Santa Clara County, CA

African Caribbean Foods & Payrodas Market

Name: African Caribbean Foods & Payrodas Market
Address: 1645 S Bascom Av # D, Santa Clara County, CA

1645 S Bascom Av # D

Last inspected Jan 14, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Jan 14, 2026

Pass

5 recorded violations

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Missing testing method for sanitizer. [CA]: Provide testing method for sanitizer (ie test strips).

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 problems

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Missing proper labeling on multiple food products (frozen meat pies, frozen meats, etc). [CA]: Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the back restroom's hand sink, single use towels were not stored within a dispenser. [CA]: Hand sink single use towels shall be stored within an approved dispenser at all times.

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.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

One tomato canned food observed with a minor dent. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: Owner voluntarily discarded canned food as a precautionary action.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Household grade freezers observed on sales floor. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable

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 issues

Official record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source

Follow-Up Inspection

Dec 31, 2025

Pass

1 recorded violation

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed an unapproved propane burner installed within the food preparation area. (not in use at the time of inspection). [CA] Remove unapproved equipment. Propane burners shall not be used inside of the facility. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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 issues

Official record from Santa Clara County Department of Environmental Health, Dec 31, 2025 · Original Source

Risk Factor Inspection

Dec 29, 2025

Conditional Pass

3 recorded violations

minorCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Several canned food items had minor dents (1 palm nut juice, 2 palm nut cream, and 1 cocktail fruit). [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: Owner voluntarily discarded food items as a precaution.

In plain English

More about food not protected from contamination

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. At the only hand sink at the rear prep area, the basin was completely blocked by clothes. [CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing [COS]: Owner removed clothes. 2. At the same hand sink noted above, no single use towels were provided. [CA]: All hand sink stations shall be equipped with single use towels stored in dispensers. [SA]: A roll of single use towels were provided at the hand sink. 3. At the back restroom hand sink, no soap was provided within the dispenser. [CA]: All hand sink stations shall be equipped with hand soap stored in dispensers. [COS]: Owner refilled dispenser with hand soap.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. MAJOR: One live adult cockroach observed on the back door of the facility. Per Owner, cockroach came from outside. No other evidence of vermin observed after thorough inspection. No pest control report provided. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Specialist recommends obtaining services from a licensed pest control company and to monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: Owner eliminated cockroach. 2. MINOR: Small flies observed at produce area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination.

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 insects

Official record from Santa Clara County Department of Environmental Health, Dec 29, 2025 · Original Source

Follow-Up Inspection

Jan 23, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jan 23, 2025 · Original Source

Routine Inspection

Jan 21, 2025

Conditional Pass

4 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed paper towels stored inside the only handwash sink in the food preparation area. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Paper towels were moved away from the sink.

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.

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Observed missing or improper labeling on multiple food products (frozen meats, dried shrimp, flours). [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The ambient temperature of the walk-in cooler measured at 59F. The display thermometer reads the temperature at 40F. [CA] Adjust/repair the walk-in cooler as needed. Discontinue use of unit until it is able to properly cold hold Potentially Hazardous Foods (PHFs) at 41F or below. Observed the use of two domestic refrigeration units in the customer aisle. Refrigeration units hold raw meats for sale. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the walk-in cooler, five containers of raw cured pork tails measured at 55F. Per PIC, foods were stored in the refrigeration unit three weeks prior. The ambient temperature of the walk-in cooler measured at 59F. [CA] Potentially Hazardous Foods (PHFs) shall be held at 41F or below. [COS] Foods were voluntarily discarded. See VC&D form.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Jan 21, 2025 · Original Source