At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jul 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. Kajiken got more than most. That's from the last routine visit, on Jul 24, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kajiken?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: flies K23How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Kajiken's team
Is this your place?
Welcome, Kajiken. We'll walk through this together, one item at a time. To log the fixes, claim Kajiken 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 KajikenWe'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: Pests seen inside: fliesThe county found: “Observed 1 dead adult american cockroach on the floor below the dish storage rack. [CA] Each food facility shall be…”
First step: What to do
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 6-501.112, Food Code 4-603.16, Food Code 3-304.14.
Try it yourself
Fix and log it: Pests seen inside: flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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?
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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 · 2 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
LatestJul 30, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 30, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
Observed 1 dead adult american cockroach on the floor below the dish storage rack. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, 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 Kajiken? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*Repeated Violation Observed cleaned and sanitized dishes wet stacked [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Kajiken? Fix it
EarlierJul 24, 2026Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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
MAJOR VIOLATION: Observed active warewashing without a final sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Dishes cleaned and rinsed were returned to a 200 ppm quaternary ammonia solution. MINOR VIOLATION: Observed dishes wet stacked at the wire racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed food workers actively packing roast beef to sous vide. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Remove the vacuum sealing unit and sous vide unit. [COS] Food workers were directed to cease sous vide cooking process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed one Mingyuan MS1910 lamb slicing machine and one Xinje slicing machine without any indication of sanitation listing. It was discussed with the PIC that the units were purchased approximately 2 months prior. ETL or NSF listing could not be located based off of manufacturer at time of inspection. [CA] All utensils and 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). The above equipment are hereby impounded. Refer to impound report. Within 1 week, indicate if either the equipment will be removed from facility or if facility will submit to plan check.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured the sanitizer concentration at the multiuse wiping cloth buckets at the preparation area above 400 ppm quaternary ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] The solutions were discarded and diluted to 200 ppm quaternary ammonia.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed numerous ants on the floors below the preparation sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 bags and other personal belongings stored among food and utensil storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed one covered plastic container of chicken karaage and takoyaki out at ambient temperature at the cooks line measured at 103F and 98F respectively. The PIC stated both foods were cooked approximately 1 hour prior. [CA] After heating 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. [COS] The food containers were relocated to the walk in cooler uncovered to rapidly cool.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls to dispense bulk sugar, brown sugar, and ice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Permits available
The department's words
K49 Permits available
During pre-final inspection on 11/20/25, the PIC (Ayumi Sakata) stated this facility is intended to be used as a commissary kitchen for other Kajiken restaurants outside of Santa Clara County. It was noted during 11/20/25 inspection that facility would be required to obtain State permit and Processed Food Registration (PFR). Pre-final inspection conducted on 1/9/2026, Timothy Lu, the owner, stated this facility is intended to be used as a retail facility. It was discussed at this time that this facility conducts retail operation, but also prepares and supplies food for the Kajiken location located out of county in San Mateo. [CA] Immediately cease out of county food supplying without approval from the state. Within 1 week indicate provide documentation supporting pursuit of PFR
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 Kajiken, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Kajiken
Ask for the manager. Kajiken can only fix what it knows about.
Share this page
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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.