At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Sep 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tomo Sushi Japanese Restaurant got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tomo Sushi Japanese Restaurant?
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
- Equipment in poor repair K35How to fixFix it
- Pests seen inside: droppings K23How 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 Tomo Sushi Japanese Restaurant's team
Is this your place?
Welcome, Tomo Sushi Japanese Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Tomo Sushi Japanese Restaurant 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 Tomo Sushi Japanese RestaurantWe'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: “Observed sushi rice stored in a container at room temperature. Per sushi chef, rice starting cooking at 2 PM and was…”
First step: The 4-hour option
Then the next one: Equipment in poor repair
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 6-501.112, Food Code 3-501.17, 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 Tomo Sushi Japanese RestaurantWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (17 → 13). That takes a team.
Every visit
LatestSep 19, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Sep 19, 2026.
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
Observed sushi rice stored in a container at room temperature. Per sushi chef, rice starting cooking at 2 PM and was completed by 3 PM. [corrective action] When potentially hazardous foods are stored at room temperature, food may be held for a maximum of 4 hours. Any leftover must be discarded. Rice container must be marked with the production time or discard time. [correction] Owner provided Post-It note and will label with discard time of 7 PM. Note: "Time as a Public Health Control" form to be e-mailed to owner. Form must be completed and sent back to Raymond Chung 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 3-501.19
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 Tomo Sushi Japanese Restaurant? Fix it
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
A PVC drain line was found to drain into the 3-compartment ware washing sink. PVC drain line appears to be a drainage line for two mini split air conditioning units installed in the dining area. [corrective action] Water from these units must drain into an approved receptacle.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Tomo Sushi Japanese Restaurant? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed three rodent droppings against the back wall of the sushi bar. No other signs of rodents were observed at this time. [corrective action] Ensure facility is free of rodents. Clean up the droppings and sanitize the affected areas. If new droppings are found, call pest control company immediately. Note: Per owner, this facility currently receives monthly pest control service by Day & Night Pest Control. Owner call the technician at time of this investigation. Per technician, a service was provided last week.
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 Tomo Sushi Japanese Restaurant? Fix it
EarlierJun 22, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 17, 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
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE FOLLOWING FOOD AT 60F IN THE SUSHI REFRIGERATOR NEAREST THE KITCHEN: SALMON, YELLOW TAIL,TUNA FISH. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: NOTE: OPERATOR WOULD LIKE TO USE TIME AS A PUBLIC HEALTH CONTROL FOR THE POTENTIALLY HAZARDOUS FOOD IN THE REFRIGERATOR NEAREST THE KITCHEN (THE LARGER SUSHI REFRIGERATOR). THE TPHC DOCUMENT HAS BEEN PROVIDED TO BE FILED.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND CARDBOARD LINING THE SHELVES NEAR THE COOKING EQUIPMENT IN THE KITCHEN. [CA] DO NOT USE CARDBOARD. USE EASILY CLEANABLE NON ABSORBENT LINER.
The department's words
K32 Food properly labeled and honestly presented
FOUND DUST ON THE FAN COVERS OF THE REACH IN REFRIGERATOR IN THE KITCHEN. [CA] CLEAN THE FAN COVERS MORE OFTEN.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND MOLD LIKE SUBSTANCE ON THE BOTTOM AND SIDES OF THE 3 COMPARTMENT SINK (NEAREST THE WARE WASHER). [CA] CLEAN AND SANITIZE THE 3 COMPARTMENT SINK.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A SWATTER IN THE KITCHEN AREA. [CA] USE APPROVED METHODS TO ELIMINATE FLIES IN THE FOOD PREPARATION AREA. FOUND A CELL PHONE STORED ON THE FOOD PREPARATION AREA IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
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 Tomo Sushi Japanese Restaurant, 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: droppings Read the free guide
Call Tomo Sushi Japanese Restaurant
Ask for the manager. Tomo Sushi Japanese Restaurant 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.
Do you work at or run Tomo Sushi Japanese Restaurant?
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
- Routine inspection
- Result
- 87 out of 100 (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.