Santa Clara County, CA

Smoke Eaters Mercado Lp

Name: Smoke Eaters Mercado Lp
Address: 3175 Mission College Bl, Santa Clara County, CA

3175 Mission College Bl

Last inspected May 21, 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 inspections

Routine Inspection

May 21, 2026

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Ceiling observed to have built up debris by vents. Floors observed to have cracked tile around barrier between cookline and prep area. [CA] Ceiling, walls and/or floors in food preparation area shall be kept clean. Repair any broken tiles on floor

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Scoops observed to be stored with handle in food inside bulk dry foods [CA] Store scoops such that handles are not in direct contact with food

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cheese in prep cooler measured to be 46F. Cut tomatoes and sliced tomatoes measured to be between 44-46F in same unit. [CA] Maintain PHFs at 41F and below for cold holding. [COS] PHFs were placed on ice in side prep cooler insert.

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

Official record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source

Routine Inspection

Jan 22, 2026

Pass

5 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

1) Raw breaded chicken tenders observed to be stored above fried chicken wings on cooling rack and on back side shelf in walk in cooler. Raw breaded chicken tenders observed to be stored above container of cut onions and dairy on back side shelf in walk in cooler. [CA] Keep raw poultry below produce and ready to eat foods to prevent cross contamination. [COS] Chicken tenders were moved to be on the bottom of the shelves. 2) Raw celery sticks observed to be stored below paper towel dispenser at handwash sink in back kitchen. [CA] Keep foods away sources of contamination such as handwash sinks. [COS] Celery was moved. 3) Boxes of food observed to be stored on the floor of walk in freezer. [CA] Keep food store at least 6" off of the floor.

In plain English

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

More about other finding

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink at bar missing paper towels at time of inspection. Other fully stocked handwash sink available in kitchen area near bar. [CA] Keep all handwash sinks fully stocked with soap and paper towels at all times. [COS] Dispenser was restocked with paper towels.

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

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

Inspector’s notes

Back door observed to be propped open. [CA] Keep back door closed when not in use.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1) Tiles by back door observed to be broken. [CA] Repair tiles and maintain in good repair. 2) Ceiling tiles observed to be discolored and vents observed to have dust accumulation. [CA] Clean and replace ceiling tiles. Maintain tiles in good repair.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

3-comp sink in the back measured to have 0ppm quat ammonia being dispensed. Sanitizer well observed to be empty. No active dishwashing observed at time of inspection. [CA] Ensure dispenser will dispense 200ppm quat ammonia. [COS] Employee replaced sanitizer well and primed dispenser until 200ppm quat ammonia is dispensed for use.

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 22, 2026 · Original Source

Routine Inspection

Sep 18, 2025

Pass

5 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Upright 2 door cooler by fryer measured to have: -Shredded chicken at 46F -Chicken wings at 48F -Ambient temperature at 45F. Per operator prior to lunch period cooler was molding 41F. [CA] Keep PHFs at 41F and below for cold holding. [COS] PHFs were moved into under the counter cooler and walk in cooler until cooler is repaired.

In plain English

More about food kept at an unsafe temperature

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Box of food observed to be stored on floor of walk in freezer. [CA] Keep food containers at least 6" off of ground.

In plain English

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

More about other finding

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping clothes observed to be around cookline and back kitchen area without sanitizer bucket. [CA] Store wiping clothes during use in sanitizer solution to sanitize clothe between wipes.

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

1) Back door propped open. [CA] Keep back door closed when not in use to prevent entry way of vermin. 2) Smoker observed in back area. Per operator smoker is not in use. [CA] Remove unused equipment from facility to remove clutter. If operator intends to use new cooking equipment in the future, equipment shall be submitted and approved by this facility.

In plain English

More about signs of rodents or insects

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility missing quat ammonia test stripes. Facility observed to have chlorine test tripes for upright dishwasher. [CA] Provide testing equipment for any sanitizers used inside facility.

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, Sep 18, 2025 · Original Source

Follow-Up Inspection

May 8, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, May 8, 2025 · Original Source

Risk Factor Inspection

May 5, 2025

Conditional Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

MAJOR: 1) The following items were kept on counter top out of temperature control at: -Wings at 62F -Ranch at 67F Per operator wings are kept next to fryer from 11:30AM - 2:00PM for lunch rush and returned to reach in cooler; ranch was taken out a little at a time for use. MINOR: 1) Drawers under grill measured to have: -Raw chicken at 48F -Ambient temperature at 47F -Cheese at 48F -Steak for nachos at 46F Per operator drawers were just restocked recently after lunch rush. [CA] Keep PHFs at 41F and below for cold holding. Repair drawer cooler. Facility may keep PHFs out of temperature control under time as a public health control (TPHC) for up to 4 hours and then MUST be discarded if not consumed. Facility using TPHC shall provide SOPs and time tracking for reach item under TPHC. [COS]Per operator wings were out for the last 3 hours and shall be VC&D. Per employee ranch was stocked in the last 30 minute and ranch was retroactively labeled. Facility shall submit procedures for keeping PHFs under TPHC to this Agency for approval within the next 3 days upon reinspection. The PHsFs in the drawers were moved to prep cooler or placed on ice in drawers.

In plain English

More about food kept at an unsafe temperature

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

FSC is expired [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Per operator he is scheduled to renew FSC.

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

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Walk in measured to have: -par cooked chicken wings (10 buckets measuring between 47F-52F) Per employee par cooked chicken wings are made by dinner shift and cooled. When asked employee stated to cool facility places tenders or wings on to sheet trays; kept out on speed racks for 30 minutes; then placed into walk in cooler in racks and kept in trays until cold; after chicken is sufficiently cold, chicken is then transfered into large bins and stacked. Chicken tenders observed to be cooling on sheet trays in walk in cooler at time of inspection and measured to be 39F. Per employee tenders were cooked about 4 hours prior. [CA] Cool PHFs from 135F to 70F within 2 hours of heating PHFs and from 70F to 41F within 4 hours of reaching 70F. Facility shall spread the cooked PHFs in large sheet tray and cool inside coolers until sufficiently closed prior to placing inside large plastic bins. [COS]10 trays of par cooked chicken wings were VC&D (see VC&D report).

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, May 5, 2025 · Original Source

Routine Inspection

Dec 18, 2024

Pass

5 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Handwash sink at bar handwash sink missing hot water. Other handwash sinks in kitchen observed to have warm water at 100F and other sinks have hot water at 120F. [CA] Ensure handwash sinks have warm water at 100F-108F or hot water with cold water mixing valve.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Smoker observed inside facility at time of inspection. Smoker not currently in use and has not been approved by this Agency. [CA] Submit plans for single additional piece of equipment to this Agency for smoker. Operator was provided with links to application and checklist via email at time of inspection. Operator shall submit for equipment by 03/20/2025 or remove equipment from facility. If facility does not submit and complete plan check process, equipment impound my incur.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

In use wiping clothes observed to be stored on prep surfaces. [CA] Store in use wiping clothes in sanitizer solution.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility missing quat ammonia and chlorine test stripes. [CA] Provide testing equipment for every sanitization method used in facility.

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, Dec 18, 2024 · Original Source