At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
7 problems found · 1 marked critical · Routine county inspection · Feb 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kai Japanese Foods 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 Kai Japanese Foods?
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: Hot food below 135°F K07How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- No person in charge on duty K01How 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 Kai Japanese Foods' team
Is this your place?
Welcome, Kai Japanese Foods. We'll walk through this together, one item at a time. To log the fixes, claim Kai Japanese Foods 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 Kai Japanese FoodsWe'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: Hot food below 135°FThe county found: “Potentially hazardous foods measured at improper holding temperatures by the cook line, chicken and shrimp tempura…”
First step: If food is out of range
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 3-305.11, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Kai Japanese FoodsWe'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.
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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
LatestFeb 25, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Feb 25, 2026.
7 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
Potentially hazardous foods measured at improper holding temperatures by the cook line, chicken and shrimp tempura measured at 55F. By the sushi station, unagi measured at 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F, if hot holding shall be held at or above 135F. [COS] Per employee, items were taken out within the hour, at the start of lunch, to be prepped and used. The chicken and shrimp were relocated into the prep unit and the unagi was placed into the oven to heat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Kai Japanese Foods? Fix it
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Lack of lids on bulk food containers. (Salt, sugar, MSG, starch). [CA] Bulk foods, once removed from bags, shall be stored in an approved container with a tight fitting lid.
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 Kai Japanese Foods? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available. REPEAT VIOLATION
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing hands without using soap at the three compartment sink. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels when required. [COS] Employee properly 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 Kai Japanese Foods? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located by the three compartment sink was partially obstructed with bowls stored inside the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Employee removed items from the basin of the 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 Kai Japanese Foods? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and stored in a manner where the handle does not come into contact with the food to prevent cross-contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Kai Japanese Foods? Fix it
Show 1 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility serves raw food items, but menu items that contains raw ingredients are not identified. [CA] Consumer advisory shall be disclosed on the menu, and items served raw or undercooked, or contains ingredients that are raw or undercooked shall be identified. Consumer advisory handout provided.
EarlierJan 29, 2025Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located by the sushi prep line did not have soap available in the dispensers. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled the dispenser with soap. Another handwash sink with soap and paper towels was available within 5 feet of the prep station.
The department's words
K07 Proper hot and cold holding temperatures
Tempura shrimp in the prep unit was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Small bowls are used as scoops and stored inside bulk containers of flours, salt, and sugar. [CA] Use approved utensils that have a handle for use in bulk containers.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Managers is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler card for employee is not available. [CA] Employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
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 Kai Japanese Foods, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Kai Japanese Foods
Ask for the manager. Kai Japanese Foods 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 Kai Japanese Foods?
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
- 76 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.