At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jun 18, 2026
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. Kiku Sushi - Grocery got more than most. That's from the last routine visit, on May 1, 2025.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Kiku Sushi - Grocery?
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
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 Kiku Sushi - Grocery's team
Is this your place?
Welcome, Kiku Sushi - Grocery. We'll walk through this together, one item at a time. To log the fixes, claim Kiku Sushi - Grocery 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 Kiku Sushi - GroceryWe'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: “[REPEAT VIOLATION] In the display refrigerator, measured tofu, savory tofu, and tofu strips stored between 45F and…”
First step: If food is out of range
Then the next one.
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 2-301.15, Food Code 6-501.111, Food Code 6-501.112, Food Code 4-603.16.
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
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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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Every visit
LatestJun 18, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 18, 2026.
1 violation 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
[REPEAT VIOLATION] In the display refrigerator, measured tofu, savory tofu, and tofu strips stored between 45F and 54F. Per operator tofu, savory tofu, and tofu strips stored from 11:00am. [CA] Ensure potentially hazardous foods are maintained cold at 41F and below to prevent bacterial growth. [SA] Tofu, savory tofu, and tofu strips were VC&D due to time and temperature abuse. Further enforcement may occur for continued repeat violation.
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 Kiku Sushi - Grocery? Fix it
EarlierJun 11, 2026Routine inspectionYellow placard
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of hand wash sink in food preparation area. Open food handling observed. [CA]: Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [COS]: Open food preparation was ceased and desist.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
No tags provided with manila clams stored in styrofoam cooler. [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 shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [COS]: Tags provided and placed with clams.
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
K07 Proper hot and cold holding temperatures
Live blue crabs stored in baskets on prep table measured between 57F - 61F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: Owner decided to VCD crabs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Raw oysters, raw clams, raw fish stored in unapproved styrofoam coolers and submerged in ice. [CA]: Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system. [COS]: Noted foods were relocated to refrigerators.
The department's words
K13 Food in good condition, safe, unadulterated
Tree berry fruit observed with mold-like substance. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Tree berry fruit was voluntarily discarded.
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in the facility. No direct contamination observed. [CA]: The premises of each food facility must be maintained free of vermin.
EarlierDec 11, 2025Follow-up inspectionGreen placard
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.
EarlierDec 4, 2025Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the facility, at the display refrigerator, measured whole chicken at 58F, and in the 2 door reach in refrigerator, measured cut chicken at 54F. In the adjacent permitted facility kitchen, measured raw chicken and whole chicken stored at 70F. Per operator, chicken purchased at 7:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] All chicken was VC&D due to time and temperature abuse.
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
Observed food preparation occurring in the adjacent permitted facility kitchen without a functioning handwash station. Observed handwash station in the area does not have hand soap and paper towels, and running water. [CA] Facilities that conduct food preparation shall have a proper handwash station installed with running hot water between 100F and 108F, hand soap, and paper towels. Handwash stations shall be stocked with hand soap and paper towels to allow for proper handwashing. New equipment installed within the facility shall require approval through plan check. [SA] Operator to discontinue all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed ongoing food preparation without any approved sanitizer available for cleaning and sanitizing utensils and equipment. [CA] Facilities that prepare food using utensils and equipment shall have adequate warewash facilities and an approved sanitizer for use in cleaning and sanitizing utensils and equipment. Applicable sanitizer includes chlorine sanitizer at 100 PPM and quaternary ammonium sanitizer at 200 PPM. [SA] Operator to discontinue all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 21, 2025Routine inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
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
Food contact surfaces are only sprayed with water and are not cleaned and sanitized. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required.[SA] Facility to discontinue food preparation in the grocery area.
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
K07 Proper hot and cold holding temperatures
Raw chicken and swamp eel held in coolers measured >41F,<135F,>4hrs. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.[COS] PIC voluntarily condemned and destroyed approximately 60lbs of raw chicken and 20 lbs of swamp eel.
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
Lack of hand wash sink in food preparation area. [CA] Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [SA] Facility to discontinue food preparation in the grocery area. Discussed with operator that any food preparation would have to occur in the adjacent kitchen where handwash stations, prep sinks, and warewash sinks are installed and available for use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed saltwater fish and shrimp stored in unapproved plastic containers in the prep area. [CA] Ensure facility only uses equipment that has been approved through plan check. Discontinue sales of saltwater fish and shrimp in plastic containers. [SA] Operator removed saltwater fish and shrimp from the facility and was instructed to cease sales from unapproved containers. Any containers used shall be approved through plan check.
EarlierMay 6, 2025Follow-up inspectionGreen placard
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.
EarlierMay 1, 2025Routine inspection71 out of 100 (Yellow placard)
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed shellstock tags for live conch and razor clams are not available on-site for review. Shellstock tags from the past 90 days have not been kept on-site for review. Observed live scallop and live surf clams commingled in the same container. [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 shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [SA] Live razor clams, conch, surf clams, and scallop were VC&D due to improper storage and unlabeled/unverifiable shellstock.
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
No handwash station available in the prep area for preparing fish, shellfish and vegetables. [CA] Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [SA] Facility to discontinue food preparation in the grocery area. Discussed with operator that any food preparation would have to occur in the adjacent kitchen where handwash stations, prep sinks, and warewash sinks are installed and available for use.
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
K07 Proper hot and cold holding temperatures
Stored on a table by the prep area, measured live razor clams, manila clams, conch, surf clams, and scallops between 46F and 62F. Per operator, live razor clams, manila clams, conch, surf clams, and scallops were received and brought over from the port at 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. In the display refrigerator, measured raw whole chicken stored between 45F and 50F. Per operator, raw chicken stored since 11:00am. In a upright display refrigerator, measured raw shelled eggs at 46F to 52F. Per operator, raw shelled eggs stored from the previous night. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Raw whole chicken and raw shelled eggs were VC&D due to time and temperature abuse.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed saltwater fish and shrimp stored in unapproved plastic containers in the prep area. [CA] Ensure facility only uses equipment that has been approved through plan check. Discontinue sales of saltwater fish and shrimp in plastic containers. [SA] Operator removed saltwater fish and shrimp from the facility and was instructed to cease sales from unapproved containers. Any containers used shall be approved through plan check.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable upon request. [CA] Ensure a food safety maanger's certificate is available upon request.
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 Kiku Sushi - Grocery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Kiku Sushi - Grocery
Ask for the manager. Kiku Sushi - Grocery 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 Kiku Sushi - Grocery?
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
- 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.