At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Sep 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. Mitsuwa-Deli Kitchen got about the same as most. That's from the last routine visit, on Jan 22, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mitsuwa-Deli Kitchen?
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 Mitsuwa-Deli Kitchen's team
Is this your place?
Welcome, Mitsuwa-Deli Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Mitsuwa-Deli 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 Mitsuwa-Deli 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: Hot food below 135°FThe county found: “Chicken katsu and terriyaki chicken out for self service measured within the temperature danger zone. Per PIC, they…”
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 3-501.17, Food Code 3-302.11, Food Code 7-201.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Mitsuwa-Deli KitchenWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (2 routine).
Fewer points taken off than last time (10 → 8). That takes a team.
Every visit
LatestSep 22, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 22, 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
Chicken katsu and terriyaki chicken out for self service measured within the temperature danger zone. Per PIC, they place the cooked foods out for service for four hours and then discard. Foods were placed out one hour prior to temperature measurement and did not have time marking on them. Per PIC, they should have stickers on them. Written procedures for TPHC were not available. [CA] Maintain PHF at 41F or below or 135F or above. [COS] TPHC form provided for PIC to completed and submit to district inspector. Stickers were placed on food items for discard at 4 hours.
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 Mitsuwa-Deli Kitchen? Fix it
EarlierJan 22, 2026Routine inspection92 out of 100 (Green placard)
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
Potentially hazardous foods measured at improper holding temperatures. - Sushi rice by the prep table measured at 102F. Per employee the rice was prepared at 10 AM. - Potato croquette and takoyaki in the warmer measured at 96F - 124F. Per employee, the items were prepared at 10:30AM [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] PIC agreed to subject the food items to time and will be discarded if not sold by 2 PM and 2:30 PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 5, 2025Routine inspectionGreen placard
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
1) Prepackaged potentially hazardous foods in the open air cooler was measured at improper cold holding temperatures. Salmon rice balls (53F), tuna rice balls (51F), chicken rice balls (47F), and beef rice balls (50F). Per employee, the food was received in the morning around 9AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food was removed and discarded by employees. 2) Potentially hazardous food in the warmer was measured at improper hot holding tempertures. Yakitori skewers measured at 123F - 133F. Per employee, the item was prepared at 11AM. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] PIC agreed to subject the food to time and will discard if not used/sold by 3 PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 3, 2025Routine inspection90 out of 100 (Green placard)
2 violations 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
Prepackaged potentially hazardous foods in the open air cooler was measured at improper cold holding temperatures. Salmon rice balls (63F), tuna rice balls (59F), spam musubi (48F). Per employee, the food was received about 1.5 hours ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food items were removed from the open air cooler and relocated to the walk-in cooler to be cooled to 41F. Potentially hazardous foods in the warmer was measured at improper hot holding tempertures. Fried octopus, takoyaki, fried mackerel were measured at 94 - 99F. Label on the food showed that it was prepared an hour ago. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Food will be subject to time and discarded if not used/sold by 1:30 PM.
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)
The department's words
K32 Food properly labeled and honestly presented
Select prepackaged food items (rice balls, musubi, sushi) sold at the facility are prepared and packed by a vendor at another kitchen. Those prepackaged food items are not properly labeled with that vendor's information. [CA] Prepackaged foods shall be labeled with the following information: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
EarlierJan 7, 2025Routine inspection88 out of 100 (Green placard)
3 violations 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
Prepackaged hot foods held in the display case warmer for customer self-service are measured at improper holding temperatures. Yakisoba (101F); tonkatsu (94F), gyudon bowl (50F); and chicken bowl (102F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee, the food was prepared around 930 AM - 10 AM and will be subject to time as a public health control where the food would be discarded if not used by 1:30 PM. Minor violation Potentially hazardous foods held in the cold holding grab and go cooler are measured at improper cold holding temperatures. Yakisoba (47F); chicken bowl (44F); and tempura (47F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, raw shelled eggs are stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles stored inside the kitchen are not labeled. [CA] Spray bottles used inside a food facility shall be labeled to identify it's contents.
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 Mitsuwa-Deli Kitchen, 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 Mitsuwa-Deli Kitchen
Ask for the manager. Mitsuwa-Deli Kitchen 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 Mitsuwa-Deli 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
- Routine 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.