At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sushi Omakase 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 Omakase?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Omakase's team
Is this your place?
Welcome, Sushi Omakase. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Omakase 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 OmakaseWe'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: Shelves and surfaces need cleaningThe county found: “Fan guards within the walk in have dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of…”
Then the next one: Hot food below 135°F
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 3-305.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 OmakaseWe'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 visited once in the last 12 months (1 routine).
Fewer points taken off than last time (9 → 5). That takes a team.
Every visit
LatestSep 30, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Sep 30, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Fan guards within the walk in have dust build up on them 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 Omakase? Fix it
The department's words
K07 Proper hot and cold holding temperatures
1. PHFs within sushi display case were measured at 48-49*F at the time of inspection. Sliding doors for display case are removed. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Do not remove sliding doors from unit. [SA] Doors were added back to unit. 2. PHFs within salad prep table was measured between 49-50*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 Omakase? Fix it
EarlierOct 14, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food items are noted on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Walls around the mop sink have heavy residue on them 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station next to the cook line was blocked with containers at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed items within hand wash station.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Sliding door portion of the display refrigeration within the sushi bar are missing. Per PIC, they have contacted the manufacture with regards to getting new sliding doors [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. [SA] Facility is using plastic wrap to keep temperature 41*F below and placing small amount of products in unit.
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 Omakase, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
Call Sushi Omakase
Ask for the manager. Sushi Omakase can only fix what it knows about.
Share this page
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.
Do you work at or run Sushi Omakase?
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
- 95 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.