At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 8, 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. Hono got more than most. That's from the last routine visit, on Jul 30, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hono?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How 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 Hono's team
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Follow the steps for each item, with the rule beside it.
Next: Plan reviewThe county found: “Owner installed multiple new equipment without plan submission to and approval from DEH Plan Check. See comment…”
Then the next one.
Show what you did
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Each fix step comes from the rule it names: Food Code 2-301.14, Food Code 4-603.16, Food Code 3-501.17, Food Code 3-302.11.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From County of Santa Clara Department of Environmental Health · 9 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Every visit
LatestSep 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Owner installed multiple new equipment without plan submission to and approval from DEH Plan Check. See comment section for list of equipment. [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.
EarlierAug 4, 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.
EarlierJul 30, 2026Routine inspection42 out of 100 (Yellow placard)
16 violations listed, 4 marked critical.
Critical (4)
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
In the walk in cooler, clams were observed without certification tags. No receipt provided to Specialist. [CA]: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS]: Clams voluntarily discarded by Owner.
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
1. Sushi rice measured at 91F, prepared approximately 1 hour prior to measurement. Owner stated rice is kept in room temperature for 3 hours. No time markings observed. 2. Pooled egg used for tempura batter observed stored in insufficient ice bath and measured at 54F. Pooled egg placed in ice bath approximately 2 hours prior to measurement per employee. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA]: 1. Sushi rice was time marked to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control Form provided. 2. More ice and water provided in ice bath for pooled egg.
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
K05 Hands clean, properly washed; gloves used properly
Employee handled raw shrimp with batter and rinsed hands with water only at prep sink. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands at designated hand 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Employee skipped sanitizer step when ware-washing sushi rice container. 2. Employee rinsed pan at prep sink and placed it back for storage with other pans without proper ware-washing and sanitizing. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Specialist instructed employee to set up sanitizer compartment with 200 ppm of Quat sanitizer and properly sanitizer sushi rice container and pan.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee food stored in under counter cooler with food for public. [CA]: Store employee food separate from public food.
The department's words
K32 Food properly labeled and honestly presented
Food container of white powder food product missing label with common food name. [CA]: Food containers of food items that cannot be easily identified shall be labeled with the common name at all times
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw food items were stored on shelving above ready to eat food. [CA]: Properly store raw food items beneath and separate from ready to eat food.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Testing method for Quat ammonium sanitizer not provided. [CA]: Provide a testing method for Quat ammonium (ie test strips) for measuring sanitizer level.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the beginning of the inspection, all prep sinks (3 total) measured above 100F but below 120F. After turning on all sink stations and turning up the water heater: 1. Warm water at hand sink measured at 98F. 2. Hot water at 3 comp sink bar measured between 99F - 103F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. See K48 violation regarding inadequate water heater.
Show 7 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler certificates not provided during inspection. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
The department's words
K26 Approved thawing methods used; frozen food
Frozen pre-packaged raw beef observed thawing on prep table. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw beef placed in running cold water.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Drip leak observed from drain pipe of prep sink near mop sink. [CA]: Remove leak. Plumbing of sinks shall be in good repair. 2. 1 comp prep sink improperly draining (indirectly) to mop sink. [CA]: Prep sink shall indirectly drain to a mop sink with a 1 inch air gap.
Plan review
The department's words
K48 Plan review
The following equipment was installed without submitting to and obtaining an approval from DEH Plan Check: 1. 1 Mop sink 2. (2) 1 comp prep sinks (prep sink improperly draining to mop sink) 3. a charcoal grill for skewers 4. a new upright high temp and chemical operated dish machine 5. a box steamer located outside of type 1 hood (vapor observed) Inadequate water heater observed due to added sinks. [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. FACILITY SHALL COMPLETE PLAN CHECK SUBMITTAL, OBTAIN PLAN CHECK APPROVAL, AND OBTAIN FINAL PLAN CHECK INSPECTION BY 01/30/2027. FACILITY HAS: HAND SINK: 4 PREP SINK: 3 3 COMP SINK: 2 MOP SINK: 1 UPRIGHT DISH MACHINE: 1 UNDER COUNTER DISH MACHINE: 1
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Utensils and scoops stored in stagnant water and without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food items at kitchen and in walk in cooler stored directly on the floor. No direct contamination observed. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
EarlierDec 23, 2025Follow-up inspectionNo score given
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.
EarlierNov 19, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at mop sink measured st 114F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. *REPEAT VIOLATION* Accumulation of grime on the interior panel of the ice machine. No direct contamination of ice observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Maximum water temperature at high temp dish machine measured at 136F after 3 cycles. No active ware-washing during measurement. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of unit until it is working properly. [SA]: Conduct manual ware-wash and sanitization at 3 comp sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 3. Dish machine dispensed 0 ppm of Chlorine sanitizer. No active ware-washing during measurement. [CA]: Mechanical dish machine shall be capable of dispensing 50 ppm of Chlorine. [SA]: Conduct manual ware-wash and sanitization at 3 comp sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Multiple containers of food stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks). 2. Open bag of bulk food at kitchen near 2 door freezer. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* -Per routine inspections on 03/30/2022, 02/23/2023, 11/14/2024 facility's bar underwent remodel and did not obtain approval from DEH Plan Check prior to remodeling. Hand sink, 3 comp sink, dish machine, ice bin, and under counter unit observed. -Unapproved flooring observed at the bar and the service station where the ice machine is located. [CA]: New construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be at https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: [email] [phone] NOTE: Continued non-compliance may subject the facility to enforcement actions and charged follow-up inspection.
EarlierFeb 6, 2025Follow-up inspectionNo score given
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 4, 2025Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
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
MAJOR: Shellstock tag for mussels in the prep line cooler not provided. [CA]: Shellstock tags must be maintained and available onsite for 90 days. Ensure all shellstock tags are kept in chronological order for 90 days after the harvest date. [SA]: Chef provided receipt for mussels. MINOR: Shellstock tag for clams in the prep line cooler not attached to the container but tag was provided to Specialist. [CA]: Ensure shellstock tags are properly stored with the container of the shellstock.
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)
Permits available
The department's words
K49 Permits available
Permit expired on 01/31/2025. [CA]: Facility shall not be operating without a valid health permit. 48 hour notice issued to renew health permit. Failure to obtain a valid health permit may lead to enforcement actions including facility closure. Proof of payment may be sent to Specialist via email at [email]
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of grime on the interior panel of the ice machine. No direct contamination of ice observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Washed and wet equipment stacked on top of each other at the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Hand sink at the bar was partially blocked by a pitcher. Hand sink is also improperly located underneath the bar island corner where it is challenging to conduct proper hand washing. [CA]: Hand sink stations shall be easily accessible and unobstructed at all times.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled chemical spray bottle underneath the 3 compartment sink. [CA]: Provide a legible label for spray bottle.
EarlierNov 15, 2024Follow-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.
EarlierNov 14, 2024Routine inspection64 out of 100 (Red placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the following areas: (1) nymp cockroach underneath the dish machine (1) adult cockroach underneath the dish machine in between cove base crevice. (1) nymp cockroach in the women's restroom Dead cockroaches observed in the following areas: (1) adult cockroach on the wall at the cook line several adult cockroaches on the floor near ice machine Pest control receipt provided. Most recent pest control service occurred on 11/01/2024. Technician stated substantial cockroach activity at the kitchen area. [CA]: FACILITY ORDERED CLOSED DUE TO active vermin infestation (cockroaches). Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to be ready to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High temp machine measured at 129F. Active ware-washing observed. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of dish machine until is able to provide 160F of contact temperature sanitization for dishes. [SA]: 3 comp sink is available with Quat sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, meat sauce measured at 77. Meat sauce was stored in deep plastic container completely secured with lid. Chef stated it was cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Meat sauce was voluntarily discarded by Chef.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak at the dish machine drain pipe. [CA]: Repair drain pipe.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large holes/gaps underneath 3 comp sink due to cove base in disrepair. [CA]: Repair cove base and maintain in good condition.
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* -Per routine inspections on 03/30/2022 and 02/23/2023, facility's bar underwent remodel and did not obtain approval from DEH Plan Check prior to remodeling. Hand sink, 3 comp sink, dish machine, ice bin, and under counter unit observed. -Unapproved flooring observed at the bar and the service station where the ice machine is located. [CA]: New construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be at https://deh.santaclaracounty.gov/ Technical questions may be addressed via phone call at [phone] (ask for Plan Check Program). NOTE: Continued non-compliance may subject the facility to enforcement actions and charged follow-up inspection.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temp at the prep sink and 3 comp sink measured at 117F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the bar was partially blocked by utensils/dishes. Hand sink is also improperly located underneath the bar island corner where it is challenging to conduct proper hand washing. [CA]: Hand sink stations shall be easily accessible and unobstructed at all times.
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)
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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
- 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.