At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · Dec 1, 2025
At the routine inspection on Dec 1, 2025. The latest visit, on Dec 2, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Ee Sushi got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ee Sushi?
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: Sewage or wastewater not disposed of right K22How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Ee Sushi's team
Is this your place?
Welcome, Ee Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Ee Sushi 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 Ee SushiWe'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: Sewage or wastewater not disposed of rightThe county found: “At the 3 compartment sink, observed water does not drain through the first two compartments and returns water through…”
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Ee SushiWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Ee Sushi. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Fewer points taken off than last time (13 → 11). That takes a team.
Every visit
LatestDec 2, 2025Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Dec 2, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 1, 2025: 89 out of 100 (Red placard).
EarlierDec 1, 2025Routine inspection89 out of 100 (Red placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
At the 3 compartment sink, observed water does not drain through the first two compartments and returns water through the last compartment. [CA] Food facility shall not operate if there is sewage returning or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. All necessary sinks shall be operable within the facility. Facility closed due to non-operable 3 compartment sink for warewashing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the ice machine, in the interior, observed debris/accumulation on the left side panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ee Sushi? Fix it
EarlierNov 21, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 19, 2024Routine inspection87 out of 100 (Green placard)
3 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
In the back prep area, by the prep sink, measured rice noodles at 120F, and spring rolls at 70F. Per operator, spring rolls prepared about an hour prior, and rice noodles reheated in the microwave about 15 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time, rather than time and temperature, shall be time labeled when removed from temperature control, and served within 4 hours, or discard. [SA] Operator to serve rice noodles and spring rolls within 3 hours, for a total of 4 hours from when removed from temperature control or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the 3 compartment sink, measured hot water at 102F. [CA] Ensure hot water is provided at 120F or above at all warewash sinks, prep sinks, and mop sinks. Hot water shall be provided between 100F and 108F at all handwash stations.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee personal items stored on a chair around the handwash station. [CA] Ensure all employee personal items are stored in locker storage.
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 Ee Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Ee Sushi
Ask for the manager. Ee Sushi 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
- Follow-up inspection
- Result
- 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.