At a glance
CleanCleaver food safety systematic review results
What happened?
54/ 100 · 46 points taken off
10 problems found · 4 marked critical · Routine county inspection · Aug 3, 2026
At the routine inspection on Aug 3, 2026. The latest visit, on Aug 6, 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. Sendo 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 Sendo 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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Sendo Sushi's team
Is this your place?
Welcome, Sendo Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Sendo 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 Sendo 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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: - 1 live cockroach crawling on cardboard used to line a lower…”
First step: What to do
Then the next one: Hand sink not ready to use
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 6-501.112, Food Code 2-301.15, Food Code 2-301.14, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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?
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Nice work, Sendo Sushi. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestAug 6, 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 Aug 6, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 3, 2026: 54 out of 100 (Red placard).
EarlierAug 4, 2026Follow-up inspectionRed placard
2 violations 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. Observed Vermin: Documented in the following areas: - 4+ live German cockroaches of varying life stages crawling on the cabling and cabling box extending from the mobile printer maintained on top of a preparation shelf above a preparation refrigerator at the center of the kitchen, directly across from the cook-line - 1 live nymph German cockroach crawling on the pillar adjacent to the two preparation refrigerators at the center of the kitchen 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed the use of tape, foil, and expanding foam to seal cracks and crevices throughout the facility. [CA] Discontinue the use of tape, foil, and expanding foam to seal. Materials are not durable, cleanable, or nonabsorbent and may provide harborage for vermin. Seal using approved materials that are durable, easily cleanable, and nonabsorbent. 2. Observed deteriorated floor tiles at the left side of the kitchen, near the water heater. [CA] Replace floor tiles to prevent the possible harborage of vermin.
EarlierAug 3, 2026Routine inspection54 out of 100 (Red placard)
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 1 live cockroach crawling on cardboard used to line a lower prep table directly underneath the cook-line - 2 live cockroaches crawling on the under-counter mechanical dishwasher near the warewashing area of the kitchen. In the same area, observed 3+ dead cockroaches on the floor underneath the mechanical dishwasher - 1 live cockroach crawling inside the wooden cabinet at the entrance to the kitchen area. In the same area, observed 10+ dead cockroaches of varying life stages in a sticky trap maintained inside the cabinet - 25+ dead cockroaches in sticky traps underneath the two-door under-counter cooler at the front service area - 20+ dead cockroaches on sticky traps on the floor in the back dry storage room - 3 dead cockroaches observed on the wall adjacent to the fire suppression system - 2 dead cockroaches on the floor around the waste tank in the dry storage room - 2 dead cockroaches on the floor underneath the water heater - heavy accumulation of cockroach droppings concentrated around the ceiling vents of the kitchen area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Sendo Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Hand sink in the kitchen observed obstructed by a large rolling trash can placed in front. Aforementioned hand sink lacked paper towels. Hand sink at the front service area lacked paper towels. Observed employees drying hands on reusable green cloth. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS/SA] Obstruction removed. Roll of paper towels provided.
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 Sendo Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed handling soiled dishes, then proceeded to take cleaned dishes out of the under-counter mechanical dishwasher. Owner abated a live cockroach, rinsed hands, and then attempted to return to food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee and owner to properly wash their hands with soap. Affected dishes were re-ran through the mechanical dishwasher (50 ppm chlorine).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Sendo Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
At the front service area, in a turned off rice warmer, sushi rice subjected to time as a public health control lacked time labeling. Per the owner, it had been cooked approximately 1 hour and 15 minutes prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Sushi rice was properly time labeled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sendo Sushi? Fix it
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Employee's food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of grease-stained cardboard and foil to line various surfaces throughout the kitchen. [CA] Discontinue the use of cardboard and foil to line surfaces to prevent the harborage of vermin.
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 Sendo Sushi? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed heavy accumulation of grease and food debris on the floor underneath the cook-line. Observed heavy accumulation of grease and debris on the floor underneath the mechanical dishwasher, and on the floor in several areas of the dry storage room. [CA] Maintain floors, walls, and ceilings clean to prevent the attraction of vermin. 2. Observed numerous structural deficiencies throughout the kitchen, including a hole in the ceiling above the fire suppression system, torn ceiling paneling above the walk-in cooler, cracks and crevices between metal flashing behind and to the side of the cook-line that have been taped over, and unsealed crevices behind wall-mounted shelving above the three compartment warewashing sink. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent the harborage of vermin. Discontinue the use of tape to seal; Use materials that are durable and nonabsorbent.
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 Sendo Sushi? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy accumulation of grease on the ventilation hood filters above the cook-line. [CA] Clean regularly to prevent the attraction of vermin.
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 Sendo Sushi? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxes and 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 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 Sendo Sushi? Fix it
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Imitation crab measured between 44F and 46F while maintained in an improper ice bath at the front service counter. Per the owner, imitation crab removed from refrigeration less than 30 minutes prior. Cooked chicken measured between 132F and 146F while maintained in a metal container on the stove with the burner underneath turned off. Per staff, chicken had been cooked less than 20 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Imitation crab and chicken were relocated to refrigeration.
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 Sendo Sushi? Fix it
EarlierNov 3, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
1) In the kitchen, observed the only handwash sink was partially blocked by trash can. [CA] Handwashing stations shall be fully accessible at all times. [COS] Employees moved trash can away from the handwash sink. Facility to rearrange equipment and store trash cans in a separate area. 2) At both handwash stations, observed paper towels are stored outside of a dispenser. [CA] Handwashing towels shall be stored in a dispenser to prevent outside contamination.
EarlierOct 29, 2025Routine inspection60 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured multiple foods at improper holding temperatures: 1) In the sushi bar area, measured California rolls at 74F. Per employee, California rolls were prepared less than 30 minutes prior and is discarded at the end of service. 2) In the sushi bar area, measured sushi rice from 130-135F. Per employee, rice was cooked 1 hour prior and is kept at ambient temperatures. 3) On the stovetop, measured cooked chicken from 99-130F. Per employee, chicken was cooked less than 30 minutes prior and is kept on the stovetop during service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods will be discarded at the end of service (less than 4 hours from initial cooking or removal from temperature control.) Discussed time as a public health control (TPHC) procedures with PIC for California roll and sushi rice. Chicken will be kept on the stovetop in heat for hot holding.
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
K05 Hands clean, properly washed; gloves used properly
Observed multiple improper handwashing practices by employees: 1) Employee handled raw fish, then washed hands without soap and dried on a reusable wiping cloth prior to handling cooked sushi rolls. 2) Employee washed hands without soap or single use towels in the 3-compartment sink prior to handling clean equipment. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist intervened and instructed employee to properly wash hands before handling ready-to-eat foods. Discussed handwashing policy with PIC.
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
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink in the kitchen was blocked by cooking equipment at the time of inspection. The handwash sink lacked soap and paper towels. In the front sushi station, the handwash sink lacked paper towels. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times. [COS] PIC stocked sinks with portable soap and temporary paper towel rolls.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed rice paddle is stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed wiping cloth stored in contact with sushi rice. Per PIC, wiping cloth is only used for the top of the rice cooker. [CA] Discontinue storage of wiping cloth with food. Use only approved, food grade cloth or fabric implement for food storage. 3) Observed several pressurized cylinder tanks stored on the floor of the food preparation area. [CA] Pressurized cylinders shall be securely stored and fastened to a rigid structure.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food safety certification not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2) Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed raw fish and shelled eggs stored above ready-to-eat produce. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items. All food shall be separated and protected from cross-contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks appropriate testing materials for chlorine sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of grease and grime on sides of cooking equipment and storage shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the employee restroom, measured the maximum water temperature of the hand sink at 68F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths are stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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 Sendo Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Time as a control not marked or logged Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
Call Sendo Sushi
Ask for the manager. Sendo 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
- 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.