At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
5 problems found · 1 marked critical · Routine county inspection · May 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fuji Sushi Restaurant 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 Fuji Sushi Restaurant?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Food on the floor or under drips K30How 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 Fuji Sushi Restaurant's team
Is this your place?
Welcome, Fuji Sushi Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Fuji Sushi Restaurant 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 Fuji Sushi RestaurantWe'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: “1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-305.11, Food Code 3-501.13, Food Code 3-501.19, Food Code 4-603.16.
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 Fuji Sushi RestaurantWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (39 → 16). That takes a team.
Every visit
LatestMay 28, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected May 28, 2026.
5 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
1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior. 2. Sushi Rice was measured in a warmer in the back of house and front of house at 85-90F. Per PIC, they made the rice about 1 hour prior. 3. Shrimp measured at 46F in a pan with an ice pack under it. Per cook, they took items out of the cooler at opening about 1 hour prior. 4. Cut tomatoes and tofu were measured at 50F in a pan with ice packs under them. Per cook, they took items out of the cooler at opening about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Facility reheated the chicken to 165F and held it under a heat lamp for hot holding. [COS] 2. Facility agreed to discard the rice after 4 cumulative hours of removal from temperature control. Discussed use of TPHC for sushi rice. PIC did not want to use TPHC, stated they will maintain sushi rice at 135F or above. [COS] 3. & 4. Proper ice baths were made for each item.
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 Fuji Sushi Restaurant? Fix it
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Dirty dishes, dish soap, and sponges were observed in the prep sink in the back of house and the prep sink in the front of house area. Note: No warewashing was observed, PIC had staff move items to the three compartment sink. [CA] Use equipment based on the manufacturer's intended use. Cease use of the prep sinks as warewash stations. 2. The rice scooper was found sitting in still water at a dipper well. The dipper well was turned off. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Fuji Sushi Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
The rice warmer at the sushi station is stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Fuji Sushi Restaurant? Fix it
The department's words
K26 Approved thawing methods used; frozen food
A large fillet of salmon was found thawing at ambient temperature in the back storage hallway. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Fuji Sushi Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Repeat Violation: Facility has a non ANSI accredited toaster oven across each sushi station. 2. Repeat Violation: Facility has a non ANSI accredited microwave across each sushi station. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Fuji Sushi Restaurant? Fix it
EarlierAug 7, 2025Routine inspection61 out of 100 (Green placard)
15 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
1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior. 2. Cut chicken katsu was measured at 100°F in a small bowl stored on the prep table across the cook line. Per staff they cooked it about 30 minutes prior for an order. 3. Flour and batter used for shrimp tempura was found out of temperature control for longer than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. Facility agreed to discard the grilled and fried chicken after 4 cumulative hours of removal from temperature control. [COS] 3. Flour and batter were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non ANSI accredited toaster oven across the first sushi station. Facility has a non ANSI accredited microwave across the first sushi station. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using TPHC for the rice without written procedures available. Note: TPHC form on file indicates rice spoon only. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Discussed adding rice to the TPHC procedures. PIC stated they acidify the rice with vinegar. Educated PIC of the need for a HACCP plan to acidify foods for food safety.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor under the cook line equipment has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The exterior of the fryer had an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Show 9 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food was found stored on the floor of the rear storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were found stored on counters of the sushi making stations. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A bowl of rice was found covered with plastic wrap and cooling on a prep table. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Rice was uncovered and moved to the upright cooler.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Residential spray cans of insecticides were observed in the facility (one under the cook line equipment and the others in the storage racks. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Ensure to store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal belongings were found stored amongs food equipment areas (phone on a plate for service, bags, hair items at the dry storage racks). Note: Facility has a dedicated changing room with lockers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Store items in the lockers.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were found stored above produce in one of the upright coolers in the back storage room. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility had a cart next to the handwash sink that was exposed to possible splash contamination. Note: the cart was in front of the hand sink but did not obstruct staff from washing their hands. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. 2. The rice spoon for rice was foudn stored in room temperature water. Note: The rice spoon was in a dipper well but the dipper well was not turned on. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 3. Facility was lining the floor of the kitchen and under the rice cooker with cardboard. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
EarlierNov 20, 2024Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Several cutting boards stored directly on floor on cook line. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meats and raw shell eggs stored above ready to in foods in multiple refrigeration units. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Facility is lacking quaternary ammonium test strips. [CA] Provide test strips to measure sanitizer concentration in 3 compartment sink. 2) Container of cabbage observed on 3 compartment sink drain board. Dish sponge observed in preparation sink and wash utensils stored on prep sink drain board. [CA] Ensure all food preparation is done in the preparation sink and all dish washing is done in 3 compartment sink or dishwasher machine.
The department's words
K06 Adequate handwash facilities supplied, accessible
Bowl observed in handwash sink basin in sushi bar area. Several utensils stored in service station handwash sink. [CA] Handwash stations shall be clean, accessible, and unobstructed at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple food handler certificates not available for review. [CA] Ensure food handler certificates are readily available for review at all times.
Show 2 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet wiping cloths stored on counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (200ppm – quaternary ammonium, 100ppm – chlorine)
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 Fuji Sushi Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Food thawed the wrong way Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Fuji Sushi Restaurant
Ask for the manager. Fuji Sushi Restaurant 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.
Do you work at or run Fuji Sushi Restaurant?
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
- Routine inspection
- Result
- 84 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.