At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
11 problems found · 2 marked critical · Routine county inspection · Mar 11, 2026
At the routine inspection on Mar 11, 2026. The latest visit, on Mar 16, 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. Kyoto Palace 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 Kyoto Palace?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Kyoto Palace's team
Is this your place?
Welcome, Kyoto Palace. We'll walk through this together, one item at a time. To log the fixes, claim Kyoto Palace 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 Kyoto PalaceWe'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: Cooked food not cooled in timeThe county found: “*REPEAT VIOLATION* In the walk in cooler (right side), homemade garlic butter stored in deep plastic container…”
First step: If you miss a stage
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 3-304.14, Food Code 3-305.11, Food Code 3-501.13, Food Code 4-603.16.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Kyoto Palace. 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.
Every visit
LatestMar 16, 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 Mar 16, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 11, 2026: 64 out of 100 (Yellow placard).
EarlierMar 11, 2026Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* In the walk in cooler (right side), homemade garlic butter stored in deep plastic container completely covered with a lid, measured between 46F - 53F. Chef stated garlic butter was cooked and cooled yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Garlic butter voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kyoto Palace? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* MAJOR: In the walk in cooler (left side), raw bean sprouts measured between 54F - 57F. Chef stated raw bean sprouts have been in the unit since 2 days ago. Ambient temperature of unit measured at 52F. MINOR: On the right side of prep line cooler, cooked noodles measured between 43F - 45F. Ambient temperature of unit on the right side measured at 45-50F. Employee stated noodles were placed in the unit approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Raw bean sprouts voluntarily discarded. [SA]: Cooked noodles relocated to walk in cooler (right side).
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 Kyoto Palace? Fix it
Not critical (9)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 Kyoto Palace? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple containers of food stored directly on the floor in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Kyoto Palace? Fix it
The department's words
K26 Approved thawing methods used; frozen food
*REPEAT VIOLATION* In the prep sink 2 comp sink, frozen lobster and frozen shrimp observed thawing improperly in which: -no running water for frozen shrimp in right comp sink -running water for lobster in left comp sink is not sufficient to flush off loose particles into the sink drain [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Kyoto Palace? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Brown grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Kyoto Palace? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Baffle filters on right side of hood not installed. [CA]: Properly install baffle filters.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Kyoto Palace? Fix it
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility has a high temp dish machine but does not have a method for testing final sanitizing rinse temperature. [CA]: Provide a testing method for measuring final sanitizing rince on utensil surface. Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kyoto Palace? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temp at sushi bar 3 comp sink measured at 111F. [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 Kyoto Palace? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scoops stored in stagnant water (73F). [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 Kyoto Palace? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Ambient temperature of right side prep line cooler measured at 50F. Per PIC, unit was recently repaired. 2. Ambient temperature of walk in cooler (left side) measured at 52F. Condensation observed near condenser grates. [CA]: Assess/adjust/repair unit as needed. Discontinue use of unit for PHFS until it is able to properly cold hold PHFs at 41F or below note: Specialist observed employees leave the doors open of both walk in coolers. Ensure walk in cooler doors are always properly shut closed. comply by date for #1 and #2 3. Prep line cooler's top lid is in disrepair. [CA]: Repair lid and maintain in good condition. 4. Bulk storage containers for dry ingredients such as rice, flour, etc do not have lids. Plastic wrap being used as lids. [CA]: Provide proper lids for bulk storage containers or replace containers.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Kyoto Palace? Fix it
EarlierMay 10, 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 9, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1 live nymph cockroach found on wall behind 3 comp sink. Employee discarded cockroach at the time of inspection. Pest control report from Western Exterminator Company observed which occurred on 05/08/2025. Report stated "cockroach activity found I'm sushi bar, kitchen and dishwashing area." [CA]: FACILITY ORDERED CLOSED due to evidence of live cockroach. Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 6, 2025Routine inspection66 out of 100 (Red placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the kitchen, within right side prep line cooler, raw beef measured at 50F, raw bean sprouts measured at 60F, and cooked noodles measured at 51F. Per Chef, food items were placed to the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 51F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at at 41F or below. [COS]: Food items were relocated to walk in cooler to rapidly cool down.
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
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the following areas: -1 nymph on the floor underneath high temp dish machine -1 adult on the floor underneath prep line cooler (left unit) -4 adults on the ceiling above miso soup warmer/near 3 comp sink Per Chef, pest control service occurs once a month. Pest control invoices from Western provided but no pest control reports were provided. [CA]: FACILITY ORDERED CLOSED due to evidence of live cockroaches . Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Solution inside the sanitizing bucket near the prep line cooler was measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Chef replaced sanitizer bucket with 200 ppm Quat sanitizer.
The department's words
K26 Approved thawing methods used; frozen food
At the 3 comp sink second basin, raw shrimp (measured between 39F - 48F) was thawing in stagnant water. Per Chef, thawing began approximately 2.5 hours prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process Prep sink shall be used for thawing food items. [COS]: Staff relocated shrimp to walk in cooler.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of right side prep line cooler measured at 50F. Per Chef, unit was recently repaired. [CA]: Assess/adjust/repair unit as needed. Discontinue use of unit for PHFS until it is able to properly cold hold PHFs at 41F or below.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the bar, leak from waste water drain pipe of the left hand sink observed. [CA]: Repair hand sink and remove leak.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the bar, accumulation of residue was observed on the interior surface of beverage spray nozzle (right side). [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Multiple containers of food stored directly on the floor in the walk in cooler and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Multiple open bags of dry food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked shrimp completely covered with saran wrap at 1 door reach in at sushi bar measured at 70F. Per Chef, cooling began 2 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of debris underneath soda syrup boxes near bar. [CA]: Clean noted area. Maintain all floors clean.
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 Kyoto Palace, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Food thawed the wrong way Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Dish sink or dish machine not set up right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Kyoto Palace know
Ask for the manager. Kyoto Palace can only fix what it knows about.
The department lists no phone for this place.
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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.