At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
9 problems found · 1 marked critical · Routine county inspection · Feb 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sushi Heaven 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 Heaven?
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
- Hand sink not ready to use K06How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Heaven's team
Is this your place?
Welcome, Sushi Heaven. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Heaven 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 HeavenWe'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: “In the kitchen area, above the 3 compartment sink, on the left corner of the stainless steel shelving, observed live…”
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 3-305.11, Food Code 4-603.16.
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?
Claim Sushi HeavenWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 20, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Feb 20, 2026.
9 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
In the kitchen area, above the 3 compartment sink, on the left corner of the stainless steel shelving, observed live cockroach activity and cockroach droppings. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks, crevices, gaps, and holes to prevent continued harborage. Contact pest control to provide service for facility. Place monitoring traps on floors/walls to monitor for activity. [COS] Operator eliminated live cockroaches. No other evidence of harborage of live activity observed. Operator to seal all cracks, crevices, gaps, and holes. Operator to contact pest control to provide service for facility. Follow-up inspection to occur.
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 Sushi Heaven? Fix it
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, observed hand soap stored away from the handwash station. [CA] Ensure hand soap is provided at the handwash station to allow for proper handwashing. [COS] Operator placed bottle of hand soap at the handwash station.
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 Heaven? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris and debris on refrigerator door handles, front panels of refrigeration, and on shelving. [CA] Ensure all non-food contact surfaces are frequently cleaned and sanitized to prevent possible cross contamination.
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 Heaven? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of dry food stored in the dry storage area. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
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 Sushi Heaven? 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
Observed cracks and crevices along and around shelving in the kitchen area, the front counter, and the sushi prep area. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent 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 Sushi Heaven? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the ice machine, observed mold like growth on the inner panels. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 Sushi Heaven? Fix it
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed the use of cardboard to line shelving. Observed wooden shelving installed above the ice machine. [CA] Discontinue use of cardboard to line shelving to prevent possible harborage of vermin. Discontinue use of wooden shelving. Use only approved, smooth, durable, and easily cleanable materials such as baking trays/stainless steel.
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 Sushi Heaven? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the kitchen area, in the 2 door reach in freezer, observed frozen raw chicken and frozen raw beef stored above ready to eat salmon. [CA] Ensure raw meats are stored below cooked foods and ready to eat foods. Store raw meat in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood/shellfish. [COS] Operator moved salmon to the top shelf in the 2 door reach in freezer.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Sushi Heaven? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the kitchen handwash station, observed low water pressure/flow for hot water. [CA] Ensure an adequate supply of pressurized potable hot water is provided
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Sushi Heaven? Fix it
EarlierFeb 13, 2025Routine inspection75 out of 100 (Green placard)
8 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
In the kitchen area, in the 2 door prep unit, stored atop the insert prep containers in the insert prep top, measured fish cake and cooked asparagus at 55F. Per operator, fish cake and cooked asparagus stored in the 2 door prep unit for an hour and 45 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of fish cake and cooked asparagus to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures.
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
In the kitchen area, observed the use of cardboard to line shelving. In the sushi prep area, observed styrofoam wrapped in plastic wrap and wooden blocks wrapped with duct tape to lift cutting boards. [CA] Ensure only approved materials and equipment are used within the facility such as stainless steel and durable plastic.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 2 door reach in refrigerator, observed raw chicken stored over raw salmon. [CA] Ensure raw meats are stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on the floors around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths stored on counter-tops. [CA] Ensure wiping cloths are stored in sanitizer buckets with an applicable sanitizer such as 100 PPM chlorine.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, observed tongs stored on a dirty counter below the cookline. [CA] Ensure utensils and equipment are stored in areas that prevent contamination. [SA] Operator placed a container at the cookline for storage of tongs. Tongs were moved to the warewash machine to clean and sanitize. At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is provided at 50 PPM in the warewash machine for automated warewwashing.
Show 2 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the sushi bar area, observed fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is turned on for the handwash station and maintained between 100F and 108F to allow for proper handwashing.
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 Heaven, 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
- Shelves and surfaces need cleaning 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Sushi Heaven
Ask for the manager. Sushi Heaven 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
- Routine inspection
- Result
- 73 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.