At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
9 problems found · 2 marked critical · Routine county inspection · Sep 16, 2026
At the routine inspection on Sep 16, 2026. The latest visit, on Sep 21, 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. Homi Japanese Ramen 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 Homi Japanese Ramen?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Homi Japanese Ramen's team
Is this your place?
Welcome, Homi Japanese Ramen. We'll walk through this together, one item at a time. To log the fixes, claim Homi Japanese Ramen 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 Homi Japanese RamenWe'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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: 2 juvenile and 1 adult German cockroach on food preparation…”
First step: What to do
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 6-501.112, Food Code 4-603.16, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Nice work, Homi Japanese Ramen. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestSep 21, 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 Sep 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 16, 2026: 66 out of 100 (Red placard).
EarlierSep 16, 2026Routine inspection66 out of 100 (Red placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: 2 juvenile and 1 adult German cockroach on food preparation table next to cookline, 7 live cockroaches in various life stages and 2 egg sacks in the mini prep cooler that is no longer functioning, dead cockroaches behind the refrigerators on the back end of the kitchen, and 1 dead cockroach under a food preparation table. PIC stated most recent pest control services were last month. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Homi Japanese Ramen? Fix it
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
Observed accumulated grime and food residue inside rice bin holding dry rice. [CA] Food contact surfaces must be cleaned as frequently as needed to prevent potential contamination. Wash, rinse, sanitize, and air dry bulk containers before refilling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Homi Japanese Ramen? Fix it
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
At time of inspection, cooked noodles measured 45 degrees Fahrenheit in bottom of prep cooler. Per PIC, noodles were placed in prep cooler at 11:00 AM [CA] PHFs must be cold held at 41°F or below. [COS] Noodles were placed in ice and rapidly cooled to 41°F.
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 Homi Japanese Ramen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
At time of inspection, PIC unable to provide copies of food handler cards for food employees currently working. The food handler card of PIC was expired per PIC. [CA] Food handlers must maintain a valid food handler card for the duration of their employment as food handler.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed non-functional equipment including refrigerator units and a stove in facility as well as hallway leading to refuse area. Observed table, chairs, and other items stored in an opened ceiling area boxes of miscellaneous items in hallway leading to refuse area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Remove cold prep unit with cockroach infestation from facility.
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 Homi Japanese Ramen? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime and food residue on exterior and interior of refrigerator units including back wall, fan guards, and top as well as accumulation on exterior of rice and other bulk storage bins for sauces and dry goods. [CA] Nonfood-contact surfaces of equipment and storage bins shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Homi Japanese Ramen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed one handwash sink blocked by trash can. [CA] Handwash sinks must be unobstructed and accessible at all times. [COS] Trash can was moved away from handwash sink.
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 Homi Japanese Ramen? Fix it
Show 2 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food employee wipe under nose with gloved hand and failing to remove gloves and wash hands before returning to prior work station. [CA] Food employees must change gloves whenever gloves have been contaminated. [COS] Employee removed gloves and washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Homi Japanese Ramen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed two upright refrigerators, a mini prep cooler, a large prep cooler, and a stove that are no longer working. [CA] Equipment must be maintained in good repair and functioning. Equipment that will not be repaired must be removed. 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 Homi Japanese Ramen? Fix it
EarlierJan 6, 2026Routine inspection81 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD HANDLER'S CARDS.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A BOWL BEING USED TO SCOOP THE DRY RICE. [CA] USE FOOD GRADE WASHABLE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
The department's words
K13 Food in good condition, safe, unadulterated
FOUND A FOOD CONTAINER SUBMERGED IN ICE INSIDE THE ICE MACHINE. [CA] DO NOT PLACE ANY BOTTLES INSIDE THE ICE MACHINE.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
FOUND NO CHLORINE TEST STRIPS. [CA] PROVIDE TEST STRIPS TO MEASURE 100 PPM AT THE 3 COMPARTMENT SINK. COS
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE COUNTER IN THE KITCHEN. [CA] STORE THE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Show 3 more
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE EGGS AND THE BEAN SPROUTS AT 48F IN THE SLIDE DOOR REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR STATES THAT SHE WILL USE THIS REFRIGERATOR TO STORE UNCOOKED VEGETABLES AND OTHER FOOD THAT DOES NOT REQUIRE REFRIGERATION. THE EGGS AND THE BEAN SPROUTS WERE RELOCATED TO A WORKING REFRIGERATOR.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. COS
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE SERVICE REFRIGERATOR WITH FOOD DEBRIS ON THE TOP BY THE FOOD INSERTS. [CA] CLEAN THIS AREA MORE OFTEN.
EarlierOct 31, 2025Routine inspection80 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings found in rear hallway. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy grease/debris buildup on filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime/buildup on equipment throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed washing dishes in food preparation sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Use available 3 compartment sink for warewashing.
Show 3 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/used wiping cloths found on preparation tables. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose.
The department's words
K07 Proper hot and cold holding temperatures
Cooked beef and raw eggs held at preparation refrigerator measured >41F,<135F [CA] PHFs shall be held at 41°F or below or at 135°F or above.
The department's words
K06 Adequate handwash facilities supplied, accessible
Utensil found stored in hand wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
EarlierNov 26, 2024Routine 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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed potentially hazardous food that measured in the temperature danger zone (pork soup 55F). Per PIC, the pork soup was cooked and cooled yesterday. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as frequent stirring, shallow pans, smaller portions, ice paddles, and/or ice baths. [COS] PIC discarded pork soup.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed old equipment that was broken or not in use. [CA] Repair or Remove broken and unused equipment.
The department's words
K23 No rodents, insects, birds, or animals
Observed several dead juvenile cockroaches under 3 comp sink. [CA] Remove dead cockroaches and thoroughly clean and sanitize floors. Recommend working with professional pest control.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Cooking equipment not fully under the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed black mold like substance on inside panel of ice machine. [CA] THoroughly clean and sanitize ice machine on a regular basis.
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 Homi Japanese Ramen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Homi Japanese Ramen
Ask for the manager. Homi Japanese Ramen 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 Homi Japanese Ramen?
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.