At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Sep 8, 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. Tgi's Sushi got more than most. That's from the last routine visit, on May 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tgi's Sushi?
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: Hands not washed when needed K05How 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 Tgi's Sushi's team
Is this your place?
Welcome, Tgi's Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Tgi's 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 Tgi's 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: Hands not washed when neededThe county found: “Employee wiped his mouth with paper towel then proceeded to prepare food. [CA]: Employees shall properly wash hands…”
First step: When to wash
Then the next one.
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 2-301.14, Food Code 6-501.112, Food Code 7-201.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Tgi's 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 · 13 inspections on record · Last checked Oct 6, 2026
The county visited 10 times in the last 12 months (2 routine, 8 follow-up).
Every visit
LatestSep 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 8, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee wiped his mouth with paper towel then proceeded to prepare food. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Tgi's Sushi? Fix it
EarlierAug 6, 2026Follow-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.
EarlierJul 31, 2026Follow-up inspectionRed 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.
EarlierJul 28, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Live cockroaches observed in the following areas: -3 adults on wall underneath 1 comp prep sink, in which one had an attached egg casing -1 nymph on wall underneath 1 comp prep sink -1 adult on glue trap underneath oven toaster at front prep line Approximately 30+ dead cockroaches of various life stages throughout the kitchen and prep areas. Pest control report from All State Pest Control Co for service on 07/27/26 provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. 3. Email Specialist to schedule an in-person Office Hearing (email: [email]).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 28, 2026Follow-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.
EarlierMay 26, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the following areas: -1 adult on the side of trash bin at front prep area -1 nymph on floor at front prep area Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for service that occurred on 05/25/26. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 22, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the following areas: -1 adult inside the cabinet at front line prep area -2 adults behind alcohol cabinet at front line prep area -1 nymph, 1 adult, and 1 adult with egg casing attached within the dish machine. Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for service that occurred on 05/20/26 and 05/21/26. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 19, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the following areas: -1 on grease trap underneath dish machine -1 on cove base underneath water heater -2 on cabinets at front prep line Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for services that occurred on 05/13/26, 05/14/26, 05/15/26. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 15, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed in the following areas: -2 on dish machine -1 on wall next to chest freezer Specialist received completed vermin checklist and pest control reports from All State Pest Control Company for services that occurred on 05/13/26 and 05/14/26. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 13, 2026Routine inspection71 out of 100 (Red placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Live cockroaches observed in the following areas: -2 nymps under 3 comp sink -1 adult on wall -1 adult on dish machine Dead cockroaches observed throughout floor of cook line. 1 fresh egg casing observed near dish machine. Pest control report from All State Pest Control Co. provided from service date 03/23/26. Manager stated monthly pest control service occurs. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K07 Proper hot and cold holding temperatures
MAJOR: Spicy mayo sauce on prep table measured at 57F. Manager stated it was removed from refrigeration approximately 30 minutes prior to measurement. MINOR: Unagi in oven toaster measured at 46F. Manager stated it was removed from refrigeration approximately 10 mins prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Food items relocated to refrigeration units to cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal keys stored on shelving where clean plates are stored. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A can of Raid pest repellent was stored underneath dish machine. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Under counter dish machine is dispensing 0 ppm of Chlorine sanitizer. No active ware-washing observed at the time. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Corrected and observed 50 ppm.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of debris and grime on floors throughout kitchen. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the front under counter cooler, raw fish stored above ready to eat food such as sauce and vegetables. [CA]: Properly store raw food items beneath and separate from ready to eat food.
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Raw ground tuna being thawed in stagnant water. [CA]: Follow manufacturer's guidelines. It states to thaw under refrigeration.
EarlierSep 16, 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.
EarlierSep 9, 2025Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed active sewage backup at the front of the facility and from the floor sink by the prep sink in the kitchen. [CA]: Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. FACILITY ORDERED CLOSED AND SHALL NOT CONDUCT ANY FOOD PREPARATION AND FOOD SALE UNTIL APPROVAL HAS BEEN OBTAINED FROM THIS DEPARTMENT.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 18, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* Highest water temperature at the front right sink measured at 75F. [CA]: Provide 100F of warm water at all hand sinks.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food containers of white powder food product missing label with common food name. [CA]: Containers of food items that cannot be easily identified shall be labeled with the common name at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal drinks in unsecured cups stored at food prep areas. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A can of Raid pest repellent stored under dish machine. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of black and brown buildup on the interior of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
Show 2 more
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee rinsed hands at the prep sink. [CA]: Employees shall use designated hand sink, soap and disposable paper towels to wash hands.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their
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 Tgi's Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
Call Tgi's Sushi
Ask for the manager. Tgi's 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.
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
- 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.