At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 27, 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. Sumi Sushi got more than most. That's from the last routine visit, on Feb 18, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sumi Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food thawed the wrong way K26How 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 Sumi Sushi's team
Is this your place?
Welcome, Sumi Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Sumi Sushi first; we check that you run it.
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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 thawed the wrong wayThe county found: “Facility was observed thawing reduced oxygen packaged tuna in still water and in its packaged state. [CA] Ensure to…”
First step: 4 safe ways
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 3-501.13, Food Code 4-603.16, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Food thawed the wrong way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
4 safe ways
From Food Code 3-501.13
Logged
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What people see now
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What people see after you fix and log it
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This is not an official update to the health inspection report. The county's record is unchanged.
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What people see next
Under each item here, people see what you fixed, in your words.
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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 (1 routine, 1 follow-up).
Every visit
LatestFeb 27, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K26 Approved thawing methods used; frozen food
Facility was observed thawing reduced oxygen packaged tuna in still water and in its packaged state. [CA] Ensure to follow food packaging directions to remove from the vacuum sealed state and thaw under refrigeration.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sumi Sushi? Fix it
EarlierFeb 18, 2026Routine inspection35 out of 100 (Yellow placard)
21 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed skipping the sanitizing step of warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] EH inspector educated staff on proper warewashing procedure. Dishes were sanitized at time of the inspection.
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
The handwash station in the prep room lacked paper towels and was obstructed. [CA] Handwashing facilities shall be equipped with handwashing cleanser, single-use sanitary towels in dispensers, an dbe easily accessible. [COS] PIC restocked the paper towel dispenser and sushi chef removed the obstructions.
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
K07 Proper hot and cold holding temperatures
Pork chashu and pork belly were observed stored on a wire rack near the rice cooker and measured at 65F and 68F respectively. Per cook, he removed them from the prep cooler about 5 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Inspector asked again how long the food items were out of temperature control and cook was unsure. Items were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (18)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Squirt bottles filled various types of sauces were not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were found stored over produce in the upright cooler across the sushi prep area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Repeat Violation: Facility is using a small deep fryer without approved ventilation to reheat tempura products. Note: Facility lacks a type I hood. Facility is also located on the first floor of a high rise living unit. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease use of the deep fryer and remove unapproved equipment. Addition of cooking equipment will require plan check approval. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Repeat Violation: The menu lacks a disclosure for food items that come raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing their hands in the three compartment sink without soap or paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] EH inspector instructed staff to wash their hands at the dedicated handwash sink. EH inspector demonstrated proper handwashing technique.
Show 13 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mops were found stored in the basin of the janitorial sink as the mop rack does not adequately hold the mops to air dry. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. The handwash sink in the front service area lacks a supply of hot water. 2. Water at the handwash station in the restroom measured at a maximum temperature of 75F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for staff were unavailable upon request. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor area under the prep table holding the fryer has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Repeat Violation: Facility has non ANSI accredited airfryers, toaster ovens, and deep fryers. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Facility is reusing single use containers to store crab salad. [CA] Food containers intended for single use shall not be reused.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. An old sriracha bottle holding a purple liquid was found on the drainboard of the prep sink. Per staff, it holds purple soap for the sushi rice bowl. [CA] Chemicals once removed from original container shall be labeled with common name. 2. Chlorine concentration in sanitizer bucket measured above 200 ppm. [CA] Ensure to maintain chlorine sanitizer solution at 100 ppm.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. The rice spoon was stored in room temperature 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. Facility was observed using a bowl to scoop ice meant for consumption. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 3. Facility was observed storing a knife in between the prep cooler and prep table. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Numerous wet cloth towels were observed throughout the facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures for TPHC were unavailable upon request. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The surfaces of the toaster oven and airfryer have an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1. Facility lacks thermometers in refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 2. Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. The faucet of the three compartment sink does not reach to fill the left and right basins of the three compartment sink. [CA] Ensure the basins of the sinks are able to be filled by the sink.
The department's words
K26 Approved thawing methods used; frozen food
Fried crabs were found thawing on the bottom shelf of a prep table under the type II hood. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Crabs were moved to an upright cooler to finish thawing.
EarlierMay 1, 2025Routine inspection83 out of 100 (Green placard)
5 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
1. Sushi Rice in the rice warmer measured at 80°F at 2 pm. Per PIC, they finished cooking the rice at 11:00 am 2. Unagi in the toaster oven was meaured between 80-85°F at 2:15 pm. Per PIC, they turned off the toaster oven that was maintaining it warm around 1:40 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Rice was time marked for discard at 2:30 pm. [COS] 2. Unagi was reheated to 165°F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility's menu lacks a consumer advisory and disclosure for the sale of raw animal derived foods. [CA] Provide consumer warning and disclosure for the sale of raw or undercooked animal-derived foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A cloth towel was found in direct contact with sushi rice. [CA] Discontinue the use of cloth towels in direct with food. Use approved materials such as cheese cloth or burlap.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI toaster oven. 2. Facility has a non ANSI microwave. 3. Facility has a non ANSI air fryer. 4. Facility has a non ANSI mini deep fryer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility is using a small deep fryer on the service counter in the kitchen. Note: facility only has a type 2 hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease and deist use of the deep fryer until approved ventilation is provided.
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
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- Food thawed the wrong way Read the free guide
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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.
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.