At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jan 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Azuma got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Azuma?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Time as a control not marked or logged K08How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Azuma's team
Is this your place?
Welcome, Azuma. We'll walk through this together, one item at a time. To log the fixes, claim Azuma first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim AzumaWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Container of liquid egg by the cook line is measured at 65F. Per employee, the liquid egg was in use within the last…”
First step: If food is out of range
Then the next one: Raw food not kept apart from ready-to-eat food
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-302.11, Food Code 3-501.19, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 5, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Jan 5, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Container of liquid egg by the cook line is measured at 65F. Per employee, the liquid egg was in use within the last hour when lunch began. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the liquid egg into the reach-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Azuma? Fix it
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler and reach-in coolers - observed raw meats and raw seafood are stored above ready-to-eat foods (sauces, vegetables, tofu, dumplings). [CA] Store raw meats, separate or below ready-to-eat food to prevent cross contamination. Raw food items shall
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Azuma? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures are not available for potentially hazardous foods that are subject to time rather than temperature. [CA] Written procedures shall be available when using time as a public health control. Handout provided to operator.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Azuma? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed washing their hands without the use of soap. [CA] Handwashing shall be accomplish with the use of warm water, soap, and single-use paper towels.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Azuma? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Gap greater than 1/4" located under the back door of the facility. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin. 2) Gaps and openings observed in the wall at various locations in the facility. [CA] Seal and eliminate gaps/openings to prevent harborage of vermin. 3) Clutter of unused equipment stored in the back storage room. [CA] Remove unused equipment that are not necessary to the day-to-day operation of the facility to prevent clutter and allow ease of frequent cleaning.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Azuma? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed inside dry storage room under shelf of unused equipment. [CA] Facility shall be kept free of rodents and rodent debris. Clean and sanitize affected area. Pest control service report was not available for review. Did not observed evidence of an active infestation elsewhere in the facility.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Azuma? Fix it
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor by the beverage prep station is in disrepair with missing tiles. [CA] Replace missing tiles and maintain floors in good repair.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Azuma? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are expired or not available. [CA] All employees that handles, prepares, or serves food or food contact equipment shall have a valid food handler card available for review.
EarlierJan 6, 2025Routine inspection74 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The following potentially hazardous foods stored by the cook line and sushi station are subject to time rather than temperature but are not time-marked: sushi rice, tempera, and california rolls. [CA] Potentially hazardous foods that are not under temperature control and is subject to time, shall be time-marked with the start/end of the 4 hour period where it shall be discarded if not used/served. [CA] Employee time-marked the potentially hazardous foods. TPHC procedures were not available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the upright reach-in cooler nearest the cook line, raw seafood are stored above ready-to-eat foods (tofu). Inside the the walk-in cooler, raw chicken is stored above ready-to-eat foods (vegetables). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods held in the display case coolers are measured at improper cold holding temperatures. Salmon (48F), tuna (46F), yellow tail (45F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Permits available
The department's words
K49 Permits available
Facility's Environmental Health Permit expired on 9/30/2024. [CA] A food facility is required to have a valid Environmental Health Permit to operate. A 48-hour notice is issued, see comment section below.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available. 2) Employee food handler cards are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card within 30 days from their date of hire.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Accumulation of grease/debris on walls located behind freezer chests and in the back room where sauces are stored. [CA] Frequently clean walls to prevent accumulation of debris. 2) Floor is in disrepair with missing tiles located at the beverage prep station. [CA] Replace missing tiles and maintain floor in good repair.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed in the back storage room behind where toilet paper are stored. [CA] Facility shall be kept free of rodents and rodent debris. Clean and sanitize affected areas. No other evidence of vermin infestation observed in the facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Azuma, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: droppings Read the free guide
Call Azuma
Ask for the manager. Azuma can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 74 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.