At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jul 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dan Izakaya 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 Dan Izakaya?
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
- Hand sink not ready to use K06How 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 Dan Izakaya's team
Is this your place?
Welcome, Dan Izakaya. We'll walk through this together, one item at a time. To log the fixes, claim Dan Izakaya 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 Dan IzakayaWe'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: “Food prep table with a small Roe seafood container was not placed in properly was measured 50F. [CA] PHFs shall be…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
Log it
Your team logs the fix on their phones, with the time and who did it.
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 2-301.15, Food Code 3-501.19, Food Code 3-304.14, Food Code 4-301.12.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Dan IzakayaWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 23, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jul 23, 2026.
6 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
Food prep table with a small Roe seafood container was not placed in properly was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be replaced with a correct size containers to keep up with the temperature. Chef was prepare sushi seafood and placing it directly into a cold display unit. Sushi meat inside the cold display unit was measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill the sushi seafood before placing inside the cold display unit.
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 Dan Izakaya? Fix it
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Container of water and a tong was left inside the hand washing sink. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Dan Izakaya? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack time marking for the multiple food items at room temperature was prepared 2 hours ago and is out for service. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
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 Dan Izakaya? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Kitchen ventilation hood above food prep area has a dust debris. Dust debris on the ceiling around the ventilation hood area. [CA] Clean the dust from the ventilation hood and ceiling when there is no food around or cover the food.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Dan Izakaya? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple dirty wiping cloths were left at the counter. [CA] Wiping cloths shall be free of food debris and visible soil and shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dan Izakaya? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Mechanical exhaust hood has a build up of grease. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Dan Izakaya? Fix it
EarlierNov 5, 2025Routine inspection82 out of 100 (Green placard)
5 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
1. Eel and octopus balls were measured 115F & 110F because they will be microwave before serving. 2. Fried chicken pieces were measured 85 F because they will be fried again before serving. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 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. Rice inside the warmer was measured 85F. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Some pieces of fish was measured 45F in a cold display unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill pieces of fish in a freezer before placing it inside the cold display. NOTE: It was placed in 15 minutes ago Roe was measured 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Do not leave phf food containers out at room temp NOTE: Unit ambient temperature is 39F.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot running water was measured 117F at the 2-comp sink. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths stored at different locations in the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierApr 2, 2025Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Milk crates in use to store food off floor. [CA] Food shall be stored at least 6 inches above the floor in a NSF shelving unit to prevent contamination. Shelving units shall be 6 inches off floor and easily cleanable. Storage area next to sushi station.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Two refrigeration in the back storage area has broken handles. [CA] Repair/replace broken handles to maintain.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Switch board is creating a gap/hole in the wall (Storage area next to the sushi station). [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 Dan Izakaya, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Dan Izakaya
Ask for the manager. Dan Izakaya can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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
- 80 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.