At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Jul 9, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Emc Seafood And Raw Bar got about the same as most. That's from the last routine visit, on Jan 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Emc Seafood And Raw Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shellfish tags or fish freezing records missing K16How to fixFix it
- Food not reheated to 165°F for hot holding K11How to fixFix it
- Hot food below 135°F K07How 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 Emc Seafood And Raw Bar's team
Is this your place?
Welcome, Emc Seafood And Raw Bar. We'll walk through this together, one item at a time. To log the fixes, claim Emc Seafood And Raw Bar 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 Emc Seafood And Raw BarWe'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: Shellfish tags or fish freezing records missingThe county found: “Compliance with shell stock tags, condition, display”
Then the next one: Food not reheated to 165°F for hot holding
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 3-403.11, Food Code 7-201.11, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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 Emc Seafood And Raw BarWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (19 → 9). That takes a team.
Every visit
LatestJul 9, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 9, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Emc Seafood And Raw Bar? Fix 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 Emc Seafood And Raw Bar? Fix it
EarlierJul 7, 2026Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Clam chowder was measured 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Hot holding unit temperature was adjusted. Bacon was measured 50F at the food prep table. Food was measured 50F at the open top area. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Bacon were shifted to the bottom of the prep cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Clam chowder is not reheated before hot holding. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [SA] Clam chowder is heating on stove.
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)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell tags were not kept in a chronological order. [CA] Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest.
EarlierJan 27, 2026Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Pressurized cylinder was not secure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
The department's words
K07 Proper hot and cold holding temperatures
Imitation crab and lobster was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to food containers measured above 41F.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice machine in the sushi area was leaking water. Faucet from the sink in the sushi area was leaking. [CA] Repair/fix leakage in the sushi area.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Inner upper panel of the ice machine has a debris. [CA] Clean and sanitizer the inner upper panel of the ice machine more frequently.
EarlierJul 23, 2025Routine inspection81 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
TWO EMPTY STAINLESS STEEL CONTAINER WERE PLACED ON A HAND WASHING SINK. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC CLEAR THE HAND WASHING SINK.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
OBSERVED FRUIT FLIES NEAR SODA DISPENSER AND A FLY IN A SUSHI AREA. [CA]Keep Food Facility free of flies to prevent cross contamination.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
THE VALID HEALTH PERMIT ISSUED WAS NOT POSTED. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] PIC POSTED THE NEW PERMIT.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
SHELL STOCK TAG SERVED IN 90 DAYS LACK CHRONOLOGICAL ORDER. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
WARE WASH SINK FAUCET WAS LEAKING. [CA] FIX OR REPAIR LEAKAGE.
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
CUT STRAWBERRIES IN A BAR TRAY WAS 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PLACE ICE UNDER THE TRAY.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
IMITATION CRAB WAS PREP AND PLACED IN A WALK IN COOLER WITH PLASTIC COVER AT 60F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.
EarlierOct 17, 2024Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Inner panel of the ice machine has a debris. [CA] Clean inside of the ice machine panel more frequently.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies in the cook line area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop under the dry storage shelve. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Lack chronological order for the 90 days tags. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. served.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Some cold holding units lack monitoring thermometer. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
Show 1 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 Emc Seafood And Raw Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Hot food below 135°F Read the free guide
Call Emc Seafood And Raw Bar
Ask for the manager. Emc Seafood And Raw Bar can only fix what it knows about.
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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.
Do you work at or run Emc Seafood And Raw Bar?
See the plan to fix each item and show what you did.
Address thisAbout 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.