At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
6 problems found · Routine county inspection · Jun 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sushi Day got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sushi Day?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- 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 Sushi Day's team
Is this your place?
Welcome, Sushi Day. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Day 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 DayWe'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: Dish sink or dish machine not set up rightThe county found: “Unable to provide test strips at the time of inspection. [CA] Testing equipment and materials shall be provided to…”
First step: Set up
Then the next one: Shelves and surfaces need cleaning
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 4-301.12, Food Code 6-501.112, Food Code 3-501.19, Food Code 3-304.14.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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?
Claim Sushi DayWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (17 → 15). That takes a team.
Every visit
LatestJun 1, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jun 1, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Unable to provide test strips at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sushi Day? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Fan guards within both walk ins have dust build up at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Sushi Day? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Prep table next to cashier station was measured between 46-47*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced.
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 Sushi Day? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a food manager certification and food handler cards for employees at the time of inspection. [CA] Obtain a new food manger certification within 60-days and food handler cards within 30-days.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Unable to provide a probe food thermometer at the time of inspection. [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.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sushi Day? Fix it
Show 1 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Gnats noted around the mop sink area and moving towards the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Facility does not have an active pest control. Recommend having one come within the facility one time within the month.
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 Sushi Day? Fix it
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Missing time label for sushi rice. Per employee, rice was cooked and prepared at 11am. [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. [SA] Employee time mark start time.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy grease built up on the surface of the fryer panel. [CA] Clean and maintain equipment.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Black substance built up on the sushi mixing container. [CA] Clean and sanitize or replace equipment.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
A few gnats observed near storage area and mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths are not stored in sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierJan 2, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy burnt cutting board at food prep table. Per PIC, cutting board is used to torched eel surface. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Supplements were placed on sushi prep table. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] PIC relocate supplements.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Gnats observed near the mop sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing test strip to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Day, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Sushi Day
Ask for the manager. Sushi Day can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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
- Routine inspection
- Result
- 85 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.