Follow-Up Inspection
Jul 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2026 · Original Source
Santa Clara County, CA
Lion Food Center
1838 N Milpitas Bl
Last inspected Jul 17, 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
3 inspectionsRoutine Inspection
Jul 8, 2026
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. In the long meat butcher case, there is a strong foul odor coming from where the mixed fish trays are (across the band saw). Observed water leaking out from the bottom of that area and accumulation of black slime on the floor. [Corrective Action] Thoroughly clean inside and on the bottom of the refrigeration unit. 2. Multiple foods were measured above 41 degrees Fahrenheit in the long large open top cooler and deli case. [Corrective Action] Ensure refrigeration unit is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The floor sink under the fish prep table was observed overflowing in the nearby channel drain. [Corrective Action] Ensure floor drain is draining properly.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Fried fish cake and fish balls were measured at 51 degrees Fahrenheit in the large long open top cooler. Per PIC, the refrigeration is going through defrosting and normally the food items are returned to the walk-in cooler when the store closes. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at 41 degrees Fahrenheit or below. Change defrosting to a time when the store is closed and food items are removed from the unit. [Suitable Alternative] Fried fish cake and fish balls re-located into the freezer. 2. Multiple Potentially Hazardous Foods in the deli case were measured between 42 - 49 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained 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 temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed damaged flooring in the produce area and meat department area. [Corrective Action] Maintain floor in good condition. 2. Observed half dome ice formations on the floor in the walk-in freezer at the meat department area. [Corrective Action] Remove half dome ice formations from the floor. 3. Observed dust on the walls in the women's restroom. [Corrective Action] Maintain 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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of wall mounted soap dispenser at the handwash sink at the meat department and in men's restroom. [Corrective Action] Install wall mounted soap dispenser at the handwash sinks.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Mold like substance was observed on the wonton wraps in the deli case. [Corrective Action] Ensure foods are in safe and in good condition. [Suitable Alternative] Manager voluntarily discarded several packages of the wonton wraps.
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 contaminationminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of operable thermometers in the deli case and the long large open top cooler. [Corrective Action] Ensure thermometers are placed in the refrigeration units to be able to monitor the temperatures.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 8, 2026 · Original Source
Routine Inspection
Jun 25, 2025
Pass
9 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed large amount of litter scattered around the pallets in the back. [Corrective Action] Maintain area clean. Pick up and properly discard all litter.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple Potentially Hazardous Foods in the left side deli case was measured at 57 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper towel dispenser at the handwash sink in the meat department. Loose paper towels available nearby. [Corrective Action] Ensure paper towel dispenser is stocked 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.
More about handwashing problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer in the deli case. [Corrective Action] A thermometer +/- 2°F shall be provided and correctly located in each refrigerator unit 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Flooring in the meat department observed having damaged top coat seal and pitting. Flooring in the seafood walk-in cooler observed uneven and lacking the top coat seal. [Corrective Action] Maintain floor in good condition. Floors shall be smooth, even, and easily cleanable.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy dust and spider webs accumulation on the UV fly trap at the back end of meat department. [Corrective Action] Thoroughly clean the UV fly trap or replace the UV fly trap.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the condensate dripping onto the floor from the evaporators in the produce walk-in cooler. [Corrective Action] Repair to stop the leak.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Fish cake was measured at 57 degrees Fahrenheit in the left side deli case. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Fish cakes were voluntarily 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 temperatureminorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Liquid waste from the fish chopping stations observed splashing directly onto the floor. and entering into the channel drains. [Corrective Action] Liquid waste shall be disposed into the floor drain.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 25, 2025 · Original Source