At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 30, 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. Kaizen got more than most. That's from the last routine visit, on Sep 24, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kaizen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hands not washed when needed K05How 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 Kaizen's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hands not washed when neededThe county found: “Observed employee handle ready to eat foods, then wipe hands with wiping cloth. [CA] When washing hands between…”
First step: When to wash
Then the next one.
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 2-301.14, Food Code 2-301.15, Food Code 6-501.111, Food Code 2-304.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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
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This is not an official update to the health inspection report. The county's record is unchanged.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestSep 30, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 30, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handle ready to eat foods, then wipe hands with wiping cloth. [CA] When washing hands between tasks, employees shall use the handwash station and wash hands for at least 15 seconds with warm water and soap. [COS] Employee was instructed to wash hands and submerge wiping cloth into sanitzer bucket.
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
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Are you Kaizen? Fix it
EarlierSep 24, 2026Routine inspection33 out of 100 (Yellow placard)
18 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed multiple PHF's demonstrating improper cold holding: 1. Salmon 49-51F 2. Tuna 48-50F 3. Albacore 48-50F 4. Sweet shrimp 48-50F Per PIC, these items were stored overnight in the two door under counter fridge and placed inside the sushi display case on the right side of the sushi prep line about 1 hour prior to inspection. Ambient temperature of the two door under counter fridge and the sushi display case ranged from 48-50F. The above items were voluntary condemned & discarded. Additionally, the sushi display case closest to the dinning room had improper cold holding of 10-15 small sushi serving plates of fish (salmon, albacore, yellow-tail, tuna) that had measured at 43-45F. Ambient temperature of unit measured at approximately 43F- 46F. These items were held overnight in the walk-in cooler and then brought to prep/service around 10AM. PIC to discard these items at 2PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS]/[SA] The food items that measured 41F or above for more than 4 hours were voluntarily discarded. Other food items that have been out of temperature for less than 4 hours were relocated to the walk in cooler to cool down OR time marked to be discarded at 2 pm (4 hours after it was removed from temperature control).
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
*2ND REPEAT VIOLATION* Observed multiple food handling employees using the wiping cloth as a method of cleaning hands before handling cooking equipment and food. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: 1. Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. 2. After touching bare human body parts other than clean hands and clean, exposed portions of arms. 3. Immediately after using the toilet room and again when returning into the kitchen. 4. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. 5. After handling soiled equipment (including wiping cloths) or utensils. 6. During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. 7. When switching between working with raw food and working with ready-to-eat foods. 8. Before initially putting gloves on for working with food. 9. Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. 10. After engaging in other activities that contaminate the hands. [COS] Asked food employee to wash hands before returning to cook line.
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
*MAJOR* In the prep line cooler at the cook line, shrimp tempura measured at approximately 50F stored in a container and sealed with a lid. Cook stated tempura was cooked last night. *MINOR* Observed three separate containers of cooked chicken covered with a lid in the three door under-counter fridge near the cook line measuring at 43-44F. Per PIC, these items were prepped, cooked and placed into the fridge about 2 hours prior to inspection. Additionally, inside the walk-in cooler there was two containers with lids of cooked salmon measuring at 49F and was also placed inside the walk-in cooler about 2 hours prior to inspection. [CA] After cooking, reheating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC removed lids from above items to ensure adequate cooling. Tempura was voluntarily discarded.
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
K06 Adequate handwash facilities supplied, accessible
*2ND REPEAT VIOLATION* At the entry of the cook line the hand wash station was completely blocked by a preparation table. The closest hand wash sink near the kitchen was not stocked with paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times and single-use sanitary towels shall be provided in dispensers; [COS] PIC moved the preparation table during inspection to make the hand wash sink available to food handling employees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed walls and floors throughout the food prep area near the cook line and near sushi bar had evidence of food debris and grime build-up. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K13 Food in good condition, safe, unadulterated
Observed minor dented can of beans from Trader Joe's in back storage. [CA] Remove hermetically sealed cans and prepackaged food storage bags that appear to have any damage present. Maintain food in good condition.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee drinking out of a coke can near the cook line. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K01 Demonstration of knowledge; food safety certification
*2ND REPEAT VIOLATION* During food handler review, PIC was unable to provide one of the cooks food handler card. [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.
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 holes throughout the facility in the following areas: beneath ware washing units, behind cold holding units and storage area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harbors of vermin. Observed an employee's phone and sweater being stored beneath the sushi preparation counter. Additionally, there was multiple employee items stored throughout food prep areas and food storage areas. No direct contamination observed. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Show 9 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*2ND REPEAT VIOLATION* Wiping clothes were stored on top of food contact surfaces and non-food contact surfaces without being placed back in sanitizer buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use: 100 ppm - chlorine.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*2ND REPEAT VIOLATION* Observed ice machine near mechanical ware-washing had mold-like substance present. There was no evidence of contamination of ice present during inspection. [CA] Properly sanitize the interior surfaces of the ice machine. All food contact-equipment should be clean at all times. Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment shall properly air dry prior to stacking.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The three door under counter fridge near the cook line did not have a thermometer present. Additionally, the sushi display cases in the sushi prep area lacked thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed shellstock tags for oyster's present but not in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Shellstock tags not attached to shellstock container. [CA]: The identity of the shell stock (certification tag) must be attached to their storage containers.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed equipment such as the stove top, deep fryer, ventilation hood, and fridges has food residue build-up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed flies throughout the facility including areas near ware washing stations, food storage prep and mop sink. No direct contamination at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at hand wash sink near the sake station measured at 78F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*2ND REPEAT VIOLATION* Observed multiple cooking utensils near cook line and sushi bar being stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. Food scoop handles inside food storage containers were also placed in the way that touched stored food. [CA]: Store scoops so handles are not in direct contact with food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the two door under-counter cold holding unit measuring an ambient temperature of 48F. Additionally, the two sushi cold holding display units closest to entrance measured at an ambient temperature of 46-49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed the following residential equipment: Ninja food blender and cold holding fridge (Brand: Midea). [CA] Remove all residential equipment and if needed, when purchasing 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).
EarlierAug 5, 2025Routine inspection70 out of 100 (Green placard)
10 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
In the walk in cooler, cooked rice completely sealed in saran wrap measured at 52F. Per staff, rice was cooked last night and placed in the walk in cooler. [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). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Rice was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Missing food handler training certificates for employees and 1 expired food handler training certificate. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Plastic wrap used to line shelvings at sushi bar. [CA]: Discontinue using plastic wrap to line shelvings. All equipment shall be approved, durable, and able to be properly washed and sanitized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing method for measuring Chlorine sanitizer. [CA]: Provide an approved testing method (for ex: test strips) for measuring Chlorine sanitizer level.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee handled personal cellphone and returned to food preparation. Specialist instructed employee to wash hands and employee proceeded to wash hands at the 3 comp 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* At the front sushi bar hand sink, roll of single use towel is not stored in an approved dispenser. [CA]: Single use towels shall be stored in an approved and permanently installed dispenser.
Show 4 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Multiple scoops and utensils stored in stagnant water 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple containers of food stored directly on the floor inside the walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food at dry storage observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Accumulation of dark colored grime on the interior surface of ice machine. [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.
EarlierOct 14, 2024Routine inspection71 out of 100 (Green placard)
9 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
At the sushi bar, in the oven toaster and on prep table, unagi measured between 78F - 81F. Chef stated unagi was cooked approximately 1.5 hours prior to measurement. Per Chef, unagi is kept in room temperature and the leftover is placed in the cooler after service hours at lunch time. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: Unagi to be discarded on the 4th hour after it was removed from temperature control. Manager stated unagi will be stored and cold held in the cooling units after cooking.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front sushi bar hand sink, roll of single use towel is not stored in an approved dispenser. [CA]: Ensure single use towels are stored in an approved dispenser.
The department's words
K23 No rodents, insects, birds, or animals
Approximately 2 large house flies observed in the back kitchen area. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Keep all doors closed to prevent entrance of flies.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Accumulation of dark colored debris on the interior surface of ice machine. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple scoops and utensils stored in stagnant water 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.
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.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 inside the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food/spices at dry storage observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
The department's words
K05 Hands clean, properly washed; gloves used properly
At the back kitchen, Employee removed gloves and then grabbed new gloves to put on without washing hands prior. Specialist instructed employee to wash hands and employee proceeded to the 3 comp sink to wash hands. [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 near cook line.
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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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.