Follow-Up Inspection
Jan 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source
Santa Clara County, CA
Oakmont Produce Market
810 W Hamilton Av
Last inspected Jan 15, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsFollow-Up Inspection
Jan 13, 2026
Pass
1 recorded violation
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Produce such as bananas, onions, garlic, etc stored at the back of the facility. Per Manager, produce are not stored at the back overnight and are relocated inside at the end of business day. Food observed in good condition. Food observed outside were delivered yesterday. No food stored in the trailers. [CA]: Food shall be properly stored within the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source
Follow-Up Inspection
Jan 6, 2026
Pass
2 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple boxes of whole and fresh produce stored outside at the back of facility underneath a canopy and in trailers. [CA]: Discontinue storing food at the back of the facility. Food shall be stored within an approved fully enclosed facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Rodent droppings observed on multiple boxes of whole and fresh produce such as potatoes and bags of onions and garlic outside of the facility underneath the canopy/tent. Per Manager, produce were delivered yesterday and left out since last night. [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 produce were voluntarily discarded via trash.
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 contaminationOfficial record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source
Routine Inspection
Dec 2, 2025
Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple flies at front meat prep area and back prep area. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Maintain facility fully enclosed to prevent entrance of 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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* Towards the right side of the aisle fridge, hummus and red cabbage (containers state perishable keep refrigerated) measured between 48F - 49F. PIC stated food items were delivered and placed into the unit approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cold held at 41F or below at all times. [SA]: Hummus and red cabbage relocated to middle part of aisle fridge to cool down.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Accumulation of brown grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple boxes of whole produce stored at the back of the facility. Back of the facility is not fully enclosed and does not have approved floor, wall, and ceiling finishes. Multiple boxes of whole produce stored outside at the back of facility underneath a canopy and in trailers. [CA]: Discontinue storing food at the back of the facility. Food shall be stored within an approved fully enclosed facility. Comply by date: 01/06/2026 note: Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/. For questions, contact DEH Plan Check via email at dehplancheck@deh.sccgov.org or via call at (408) 918-3400 (ask for Plan Check). 2. Multiple food containerss stored directly on the floor throughout the facility. [CA]: Food items must stored at least six (6) inches elevated from the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed from restroom hand sink's drain pipe. [CA]: Repair 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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Unapproved orange juicer machine. [CA]: Provide proof that orange juicer machine is commercial grade. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* 1. No proof of a valid food safety manager certification on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times 2. No proof of food handler certificates provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Follow-Up Inspection
Jan 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 2, 2025 · Original Source
Routine Inspection
Dec 20, 2024
Conditional Pass
9 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient temperature of display case (left side) measured at 45F. [CA]: Discontinue use of display case (left side) for PHFs until it is able to properly cold hold PHFs at 41F or below at all times. 2. Unapproved orange juicer machine. [CA]: Provide proof that orange juicer machine is commercial grade. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training for employees that handle open food and food contact surfaces not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Food (PHFs) at the display case (left side) measured between 45F - 48F. Manager stated PHFs are stored in the unit overnight. Ambient temperature measured at 45F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs 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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing testing method for measuring Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen meat thawing in the 3 compartment sink and on prep table. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process
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
*REPEAT VIOLATION* 1. Hand sink basin at meat department completely blocked by a metal pan. Hand sink at the produce area completely blocked by orange juicer. [CA]: Hand sink stations shall be accessible at all times. [COS]: Metal pan and orange juicer removed. 2. Hand sink station at the produce area did not have soap in the dispenser. [CA]: Hand sink stations shall be equipped with hand soap and single use towels at all times. [COS]: Dispenser was refilled with soap by manager.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple boxes of whole produce stored at the back of the facility. Back of the facility is not fully enclosed and does not have approved floor, wall, and ceiling finishes. [CA]: Discontinue storing food at the back of the facility. Food shall be stored within an approved fully enclosed facility. 2. Multiple food containerss stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor. 3. Whole produce stored at the front did not have overhead covering at the beginning of inspection. [CA]: Whole produce shall have an overhead covering at all times. [COS]: Staff provided overhead covering.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at produce 3 compartment sink and produce prep sink measured at 115F. Maximum water temperature at the front 2 comp sink measured at 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. Adjust/assess water heater as needed.
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, Dec 20, 2024 · Original Source