At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
6 problems found · Routine county inspection · Apr 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kizuna 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 Kizuna?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chemicals unlabeled or stored near food K29How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No person in charge on duty K01How 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 Kizuna's team
Is this your place?
Welcome, Kizuna. We'll walk through this together, one item at a time. To log the fixes, claim Kizuna 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 KizunaWe'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: Chemicals unlabeled or stored near foodThe county found: “Spray bottles stored by the prep area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to…”
First step: Store them away from food
Then the next one: Utensils or dishes stored wet or unwashed
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 7-201.11, Food Code 2-301.15, Food Code 3-304.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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 KizunaWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (18 → 15). That takes a team.
Every visit
LatestApr 14, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Apr 14, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles stored by the prep area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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 Kizuna? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiple knives stored with it's blade inside the crevice between the prep unit and reach-in cooler. [CA] The food contact surface of equipment and utensils shall be stored in a location or manner where it is protected from contamination. [COS] Employee removed the knives to be washed, rinsed, and sanitized.
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 Kizuna? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located by the dishwasher was partially obstructed with equipment stored in the basin of the sink. [CA] Handwash sink shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Employee removed items from the basin of the sink.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Kizuna? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cut tomatoes were stored on top of the inserts of the food prep unit and measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the tomatoes into the reach-in cooler.
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 Kizuna? Fix it
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer in sanitizer bucket for towels is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kizuna? Fix it
EarlierApr 24, 2025Routine inspection82 out of 100 (Green placard)
5 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
1) Lack of single-use paper towels at the handwash sink located by the back prep area. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee placed roll of paper towels at the handwash sink. 2) Handwash sink located by the the sushi prep station was obstructed by equipment and not accessible. [CA] All handwash sinks shall be unobstructed and easily accessible to allow employees to wash hands when required. [COS] Employee removed equipment obstructing the sink.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Inside the upright reach-in cooler, raw shell eggs are stored above ready-to-eat foods. 2) Inside the reach-in cooler located by the cook top, raw beef was stored above ready-to-eat foods. [CA] Raw foods shall be stored separate or below ready-to-eat foods to prevent cross-contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate and Food Handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. Employees shall have a valid food handler card within 30 days from their date of hire.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle by the handwash sink was not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
The department's words
K07 Proper hot and cold holding temperatures
Cut tomatoes stored on top of the food prep unit inserts was measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food into the reach-in cooler.
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 Kizuna, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Chemicals unlabeled or stored near food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Kizuna
Ask for the manager. Kizuna 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
- Routine inspection
- Result
- 85 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.