Santa Clara County, CA

Whole Foods Market - Deli

Name: Whole Foods Market - Deli
Address: 2732 Augustine Dr Ste 1600, Santa Clara County, CA

2732 Augustine Dr Ste 1600

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Whole Foods Market - Deli has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

May 5, 2026

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Gasket on pizza prep cooker observed to be falling off the door. [CA] Repair gasket

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Employee observed to be using 2-comp food prep sink to clean filters for food. [CA] Food prep sink shall only be used for food prep. Wash filters in 3-comp sink. Clean, rinse, and sanitize food prep sink prior to next use

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

Wiping cloth at coffee bar measured to have 0ppm quat ammonia. [CA] Maintain sanitizer solution for wiping cloth at 200ppm quat ammonia.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

2 door under counter cooler at the end of food prep counter measured to have: -House pickles at 51F -Eggs at 51F -Ambient temperature of 50F. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Operator VC&D all food inside cooler. See VC&D report

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 5, 2026 · Original Source

Routine Inspection

Nov 20, 2025

Pass

3 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Various dairy in under the counter cooler at coffee bar measured to be 43F (see measured observations). Door to cooler observed to be have been left ajar. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Cooler was closed all the way. Dairy measured to be 40F after 40 minutes

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

Smoothie cooler observed to have unseated gasket. Warmers and prep coolers throughout back kitchen area observed to be out of service[CA] Keep equipment in good repair.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility observed to be wet stacking clean dishes. [CA] Air dry dishes prior to stacking to prevent mold build up.

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, Nov 20, 2025 · Original Source

Routine Inspection

Jun 19, 2025

Pass

1 recorded violation

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Pizzas TPHC log observed to not be filled out. Per employee pizzas are only kept for 4 hours at time. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.[COS] Times for pizzas were retro actively logged in TPHC log.

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, Jun 19, 2025 · Original Source

Routine Inspection

Dec 31, 2024

Pass

2 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Flies observed in bar 2-comp sink. [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

minorCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Soups measured to be 133F on self service line. When stirred soup measured to be 171F. [CA] Ensure when reheating PHFs, stir such that PHFs is homogeneously 165F.