At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jun 9, 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. Ignite got more than most. That's from the last routine visit, on Feb 26, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Ignite's team
Is this your place?
Welcome, Ignite. We'll walk through this together, one item at a time. To log the fixes, claim Ignite 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 IgniteWe'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.
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 4-301.12, Food Code 6-501.112, Food Code 7-201.11, Food Code 3-302.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestJun 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 9, 2026.
No violations listed in the data.
EarlierMar 4, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The yellow CONDITIONAL PASS placard was missing from the placard sleeve. Per facility management they were unaware of the placard missing. Per Doug, they will launch an investigation and go through their CCTV footage. [CA] The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement may be required.
EarlierFeb 26, 2026Routine inspection64 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
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
1. Facility is not maintaining records of pH meter calibration per HACCP. 2. Facility is not maintaining records of trained personnel per HACCP. 3. Facility was unable to demonstrate testing of sushi rice. Note: Per chef onsite and operations director their head sushi chef had left the location at 4pm after testing the sushi rice. Log was filled out by Luis. [CA] The food facility shall follow the approved HACCP plan procedures.
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
Ramen broth was found on the range on a burner that was turned off measuring at 120F. Per cook, they reheated it about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soup was reheated to 165F.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water heater servicing the mop sink, customer restrooms, and outdoor bar was not working. The kitchen, indoor bar, and staff restroom had hot water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [SA] Facility to not wash dishes in the bar. Restore hot water to the affected areas before follow up inspection.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Faciltiy lacks testing materials for their choice of sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for some staff were not available. [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.
The department's words
K23 No rodents, insects, birds, or animals
Small flies were observed in the indoor bar near the soda gun. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Sanitizer solution in a sanitizer bucket stored near the outdoo rbar handwash station measured above 400 ppm of quaternary ammonia. [CA] Ensure to maintain quaternary ammonia based sanitizer solution at 200 ppm or the approved range listed on the manufacturer's label.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The floors of the kitchen area have an accumulation of grime and food debris. 2. The wall under the sink across the fryers is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
EarlierJun 3, 2025Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
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 floor under the cook line equipment, there is an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI accredited microwave. 2. Facility has a non ANSI accredited toaster oven. [CA] 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). 3. In the indoor bar area, at the three glass door low boy cooler, it is not maintaining temperature at 41°F or below. It is also pooling water. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the unit.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, on the wire racks, raw shell eggs were found stored above several sauces. [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. [COS] Staff rearranged the eggs to be at the bottom of the walk in cooler.
EarlierOct 18, 2024Routine inspection83 out of 100 (Green placard)
5 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
1. In the sushi preparation area, at the prep cooler closest to the server station, multiple PHFs (salmon, tuna, imitation crab) were found above 41°F for longer than 4 hours. 2. In the back of house area, at the cook line, PHFs (corn dog, chicken) in two prep coolers were found above 41°F for longer than 4 hours. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Staff VC&D the affected items. See VC&D report.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the hand washing sink, the hot water was turned off. Per kitchen staff they occasionally store a crate of dry goods near the hand sink that turns off the valve. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Staff turned on the valve at time of the inspection. Water measured at over 100°F.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* In the back of house area, at the cookline, there is a gas powered rice cooker that is not under the exhaust hood system. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Failure to comply may result in further enforcement action from this department.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In the sushi preparation area, at the prep cooler closest to the server station, the unit is not maintaining PHFs at 41°F or below. 2. *REPEAT VIOLATION*: In the back of house area, at the cook line, there are two prep coolers that are not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Facility had a service technician come out and they fixed the prep cooler at the sushi preparation area and one of the coolers at the cook line.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the back of house area, at the faucet next to the dish washer, there is a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Ignite, you can:
Call Ignite
Ask for the manager. Ignite can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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
- 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.