At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
10 problems found · Routine county inspection · Mar 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jin Sho 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 Jin Sho Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chemicals unlabeled or stored near food K29How to fixFix it
- No backflow test on file K41How to fixFix it
- No menu note about raw or undercooked food K19How 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 Jin Sho Restaurant's team
Is this your place?
Welcome, Jin Sho Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Jin Sho 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 Jin Sho 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: Chemicals unlabeled or stored near foodThe county found: “Observed an unlabeled chemical spray bottle cleaner stored at the bottom shelf of the main preparation line. [CA]…”
First step: Store them away from food
Then the next one: No backflow test on file
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 7-201.11, Food Code 6-501.112, Food Code 3-501.13, Food Code 4-603.16.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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 Jin Sho 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.
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 11, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Mar 11, 2026.
10 violations listed, 0 marked critical.
Not critical (10)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed an unlabeled chemical spray bottle cleaner stored at the bottom shelf of the main preparation line. [CA] Chemicals once removed from original container shall be labeled with common name.
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 Jin Sho Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed the three compartment sink faucet to be leaking 2. Observed the preparation sink hot water line running and unable to close [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Jin Sho Restaurant? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
A consumer advisory reminder statement was observed posted but not disclosure of which food items are served raw or undercooked were identified on the menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime/grease/debris on equipment surfaces throughout the facility including but not limited to: - The shelf space below the grill - The exterior surfaces and handles of the two door upright freezers at the back storage area - On the lower shelving of equipment at the cooks line [CA] Nonfood-contact surfaces of equipment 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 Jin Sho Restaurant? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A display thermometer was missing at the front sushi display cooler. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature. [COS] The manager was able to locate a display thermometer and place it in the unit.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jin Sho Restaurant? Fix it
Show 5 more
The department's words
K01 Demonstration of knowledge; food safety certification
Not all food handlers possess a valid food handler card or food manager certification. [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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Old rodent droppings were observed on the floor in the corner of the back storage area below/behind the two door upright freezer. It was discussed with the PIC that pest control services are rendered by Ecolab on a monthly basis. No other evidence of rodent activity was observed at this time. [CA] Clean and sanitize area of old droppings. 2. Observed numerous fruit flies at the janitorial sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Jin Sho Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed an accumulation of grease/grime/debris on the floors throughout the facility including but not limited to: - Below the grill at the cooks line - Below the deep fryer at the cooks line - Below both sushi preparation stations - Below the upright coolers at the hallway storage area - Below the upright freezers at the back storage area [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Jin Sho Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a large accumulation of water in the four door upright cooler. [CA] Maintain equipment in good repair.
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 Jin Sho Restaurant? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed raw fish thawing at ambient temperature adjacent to the cooks line. Fish measured at 30F-34F at this time. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jin Sho Restaurant? Fix it
EarlierDec 3, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed steady leak below the waste drain of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
The department's words
K26 Approved thawing methods used; frozen food
Bag of raw shrimp observed thawing in bowl of standing water at the food preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed ware washing employee actively ware washing at the three-compartment sink, dipping cleaned utensils inside sanitizer and quickly removing items to be air dried. [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] Instructed employee to return utensils that were just washed into the sanitizer compartment.
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 Jin Sho Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Chemicals unlabeled or stored near food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food thawed the wrong way Read the free guide
Call Jin Sho Restaurant
Ask for the manager. Jin Sho Restaurant can only fix what it knows about.
Share this page
Use CleanCleaver at home
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.
Do you work at or run Jin Sho 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
- 77 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.