At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Dec 1, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Wal-Mart Store #5435-Deli got about the same as most. That's from the last routine visit, on Nov 20, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Wal-Mart Store #5435-Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How 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 Wal-Mart Store #5435-Deli's team
Is this your place?
Welcome, Wal-Mart Store #5435-Deli. We'll walk through this together, one item at a time. To log the fixes, claim Wal-Mart Store #5435-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 Wal-Mart Store #5435-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: No hot or cold water at a sinkThe county found: “Hot water at the three-compartment sink measured at 113F. [CA] Hot water shall be supplied at a minimum temperature…”
Then the next one.
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, Food Code 2-301.15, Food Code 3-501.19.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Wal-Mart Store #5435-DeliWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Fewer points taken off than last time (14 → 12). That takes a team.
Every visit
LatestDec 1, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 1, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment sink measured at 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Wal-Mart Store #5435-Deli? Fix it
EarlierNov 26, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Observed Vermin: - One live juvenile observed crawling on floor in front of the door into the back kitchen closes to the roasting oven. - One live nymph observed crawling on floor underneath the cream colored garbage cans by the hand wash station by the food preparation sink. - One dead juvenile observed on floor outside of the walk-in refrigerator behind the rolling cart with sanitizer containers and hoses. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 24, 2025Follow-up inspectionRed placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
- Observed Vermin: - Dying cockroach observed on the floor on the right side drain board of the three-compartment sink. - Dead cockroaches observed in the following areas: - 2 adults with one lone egg sac in between the janitorial sink and missing grout of the floor tile. - 1 adult on floor on wall across from the janitorial sink. - 2 dead on floor below and in front of the storage rack closes to the hand wash station by the deep fryer. - 1 dying underneath the black garbage can by the large dry storage rack by the entrance into the kitchen. - 1 dead on floor in front of the preparation table/cabinets outside of the walk-in coolers. - 1 dead on floor by the hand wash station closes to the roasting ovens. - 1 dead on floor at the unused front service area at the corner in-between the preparation table/cabinets. - Supervisor S. Lew was notified. - The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand soap dispenser at the hand wash station closes to the ware wash area was inoperable. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Employee repaired dispenser.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed minor leak at the main water valves underneath the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment sink measured at 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierNov 20, 2025Routine inspection88 out of 100 (Red placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - 5+ live German cockroaches of various life stages observed below the three-compartment sink: - In the crevices of the wall where the waste drain goes into the wall. - Crawling on the underside of the middle basin. - Crawling on wall above the three-compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Fruit flies observed throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Heavy leak observed at the faucet of the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal jacket observed stored on top of bags for rotisserie chicken. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
EarlierNov 4, 2024Routine inspection86 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Various types of cooked chicken wings, chicken tenders, and potato wedges maintained inside the hot holding unit subjected to time as a public health control were not properly labeled and/or documented for when item was removed from temperature control and/or when food item shall be discarded. PHF items measured between 110F and 114F. Employee stated that all items were brought out 30 minutes to an hour prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time for PHF items inside the hot holding unit were documented.
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
K06 Adequate handwash facilities supplied, accessible
Numerous hand wash stations throughout the deli observed with either: - lacked paper towels (by food preparation sink). - lacked paper towel dispenser (front of deli by the roasting ovens). - paper towels present inside dispenser, but were not accessible (hand wash station far left at the front of the deli). [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers that are readily available and easily accessible.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Numerous hand wash stations lacked warm water. Water measured between 85F to 88F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 Wal-Mart Store #5435-Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Wal-Mart Store #5435-Deli
Ask for the manager. Wal-Mart Store #5435-Deli 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 Wal-Mart Store #5435-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
- Follow-up inspection
- Result
- 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.