At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Nov 12, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Nagoya Sushi 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 Nagoya Sushi?
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
- No menu note about raw or undercooked food K19How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Nagoya Sushi's team
Is this your place?
Welcome, Nagoya Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Nagoya Sushi 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 Nagoya SushiWe'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: “Measured mayo based sauce at 72 F stored within a squeeze bottle at room temperature. PIC stated the sauce was made at…”
First step: If food is out of range
Then the next one: No menu note about raw or undercooked food
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 2-301.14, Food Code 3-302.11.
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 Nagoya SushiWe'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 (29 → 22). That takes a team.
Every visit
LatestNov 12, 2025Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Nov 12, 2025.
7 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
Measured mayo based sauce at 72 F stored within a squeeze bottle at room temperature. PIC stated the sauce was made at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sauce discarded following the lunch service (less than four hours). Measured tempura shrimp at 46 F and raw fish at 43 F within the 2 door preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Temperature of the unit decreased. Temperature remeasured at 38 F.
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 Nagoya Sushi? Fix it
Not critical (6)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
A consumer advisory is not provided on the menu for the sale of raw fish. [CA] Provide consumer disclosed and reminder for the sale of raw or undercooked animal-derived foods. Handout provided.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the use of cups to scoop bulk products stored within the dry storage room. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 Nagoya Sushi? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal tums stored directly next to soup warmer at the storage shelf. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Nagoya Sushi? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used to line shelving below the soup warmer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 Nagoya Sushi? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Container of mushrooms stored on the floor of the kitchen. Bulk flour bags stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent 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 Nagoya Sushi? Fix it
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand washing sink compartment within the kitchen partially blocked by the storage of a rice cooker. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand washing station made fully accessible.
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 Nagoya Sushi? Fix it
EarlierDec 11, 2024Routine inspection71 out of 100 (Green placard)
10 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
Measured sushi rice held in rice cooker & counter at sushi station held between 117-128F. [CA] Potentially hazardous foods shall be kept at 41F and below and 135F or above. [SA] Per PIC, rice was prepared 1 hour prior to temperature measurement and will be discarded within 3 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed several sealed manufactured bags of fish in 2 door reach in at cooks line. Observed label indicate keep frozen. [CA] When defrosting, bags of fish shall be opened.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the kitchen, observed personal items (cell phone) stored on cutting board. [CA] Personal items shall not be in stored in areas of food storage and preparation.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
No consumer advisory found in the facility for uncooked foods. Facility serves sashimi. [CA] Provide the following consumer advisory statement in writing for the sale of raw or undercooked animal-derived foods: "Consuming raw or undercooked foods may lead to foodborne illness."
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed mechanical exhaust hood off when cooking. [CA] When cooking, ensure hood system on. [COS] Operator turned on mechanical exhaust hood.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of unapproved household equipment (microwave and toaster oven) for preparation of food. [CA] All equipment in the food facility shall be approved for sanitation by an American National Standards Institute (ANSI) accredited certification program.
Show 4 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the janitorial sink, observed leak in the atmospheric pressure valve when faucet is turned on. [CA] Repair plumbing fixture and maintain in good repair.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touching their face while wearing gloves during inspection. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were doing, remove their gloves and wash their hands.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed miso soup cooking in a hot holding unit without a lid. Hot holding unit is stored in between food storage shelves. [CA] Food shall be covered and protected from contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers stored on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination.
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 Nagoya Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
Call Nagoya Sushi
Ask for the manager. Nagoya Sushi 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
- 78 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.