Follow-Up Inspection
Jul 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Santa Clara County, CA
Apni Mandi Farmers Market
1350 S Park Victoria Dr # 1
Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Jul 14, 2026
Conditional Pass
3 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lack of paper towels and missing paper towel dispenser at the handwash sink next to the 3 compartment sink. [Corrective Action] Ensure paper towels are always provided to properly dry hands. [Suitable Alternative] Loose paper towels left near the handwash sink. 2. The handwash sink in the vegetable prep room has broken off the wall. Employees are temporarily using the wash side of the 3 compartment sink to wash hands. [Corrective Action] Install the handwash sink. Ensure soap and paper towels are available. 3. Paper towels are not stored in the paper towel dispenser at the handwash sink in the women's restroom. [Corrective Action] Store the paper towels in the paper towel 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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Tofu in the vegetable case was measured at 65 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee voluntarily discarded the tofu into the dumpster.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
One of the toilet stalls in the men's restroom was observed out-of-order. [Corrective Action] Ensure all toilets are properly functioning.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source
Routine Inspection
Oct 28, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shell eggs on the pallet near the delivery area was measured at 49 degrees Fahrenheit. Per employee, it was just delivered. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at 45 degrees Fahrenheit upon delivery and move to refrigeration as quickly as possible.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lack of handwash soap at the handwash sink next to the warewash sink near the walk-in coolers. [Corrective Action] Ensure soap is always provided at the handwash sink. [Corrected on Site] Soap dispenser was refilled. 2. Lack of paper towels in the paper towel dispenser in the employee's restroom. [Corrective Action] Ensure paper towels are always available to properly dry hands. [Corrected on Site] Paper towel dispenser was refilled. 3. Lack of handwash soap in the customer right side restroom. [Corrective Action] Ensure handwash soap is always available to properly wash hands. [Suitable Alternative] Dish soap was placed on 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.
More about handwashing problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Fiberglass insulation observed separating from the ceiling a the back area. [Corrective Action] Maintain insulation in good condition.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Follow-Up Inspection
Jan 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2025 · Original Source
Routine Inspection
Jan 22, 2025
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the walk-in freezer and large freezer units on the aisle are not working properly. Frozen foods are all defrosted. Per PIC, the vendor will pick up the defrosted foods. [Corrective Action] Ensure freezers are maintaining foods frozen solid.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap and paper towels at the handwash sinks by the 3 compartment sink, men's employee restroom, and the food prep area. [Corrective Action] Ensure soap and paper towels are available at handwash sinks at all times. [Suitable Alternative] Employee refilled soap and paper towel dispensers.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Yogurts in the right side of the dairy aisle refrigeration unit measured at 46-48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 22, 2025 · Original Source
Routine Inspection
Oct 28, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple items measured above freezing temperature and also in the temperature danger zone in the 19 door freezer. Per PIC, the foods will be discarded when adequate dumpster space is available. [Corrective Action] Frozen foods should be maintained frozen solid. [Suitable Alternative] Foods in the freezer will be discarded.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Oct 28, 2024 · Original Source