Santa Clara County, CA

El Sol Market

Name: El Sol Market
Address: 705 N 13th St, Santa Clara County, CA

705 N 13th St

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Sep 9, 2026

Pass

2 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the walk in cooler, raw shell eggs stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Multiple flies observed throughout kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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, Sep 9, 2026 · Original Source

Routine Inspection

Jan 13, 2025

Pass

2 recorded violations

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Inside the walk-in refrigerator: measured internal temperature of cooked meats to be 44-45F. PIC stated meats were cooked last night. Meats were stored inside tall metal containers (more than 6 inches tall); PIC stated dishes are usually cooled by placing containers without lids into the walk-in refrigerator, then lids are put on later. Note: other items in the walk-in refrigerator measured 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Meats 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

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Inside an upright freezer: observed raw meats stored above cooked tamales. [CA] Store raw animal products below/away from ready-to-eat foods to prevent cross-contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Santa Clara County Department of Environmental Health, Jan 13, 2025 · Original Source

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