At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Mar 2, 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. Gohan Sushi got more than most. That's from the last routine visit, on May 1, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Gohan Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Restroom not stocked or needs cleaning K43How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Gohan Sushi's team
Is this your place?
Welcome, Gohan Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Gohan 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 Gohan 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: Equipment in poor repairThe county found: “Cardboard used to line shelf below the microwave observed soiled. [CA] Discontinue the use of cardboard boxes to…”
Then the next one: Restroom not stocked or needs cleaning
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 6-301.11, Food Code 2-301.15, Food Code 4-603.16, Food Code 7-201.11.
Try it yourself
Fix and log it: Restroom not stocked or needs cleaning
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Check the restroom
From Food Code 6-301.11
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 Gohan 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 once in the last 12 months (1 routine).
Every visit
LatestMar 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 2, 2026.
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
Cardboard used to line shelf below the microwave observed soiled. [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.
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 Gohan Sushi? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed restroom converted into office space with what appears to be sleeping arrangement. Toilet has been removed, however, hand sink is still available for use with supply of hot and cold water. [CA] Restroom may not be converted to an office, resulting in a toilet facility that does not meet local building and plumbing ordinances.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Gohan Sushi? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Discoloration and black mold-like growth matter observed on walls above the three-compartment sink. [CA] Walls and/or floors in preparation area shall be kept clean.
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 Gohan 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
Water heater installed directly on the ground. [CA] Water heater shall be installed on stand or curb. All utensils and equipment shall be approved, installed properly, & meet applicable standards.
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 Gohan Sushi? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Accumulation of green growth-like matter inside the hand wash sink wash basin at the sushi bar. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Gohan Sushi? Fix it
EarlierAug 18, 2025Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR: 1) Under the counter dishwasher measured to have 0ppm chlorine. Dishes observed to be washed earlier and dishwasher was ran 3 times. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator shall manually sanitize dishes in 3-comp sink using 100ppm chlorine(ensure to maintain contact with surfaces for at least 30 seconds) or 200ppm quat ammonia (ensure to maintain contact with surfaces for at least 60 seconds). 2) Per operator sushi most used prep board is washed at the end of each opening period(4 hours each) and the less used sushi prep board is washed at the end of the day. Both boards observed to have had fish and food placed directly on surface.[CA] Clean, wash, and sanitize food contact surfaces every 4 hours or after every use, even is lightly used, to prevent any bacteria build up. [COS] Operator shall wash and clean both sushi boards at the end of each service period.
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)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Some bleach or detergent powder observed to be decanted into plastic container.[CA] Keep toxic chemicals in original container or label containers containing toxic chemicals.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Sides of ice machine and outside of tubing inside ice machine observed to have some mold build up. No food contact observed. [CA] Clean and sanitize ice machine.
EarlierJun 9, 2025Follow-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.
EarlierMay 1, 2025Routine inspection64 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Unable to locate oyster tags and invoice for 1 small container of oysters. [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.[COS] Employee removed from refrigerator and will consume it today.
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
The department's words
K06 Adequate handwash facilities supplied, accessible
Cold water faucet in restroom is in disrepair, knob has to be pushed down in order for cold water to turn on. Tape was found on the cold water faucet. Hot water at faucet measured at 140F within 5 seconds. [CA] Repair faucet within 24 hours. Tape was removed and owner instructed employees how to use the cold water faucet.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed evidence of waste water being dumped on dirt ground. [CA] Dispose of liquid waste in mop sink.
The department's words
K26 Approved thawing methods used; frozen food
Observed tamago thawing on counter. [CA] Thaw food in refrigeration unit or under running water at 70F for no more than 2 hours. [COS]
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled bulk dry ingredient bins. [CA] Label with common name.
The department's words
K05 Hands clean, properly washed; gloves used properly
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths noted on counters throughout. [CA] Store in sanitizer solution between uses.
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed a few metal containers with debris on clean equipment rack. [CA] Ensure containers are clean and free of debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door left open. [CA] Keep door closed to prevent entrance of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured fried tempura fish in a full covered container in prep unit. [CA] When cooling keep food uncovered and locate on baking sheet to cool down quickly. Cool food from 135F-70F in 2 hours and 70F-41F in 4 hours. [COS] Food transferred to baking sheet.
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 Gohan Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
Call Gohan Sushi
Ask for the manager. Gohan 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
- Routine 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.