At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Mar 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hinodeya 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 Hinodeya 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
- Hood filters need cleaning K38How 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 Hinodeya Restaurant's team
Is this your place?
Welcome, Hinodeya Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Hinodeya 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 Hinodeya 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: “Garlic in oil were being stored at room temperature. Per directions on box it states to keep refrigerated. Note:…”
First step: If food is out of range
Then the next one: Hood filters need 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 2-301.15, Food Code 3-501.19, Food Code 7-201.11, Food Code 3-501.17.
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 Hinodeya 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 (30 → 29). That takes a team.
Every visit
LatestMar 4, 2026Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Mar 4, 2026.
10 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
Garlic in oil were being stored at room temperature. Per directions on box it states to keep refrigerated. Note: Item is a Commercially Packaged Product. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D.
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 Hinodeya Restaurant? Fix it
Not critical (9)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. There is an accumulation of grease on the the side of the hood, exhaust hood filters, and ceiling tiles near the fryer. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. The deep fryer is not within 6 inches of exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Hinodeya Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
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 Hinodeya Restaurant? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Facility lacks the most recent inspection report. [CA] A copy of the most recent routine inspection report conducted to assess compliance with this part shall be maintained at the food facility and made available upon request.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The ice cream machine is non ANSI accredited and is not maintaining PHFs at 41F or below. Ice packs in plastic bags were observed in the mixing basin. Per PIC, they replaced their previous machine about 2 days prior. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 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 Hinodeya Restaurant? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility lacks written guidelines for TPHC. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
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 Hinodeya Restaurant? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floors, walls, and ceilings of the facility have an accumulation of food debris and dust. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Hinodeya Restaurant? Fix it
Plan review
The department's words
K48 Plan review
1. Second Repeat Violation: Per the facility's permit condition, they were to submit plans for addition of the pasta boiler and stove tops by 5/16/24. 2. Facility has added a new ice cream machine that is non ANSI accredited. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours.Plans may be submitted via email to [email] or in person at our office. [SA] Equipment was impounded. See impound report.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Repeat Violation: A residential insecticide was found in the kitchen. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Hinodeya Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the staff have expired food handler cards or are missing. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierJul 1, 2025Routine inspection70 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the back of house area a food saver was observed and the PIC stated they use it for their pork. In the two door upright freezer, in the prepackaged take home ramen kits, cooked bamboo and pork chashu was found in reduced oxygen packaging. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] The PHFs were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K32 Food properly labeled and honestly presented
Facility is prepackaging "take home" ramen kits that do not bear labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Repeat Violation: Facility does not have a disclosure for which food items (soft-boiled eggs) the consumer advisory applies to. [CA] Provide a disclosure for raw or undercooked food items.
Plan review
The department's words
K48 Plan review
Repeat Violation: Per the facility's permit condition, they were to submit plans for addition of the pasta boiler and stove tops by 5/16/24. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment. Plans may be submitted via email to [email] or in person at our office.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the back of house area, at the hand sink next to the prep sink, the hot and cold water were turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] PIC returned cold and hot water to the sink.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back of house area, at the prep table next to the prep sink, a large pot of ground pork was found cooling at ambient temperature. Per kitchen staff the pork had been cooling for about an hour. Pork measured between 133 at the edges and 150 at the center. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] The pot of pork was placed into an ice bath in the prep sink to facilitate proper cooling. Cooling handout provided.
Show 4 more
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 their chicken karage and pasta noodles without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A residential insecticide was found in the kitchen. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Facility lacks hand wash reminders at the hand wash stations. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The one door upright freezer lacks an internal thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
EarlierJan 24, 2025Routine inspection70 out of 100 (Green placard)
11 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
In the kitchen area, at the prep table next to the pasta boiler, multiple deli containers of cooked pasta were observed to be left out of temperature control. Per staff they cooked the pasta about 30 minutes prior. Pasta measured at 88°F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility agreed to mark items for discard after 4 cumulative hours of removal from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, at the cookline near the fryer, there is an accumulation of grease on the floor and metal wall. [CA] Walls and/or floors in food preparation area shall be kept clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in freezer, at the top shelf, there is raw beef stored above ready to eat foods. [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. 2. In the walk in freezer food is stored on the floor and is overall unorganized. [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
Multiple wet wiping cloths were found throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The test strips the facility had were wet and nonfunctional. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The sides of the fryer have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, at the cook line, the exhaust hood does not have a 6 inch overhang over the fryer. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe thermometer to measure temperature of thin meats and other PHFs. Note: Facility has a large stock pot thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility does not have a disclosure for which food items (soft-boiled eggs) the consumer advisory applies to. [CA] Provide a disclosure for raw or undercooked food items.
Plan review
The department's words
K48 Plan review
Per the facility's permit condition, they were to submit plans for addition of the pasta boiler and stove tops by 5/16/24. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 48 hours. Failure to comply may result in further enforcement, including, but not limited to, impoundment of equipment.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
REPEAT VIOLATION: Chlorine concentration at the undercounter dishwasher in the bar measured at 25 PPM during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Hinodeya 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
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Time as a control not marked or logged Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Chemicals unlabeled or stored near food Read the free guide
Call Hinodeya Restaurant
Ask for the manager. Hinodeya 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 Hinodeya 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
- 71 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.