Santa Clara County, CA

Lucky 7 Supermarket - Taqueria & Bakery

Name: Lucky 7 Supermarket - Taqueria & Bakery
Address: 1675 Tully Rd, Santa Clara County, CA

1675 Tully Rd

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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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

4 inspections

Routine Inspection

Aug 31, 2026

Pass

7 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

FOUND A REACH IN REFRIGERATOR IN THE BAKERY AREA WITHOUT SHELVES AND THE FOOD IS STORED ON THE BOTTOM PILED UP. [CA] PROVIDE SHELVES.

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

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

FOUND A BAG WITH RAW CHORIZO STORED ABOVE READY TO EAT FOODS IN THE REACH IN REFRIGERATOR IN THE KITCHEN. [CA] STORE RAW FOODS OF ANIMAL ORIGIN BELOW READY TO EAT FOODS.

In plain English

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

More about other finding

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

FOUND A SPRAY BOTTLE WITHOUT A LABEL IN THE BAKERY AREA. [CA] PROVIDE A LABEL.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

FOUND THE TORTILLA MAKER IN THE TAQUERIA WITH EXCESS OF GREASE AND FOOD DEBRIS ON ITS BELT AREA. [CA] CLEAN MORE OFTEN.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

FOUND A JACKET STORED ON THE SHELF NEXT TO FOOD ITEMS AND A BOTTLE OF FABULOSO STORED ABOVE CANNED GOODS ON THE SHELF IN THE KITCHEN. [CA] KEEP PERSONAL ITEMS AND CLEANING ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.

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

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

THE LIGHT AT THE SMALL HOOD IS NOT WORKING. [CA] PROVIDE A WORKING LIGHT.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

FOUND MANY SPIDER WEBS ON THE WALL IN THE BACK OF THE BAKERY AREA. [CA] REMOVE THE SPIDER WEBS.

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, Aug 31, 2026 · Original Source

Follow-Up Inspection

Nov 24, 2025

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed shredded cheese, pico de gallo, raw shelled eggs, and various types of salsa maintained inside the food preparation refrigerator measuring between 51F to 54F. Employee stated that the salsas and pico are subjected to time as a public health control (TPHC) while the shredded cheese and eggs are on temperature control. Ambient temperature of the food preparation refrigerator measured at 50F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items will be subjected to TPHC and shall be discarded at 2:00 PM.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station on the taqueria side observed partially obstructed with a to-go cup and a bouquet of flowers maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible 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

Proper cooling methods

Inspector’s notes

Observed pot of beans cooling on the stove next to other large pots of hot food items. Employee stated that they are cooling the beans before relocating into the walk-in refrigerator. Beans measured at 86F. Employee stated that the beans were removed from temperature control approximately one hour before. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. - Properly store cooling foods in such a way to allow proper air flow, i.e. away from other heat sources. [COS] Employee placed beans on shallow pan and on ice bath to expedite cooling process.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Ambient temperature of the food preparation refrigerator measured at 50F via probe thermometer placed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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 issues

Official record from Santa Clara County Department of Environmental Health, Nov 24, 2025 · Original Source

Routine Inspection

Nov 17, 2025

Conditional Pass

8 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Build up of grime observed on refrigerator door handles. Heavy accumulation of grime and food residue observed on bakery equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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 K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed the housings of the light bulbs on the ventilation hood inoperable and completely filled with water. Employee stated that a work order has been opened for repair. [CA] Repair lights. All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee. Observed grease accumulated on the outside of the ventilation hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Numerous PHF items measured above 41F and below 135F. - Carnitas - hot holding unit 116F to 120F. - Shredded chicken - hot holding unit - 125F to 130F. - Rotisserie chicken - hot holding unit on sales floor - 120F to 128F. Employee stated that all items on the right hot holding unit is usually discarded after 4 hours, at approximately 2:00 PM. Carnitas are cooked once in the morning and is maintained as is. Rotisserie chicken is subjected to time as a public health control (TPHC) and is discarded if not sold within 4 hours. No time labels are provided for any food items. [COS/SA] Food items subjected to TPHC are to be discarded if not consumed within 4 hours. Utilize time logs and/or labels for food items subjected to TPHC.

In plain English

More about food kept at an unsafe temperature

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Leak observed below the waste drain pipe of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

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

criticalCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Observed water accumulated inside the light bulb housing of the ventilation hood at the taqueria dripping into a pot of cooked beans below. Observed at the deli, numerous opened containers of sprinkles, jar of molasses, and a pitcher of liquid with ants. Observed container of oil above said items with dead fruit flies inside. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] All food items were VC&D.

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

5+ live flies observed in the bakery and taqueria area. [CA] Use any and all approved methods to abate live flies. Observed ants on the storage rack and on containers of food at the bakery by the water heater. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

More about signs of rodents or insects

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Missing ceiling panel outside throughout the facility. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is 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 problems

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station at the bakery side lacked cold water. Only the hot water faucet was operable. Paper towels were maintained above the towel dispenser. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Provide cold water so that employees can properly wash hands without scalding hands. Paper towels shall be stored inside the dispenser to prevent potential contamination. [SA] Temporarily wash hands at the taqueria side of the facility until cold water is restored.

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.

Oct 9, 2024

Pass

5 recorded violations

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed employee dropping scoop for chicaronnes. Employee washed scoop at the food preparation sink with only water and dried with paper towels, and then attempted to use scoop to serve customer. [CA] Ensure all food contact surfaces are cleaned, sanitized, and/or free from contamination. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] This Division intervened and instructed employee to replace scoop.

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 K58Permits, training, and postings

Official wording

Placard properly displayed/posted

Inspector’s notes

Posted "pass" placard was removed from the facility entrance. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Employees' personal belongings, cellphones, keys, observed stored in areas of food storage. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

In plain English

More about signs of rodents or insects

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed knife used to cut food stored wedged between the food preparation refrigerator and wooden shelf across from the griddle. [CA] Properly store utensils and equipment in a clean and sanitary manner. Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. *** Repeat violation. Employee washing scoop used for food at the food preparation sink. [CA] Utilize sinks for their designated purpose. Ware washing shall be conducted only at the three-compartment sink.

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

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

Steady leak observed at the waste drain pipe below the hand wash station on the taqueria side. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.

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 9, 2024 · Original Source