At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jul 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kikka @ Lunardi's Campbell got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kikka @ Lunardi's Campbell?
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: No plan for a special process K18How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Kikka @ Lunardi's Campbell's team
Is this your place?
Welcome, Kikka @ Lunardi's Campbell. We'll walk through this together, one item at a time. To log the fixes, claim Kikka @ Lunardi's Campbell 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 Kikka @ Lunardi's CampbellWe'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: No plan for a special processThe county found: “Observed daily logs of sushi rice testing written for today, when operator was testing sushi rice, operator used quat…”
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 3-302.11, Food Code 4-301.12.
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.
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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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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJul 13, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jul 13, 2026.
3 violations listed, 1 marked critical.
Critical (1)
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 daily logs of sushi rice testing written for today, when operator was testing sushi rice, operator used quat test strips instead. Operator was unable to locate pH test strip, however the pH log indicated reading of 4.2. [CA] Daily readings of each sushi rice batch HACCP record keeping shall be available and reflect the correct reading. Facility shall have all necessary equipments needed for testing of sushi rice at all times. [COS] Operator directed to retest sushi rice, inspector used their pH test strip, measured final pH reading at 4.3. Operator contacted manager and was able to locate pH test strips.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Measured shrimp tempura holding at 47F in 2 door sliding unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 Kikka @ Lunardi's Campbell? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found a green crate used to elevate an electrical rice cooker near hand wash station at sushi area. Hand wash station does not have a splash guard installed. [CA] All food shall be separated and protected from cross-contamination.
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 Kikka @ Lunardi's Campbell? Fix it
EarlierAug 21, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found damaged handle for 2 door sliding unit. [CA] Repair or replace door handle to be in good condition.
EarlierJan 2, 2025Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 124F at hand wash station between bakery & deli area. Observed cold water knee lever inoperable. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Another hand wash station located on other side between deli and meat department. Facility shall use warewash sink as a temporary means for hand washing until repairs are made to cold water lever.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking pH test strip to test concentration of sushi rice under HACCP plan. [CA] Provide pH test strips immediately. [COS] Per operator, another staff will be bring pH test strips.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Measured sushi rice on counter top at 4.5 pH after testing. Per HACCP plan procedure, sushi rice shall be at or below 4.2 pH. Corrective measures are needed. [CA] The food facility shall follow the approved HACCP plan procedures. [COS] Per HACCP document, operator directed to add more vinegar into sushi rice and retest pH concentration.
The department's words
K07 Proper hot and cold holding temperatures
Measured the following PHFs holding between 45F - 46F in 2 door sliding unit for less than 4 hours: imitation crab, crab and cooked shrimp. [CA] Maintain all cold PHFs held at or below 41F.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found cold water lever for hand wash station between bakery & deli currently inoperable. [CA] Repair cold water lever, ensure both cold/hot water lever operable at all times. [SA] Operator directed to use other hand wash station on site and or use warewash sink as a temporary means for hand washing.
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 Kikka @ Lunardi's Campbell, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Kikka @ Lunardi's Campbell
Ask for the manager. Kikka @ Lunardi's Campbell can only fix what it knows about.
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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 Kikka @ Lunardi's Campbell?
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
- 87 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.