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COSTCO #129 DELI

1601 COLEMAN AV, SANTA CLARA, CA, 95050 +14085679000
Pass
95
Latest score
100%
Pass rate
3
Inspections
0
Critical violations

Location

Latest inspection

PASSED
Jul 14, 2026ROUTINE INSPECTION32 days ago

NOTE: Confirmed sushi machine and sushi roller are approved for UL/NSF sanitation.

Inspection Timeline

Jul 14, 2026Latest
PassedScore: 95/100
ROUTINE INSPECTION
95
Nov 4, 2025
PassedScore: 97/100
ROUTINE INSPECTION
97
Nov 8, 2024
PassedScore: 96/100
ROUTINE INSPECTION
96

Violations Analysis

0
Critical Violations
5
Non-Critical
5
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest Jul 14, 2026
95/100

ROUTINE INSPECTION

NOTE: Confirmed sushi machine and sushi roller are approved for UL/NSF sanitation.

2 reported violations
  • K41: Plumbing approved, installed, in good repair; proper backflow devices

    Observed active leak in the drainpipes underneath the preparation sink. Observed puddle of standing water underneath. [CA] Plumbing fixtures shall be maintained in good repair.

  • K21: Hot and cold water available

    At the front handwash sink at the deli, measured the maximum water temperature at 74F. [CA] Water shall be supplied at handwash stations from 100-108F.

Pass Nov 4, 2025
97/100

ROUTINE INSPECTION

This report was written and signed at the end of site inspections.

1 reported violation
  • K21: Hot and cold water available

    1) At the time of inspection, the hot water faucet at the preparation sink in the meat area was not turned on. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. [COS] PIC repaired the faucet during inspection. 2) At the time of inspection, the handwash sink in the meat area was not in operation (the plumbing fixture is broken). Facility has submitted work order to repair the sink. Nearby handwash sink was available during inspection. [CA] Repair plumbing fixture and maintain in good repair.

Pass Nov 8, 2024
96/100

ROUTINE INSPECTION

The red sanitizing buckets are filled by scooping water from the dish sink. The buckets should be filled with new sanitizer. Also, the refrigerated meat prep room is at 60 degrees F. According to the manager it is required to be kept at 45 degrees F and below. Repair this this to be kept at the proper temperature. The meat in the room that was checked was at 41 F degrees. Be sure to only have meat in the prep room that is actively being worked with.

2 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Observed the new styrofoam containers to have encrusted blood and small meat particles on them on the shelf. [CA] Protect the new styrofoam containers from contamination. The employee threw away the containers that had blood and/or dried meat particles on them.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Observed the floors to have debris accumulation behind the shelves in the meat overstock room. [CA] Thoroughly clean the floors.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.