At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Apr 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Holy Sushi 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 Holy Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Holy Sushi's team
Is this your place?
Welcome, Holy Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Holy 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 Holy 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: Hand sink not ready to useThe county found: “1. Observed a plastic bin placed in the basin of the back handwashing sink. [CA] Handwashing facility shall be…”
First step: Hand sinks are for hands only
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-302.11, Food Code 3-501.19.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Holy 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 once in the last 12 months (1 routine).
Fewer points taken off than last time (25 → 10). That takes a team.
Every visit
LatestApr 14, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Apr 14, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Observed a plastic bin placed in the basin of the back handwashing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The plasitc tub was relocated. 2. Observed a food worker draining/rinsing edamame at the front hand washing sink. [CA] Handwashing sinks shall be exclusively used for handwashing
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 Holy Sushi? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bowls without handles used as scoops stored in bulk dry ingredient bins. [CA] Provide scoops with handles to prevent direct contamination with food.
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 Holy Sushi? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw fish stored above carrots and cucumber in the back left two door upright cooler. [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.
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 Holy Sushi? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed sushi rice maintained under TPHC with written times and dates, but the written procedures were unavailable for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] The previously approved TPHC plan on 4/15/2024 was re-printed and a copy was provided to the operator to maintain on site for review at each inspection.
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 Holy Sushi? Fix it
EarlierMay 28, 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 27, 2025Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
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
Measured sushi rice at 108F. Per PIC, rice was prepared 1 hour ago and kept on TPHC. Observed time log is not updated and no written procedures were available for review. [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. [COS] PIC filled out the time log during inspection. Provided copy of TPHC form.
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
K07 Proper hot and cold holding temperatures
Measured multiple Potentially Hazardous Foods above cold holding temperature: - In the left sushi display cooler, measured salmon and tuna from 46-49F. - In the right preparation cooler, measured salmon and tuna from 51-53F. Per PIC, all fish was moved to the display and preparation cooler 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fish was relocated to the under counter cooler.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a bowl of food stored inside the handwash sink at the front preparation area during inspection. [CA] Handwash sink shall be accessible and unobstructed at all times. [COS] PIC moved the bowl of food away from sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the sushi display case at 50F and the preparation cooler at 48F. [CA] Refrigeration units shall maintain Potentially Hazardous Foods at 41F or below.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers without handles stored in bulk dry ingredient bins. [CA] Provide scoops with handles to prevent direct contamination with food.
Plan review
The department's words
K48 Plan review
Observed the active use of unapproved equipment for cooking, including Cibo+ oven and deep fryer from China. The deep fryer is not placed under a hood. [CA] Discontinue the use of unapproved equipment. All utensils and 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). Submit plans for installation of all equipment to this department.
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 Holy Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Time as a control not marked or logged Read the free guide
Call Holy Sushi
Ask for the manager. Holy 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
- 90 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.