At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · Aug 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sushi Boat Town 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 Sushi Boat Town?
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: Time as a control not marked or logged K08How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- No person in charge on duty K01How 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 Sushi Boat Town's team
Is this your place?
Welcome, Sushi Boat Town. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Boat Town 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 Sushi Boat TownWe'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: Time as a control not marked or loggedThe county found: “Observed potentially hazardous food located on food prep surfaces that are subject to TPHC but were not time marked…”
First step: The 4-hour option
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 3-501.19, Food Code 2-301.15, Food Code 6-301.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 once in the last 12 months (1 routine).
Fewer points taken off than last time (48 → 21). That takes a team.
Every visit
LatestAug 13, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Aug 13, 2026.
6 violations listed, 1 marked critical.
Critical (1)
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
Observed potentially hazardous food located on food prep surfaces that are subject to TPHC but were not time marked and measured in the temperature danger zone (par-cooked chicken 118F, raw shrimp 73F). [CA] Ensure all PHFs subject to TPHC are time marked for 4 hours and discarded at the end of the 4 hour mark. [SA] PIC stated he will discard PHFs at the end of lunch service which is 3pm.
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 Sushi Boat Town? Fix it
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
A roll of paper towels was located next to the paper towel dispenser in the sushi prep area. Soap was not close to the handwash station. [CA] Ensure soap and single use paper towels are stocked in permanent dispensers at handwash stations at all times. [SA] PIC provided soap and paper towels during time of inspection.
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 Sushi Boat Town? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food facility does not have a FSC for an active employee (the previous FSC holder has moved out of the area). [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.
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 personal items stored above food prep cold unit (cell phone) and above 3 comp sink (medicine). [CA] Keep personal items separate and away from food prep/food storage areas.
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 Sushi Boat Town? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
No toilet paper in the dispenser in the women's restroom. [CA] Provide toilet paper in dispenser at all times. No self-closing device on restroom door. [CA] Provide self-closing device on restroom door.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Sushi Boat Town? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed hard boiled eggs being cooled in the food prep cold hold unit (the hardboiled eggs measured between 52F-54F). Per employee, the eggs were boiled at 11am. [CA] Ensure PHFs are properly cooled from 135F to 70F wtihin 2 hours and from 70F to 41F within 4 hours. Discontinue cooling PHFs in the food prep unit; must be done in the walk-in cooler or reach-in cooler. [COS] PIC relocated the hardboiled eggs to the walk-in cooler.
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 Sushi Boat Town? Fix it
EarlierJul 4, 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.
EarlierJul 2, 2025Follow-up inspectionRed placard
1 violation 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
Observed 11 live juvenile cockroaches in the facility (mostly on plumbing pipes and shelf brackets). [CA] Eliminate pests from facility. Continue working with professional pest control, seal cracks and crevices, and set additional monitoring traps.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 1, 2025Follow-up inspectionRed placard
1 violation 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
Observed 7 live cockroaches in different life stages and one ootheca (cockroach egg sack) as well as about 10 dead cockroaches. Cockroaches were found under food pass trhough window, shelving brackets, floor drains, by cookline , under equipment, and on food prep surface. [CA] Work with professional pest control and recommend setting a minimum of 20 additional monitoring traps. Ensure cockroaches and feces has been completely eliminated from the facility. Facility not ok to reopen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 27, 2025Routine inspection52 out of 100 (Red placard)
15 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple German cockroaches of several life cycles in all locations of kitchen. Live and dead German cockroaches in some areas: - in sushi prep area - under and above wall mounted shelvings in kitchen - under soda machine - inside hand soap dispensers - in ceiling light fixtures - under dish machine - on food cutting boards - throughout kitchen floors - inside the water heater - near back door - by tea dispenser - between the chest freezers - on wall by prep sink - behind paper towel dispensers. *****Observed last pest control invoice dated 6/24/2025 which indicated live and dead German cockroach activity. Observed severe cockroach droppings on walls under wall mounted shelves. 2. Observed rodent droppings in the following locations within kitchen: - on wall corner next to sushi boat water ring - on wall and shelf above 3 comp sink - on top of 2 door reach in [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. Clean and sanitize all areas of food facility using at least 100 ppm chlorine. Seal all gaps and crevices to prevent vermin harborage. Cover all food containers and discard all impacted food.
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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed live German cockroaches on food prep surfaces in the following locations within kitchen: - multiple on kitchen pan under the sushi boat display Observed dead German cockroaches in the following locations inside the kitchen: - on food cutting board - inside the food prep sink [CA] Clean and sanitize area of dead cockroaches or old droppings. [CA] Wash, rinse and sanitize using at least 100 ppm chlorine all food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Several floor tiles are broken in between the cook-line and food prep sink. Food residue observed on walls throughout kitchen. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bowls are used to scoop bulk food items. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bags of carrots stored on the floor inside the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
No sanitizer bucket observed at sushi prep station; employee is using a wet wiping cloth only with no sanitizer; no active cleaning observed. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in front of the walk-in cooler is unaccessible due to ice machine placed in front of it; other hand sink are available in kitchen. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Show 8 more
The department's words
K07 Proper hot and cold holding temperatures
Edamame is stored on a strainer at 60F on the counter top; raw tuna and yellow tail fish is stored above 41F inside the sushi display case. Per PIC, food items have stored for less than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at both restroom hand sink is 79F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
About 4 bottles of RAID insect spray observed near water heater. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked grilled chicken thawing inside the walk-in cooler with clear plastic wrapping; per staff, chicken was cooked about 2 hours before inspection. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Clear covering was removed during inspection.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee drinking from an uncovered cup near the ware washing sink; employee also had open cup of ramen noddles at work station. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris and food reside observed on multiple non food contact surfaces throughout facility: kitchen shelves, counter tops, exterior of equipment.
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 about a 1 inch gap between back door frame and floor. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Cooked fried shrimp is stored on the counter top in the sushi prep area; per staff, sushi was cooked 1 hour before inspection and is using time as a temperature control; no time stamp is provided for the shrimp. [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.
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 Sushi Boat Town, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Cooked food not cooled in time Read the free guide
Call Sushi Boat Town
Ask for the manager. Sushi Boat Town 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.
Do you work at or run Sushi Boat Town?
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
- 79 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.