At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
8 problems found · 1 marked critical · Routine county inspection · Aug 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sushi Pro 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 Pro?
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: Hot food below 135°F K07How to fixFix it
- Shellfish tags or fish freezing records missing K16How 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 Pro's team
Is this your place?
Welcome, Sushi Pro. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Pro 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 ProWe'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: Hot food below 135°FThe county found: “Grilled chicken held in the hot holding box measured 95F. Chicken was cooked at 1 PM to 2 PM this afternoon. …”
First step: If food is out of range
Then the next one: Shellfish tags or fish freezing records missing
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 7-201.11, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-501.19.
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 8, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Aug 8, 2026.
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
Grilled chicken held in the hot holding box measured 95F. Chicken was cooked at 1 PM to 2 PM this afternoon. [corrective action] Maintain potentially hazardous foods at 135F or above. [correction] Chicken was voluntarily 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.
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 Pro? Fix it
Not critical (7)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell stock tags for oysters that were previously sold were not maintained. [corrective action] Once a batch of oysters are sold out, write the date on the tag and store the tag in this facility for at least 90 days. Note: Tag for current batch of oyster was available.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy grime in the following areas: - Cabinet underneath the hand sink at the sushi station - Under the dishwasher at the back corner [corrective action] Thoroughly clean these areas.
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 Pro? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed can of "Raid" insecticide stored on the food storage shelf next to the 2-door freezer. [corrective action] Person-in-charge stated that the insecticide is for outdoor use. Store the can in a designated area below food or food equipment to prevent cross contamination.
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 Pro? Fix it
Permits available
The department's words
K49 Permits available
Health permit expired on 05/31/2026. [corrective action] Pay permit fee within 48 hours. Failure to renew permit may result in enforcement action, including closure of facility.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser at the back hand sink was empty. [corrective action] Keep soap dispenser stocked. [suitable alternative] Use the other two hand sinks until dispenser is refilled.
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 Pro? Fix it
Show 2 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
QR code menu was reviewed and found items that are served raw or undercooked, such as nigiri, carpaccio sampler, oysters, sashimi, poke salad. Consumer advisory was available, but items served raw or undercooked were not properly marked. [corrective action] Food items that are served raw or undercooked must be clearly indicated, such as use of an asterisk (*) or other symbol.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed 3-compartment sink set up improperly. Soapy water was set up in the middle compartment. [corrective action] Ensure 3-compartment sink is set up with soapy water in the first compartment, plain water in the middle, and sanitizer in the third compartment. Note: Person-in-charge and kitchen employee was informed of proper ware washing practice.
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 Pro? Fix it
EarlierMar 10, 2025Routine inspection81 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
Per employee, sushi rice (79F) is discarded every 3 hours. However, no time-marking was observed. Employee stated rice was made at 10:30am today (approximately 2 hours prior). [CA] When using Time as a Public Health Control (TPHC), foods must be immediately be time-marked (e.g. sticker with start or discard time, or a timer) to be discarded by the 4-hour time mark. [COS] Employee created a time label for the sushi rice.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside an upright glass door refrigerator: observed cooked tempura (70F) cooling in a thick layer (over 5-6 inches) covered in plastic wrap. [CA] Cool foods uncovered in thin layers (maximum 2 inches) until it reaches 41F in order to facilitate rapid cooling.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) The rear door was propped open during the inspection. [CA] Keep the door closed to reduce vermin entry. 2) Observed mop stored with mop head inside bucket. [CA] After use, store mop so that it can rapidly air-dry to reduce bacteria growth.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu offers raw/undercooked animal products, but no disclosure was observed. [CA] When offering raw/undercooked animal products, the menu must have a Consumer Advisory consisting of BOTH of the following: 1) A clear indication on the menu as to WHICH items contain raw/undercooked animal products. 2) The statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
The department's words
K06 Adequate handwash facilities supplied, accessible
At the frontmost handwash sink: observed small trash can was in front of sink. At the handwash sink next to the cookline: observed igloo was stored in front of sink. [CA] Do not store objects in front of handwash sinks. Handwash sinks must be made available to make handwashing not only possible, but likely. [COS] Trash bin and igloo were moved away.
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 Pro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Sushi Pro
Ask for the manager. Sushi Pro 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
- 74 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.