At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jun 22, 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. Kiku Sushi - Kitchen got more than most. That's from the last routine visit, on Jun 19, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kiku Sushi - Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How 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 - Kitchen's team
Is this your place?
Welcome, Kiku Sushi - Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Kiku Sushi - Kitchen 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 - KitchenWe'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 hot or cold water at a sinkThe county found: “Water measured at a maximum of 117F from the following sinks: - three compartment sink at the front service area - the…”
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 4-603.16, Food Code 6-501.112.
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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 · 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
LatestJun 22, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 22, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at a maximum of 117F from the following sinks: - three compartment sink at the front service area - the two three compartment sinks at the back dishwashing area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Kiku Sushi - Kitchen? Fix it
EarlierJun 19, 2026Routine inspection50 out of 100 (Red placard)
9 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed sewage backup from drain in front of the 3 compartment sink in the kitchen area and in front of the 3 compartment sink at the front counter. In the kitchen area, observed floor drain underneath the handwash sink does not drain. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility and impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Contact district inspector at [phone] or contact by email at [email] for a follow-up inspection when all major violations have been corrected.
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
On the counter-top, measured a container of pork liver stored at 60F. Per operator, pork liver stored from an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of pork liver to refrigeration to facilitate proper holding temperatures.
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 operator clean metal tray without sanitizing step. [CA] Ensure all utensils and equipment are properly washed, rinsed and sanitized. Utensils and equipment shall be sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [SA] Operator was unable to properly wash, rinse, and sanitize due to sewage backup from drains.
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 hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, observed hot water was turned off at the right side 3 compartment sink. [CA] Ensure hot water is provided at 120F all warewash, prep, and mop sinks. Hot water shall be provided at 100F at all handwash sinks.
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
At the front counter, observed vacuum packaged pieces of cooked pork stored in the 3 door reach in refrigerator. [CA] The food facility shall obtain a HACCP plan approval prior to packaging potentially hazardous foods using a reduced-oxygen packaging method. Potentially hazardous foods vacuum packaged without a HACCP shall only be packaged for less than 48 hours and be labeled with a date and time when packaged. [COS] Operator opened vacuum packaged pieces of cooked pork.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, observed cockroach droppings on a electrical line installed above the 3 compartment sinks. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed covered large container of cooked duck neck and duck feet at 49F. Per operator, duck neck and duck feet were prepared 5 hours prior. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours and then 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separated into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator separated into smaller portions to facilitate cooling.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cooking equipment installed under the cookline without prior plan approval. [CA] Ensure any new equipment installed within the facility is approved through plan check. Submit plans to plan check department within 30 days. Failure to submit plans may result in further enforcement including impound of equipment.
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 excess clutter stored throughout the facility including the dry storage room, office area, and in the kitchen area. [CA] Ensure all unused equipment is removed to prevent clutter and possible harborage of vermin.
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 - Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Kiku Sushi - Kitchen
Ask for the manager. Kiku Sushi - Kitchen can only fix what it knows about.
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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 Kiku Sushi - Kitchen?
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.