At a glance
CleanCleaver food safety systematic review results
What happened?
59/ 100 · 41 points taken off
13 problems found · 2 marked critical · Routine county inspection · Sep 28, 2026
At the routine inspection on Sep 28, 2026. The latest visit, on Oct 2, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Tokyo Sushi 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 Tokyo 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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food in poor condition K13How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Tokyo Sushi's team
Is this your place?
Welcome, Tokyo Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Tokyo 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 Tokyo 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: Time as a control not marked or loggedThe county found: “[REPEAT] At time of inspection, time as a public health control (TPHC) is used for sushi rice, rice, and eel but food…”
First step: The 4-hour option
Then the next one: Food in poor condition
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 6-501.112, Food Code 3-501.19, Food Code 6-501.111, Food Code 4-603.16.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Tokyo 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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Tokyo Sushi. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestOct 2, 2026Follow-up inspection
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.
This one: a follow-up inspection on Oct 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 28, 2026: 59 out of 100 (Yellow placard).
EarlierSep 30, 2026Follow-up inspectionRed placard
2 violations 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. Observed Vermin: Documented in the following areas: - One live adult cockroach observed run out of the detached cove base in the sushi bar. - A live cockroach with an ootheca (egg sac) attached above the ice machine. - Numerous dead nymphs on sticky traps mounted on the underside of the sushi bar counter. - A dead adult cockroach on a sticky trap on the sushi bar preparation counter. - A dead adult cockroach stuck behind strip of led lights on the wall near the clock. - Dead cockroaches around the dishwasher. - A dead cockroach on the wall under a wall shelf by the cookline. - Cockroach feces accumulation on the underside of the sushi counter near the dead nymphs. 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 that confirms the abatement of the infestation. 3. Submit proof of corrections of structural repairs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The cove base tiles at the sushi bar are in disrepair, detaching from the wall, and harboring cockroaches. 2. The FRP near the water heater is detaching and loose. 3. Stainless steel panel near the deep fryer is detaching and loose. 4. There are gaps along the counter top of the sushi bar and the walls. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean and seal the holes and gaps to prevent vermin entrance and harborage.
EarlierSep 28, 2026Routine inspection59 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
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
[REPEAT] At time of inspection, time as a public health control (TPHC) is used for sushi rice, rice, and eel but food items did not have a time label and timer was not functioning. Per PIC, food items were prepared at approximately 10 AM, less than 1 hour before start of inspection. Written TPHC procedures available but label requirements not being followed. [CA] When time only iis used as a public health control, Potentially Hazardous Foods (PHFs) shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours. [SA] PIC replaced batteries in timer. Reviewed TPHC procedure.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
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 Tokyo Sushi? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
****MAJOR**** Observed leaf in cornstarch used for tempura batter. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Leaf and affected cornstarch were discarded. ****MINOR**** Observed container of lemons being stored in ice used for human consumption. [CA] Ice that has been used as a medium for cooling the exterior surfaces of food or prepackaged food shall not be used for consumption. [COS] Container of lemons was removed from ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Tokyo Sushi? Fix it
Not critical (11)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed mold-like substance on interior of ice machine and interior corner of food prep sink. [CA] Food contact surfaces shall be clean.
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 Tokyo Sushi? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed food employee washing wiping cloths in the handwashing sink in the kitchen. [CA] A handwashing facility shall not be used for purposes other than handwashing.
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 Tokyo Sushi? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed in use wiping cloth in sushi area stored on food preparation surface between uses. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Tokyo Sushi? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed raw tuna being thawed in a bucket of water at ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a 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 Tokyo Sushi? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed aerosol can of insecticide for household use on shelf in food preparation area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. At time of inspection, chlorine sanitizer in sanitizer bucket for wiping cloths measured above 200ppm. [CA] Chlorine sanitize solution for in-use wiping cloths shall measure 100ppm.
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 Tokyo Sushi? Fix it
Show 6 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed unlabeled working containers of white substances identified as sugar, salt, and starch by PIC. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed trays of tempura mix and cornstarch on shelf in dry storage area without a lid. [CA] Cover open containers of food with tight fitting lid when not in use to prevent contamination. Observed container of soy sauce and ginger stored directly on floor in dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Tokyo Sushi? Fix it
Fruits or vegetables not washed
The department's words
K28 Fruits and vegetables washed
Observed avocados being cut without prior washing. [CA] Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
Food Code 3-302.15
How can a restaurant or home fix this?
In CleanCleaver: Log produce washing
Fruits and vegetables washed
In CleanCleaver: Log produce washing
Are you Tokyo Sushi? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroach in monitoring trap in sushi prep area and approximately 1 dozen dead cockroaches in various monitoring traps in other areas (under warewash machine and other trap under sushi prep counter). Reviewed most recent pest control report (9/15/2026). No live cockroaches observed in any other location. [CA] Clean and sanitize area of dead cockroaches, remove soiled traps. PIC is to consult with their pest control company for any additional necessary actions and notify inspector (business card provided for Crystal Grippin) of actions to be taken prior to followup inspection.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tokyo Sushi? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food residue and grime under shelves and equipment. [CA] Regularly clean under cooking equipment and shelves to prevent accumulation of debris. [REPEAT] Observed cracked floor tiles in numerous locations throughout kitchen. [CA] Floor shall be kept clean and in good repair.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Tokyo Sushi? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Microfiber towel placed ontop of cooked ready to eat sushi rice. [CA] Remove towel from cooked ready to eat food. [COS] Towel removed.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Tokyo Sushi? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
[REPEAT] Observed toothbrush, toothpaste, employee coats, cell phone, and cold medicine stored in food and food equipment storage areas. Observed an open drink belonging to employee in food preparation area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. At time of inspection, back door was propped open. Large gaps below, above, and within (unused door handle/lock opening) in the screen door. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Eliminate gaps.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Tokyo Sushi? Fix it
EarlierNov 3, 2025Routine 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Per PIC, the sushi rice, shrimp tempura, and multiple PHFs in the front sushi prep area (crab salad, unagi) are under Time as a Public Health Control (TPHC) and will be discarded at the end of lunch time. However, no time-marking was observed. PIC stated foods had been held since 11am today (1 hour prior). [CA] When using TPHC, foods must be IMMEDIATELY time-marked to be discarded by 4 hours. Each food item must have clear, intentional time-marking via time log, written label, timer, etc. [SA] PIC set a timer for foods to be discarded at end of lunch today (3 hours from now). _______ Minor violation: TPHC written procedures were not available upon request. [CA] Maintain a copy of TPHC written procedures at the facility for review at all times. Recommend making a copy and posting it on the wall.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Have a metal probe thermometer available at all times to monitor food temperatures.
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 employee jacket stored on top of packaged food in the rear storage area. Observed the back door was open during the inspection. [CA] Store personal belongings away from food. Keep the rear door closed at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the side prep area: observed food splatters on the wall. The wall was also lightly damaged. Observed broken/missing floor tiles throughout the kitchen. [CA] Repair damaged wall and floors, and keep surfaces clean.
The department's words
K07 Proper hot and cold holding temperatures
Inside the front sushi display unit: measured internal temperature of multiple pieces of raw fish to be 45-48F. PIC stated the fish had been transferred from the lower prep unit at 10:30am today (approximately 90 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust the temperature of the unit to accommodate for busy prep times.
EarlierOct 14, 2024Routine inspection87 out of 100 (Green placard)
3 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 PIC, Time as a Public Health Control (TPHC) is used for the sushi rice, tempura shrimp, and mayonnaise sauces. However, no time-marking was observed. PIC stated they used their lunch opening hours to monitor time. [CA] When using TPHC, foods must be clearly time-marked (either with sticker, timer, etc.). [SA] Sushi rice and tempura shrimp were time-marked to be used or discarded by 4 hours. Mayonnaise sauce was moved to a refrigerator (mayonnaise had been held for 2.5 hours per PIC). Note: Under normal operation, foods under TPHC must be served or DISCARDED by the 4-hour time limit; they cannot be placed back into a refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the faucet at the 2-compartment sink was loose. [CA] Repair faucet.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed the menu had the "reminder" portion of the consumer advisory, but no "disclosure" was provided. [CA] Provide a disclosure, which clearly indicates WHICH menu items contain raw/undercooked animal products.
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 Tokyo Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food in poor condition Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food thawed the wrong way Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Food on the floor or under drips Read the free guide
- Fruits or vegetables not washed In CleanCleaver: Log produce washing
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Tokyo Sushi
Ask for the manager. Tokyo Sushi 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.
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.