At a glance
CleanCleaver food safety systematic review results
What happened?
55/ 100 · 45 points taken off
12 problems found · 3 marked critical · Routine county inspection · May 27, 2026
At the routine inspection on May 27, 2026. The latest visit, on May 28, 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. Tomi Sushi & Seafood Buffet 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 Tomi Sushi & Seafood Buffet?
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: Food in poor condition K13How to fixFix it
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Time as a control not marked or logged K08How 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 Tomi Sushi & Seafood Buffet's team
Is this your place?
Welcome, Tomi Sushi & Seafood Buffet. We'll walk through this together, one item at a time. To log the fixes, claim Tomi Sushi & Seafood Buffet 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 Tomi Sushi & Seafood BuffetWe'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: Food in poor conditionThe county found: “Observed spilled bag of oysters stored directly on the floor of the walk-in freezer. The floor of the walk-in freezer…”
First step: Reject it if you see
Then the next one: Hands not washed when needed
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 6-501.111, Food Code 2-301.14, Food Code 3-501.19, Food Code 6-501.112.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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 Tomi Sushi & Seafood BuffetWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 11 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (2 routine, 4 follow-up).
Nice work, Tomi Sushi & Seafood Buffet. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMay 28, 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 May 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 27, 2026: 55 out of 100 (Yellow placard).
EarlierMay 27, 2026Routine inspection55 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed spilled bag of oysters stored directly on the floor of the walk-in freezer. The floor of the walk-in freezer appears to be dirty and not maintained in sanitary condition. [CA] Food shall be stored in a safe and sanitary condition and protected from environmental sources of contamination. [COS] Contaminated oysters were discarded at the time of inspection.
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
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Receiving deliveries
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Are you Tomi Sushi & Seafood Buffet? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed improper handwashing practices by employees, including employees handling soiled cloths, washing hands while wearing gloves, and proceeding to directly handle foods. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employees to properly wash hands prior to food preparation.
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
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Handwashing
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Are you Tomi Sushi & Seafood Buffet? Fix it
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
Observed time logs for foods at the dim sum station are missing at the time of inspection. The last recorded time log was from 2025. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employees filled out the TPHC log for foods at the dim sum station during inspection.
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)
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Are you Tomi Sushi & Seafood Buffet? Fix it
Not critical (9)
The department's words
K23 No rodents, insects, birds, or animals
Observed one dead cockroach in the counter underneath the sushi service station. Observed a few dead cockroaches on top of the mechanical dishwasher. Observed a few old rodent droppings on the floor of the dry storage room. No live activity or contamination of food observed during inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin. ** Confirmed facility receives weekly pest control services. Reviewed last pest control services report from 5/11/2026 and 5/18/2026. Report noted no live activity at the time of 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
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Are you Tomi Sushi & Seafood Buffet? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed oyster tags are not kept with each individual tray of oysters following preparation to service. All oyster tags are available for review on a designated hook in the kitchen. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] PIC located correct shellstock tags and attached to each tray during inspection.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed facility lacks testing materials for high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
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The three-compartment sink, step by step
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Are you Tomi Sushi & Seafood Buffet? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen and in the walk-in coolers, observed multiple trays of food stored directly on the floor, including oysters and raw meats. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
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
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Are you Tomi Sushi & Seafood Buffet? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the sushi bar station, observed handwash sink is draining into the floor sink through a makeshift pipe made of a plastic water bottle. [CA] Repair plumbing fixtures. Plumbing fixtures shall be maintained in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Tomi Sushi & Seafood Buffet? Fix it
Show 4 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed multiple refrigeration units are missing internal monitoring thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
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Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed excessive accumulation of standing water in the main kitchen area (nearby oyster preparation area and the cook line) and in the warewashing area. Verified that the floor drains are adequately draining at the time of inspection. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In multiple refrigeration units, observed raw foods of animal origin stored directly above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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
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Are you Tomi Sushi & Seafood Buffet? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed oysters and shrimp thawing in the preparation sink 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
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Thawing frozen food
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Are you Tomi Sushi & Seafood Buffet? Fix it
EarlierJan 27, 2026Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed numerous areas throughout the kitchen with missing grout in-between floor tiles. Numerous corners of the facility where coved base tiles are missing and/or damaged. [CA] 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. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Build up of dust and/or grease laden dust on ceiling vents in the kitchen. [CA] Ceiling vents shall be kept clean and in good repair. Build up of grease, food residue, and/or dust observed on walls by the electrical panels. [CA] Walls and/or floors in food preparation area shall be kept clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed build up of grime and food residues observed on equipment: - Gaskets of all refrigerators throughout the facility. - Control panels of the steam table at the noodle bar. - Rice cookers in the sushi rice preparation area. - Underneath the table where soiled dishes are staged to be washed. - Fire extinguishers throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed on floor outside of the sushi bar in the dining area. [CA] Clean and sanitize area of dead cockroaches or old droppings.
EarlierJan 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
1. Observed Vermin: - 2+ live observed on the rear of the two-door reach-in refrigerator at the sushi bar. - 2+ live observed crawling on the wall on the underside of the sushi bar where fruits are display for service. - Live nymph observed crawling on floor underneath two-door reach-in refrigerator where the hot holding lamp and oven is placed. - Live cockroach observed on the underside of the shelf that splits the sushi bar. - One live cockroach observed crawling on wall of the waiter station by the ware washing room. - Two live cockroaches observed on the top hinges on the opposite side of the reach-in refrigerator in the small room behind the three-door upright dessert refrigerator. - Live cockroaches observed inside the wooden crevices by the main cook line and service window to the roasting station. - Live cockroaches observed behind the cookline of the noodle bar facing the dining room. - Rodent droppings observed in the following areas: - On floor in the waiter station closes to the ware wash room, in the ware washing corridor, on floor in the dry storage room by the upright refrigerators, on floor underneath the wok line in the main kitchen, on floor behind the cook line of the noodle station. [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.
EarlierJan 23, 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
*Repeated Violation* 1. Observed the following cockroach activity through the facility, including but not limited to: - Numerous dead adult cockroaches on the floor below the sink at the sushi bar - Multiple live adult cockroaches on the floors below the reach in coolers behind the sushi bar - One live nymph cockroach in the compartment of the preparation sink at the sushi bar - Cockroach spotting below the surfaces at the shelving at the table in middle of the sushi bar - Numerous live and dead cockroaches of all life stages throughout the back compressor areas of multiple coolers in the sushi bar 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 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.
Not critical (1)
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 unsealed cracks and crevices at walls and around equipment throughout the sushi bar that allow for the harborage of vermin including but not limited to the following locations: - Around the multiple areas of paneling at the middle wall of the sushi bar - Around the electrical outlets at the sushi bar [CA] Eliminate gaps throughout the facility to prevent the harborage of vermin.
EarlierJan 22, 2026Routine inspectionRed placard
3 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: - Live juvenile observed in the crevices of the top right door hinge of the preparation refrigerator at the sushi bar. - Numerous dead and live cockroaches observed on floor below said preparation refrigerator. - Live nymphs observed crawling around electrical outlets at the sushi bar. - Live adult observed on the underside of the small preparation table where the sushi rice machine is stationed. - Numerous dead cockroaches observed on floor throughout the sushi bar. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 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.
Not critical (2)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer maintained at the sushi station measured above 200 PPM. [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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Hot water of the high temperature dish machine measured at 157.2F after multiple cycles. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Employee increased temperature of dish machine. Surface temperature measured at 178.2F via DishTemp.
EarlierJul 1, 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.
EarlierJun 30, 2025Routine inspection86 out of 100 (Red placard)
4 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
Observed live cockroaches in the following areas: - On monitoring trap placed below the steam table. - On monitoring trap placed below the dim sum steamer. - On monitoring trap placed on top of the boxes of soda syrup at the waiter station closes to the ware washing area. - Inside the crevice on the underside of the preparation tables across from the wok line, closes to the center beam. - Inside the crevice on the underside of the preparation table where raw fish is prepared. - Inside the crevice on the underside of the table in the dry storage room where utensils are stored. - Inside the crevice of the electrical outlet above the janitorial sink. - Photographs taken for documentation purposes. - Supervisor was notified of the closure. - The person in charge during inspection, [name], has been informed that the facility must close immediately. Pest control reports provided for service on 6/5/25 and 6/10/25 noted that activity was observed. [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.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed linen used to cover raw duck inside the walk-in refrigerator. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse. Observed numerous cleavers maintained between the electrical conduit and wall on the bottom of the butcher station at the roasting station. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed containers of raw food items maintained above ready-to-eat food items inside: - Two-door upright refrigerator at the main kitchen. - On the rack inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed containers of food items and bags of raw oysters maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal opened beverage cups and belongings (cell phones, purses, jackets, backpacks, etc.) stored in areas of food preparation, food/utensil storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Provide designated location for employees to store personal food and beverages, separated and protected.
EarlierDec 10, 2024Follow-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.
EarlierDec 9, 2024Follow-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
Cockroach activity observed in the following areas: - One live and numerous dead on the underside of the large flat trays placed on top of the top shelf where raw fish is prepared to catch sauce and drippings from par-cooked roast duck and roast pork. - One live observed on the top right corner on the back of the two-door reach-in refrigerator at the noodle station. - One dead on floor by the three-door upright refrigerator at the entrance into the kitchen in the middle of the facility. - Three dead observed inside the one-door upright refrigerator used to store raw shucked oysters in the dry storage room, on the bottom shelf. - One live in-between the clear tubing for the soda syrup at the serve station closes to the restroom. - One live nymph crawling on floor from the underside of the server station closes to the restroom. During follow-up inspection, observed 5+ empty insecticide foggers stored on top of the employee lockers. Kitchen manager stated that facility is originally scheduled for service Sunday night/Monday at midnight, however, service was postponed to tonight/ tomorrow midnight. Rodent droppings observed in the following areas: - On-top of lid of the bulk ingredient barrels inside the dry storage. - On floor at the corner of the server station closes to the restroom. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 4, 2024Routine inspection49 out of 100 (Yellow placard)
10 violations listed, 5 marked critical.
Critical (5)
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
Time log were not completed for BBQ/deep fried items subjected to time as a public health control (TPHC). Time logs were not completed for two of the five sushi stations subjected to TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time logs were completed by employees.
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
K05 Hands clean, properly washed; gloves used properly
Kitchen employee observed touching garbage can and then attempted to continue onto food preparation without washing hands and changing gloves. When instructed to wash hands, employee only rinsed hands at the food preparation sink. When instructed again to wash hands at the hand wash sink, employee began washing hands with gloves still donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee again to properly wash hands.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed on dead cockroach inside bucket of water used to store mechanical mixer for flour batter. Mixer was also stored inside bucket. [CA] Ensure all food contact surfaces are cleaned, sanitized, and free from contamination. [COS] Mixer and bucket were cleaned and sanitized. Water was discarded.
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
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the middle of the kitchen between the raw fish preparation area and cook line is inoperable. Main water valves have been shut off. Manager stated that due to plumbing issues, hand sink is currently inoperable. Observed two dead cockroaches inside hand wash basin. Hand wash station at the cook line lacked hand soap at time of inspection. First hand wash station to the right at the sushi bar lacked hand soap at time of inspection. Hand soap was provided in a dispenser at another hand wash station less than 5 feet away. [CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand soap was provided at sinks that lacked hand soap. [SA] Manager stated that work order has been placed to repair plumbing at the inoperable hand sink. Temporarily utilizing other hand wash sinks and/or designate one compartment of the two-compartment food preparation sinks to conduct hand washing only when food preparation is not taking place.
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
K23 No rodents, insects, birds, or animals
Two live cockroaches observed on the upper corners on the rear of the food preparation refrigerators at the noodle preparation station. Dead cockroaches observed in the following areas: - On floors underneath the preparation refrigerator and cook line at the noodle station. - On floor by the preparation tables and three-door upright refrigerator between the soup warmers and noodle station. - One floor behind the hot foods area. - On top of the metal storage rack where sauces are stored at the cook line. - Two on wall behind the wokline. - One inside bucket of water where the flour mixer is stored. - On top of the wall shelf in the kitchen above where raw fish is prepared for the sushi station. Rodent droppings observed in the following areas: - Inside cabinet at the server station the restrooms. - On floors at the server station behind the ware washing area. No signs of live activity or adulterated food observed. Facility was serviced by pest control company the day prior. Pest control report was provided for review. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. * Note: follow directives/corrective actions on pest control report to prevent/eliminate harborage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cloths used to cover food: raw duck, green onions, vegetables, etc. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces: - On wall shelf above warewashing area. - On top of bus tub below the sushi station bar. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Observed side door leading into the shared hallway maintained observed during the inspection. Door only has insect strip curtains with bottom fully exposed. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. Numerous hanging fly glue traps observed in use throughout the facility. [CA] Use approved methods to eliminate flies in the food preparation area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed numerous tubs and cases of food stored on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grime observed on door handles of all refrigerators. Heavy accumulation of food debris and food residues observed on and inside refrigerators, behind refrigerator at the noodle station. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Large amount of standing water observed on floor by the ware washing area. Water observed coming from waste drains of numerous sinks and or waste drains of the high temperature dish machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.
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 Tomi Sushi & Seafood Buffet, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Hands not washed when needed Read the free guide
- Time as a control not marked or logged Read the free guide
- Pests seen inside: roaches Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Thermometer missing or reading wrong Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food thawed the wrong way Read the free guide
Call Tomi Sushi & Seafood Buffet
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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.
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See the plan to fix each item and show what you did.
Address thisAbout 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.