At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Jul 7, 2026
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 Tani got more than most. That's from the last routine visit, on May 18, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Tani's team
Is this your place?
Welcome, Sushi Tani. We'll walk through this together, one item at a time. To log the fixes, claim Sushi Tani 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 TaniWe'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.
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 3-302.11, Food Code 6-501.112, Food Code 2-301.15, Food Code 2-301.14.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Sushi TaniWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 7, 2026.
No violations listed in the data.
EarlierMay 18, 2026Routine inspection83 out of 100 (Green placard)
5 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
Cooked vegetables stacked on the food prep unit insert is measured at 62F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the food was prepared within two hours ago and was relocated into the food prep unit.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the kitchen is propped open at time of inspection. [CA] Keep back doors leading outside closed when not in use to prevent entrance of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed fly swatter stored on top of bulk food containers. [CA] Store nonfood contact equipment separate or below food.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed spray hose used to clean stored above open foods at the food prep sink. [CA] Food shall be stored in a manner and location where it is clean and protected from contamination. Hose shall be stored separate or below food and food prep surfaces.
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in the kitchen area near the cook line. [CA] Food facility shall be kept free of flies and fly activity.
EarlierAug 15, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the back prep area is partially obstructed by equipment. [CA] Handwash sink shall be kept unobstructed and easily accessible to allow employees to wash their hands when required.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed cleaning and various other tasks then return to the cook line without washing their hands. [CA] Employees shall properly wash hands prior to handling food or food contact surfaces. [COS] Employee was stopped before contaminating food and asked to properly wash hands.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed boxes of food bags and boxes of disposable gloves for food handling stored inside the employee restroom. [CA] Food contact equipment shall be stored in a location where it is protected from contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food observed stored on the floor under the reach-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
EarlierDec 13, 2024Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the back by warewashing area is partially obstructed. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands when required.
The department's words
K07 Proper hot and cold holding temperatures
Cook vegetables stored on top of the food prep unit inserts was measured at 44-45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles in kitchen and prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorines sanitizer at the three compartment sink was measured at 50 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 Tani, you can:
Let Sushi Tani know
Ask for the manager. Sushi Tani can only fix what it knows about.
The department lists no phone for this place.
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.
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
- 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.