At a glance
CleanCleaver food safety systematic review results
What happened?
51/ 100 · 49 points taken off
11 problems found · 4 marked critical · Routine county inspection · Apr 27, 2026
At the routine inspection on Apr 27, 2026. The latest visit, on Apr 30, 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. Sumiya Bento 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 Sumiya Bento?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Sumiya Bento's team
Is this your place?
Welcome, Sumiya Bento. We'll walk through this together, one item at a time. To log the fixes, claim Sumiya Bento 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 Sumiya BentoWe'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-contact surfaces not cleaned or sanitized rightThe county found: “*REPEAT VIOLATION* Heavy accumulation of black, mold-like substance on the upper interior panel and on the side walls…”
First step: Clean first, then sanitize
Then the next one: Hands not washed when needed
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 4-603.16, Food Code 2-301.14, Food Code 3-305.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Sumiya Bento. 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.
Fewer points taken off than last time (50 → 49). That takes a team.
Every visit
LatestApr 30, 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 Apr 30, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 27, 2026: 51 out of 100 (Yellow placard).
EarlierApr 27, 2026Routine inspection51 out of 100 (Yellow placard)
11 violations listed, 4 marked critical.
Critical (4)
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
*REPEAT VIOLATION* Heavy accumulation of black, mold-like substance on the upper interior panel and on the side walls of the ice machine. Ice in direct contact with mold-like substance. [CA] Clean regularly at a rate to prevent buildup of mold-like substance. [COS] Ice was discarded. Employees to clean the ice machine tonight.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Sumiya Bento? 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
Employee observed handling skewers of raw meat (beef short rib, pork belly, chicken), then proceeded to handle cooked, ready-to-eat skewers of meat. Employee observed dredging raw chicken at the station in front of the fryer, then proceeded to rinse hands in the three compartment sink and attempted to resume preparing an individual's bento box before being stopped and instructed to wash hands. [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. The three compartment sink shall not be used for hand washing. Hand washing shall be conducted at dedicated hand wash sinks. [COS] All affected skewers of cooked meat were re-cooked to an internal temperature of 165F or above. Employees properly washed hands. Discussed the use of tongs with the head cook.
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 Sumiya Bento? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Yakitori sauce (containing chicken bones) measured 124F while maintained in a large stock pot on the stove with the burner underneath turned off. Per staff, the burner had been turned off less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Yakitori sauce was reheated to greater than 165F and maintained hot.
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 Sumiya Bento? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Three containers of chicken stock measured 74F while maintained directly on the floor across from the cook-line. Per the head cook, they had been left out in ambient temperature overnight to cool. Cook stated that he was just about to begin putting them inside of the refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken stock was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sumiya Bento? Fix it
Not critical (7)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
*REPEAT VIOLATION* Facility serves beef skewers that are not fully cooked, but lacks a consumer advisory on its menu or elsewhere that is visible to customers. [CA] Provide a consumer advisory (disclosure and reminder).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Stock pot stored directly inside the mop sink. [CA] Equipment contacting food shall be stored in a sanitary location.
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 Sumiya Bento? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Three containers of chicken stock stored directly on the floor across from the cook-line. [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 Sumiya Bento? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility is sharing the same food safety certificate, [name] - 03/28/2027, at two separate Sumiya locations. Spoke with the owner, [name], via phone. [CA] A food safety (manager's) 5-year certificate shall not be shared between multiple locations. A food safety certificate shall be dedicated to a singular location. 2. Three of the employees present could not provide valid food handler cards. [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
Accumulation of old food and debris on the floor underneath various refrigeration units and at the back of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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 Sumiya Bento? Fix it
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
Accumulation of 20+ rodent droppings on the floor near the water heater, at the back of the facility. *No evidence of contamination of food/food contact surfaces observed* Owner provided the most recent pest control service report, conducted by Advanced IPM. [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. Clean and sanitize rodent droppings.
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 Sumiya Bento? 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
1. Back door propped open. [CA] Keep doors closed to prevent the intrusion of vermin into the facility. 2. Accumulation of cardboard boxes and clutter at the back of the facility. [CA] Remove unneeded cardboard and reduce clutter to prevent the harborage of vermin.
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 Sumiya Bento? Fix it
EarlierAug 14, 2025Follow-up inspectionGreen placard
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.
EarlierAug 12, 2025Routine inspection50 out of 100 (Yellow placard)
11 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink (that is also used as a prep sink) in the back of the kitchen lacked soap and paper towels in their respective dispensers. Cook states that he washes his hands in the 3 compartment sink. 3 compartment sink lacked both soap and paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. The 3 compartment sink shall not be used for hand washing. *Note: employee states that they only wash vegetables in the prep/hand wash sink in the back of the kitchen area [COS] Paper towels restocked and soap dispenser refilled at hand sink.
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
The following potentially hazardous food (PHF) measured in the temperature danger zone (greater than 41F, but less than 135F): - Skewers of various raw meats (48F-54F) in the 2-door upright across from the cook-line. Per an employee, she took them out of the working 3-door upright 2 hours prior, and placed them into the 2-door upright for ease of access prior to cooking. Ambient of the 2-door upright measured 54F. - Poached eggs (46F-56F) in the plastic upper prep inserts of the prep unit in the front kitchen area - Fried chicken (120F) sitting in a fryer basket above the fryer. Per the cook, he fried it one hour prior, and keeps it there until a customer orders. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened or how warm the ambient air temperature outside is. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. [COS] All meat skewers and meat in the 2-door upright relocated to the working 3-door upright in the back kitchen area. Meat remeasured at lower temperature (43F-46F). Continue to monitor to ensure that meat reaches 41F. Poached eggs relocated to the lowboy cooler unit directly to the side of the register. Fried chicken to be used or discarded within 4 hours of initial cook time.
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
K13 Food in good condition, safe, unadulterated
Black mold-like substance observed on the interior panel of the ice machine. Black substance in direct contact with ice. [CA] Clean and sanitize the ice machine regularly to prevent the buildup of harmful bacterial substances that can contaminate the ice. [COS] Employee VC&D ice. Employee was instructed to clean/sanitize the interior of the ice machine.
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
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Final cook temperature of pork belly skewer measured 140F directly off of the grill. Final cook temperature of the chicken skewer measured 152F directly off of the grill. Other employee states that this cook is new, and that the old cook usually burnt/crisped the ends of the meat to ensure that the food reached the required internal temperature. [CA] Raw pork shall be cooked to a minimum internal temperature of 145F for 15 seconds. Raw chicken shall be cooked to a minimum internal temperature of 165F for a minimum of 15 seconds. [COS] Employee instructed to cook meat further. Pork skewer remeasured at 149F, and chicken skewer remeasured at 175F. Continue to monitor using the available probe thermometer to ensure meat skewers reach the required cooking temperature.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bowl is being used as a scoop for bulk food. [CA] Discontinue the use of a bowl as a scoop. Provide a scoop with a handle, and keep the handle out of the food to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. The three compartment sink is capable of outputting water at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. 2. Front prep sink is capable of outputting water at a maximum of 76F. Per employee, front prep sink does not have hot water. Note: Back prep sink is capable of outputting water at 120F.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety (manager's) certificate could not be provided. Owner states that he owns another facility, and that he uses the FSC for that restaurant. Owner states that the manager who had the FSC for this facility during prior years recently quit. [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. One of the employees who works at this facility must obtain a valid FSC within 60 days. 2. Food handler cards could not be provided 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood screens observed to have large amount of grease buildup. [CA] Clean regularly and maintain hood screens to ensure adequate ventilation of heat/grease.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw skewers of meat and touching refrigerator door handles. [CA] After handling raw meat, employees shall wash their hands prior to touching nonfood contact surfaces.
Show 2 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink in the front kitchen area is leaking. 3/4 full hotel pan of water observed below the leak. [CA] Fix and maintain all plumbing fixtures.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility serves beef skewers that are not fully cooked, but lacks a consumer advisory on its menu or elsewhere that is visible to customers. [CA] Provide a consumer advisory (disclosure AND reminder).
EarlierNov 12, 2024Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet/used wiping towels stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold-like buildup found on inside lip of ice machine.[CA] Maintain food contact surfaces clean and sanitized as required.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food stored above ready to eat food in standing refrigerator [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Front hand wash sink in kitchen is partially obstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Sumiya Bento, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: droppings Read the free guide
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Ask for the manager. Sumiya Bento 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.
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.