At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Apr 14, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Whole Foods Market - Deli/Prepared Foods got fewer than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
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 Whole Foods Market - Deli/Prepared Foods' team
Is this your place?
Welcome, Whole Foods Market - Deli/Prepared Foods. We'll walk through this together, one item at a time. To log the fixes, claim Whole Foods Market - Deli/Prepared Foods 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 Whole Foods Market - Deli/Prepared FoodsWe'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.
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 our free guides, built on the FDA Food Code your state uses.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Whole Foods Market - Deli/Prepared FoodsWe'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 visited once in the last 12 months (1 routine).
Fewer points taken off than last time (3 → 0). That takes a team.
Every visit
LatestApr 14, 2026Routine inspection100 out of 100 (Green placard)
This one: 100 out of 100 (Green placard), inspected Apr 14, 2026.
No violations listed in the data.
EarlierAug 7, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Deli meat in preparation refrigerator inserts measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Do not overfill inserts in preparation refrigerators.
EarlierNov 15, 2024Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Togo containers stored at drip line at hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of left top portion of preparation refrigerator is measuring >41F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Deep container of cooked cauliflower rice found cooling in walk-in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
The department's words
K07 Proper hot and cold holding temperatures
Shredded cheese, pico de gallo, sour cream and cooked corn held on left portion of preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Whole Foods Market - Deli/Prepared Foods, you can:
Call Whole Foods Market - Deli/Prepared Foods
Ask for the manager. Whole Foods Market - Deli/Prepared Foods can only fix what it knows about.
Call Whole Foods Market - Deli/Prepared Foods: (408) 207-1126
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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.
Do you work at or run Whole Foods Market - Deli/Prepared Foods?
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
- 100 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.