At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Mar 2, 2026
At the routine inspection on Mar 2, 2026. The latest visit, on Mar 5, 2026, 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. Go Fish Poke Bar 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 Go Fish Poke Bar?
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: No hot or cold water at a sink K21How to fixFix it
- No person in charge on duty K01How 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 Go Fish Poke Bar's team
Is this your place?
Welcome, Go Fish Poke Bar. We'll walk through this together, one item at a time. To log the fixes, claim Go Fish Poke 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 Go Fish Poke 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: No hot or cold water at a sinkThe county found: “Hot water at 3 compartment sink measured between 75F-98F. [CA] A minimum of 120F at the 3 compartment sink is required…”
Then the next one: No person in charge on duty
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 3-302.11, Food Code 3-305.11.
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 Go Fish Poke 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.
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 (1 routine, 1 follow-up).
Nice work, Go Fish Poke Bar. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestMar 5, 2026Follow-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 Mar 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 2, 2026: 84 out of 100 (Red placard).
EarlierMar 2, 2026Routine inspection84 out of 100 (Red placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 compartment sink measured between 75F-98F. [CA] A minimum of 120F at the 3 compartment sink is required at all times. Facility is closed and permit has been suspended. All food operations must cease and desist. Contact this inspector at [phone] or [phone] to obtain written department approval to re-open once 120F hot water has been achieved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Go Fish Poke Bar? Fix it
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION. Food Safety managers certificate has expired. [CA] At least one person must be food safety certified.
The department's words
K07 Proper hot and cold holding temperatures
Measured crab in service prep line at 45F. [CA] Maintain potentially hazardous food 41F and below
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 Go Fish Poke Bar? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION. Observed unapproved induction hot plate used to fry eggs and saute shrimp with sauce. Observed turbo chef oven and fryer unit. [CA] Discontinue use of equipment and remove from facility.
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 Go Fish Poke Bar? Fix it
EarlierJan 29, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved induction hot plate used to fry eggs and saute shrimp with sauce. Observed turbo chef oven and fryer unit[CA] Discontinue use of equipment and remove from the facility. Recommend to cook egg in microwave instead.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw salmon above containers of sauce in walk in cooler. [CA] Store raw seafood below sauce/ready to eat food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of dust/debris on vents in walk in cooler ceiling and ceiling above turbo chef oven/fryer.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk containers of ginger and soy sauce on floor. [CA] Store food 6 inches off of floor.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety managers certificate has expired. [CA] At least one person shall be food safety certified. Renew immediately.
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 Go Fish Poke Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Go Fish Poke Bar
Ask for the manager. Go Fish Poke Bar 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.
Do you work at or run Go Fish Poke 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.