparation area shall be kept clean. Repair any broken tiles on floor
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 Smoke Eaters Mercado Lp? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops observed to be stored with handle in food inside bulk dry foods [CA] Store scoops such that handles are not in direct contact with food
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Smoke Eaters Mercado Lp? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cheese in prep cooler measured to be 46F. Cut tomatoes and sliced tomatoes measured to be between 44-46F in same unit. [CA] Maintain PHFs at 41F and below for cold holding. [COS] PHFs were placed on ice in side prep cooler insert.
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 Smoke Eaters Mercado Lp? Fix it
EarlierJan 22, 2026Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at bar missing paper towels at time of inspection. Other fully stocked handwash sink available in kitchen area near bar. [CA] Keep all handwash sinks fully stocked with soap and paper towels at all times. [COS] Dispenser was restocked with paper towels.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Raw breaded chicken tenders observed to be stored above fried chicken wings on cooling rack and on back side shelf in walk in cooler. Raw breaded chicken tenders observed to be stored above container of cut onions and dairy on back side shelf in walk in cooler. [CA] Keep raw poultry below produce and ready to eat foods to prevent cross contamination. [COS] Chicken tenders were moved to be on the bottom of the shelves. 2) Raw celery sticks observed to be stored below paper towel dispenser at handwash sink in back kitchen. [CA] Keep foods away sources of contamination such as handwash sinks. [COS] Celery was moved. 3) Boxes of food observed to be stored on the floor of walk in freezer. [CA] Keep food store at least 6" off of the floor.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door observed to be propped open. [CA] Keep back door closed when not in use.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Tiles by back door observed to be broken. [CA] Repair tiles and maintain in good repair. 2) Ceiling tiles observed to be discolored and vents observed to have dust accumulation. [CA] Clean and replace ceiling tiles. Maintain tiles in good repair.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
3-comp sink in the back measured to have 0ppm quat ammonia being dispensed. Sanitizer well observed to be empty. No active dishwashing observed at time of inspection. [CA] Ensure dispenser will dispense 200ppm quat ammonia. [COS] Employee replaced sanitizer well and primed dispenser until 200ppm quat ammonia is dispensed for use.
EarlierSep 18, 2025Routine inspection84 out of 100 (Green placard)
5 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
Upright 2 door cooler by fryer measured to have: -Shredded chicken at 46F -Chicken wings at 48F -Ambient temperature at 45F. Per operator prior to lunch period cooler was molding 41F. [CA] Keep PHFs at 41F and below for cold holding. [COS] PHFs were moved into under the counter cooler and walk in cooler until cooler is repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Box of food observed to be stored on floor of walk in freezer. [CA] Keep food containers at least 6" off of ground.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed to be around cookline and back kitchen area without sanitizer bucket. [CA] Store wiping clothes during use in sanitizer solution to sanitize clothe between wipes.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Back door propped open. [CA] Keep back door closed when not in use to prevent entry way of vermin. 2) Smoker observed in back area. Per operator smoker is not in use. [CA] Remove unused equipment from facility to remove clutter. If operator intends to use new cooking equipment in the future, equipment shall be submitted and approved by this facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility missing quat ammonia test stripes. Facility observed to have chlorine test tripes for upright dishwasher. [CA] Provide testing equipment for any sanitizers used inside facility.
EarlierMay 8, 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.
EarlierMay 5, 2025Risk Factor InspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) The following items were kept on counter top out of temperature control at: -Wings at 62F -Ranch at 67F Per operator wings are kept next to fryer from 11:30AM - 2:00PM for lunch rush and returned to reach in cooler; ranch was taken out a little at a time for use. MINOR: 1) Drawers under grill measured to have: -Raw chicken at 48F -Ambient temperature at 47F -Cheese at 48F -Steak for nachos at 46F Per operator drawers were just restocked recently after lunch rush. [CA] Keep PHFs at 41F and below for cold holding. Repair drawer cooler. Facility may keep PHFs out of temperature control under time as a public health control (TPHC) for up to 4 hours and then MUST be discarded if not consumed. Facility using TPHC shall provide SOPs and time tracking for reach item under TPHC. [COS]Per operator wings were out for the last 3 hours and shall be VC&D. Per employee ranch was stocked in the last 30 minute and ranch was retroactively labeled. Facility shall submit procedures for keeping PHFs under TPHC to this Agency for approval within the next 3 days upon reinspection. The PHsFs in the drawers were moved to prep cooler or placed on ice in drawers.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Walk in measured to have: -par cooked chicken wings (10 buckets measuring between 47F-52F) Per employee par cooked chicken wings are made by dinner shift and cooled. When asked employee stated to cool facility places tenders or wings on to sheet trays; kept out on speed racks for 30 minutes; then placed into walk in cooler in racks and kept in trays until cold; after chicken is sufficiently cold, chicken is then transfered into large bins and stacked. Chicken tenders observed to be cooling on sheet trays in walk in cooler at time of inspection and measured to be 39F. Per employee tenders were cooked about 4 hours prior. [CA] Cool PHFs from 135F to 70F within 2 hours of heating PHFs and from 70F to 41F within 4 hours of reaching 70F. Facility shall spread the cooked PHFs in large sheet tray and cool inside coolers until sufficiently closed prior to placing inside large plastic bins. [COS]10 trays of par cooked chicken wings were VC&D (see VC&D report).
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)
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is expired [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. Per operator he is scheduled to renew FSC.
EarlierDec 18, 2024Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink at bar handwash sink missing hot water. Other handwash sinks in kitchen observed to have warm water at 100F and other sinks have hot water at 120F. [CA] Ensure handwash sinks have warm water at 100F-108F or hot water with cold water mixing valve.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Smoker observed inside facility at time of inspection. Smoker not currently in use and has not been approved by this Agency. [CA] Submit plans for single additional piece of equipment to this Agency for smoker. Operator was provided with links to application and checklist via email at time of inspection. Operator shall submit for equipment by 03/20/2025 or remove equipment from facility. If facility does not submit and complete plan check process, equipment impound my incur.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is expired [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. Per operator he is scheduled to renew FSC.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In use wiping clothes observed to be stored on prep surfaces. [CA] Store in use wiping clothes in sanitizer solution.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility missing quat ammonia and chlorine test stripes. [CA] Provide testing equipment for every sanitization method used in facility.
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 Smoke Eaters Mercado Lp, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
Call Smoke Eaters Mercado Lp
Ask for the manager. Smoke Eaters Mercado Lp can only fix what it knows about.
Share this page
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.
Do you work at or run Smoke Eaters Mercado Lp?
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
- 93 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.