Follow-Up Inspection
Oct 6, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Italian Deli last inspected?
- The most recent inspection on record was on Oct 6, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Sep 25, 2025 to Oct 6, 2026.
- Has Italian Deli ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Sep 25, 2025.
The Full Inspection History
3 inspectionsRoutine Inspection
Sep 30, 2026
Conditional Pass
12 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
in reach-in display cooler closest to the register, sliced tomatoes were measured at 53.3F (Major Violation) and mayonnaise was measured at 48.0 (Minor Violation). Thermometer inside cooler was measuring ambient temperature at 48F. [CA] Potentially hazardous foods in cold holding shall be held at 41F and below. [COS] Person in charge immediately moved PHF to another cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K39Equipment and utensils
Official Wording
Thermometers provided, accurate
Inspector’s Notes
Walk-in cooler did not have a thermometer available. [CA] THermometer shall be available in cold holding station containing potentially hazardous foods.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
1. Employee wearing gloves, washed gloves and continued to perform duties. Informed the employee that the gloves are only intended for one-time use. [CA] Food handling employees shall remove soiled one-time use gloves and properly wash hands before donning a new pair of gloves. 2. Observed multiple boxes of latex gloves at facility. [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Water in automatic faucet in restroom measured at 94.6F. [CA] Water at sink that has an automatic faucet, shall have a temperature of at least 100F but no more than 108F
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
The refrigeration unit closest to the cash register measured at 48F at ambient temperature and determined to be unable to maintain potentially hazardous foods at or below 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue the storage of PHF in this unit until repaired.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Food utensils int he kitchen were being stored within 24 inches of the hand wash sink. [CA] Food preparation utensils shall be stored in an an approved manner to prevent cross contamination.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed gap below back screen door exceeding 1/4 an inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Black mold-like growth on inside top portion of the ice machine. [CA] Food contact surfaces shall be kept clean and sanitized.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
At both hand wash sinks, soap not available in permanent soap dispensers. *Note: Hand soap was available for use in non-permanent dispensers. [CA] Soap shall be available at handwash sinks in a permanent soap dispenser.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
Live juvenile german cockroach in sticky monitoring trap, next to door way leading from the front service end to the back kitchen. [CA] Food facility shall be kept free of vermin. Areas of the food facility containing evidence of vermin shall be cleaned and sanitized. [COS] Sticky trap was removed, area was cleaned and sanitized.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
1. In walk-in cooler, fan covers contained debris build-up. 2. In kitchen, observed paint deteriorating on bottom of shelf falling onto exterior non-food contact surfaces of the utensils below. [CA] Nonfood contact surfaces of the facility shall be maintained clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
On food assembly counter, sliced tomatoes were in a container with time control sicker in place. Per PIC, facility does not have written procedures for use of Time as Public Health Control. [CA] Facility shall maintain written procedures for any PHF that will be under TPHC. [COS] TPHC was printed from internal file and provided to operator.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source
Routine Inspection
Sep 25, 2025
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Unable to provide food handler cards for employees at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Holes noted on the top of the water heater. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Display refrigeration next to cashier station was measured between 51-52*F at the time of inspection. Ambient within unit was at 54*F. Per PIC, items were just placed within unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have contractor service unit. [SA] Items were moved to another unit or the walk in.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee wash gloves and not change them. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
PHFs by prep area are not timed marked at the time of inspection. [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. [SA] PIC time marked the items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 25, 2025 · Original Source