At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fuki Sushi 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 Fuki 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: Hot food below 135°F K07How to fixFix it
- Pests seen inside: roaches K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Fuki Sushi's team
Is this your place?
Welcome, Fuki Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Fuki 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 Fuki 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: Hot food below 135°FThe county found: “1. Measured the following foods at their respective times and temperatures: - Salmon in a shallow ice bath at the…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 2-301.15, Food Code 3-302.11.
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 Fuki 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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (21 → 17). That takes a team.
Every visit
LatestApr 8, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Apr 8, 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. Measured the following foods at their respective times and temperatures: - Salmon in a shallow ice bath at the left sushi prep station at 55F - Crab in a shallow ice bath at the left sushi station at 55F at the top of the container and 41F at the bottom of the container - Unagi in a shallow ice bath at the middle sushi prep station at 53F at the top of the container and 37F at the bottom of the container The cooks stated the foods were prepared and placed in the ice baths approximately 1.5 hours prior. 2. Observed rice at the sushi preparation stations measuring between 73F-77F cooked 1.5 hours prior according to the sushi chef. The sushi chef stated the rice is discarded after the lunch service (3 hours) and the cook that prepares the sushi rice stated that they acidify the rice with vinegar. The cook that prepares sushi verbally walked through the pH testing process with a digital meter, but did not have the supplies available for testing at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Ice and water were added to the respective ice baths to create a sufficient ice bath. [SA] 2. A time label indicating discard time was posted.
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 Fuki Sushi? Fix it
Not critical (4)
The department's words
K23 No rodents, insects, birds, or animals
1. Observed old rodent droppings on the floor of the far corner in the servers station below the soda storage shelving area. 2. Observed two dead adult german cockroaches and 1 dead adult oriental cockroach on a glue trap in the dry storage/oil bin storage area. No other evidence of rodent or cockroach activity was observed at this time. It was discussed with the PIC that pest control services are conducted monthly by Matrix pest control. [CA]: The premises of each food facility must be maintained free of vermin. Remove the droppings and clean and sanitize any affected areas.
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 Fuki Sushi? 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
Observed multiple holes/gap including FRP not flush to the wall overhanging the base coving tiles throughout the food preparation side of the sushi bar. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 Fuki Sushi? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the hot water line to be stuck closed for the preparation sink across from the walk in cooler. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Fuki Sushi? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed surfaces of the cabinetry at the sushi preparation to be heavily deteriorated. [CA] Maintain surfaces durable, nonabsorbent, and easily cleanable.
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 Fuki Sushi? Fix it
EarlierDec 9, 2025Routine inspection79 out of 100 (Green placard)
7 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
Raw fish is hanging from a hook at sushi prep line prep sink. Per staff, fish is hanging to remove excess water. Per staff, fish has been hanging for about 10 minutes. Fried crab head is 125F under the heat lamp; crab head was fried less than 30 mins ago and served during inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Discussed with staff to use single use paper towels to remove excess water and to relocate to prep unit. Discussed with PIC, to place crab head on TPHC since facility is only open for less than 4 hours for lunch and dinner.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Water temperature at hand sink near sushi prep area is 109F. Cold water valve is not working. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [SA] Use other nearby hand sink for hand washing.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Hot water lever is not working at prep sink across from walk-in cooler. [CA] Repair lever.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Container of raw chicken is stored on shelf above tofu in the under counter reach in - in cooking equipment area. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Debris observed on the floor on the right side of the upright freezer. [CA] Walls and/or floors in food preparation area shall be kept clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Dust and debris observed on wall mounted shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 2. Accumulation of dust observed on walk-in cooler fan covers and ceiling. [CA] Clean fan cover fans and ceiling to prevent contamination of food.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Utensils and scoops are stored container with water and ice in the middle food prep area; water measured 40F. [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.
EarlierSep 26, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser missing at hand sink in the sushi area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water of 120F not obtained at 2 comp or 3 comp sink in bar. [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.
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 Fuki Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Fuki Sushi
Ask for the manager. Fuki Sushi 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
- 83 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.