At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 21, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Sushi O Sushi got more than most. That's from the last routine visit, on Aug 19, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sushi O Sushi?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Dish sink or dish machine not set up right K34How 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 O Sushi's team
Is this your place?
Welcome, Sushi O Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Sushi O Sushi 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 O SushiWe'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: Equipment in poor repairThe county found: “Observed cloth rags in direct contact with oysters and rice. [CA] Discontinue storage of cloth rags with food. Use…”
Then the next one: Dish sink or dish machine not set up right
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 2-301.15, Food Code 2-301.14, Food Code 3-305.11.
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?
Claim Sushi O SushiWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestAug 21, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 21, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cloth rags in direct contact with oysters and rice. [CA] Discontinue storage of cloth rags with food. Use only approved, food grade cloth or fabric implements for food storage.
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 O Sushi? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employee washing pan in the 2-compartment sink. The 3-compartment sink and mechanical dishwasher is available nearby. [CA] Warewashing shall occur only in the designated 3-compartment sink. Per PIC, the 2-compartment sink is designated for food preparation (washing produce and thawing fish).
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 O Sushi? Fix it
EarlierAug 19, 2025Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured multiple foods at improper holding temperatures: 1) In the kitchen, measured tofu at 59F. Tofu container is placed in an ice bath, however is not making direct contact with ice bath. Per PIC, tofu was moved to ice bath three hours prior to temperature measurement. 2) In the sushi bar area, measured multiple PHFs unagi, shrimp tempura, and California roll from 77-81F. Per PIC, items were prepared 1 hour prior to temperature measurement. In the sushi bar area, measured sushi rice at 110F. Per PIC, rice was cooked 3 hours prior to temperature measurement. 3) In the 4-door upright cooler, measured milk, tofu, and homemade mayonnaise with egg from 49-51F. Per PIC, items have been stored for several days. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1) PIC placed tofu containers into a larger ice bath to facilitate rapid cooling. 2) Per PIC, unagi, shrimp tempura, California roll, and sushi rice will be discarded at the end of the lunch service (within 4 hours of preparation). Discussed TPHC with PIC. 3) Milk, tofu, and homemade mayonnaise was voluntarily condemned and discarded. See VC&D form.
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
K06 Adequate handwash facilities supplied, accessible
At the handwash station at the 3-compartment sink, the paper towel dispenser is empty. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC restocked the paper towel dispenser during inspection.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed oysters stored in the upright cooler are missing certification tags. Facility only has certification tags from before July 2025. [CA] Shellstock tags shall be properly stored with food and shall be available for review for 90 days from the dates of harvest or after they are sold. [COS] Oysters were voluntarily condemned and discarded. See VC&D form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed multiple improper handwashing practices by employees: - Employees touching raw fish and about to handle other ready-to-eat foods with bare hands without washing hands. - Employees touching foods, touching wiping cloths on aprons, and about to handle other ready-to-eat foods without washing hands. - Employees donning gloves without washing hands. - When instructed to wash hands, employees washed hands in the preparation sink for less than 10 seconds. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Specialist intervened and directed employees to properly wash hands prior to handling foods. No direct contamination of food observed. Discussed handwashing policy and use of working utensils.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1) Facility lacks probe thermometers for use. [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. 2) Facility lacks thermometers inside refrigeration units. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 4-door upright cooler at 45F on the top layer and 50F on the bottom layer. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in this unit until it is repaired. 2) Observed the active use of domestic refrigeration units, toasters, and rice cookers. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working rice paddles and other utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods and produce stored directly on the floor in the walk-in cooler and freezer. [CA] Food shall be stored six inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime on refrigeration handles and gaskets. Observed accumulation of grease on the ventilation hood, and grease and food debris nearby the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed numerous soiled wiping cloths stored directly on food preparation counters. Observed wiping cloths used to wipe spills and utensils. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use. The same wiping cloths shall not be used to clean food debris and utensils.
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 O Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
Call Sushi O Sushi
Ask for the manager. Sushi O Sushi can only fix what it knows about.
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Use CleanCleaver at home
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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 O Sushi?
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
- 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.