At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Jan 22, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Mitsuwa Market Place got about the same as most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Mitsuwa Market Place?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Hot food below 135°F K07How to fixFix it
- No backflow test on file K41How 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 Market Place's team
Is this your place?
Welcome, Mitsuwa Market Place. We'll walk through this together, one item at a time. To log the fixes, claim Mitsuwa Market Place 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 Market PlaceWe'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: Food on the floor or under dripsThe county found: “Single-use trays used to prepackage raw seafood and raw meats are stored on the floor inside the packaging room. [CA]…”
First step: Where food may never be stored
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 3-305.11, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Mitsuwa Market PlaceWe'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 · 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 (19 → 9). That takes a team.
Every visit
LatestJan 22, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jan 22, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Single-use trays used to prepackage raw seafood and raw meats are stored on the floor inside the packaging room. [CA] Store food contact utensils/equipment in a manner where it is clean and protected from contamination.
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 Mitsuwa Market Place? Fix it
The department's words
K07 Proper hot and cold holding temperatures
1) Raw beef, raw pork, and raw chicken inside the meat prep room was measured at 44F - 48F. 2) Raw beef and beef tripe in section of the open air cooler closest to the office was measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Items were relocated into the walk-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 Mitsuwa Market Place? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain pipe from prep sink located in the seafood room extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from backflow contamination.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Mitsuwa Market Place? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Ambient temperature for section of the open air cooler near the office is measured at 46F. 2) Ambient temperature of the meat preparation room is at 52F. Meat is observed stored on racks inside the prep room. [CA] Refrigeration units if used for holding potentially hazardous foods shall have an ambient temperature of 41F or below. For prep room, if raw meat is only prepped and then immediately relocated into walk-in coolers - ambient temperature may remain above 41F.
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 Mitsuwa Market Place? Fix it
EarlierJan 7, 2025Routine inspection81 out of 100 (Green placard)
6 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
Potentially hazardous foods measured at improper cold holding temperatures. Raw beefs, raw porks and raw chickens held at the open air refrigeration unit along the back wall were measured at 50 - 56F. Per employee, refrigeration became out of temperature around 10 AM due to maintenance work. Temperature of the food were taken at 11:30 AM [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] All items were relocated into the back walk-in cooler until refrigeration unit is repaired. Raw tuna and raw salmon held at the open air refrigeration unit along the back wall nearest produce were measured at 45 - 48F. Refrigeration units were being serviced. [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 (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink located in the produce room was partially obstructed by equipment around the sink and in the basin of the sink. [CA] Keep all handwash sinks unobstructed and easily accessible to allow employees to properly and easily wash their hands when required. [COS] Employee relocated items obstructing the handwash sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Prepared and open containers of vegetables observed stored on the floor under the handwash sink in the produce room. [CA] Food shall be stored in a manner and location where it is protected from contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Single-use trays used to prepackage raw seafood and raw meat are stored on the floor inside the packaging room. [CA] Store food contact equipment and utensils in a manner where it is clean and protected.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Knife stored on magnetic hold inside the seafood room is observed with a chip on the blade. [CA] Remove and replace damaged equipment and maintain in good repair. 2) Open air refrigeration units used for raw meats located along the back wall had an ambient temperature of 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Drain pipe from the food prep sink located in the seafood room extends into the floor sink. [CA] Provide a minimum 1 inch air gap between the end of an equipment drain line and the rim of the floor sink to protect from back flow contamination. 2) Leak observed from drain pipes located under the three compartment sink in the seafood room. [CA] Repair leak under the sink and maintain plumbing in good repair.
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 Market Place, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Mitsuwa Market Place
Ask for the manager. Mitsuwa Market Place can only fix what it knows about.
Share this page
Use CleanCleaver at home
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 Mitsuwa Market Place?
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
- 91 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.