At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
6 problems found · 2 marked critical · Routine county inspection · Jul 16, 2026
At the routine inspection on Jul 16, 2026. The latest visit, on Jul 21, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Kakuna Sushi 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 Kakuna Sushi?
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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Kakuna Sushi's team
Is this your place?
Welcome, Kakuna Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Kakuna Sushi 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 Kakuna SushiWe'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: Time as a control not marked or loggedThe county found: “1) Sushi rice measured to be 76F on bin at countertop. Per operator sushi rice was made today about 1.5 hours prior.…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
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 3-501.19, Food Code 7-201.11, Food Code 3-302.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Kakuna SushiWe'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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Kakuna Sushi. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (29 → 24). That takes a team.
Every visit
LatestJul 21, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Jul 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 16, 2026: 76 out of 100 (Yellow placard).
EarlierJul 16, 2026Routine inspection76 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
1) Sushi rice measured to be 76F on bin at countertop. Per operator sushi rice was made today about 1.5 hours prior. Rice batch was almost done. Per employee throws away the rice daily. New sushi rice observed in large bucket measuring 140F. No SOPs were produced at the time of inspection. 2)Eel measured to be 81F. Per operator eel was reheated from cold about 1 hour prior. Per employee only kept for a few hours and then used up. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 1) Employee discarded the last of the old batch of rice and labeled next batches of rice. 2) Eel was labeled with time starting at opening of stored.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Kakuna Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Freezer measured to have: -Ambient temperature of 59F -Marinated short ribs at 52F -Cooked shrimp meat at 51F -Small fish eggs at 54F -Large fish eggs 59F -Frozen dumplings 50F-21F (Bags of dumplings on top and front measured to be 50F) -Scallops at 52F -Salmon collars at 53F -Large short ribs at 51F (one bag of large short ribs measured to be 40F and below) -Wonton skins at 49F -Lobster tail at 55F -Roasted eel at 50F -Fried tofu at 51F -Crab meat at 53F Per operator freezer worked last night and per employee freezer did not work this morning. 2)Small fish roe measured to be 52F on top of prep cooler. Cooked shrimp and cream cheese measured to be 51F and 53F; items were double stacked inside prep cooler inserts. [CA] Keep PHFs at 41F and below for cold holding. [COS] 1) Some items were still par frozen inside freezer and were moved to drawer freezer or opened and placed into reach in coolers. PHFs listed in violation were VC&D. 2) Per employee items were placed on top of prep cooler in the last 30 minutes and inside prep cooler about 1 hour prior. Items were placed into cooler reach in compartment. Recommend moving nonPHFs out of insert and replacing with PHFs if possible.
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 Kakuna Sushi? Fix it
Not critical (4)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
3-comp sink measured to have over 200ppm chlorine in sanitizer compartment. [CA] Keep chlorine at 100ppm for sanitation of food contact surfaces.
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 Kakuna Sushi? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of raw chicken and other raw meats were stored above cabbage and ready to eat foods. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Kakuna Sushi? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Gaskets observed to be fraying on the freezer. Freezer observed not maintain temperature. [CA] Repair freezer and maintain in good repair. 2) Ramen broth observed to have to-go container to scoop. [CA] Provide scoop with handle and store such that handles are not in direct contact with food.
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 Kakuna Sushi? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer for right 2 door reach in cooler observed to have ambient temperature of 55F. Ambient temperature of cooler measured to be 39F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Kakuna Sushi? Fix it
EarlierDec 4, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand sink is missing paper towel. Raw shrimp is thawing behind hand sink faucet. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were added in the dispenser and shrimp located in reach in.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal phone observed on food prep counters throughout kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Fish in vacuum packaging is thawing in reach in; temperature of fish is 27F - 29F. [CA] Vent or open packaging of vacuum packaged fish when thawing or removing from freezer. [COS] Packaging was vented for fish.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease accumulation on hood. [CA] Ventilation hood filters shall be maintained clean and good repair.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
No time stamp is observed for rice with vinegar using TPHC. Per staff, rice was made about 2 hours ago and restaurant closes in about 2 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time stamp was prepared.
The department's words
K26 Approved thawing methods used; frozen food
Raw salmon is thawing on counter and raw shrimp behind hand sink faucet. [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. [COS] Food was relocated in reach in.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Flour bag is kept open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food debris and crumbs observed on floor throughout kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Cardboard is being used to line shelves. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 2. Left reach in door handle is missing. Staff are using rope to open door. [CA] Provide handle and maintain in good repair. 3. Ice machine lid is missing. [CA] Provide ice machine lid.
EarlierOct 22, 2024Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K23 No rodents, insects, birds, or animals
2 dead german cockroaches were found in the trap on the floor in storage room. Last pest control service was dated on 9/25/2024. No cockroach activity per pest control report. [CA] Clean and sanitize area of dead cockroaches.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowl was used in bulk container of rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food safety handler cards for employees. Employees were hired more than 30 days. [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
K45 Floor, walls, ceilings: built,maintained, clean
Debris built up on the floor in storage area and behind cookline. [CA] Floor shall be kept clean. Ceiling is leading to attic is opened. Observed sunlight coming through the attic. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Kakuna Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
Call Kakuna Sushi
Ask for the manager. Kakuna Sushi 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.
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.