At a glance
CleanCleaver food safety systematic review results
What happened?
9problems found
9 problems found · 1 marked critical · Routine county inspection · Mar 5, 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. Toki Sushi got about the same as most. That's from the last routine visit, on Dec 1, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Toki 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: Hot food below 135°F K07How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Food thawed the wrong way K26How 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 Toki Sushi's team
Is this your place?
Welcome, Toki Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Toki 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 Toki 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: Hot food below 135°FThe county found: “MAJOR: 1. At the front prep line, unagi in the oven toaster measured at 83F. Employee stated it's been out for…”
First step: If food is out of range
Then the next one: Chemicals unlabeled or stored near food
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 3-501.13, Food Code 3-304.14, Food Code 3-302.11.
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
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What people see after you fix and log it
Example reply
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We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
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Most kitchens get something cited at some point. What people remember is that you fixed it.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Every visit
LatestMar 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 5, 2026.
9 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
MAJOR: 1. At the front prep line, unagi in the oven toaster measured at 83F. Employee stated it's been out for approximately 1 hour prior to measurement. 2. Mayonnaise on prep counter measured between 58F - 63F for approximately 30 minutes per employee. 3. At cook line, deep fried soft shell crab measured at 73F and shrimp tempura measured at 72F; both cooked approximately 45 minutes prior to measurement. Employee stated both food items are left in room temperature after cooking. MINOR: 1. Cheese sauce in the prep line cooler at front line measured at 46F. Employee stated it was left on the prep counter prior to placing back to the unit approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA]: Unagi, soft shell crab, and shrimp tempura to be discarded 4 hours after it was removed from temperature control. Mayonnaise and cheese sauce to be placed in cooling units to cool down. Note: Time as Public Health Control (TPHC) Written Procedures provided and to be updated to include unagi, deep fried soft shell crab, and and shrimp tempura. Send completed TPHC document to Specialist via email at [email].
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 Toki Sushi? Fix it
Not critical (8)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
At the front prep line sanitizer bucket, Chlorine sanitizer level measured greater than 200 ppm. [CA]: Maintain Chlorine sanitizer at 100 ppm.
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 Toki Sushi? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Frozen soft shell crab improperly thawing in stagnant water at prep sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Toki Sushi? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored in work surfaces without being placed back into sanitizer buckets. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Toki Sushi? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Avocado and other food items stored directly next to hand sink at front line. No splash guard installed. [CA]: Provide 6 inch splashguard or 24 inches of separation between food/food preparation and hand sink. 2. At the front prep line under counter, raw salmon was stored directly above cooked unagi. At the front prep line 2 door reach in, raw quail eggs were stored directly above ready to eat sauces. [CA]: Properly store raw food items beneath and separate from ready to eat food.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Toki Sushi? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. When employee was washing a plastic container, container was submerged in Quat sanitizer for less than 1 minute. [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. [COS]: Container was re-submerged into 200 ppm Quat sanitizer for at least 1 minute. 2. Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stac
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 Toki Sushi? Fix it
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food items stored directly on the floor at the walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Toki Sushi? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Testing method for Chlorine sanitizer not available. [CA]: Provide a testing method for measuring Chlorine sanitizer (ie test strips).
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 Toki Sushi? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using Time as Public Health Control (TPHC) for sushi rice but written procedures are not provided during inspection. [CA]: Written procedures for TPHC shall be maintained on site and available for review. Note: Time as Public Health Control (TPHC) Written Procedures provided to employee and to be updated to include unagi, deep fried soft shell crab, and and shrimp tempura. Send completed TPHC document to Specialist via email at [email].
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Toki Sushi? Fix it
EarlierDec 1, 2025Routine inspection85 out of 100 (Green placard)
4 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
Fish row measured at 53 F and imitation crab at 47 F stored on the preparation counter at the sushi line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Fish row and imitation crab placed on TPHC to be discarded at the end of lunch service (4 hours). * Update TPHC procedures to include fish row and imitation crab.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open food items (avocado, ginger, etc.) stored directly next to the hand wash sink at the sushi prep line. [CA] All food shall be separated and protected from possible contamination. Store open food away from hand wash sink or provide a minimum 6" high metal splash guard spanning the full length of the hand wash sink.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Use of bowls and containers to scoop bulk flour, etc within the dry storage area. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Re-use of single use food containers to hold tempura, spices and other items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink at the front sushi area lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towels provided.
EarlierNov 6, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks rubber stoppers for use during manual sanitizing within the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a gap of larger than 1/4 inch below the rear door to the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Janitorial sink lacks a mop rack. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The ice machine drain line extends into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiles in disrepair behind the cooking equipment at the cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. A gap between the baseboard and wall within the bathroom. [CA] Seal base board. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
EarlierNov 8, 2024Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety managers certificate and food handler card expired. [CA] At least one person must be food safety certified. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Renew immediately.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed build up of food debris on hand sink knobs and exterior of refrigeration units. [CA] CLean and sanitize these surfaces regularly.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw pork and raw beef above fish in walk for sushi walk in cooler.[CA] Store raw meat below sushi fish, ready to eat food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed container of ginger on floor in walk in. [CA] Store food 6 inches off of the floor on shelving.
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 Toki Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Food thawed the wrong way Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Time as a control not marked or logged Read the free guide
Call Toki Sushi
Ask for the manager. Toki Sushi can only fix what it knows about.
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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.