At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · Apr 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Oh Baby Sushi - Cupertino 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 Oh Baby Sushi - Cupertino?
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: Hand sink not ready to use K06How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Pests seen inside: droppings K23How 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 Oh Baby Sushi - Cupertino's team
Is this your place?
Welcome, Oh Baby Sushi - Cupertino. We'll walk through this together, one item at a time. To log the fixes, claim Oh Baby Sushi - Cupertino 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 Oh Baby Sushi - CupertinoWe'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: Hand sink not ready to useThe county found: “At the handwash stations in the food prep areas including the front counter, warewash, and back prep area, observed a…”
First step: Hand sinks are for hands only
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 2-301.15, Food Code 6-501.112, Food Code 6-501.111, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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.
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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Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (16 → 14). That takes a team.
Every visit
LatestApr 8, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Apr 8, 2026.
3 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
At the handwash stations in the food prep areas including the front counter, warewash, and back prep area, observed a lack of hand soap. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator stocked all handwash stations with hand soap. Discussed with operator to provide an adequate supply on-site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Oh Baby Sushi - Cupertino? Fix it
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
At the 2 door prep unit, measured salmon at 49F, and yellowtail at 48F. Observed shallow pans used for storage of whole pieces of raw fish. [CA] Potentially hazardous foods shall be maintained cold at 41F and below to prevent bacterial growth. Provide deeper containers to assist in maintaining proper holding temperatures. [SA] Operator placed bags of ice over raw fish to facilitate proper holding temperatures.
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 Oh Baby Sushi - Cupertino? Fix it
The department's words
K23 No rodents, insects, birds, or animals
By the back exit, below storage shelving, observed dried rodent droppings. Observed multiple traps stored in the area. Observed an open front door into the facility. No live vermin was observed within the facility. [CA] Ensure facility is kept free of rodent activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Contact pest control to provide service for facility.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Oh Baby Sushi - Cupertino? Fix it
EarlierDec 23, 2025Routine inspectionNo score given
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gaps at the bottom of the back door. [CA] Ensure a proper door sweep is installed to minimize gaps and prevent an entrance for vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back storage area, and the back prep area, observed unapproved bracket shelving installed on the wall and the use of particle board shelves. [CA] Ensure only approved, smooth, durable, and easily cleanable shelving is installed within the facility.
The department's words
K13 Food in good condition, safe, unadulterated
Observed mold like growth and staining in the inner panel of the ice machine. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed unapproved vinyl flooring installed at the front prep area and concrete flooring in the back storage area. [CA] Ensure an approved flooring is installed in all food preparation and food storage areas. Observed dust accumulation of walls around the installed circulation fans in the facility. Observed sealed holes with excess sealant overflowing. [CA] Ensure facility walls are frequently cleaned and maintained to prevent harborage of vermin. Ensure all walls are smooth, durable, and easily cleanable.
EarlierJun 2, 2025Routine inspection84 out of 100 (Green placard)
4 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
At the front counter, measured sauce containers of salsa stored at 75F. Per operator, salsa stored for 20 minutes. In the kitchen area, at the 2 door prep unit, measured cooked chicken at 60F. Per operator, cooked chicken was prepared 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved sauce containers to salsa in to nearby refrigeration to facilitate proper holding temperatures. Operator discarded cooked chicken.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a cracked floor tile below the warewash machine. [CA] Ensure flooring is properly repaired to prevent accumulation of food debris and possible harborage of vermin. Observed cracks and crevices around FRP panels to the left of the cookline. [CA] Ensure facility is kept free of cracks and crevices to prevent harborage of vermin. At the cookline, observed accumulation of grease and food debris on the floors. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the ice machine, in the interior panel, observed mold-like growth. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
The department's words
K23 No rodents, insects, birds, or animals
In the back storage/prep area, observed rodent droppings on the corner/edge flooring around prep tables, and behind the 3 door reach in refrigerator. Observed front and back doors left open. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary. Keep doors closed to prevent an entrance for vermin.
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 Oh Baby Sushi - Cupertino, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: droppings Read the free guide
Call Oh Baby Sushi - Cupertino
Ask for the manager. Oh Baby Sushi - Cupertino can only fix what it knows about.
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Complain directly to the health department
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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 Oh Baby Sushi - Cupertino?
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
- 86 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.