At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
6 problems found · Routine county inspection · Sep 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Green Fish @ Nexus got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Green Fish @ Nexus?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Time as a control not marked or logged K08How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hand sink not ready to use K06How 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 Green Fish @ Nexus' team
Is this your place?
Welcome, Green Fish @ Nexus. We'll walk through this together, one item at a time. To log the fixes, claim Green Fish @ Nexus 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 Green Fish @ NexusWe'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: Time as a control not marked or loggedThe county found: “Lack of time label for sushi rice, cooked unagi and tempura items. [CA] Time mark 11a-2p for these items.”
First step: The 4-hour option
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-501.19, Food Code 3-302.11, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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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 · 4 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 (30 → 15). That takes a team.
Every visit
LatestSep 17, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Sep 17, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack of time label for sushi rice, cooked unagi and tempura items. [CA] Time mark 11a-2p for these items.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Green Fish @ Nexus? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken above bacon in meat/seafood walk in cooler on mobile rack. [CA] Store raw chicken below raw pork.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Green Fish @ Nexus? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Closest hand sink is more than 10 ft away from the pick up food prep stations. [CA] Provide soap and paper towel dispenser at dump sink across from Mexican cuisine station.
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 Green Fish @ Nexus? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A few unlabeled mobile bulk dry ingredient bins noted (corn starch, rice, flour etc). Label with common name.
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 Green Fish @ Nexus? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Open display unit next to register measured at 50F. [CA] Repair unit to ensure unit can hold potentially hazardous food 41F and below.
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 Green Fish @ Nexus? Fix it
Show 1 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory statement for sushi poke bowls. [CA] Provide statement or similar statement Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness.
EarlierMar 5, 2026Follow-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.
EarlierFeb 27, 2026Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
REPEAT VIOLATION. Observed all hand sinks in the kitchen and dish room were blocked by trash cans. Trash such as broken plastic utensils, paper, soda cans, dish bucket and dirty knives were found inside the sinks. The hand sink next to the large mixer, when the warm water was turned on, the color of the water was brown for 3 seconds then turned clear. The plastic wrap on the paper towels was still on. [CA] Hands sinks must be kept clear (no trash in sink or utensils etc), accessible and unobstructed at all times. Recommend to write a sign on hand sink that states 'do not block this sink.'
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
No log sheet or time markers noted per Time as a Public Health Control procedure. [CA] Recommend to use dry erase marker and write the date and start/end time at each station (hibachi, burger, sushi, salad bar etc). [COS] All food was discarded by 2p.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of testing device to measure the plate temperature at the high temp dish machine. [CA] Provide a temperature sticker or dish plate thermometer and test daily to ensure plate temperature reaches 160F.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed chicken cutlets at 55F, covered in plastic. [CA] When cooling, leave food uncovered until it reaches 41F. [COS]
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink located below the sushi counter is clogged. [CA] Repair the floor sink so liquid waste is properly disposed of. [COS] Owner contacted plumber during inspection.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Red and black plastic to go bowls used as scoops for panko and flour in the bulk ingredient bins inside the dry storage room. [CA] Discontinue use of plastic bowl and use multi-use scoops with a handle. Note- The plastic can chip and get into the food.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observe grease dripping from hood/hood filter at the grill where burgers are cooked. [CA] Clean this area of the hood/filters weekly.
Show 1 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of stem probe thermometer to check internal food temperatures on site. [CA] Provide at least 2-3 stem probe thermometers with alcohol wipes.
EarlierJan 6, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack of time marking label or time as a public health control logs for salad bar, burger station, poke/sushi station, kimbap. Reviewed logs for each station, however it was for hot/cold holding temperatures that are kept 41F and below and 135F and above. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide labels (11a-3p) for each station. After 3pm food must be discarded. [COS] Each food station was labeled with start/end time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled bulk dry ingrendient bins. [CA] Label bins with ingredient name. Observed open packages of bread crumbs, rice, tempura batter in dry storage room. [CA] Keep packages tightly sealed when not in use.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed 2 hand sinks blocked by trash cans. Observed a coffee mug in one of the hand sinks. Lack of paper towels at hand sink in the dishwasher area. [CA] Keep hand sink unobstructed at all times. Keep paper towel dispenser stocked. [COS]
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed household ant spray on site. [CA] This chemical is not approved for commercial use indoors.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory statement for raw/undercooked food (sushi/poke), burgers (cooked upon customer order). Observed sign for allergens, however this does not address raw/undercooked food. [CA] Include the statement for food that is raw or less than thoroughly cooked 'Consuming raw or undercooked meat or seafood, may increase your risk of foodborne illness.
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 Green Fish @ Nexus, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Green Fish @ Nexus
Ask for the manager. Green Fish @ Nexus 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 Green Fish @ Nexus?
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
- 85 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.