Santa Clara County, CA

Arcadia

Name: Arcadia
Address: 301 S Market St, Santa Clara County, CA

301 S Market St

Last inspected Jun 1, 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

Jun 1, 2026

Pass

2 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Leak observed at hand wash sink next to 2 comp prep sink. Work order has been placed. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 problems

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Line refrigerator unit observed in disrepair. Operator stated that a work order has been place and unit will be repaired. No PHFs stored in unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit and maintain in good condition.

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, Jun 1, 2026 · Original Source

Follow-Up Inspection

Feb 5, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source

Routine Inspection

Jan 30, 2026

Pass

1 recorded violation

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Water in large(Hobart) high temperature warewash machine measured 150F. Not actively in use. Per Chef, work order has been placed. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Note: Employees were instructed to not use Hobart high temp warewash machine until it is fully repaired. Additional high temperature warewash machine is available for use. Water measured 170F.

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

Official record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source

Routine Inspection

Oct 27, 2025

Pass

3 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water temperature at 2 comp prep sink and 3 comp sink measured 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.

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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Inoperable hand wash station observed next to 2 comp preparation sink. Hot water handle appears to be broken. Additional hand wash sinks available for use. [CA] Repair hand wash sink and maintain in good condition.

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

Sewage and wastewater properly disposed

Inspector’s notes

In the floor sink below the 2 comp prep sink, water is draining slowly. Floor sink appears to be clogged. No overflow observed. [CA] Repair clog in floor sink and maintain in good condition.

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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source

Routine Inspection

Oct 11, 2024

Pass

3 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Ambient temperature of draw cooler unit measured at 53F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: Work order placed during inspection. Employees were instructed to not use 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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the drawer cooler unit: raw chicken, raw shrimp, and raw ground beef measured between 51-53F. Per operator, all food items were stored in drawers less than two hours prior. [CA] PHFs shall be held cold at 41°F or below. [SA] PHFs were relocated to walk in 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 temperature

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is lacking testing materials to test the water temperature in the high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method. (Example: thermolabels, dishwasher plate thermometer)

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

Official record from Santa Clara County Department of Environmental Health, Oct 11, 2024 · Original Source