At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
3 problems found · Routine county inspection · Apr 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sushi Jin 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 Jin?
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
- Food on the floor or under drips K30How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Jin's team
Is this your place?
Welcome, Sushi Jin. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Jin 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 JinWe'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: “Quaternary ammonium sanitizer tablets are used in this facility. Test strips were not available. [corrective action]…”
First step: Set up
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 7-201.11, Food Code 3-302.11.
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?
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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 · 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 (19 → 6). That takes a team.
Every visit
LatestApr 25, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Apr 25, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Quaternary ammonium sanitizer tablets are used in this facility. Test strips were not available. [corrective action] Provide test strips to ensure sanitizer is used at appropriate concentration - per label, 200 PPM to 400 PPM.
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 Jin? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a white chest freezer in the outdoor trash enclosure area. Freezer was being used to store packaged fish. [corrective action] Food and equipment must be within an approved fully enclosed facility. Move the freezer into the facility.
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 Jin? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed a can of "Raid" insecticide in this facility. [corrective action] Domestic insecticides may not be used in a public food facility. Remove the can from this facility. Recommend providing routine pest control service.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Sushi Jin? Fix it
EarlierJun 12, 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.
EarlierJun 10, 2025Routine inspection81 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is using a VacMaster to ROP raw fish, shrimp, chicken and pork stored within the reach in freezer and walk in fridge. Items lacked date labels. Facility lacks an approved HACCP or operating procedure. PIC stated the items were sealed less than 24 hours prior. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Vacum sealed chicken removed from bag at the time of inspection. Other items time labeled with a sealing date of 6/09/25. Items shall be removed from bags prior to 6/11/25. Facility intends to submit an SOP for review and approval to utilize ROP for 48 hours or less. Due to the high risk of possible growth and toxin production of Clostridium botulinum when using Reduced Oxygen Packaging method, we want to ensure a stringent safety protocol is in place before the use of ROP. *If you plan to reduce oxygen package for less than 48 hours you may submit a standard operating procedure (SOP) to our department for review and approval, so a directive can made based on your SOP. To submit the HACCP to California Department of Public Health, please see below: HACPP details from CDPH: https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/HACCP.pdf CDPH retail food program service request application-HACCP plan review request: https://www.cdph.ca.gov/CDPH%20Document%20Library/ControlledForms/cdph8601.pdf The section in the CRFC that specifies specialized food process or packaging potentially Hazardous food using a reduced oxygen packaging at retail that require HACCP: 114419 When a HACCP plan is required (2) Packaging POTENTIALLY HAZARDOUS FOOD using a REDUCED-OXYGEN PACKAGING method as specified in Section 114057.1, except if the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following standards with respect to packaging the hazardous FOOD: (A) The FOOD is labeled with the production time and date. (B) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage. (C) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging. 114419.1. Contents of a HACCP plan For a FOOD FACILITY that is required under Section 114419 to have an HACCP PLAN, the plan and specifications shall indicate all of the following: (a) A flow diagram of the specific FOOD for which the HACCP PLAN is requested, identifying CRITICAL CONTROL POINTs and providing information on the following: (1) Ingredients, materials, and EQUIPMENT used in the preparation of that FOOD. (2) Formulations or recipes that delineate methods and procedural control measures that address the FOOD safety concerns involved. (b) A FOOD EMPLOYEE and supervisory training plan that addresses the FOOD safety issues of concern. (c) A statement of standard operating procedures for the plan under consideration including clearly identifying the following: (1) Each CRITICAL CONTROL POINT. (2) The CRITICAL LIMITs for each CRITICAL CONTROL POINT. (3) The method and frequency for monitoring and controlling each CRITICAL CONTROL POINT by the FOOD EMPLOYEE designated by the PERSON IN CHARGE. (4) The method and frequency for the PERSON IN CHARGE to routinely verify that the FOOD EMPLOYEE is following standard operating procedures and monitoring CRITICAL CONTROL POINTs. (5) Action to be taken by the PERSON IN CHARGE if the CRITICAL LIMITs for each CRITICAL CONTROL POINT are not met. (6) Records to be maintained by the PERSON IN CHARGE to demonstrate that the HACCP PLAN is properly operated and managed. (d) Additional scientific data or other information, as required by the DEPARTMENT, supporting the determination that FOOD safety is not compromised by the proposal.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu lacks the proper disclosure and reminder for the serving of raw fish items. [CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of a VacMaster VP230 to ROP raw meats without approval. [CA] All equipment shall be approved, installed properly, & meet applicable standards. Discontinue use of the ROP machine until an SOP has been submitted and approved by this department. Machine impounded. Removed machine or obtain SOP approval by 7/10/2025
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Facility preparing fish within the three compartment warewashing sink. [CA] Food preparation shall only occur in approved areas. Discontinue use of the three compartment sink to prepare food. Use the sink approved for food preparation.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A white chest freezer is stored in the outside dumpster room. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate freezer into the storage room of the facility or remove freezer from the premises by 6/17/25.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the use of charcoal box grills under the shared hood at the front cook line. [CA] Equipment utilizing solid fuel shall be operated under a dedicated ventilation hood. Relocate charcoal grill to rear ventilation hood unused by other cooking equipment.
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 Jin, 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
- Food on the floor or under drips Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Sushi Jin
Ask for the manager. Sushi Jin 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
- 94 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.