At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
6 problems found · 3 marked critical · Routine county inspection · Mar 3, 2026
At the routine inspection on Mar 3, 2026. The latest visit, on Mar 5, 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. Umi Handroll Bar 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 Umi Handroll Bar?
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-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Umi Handroll Bar's team
Is this your place?
Welcome, Umi Handroll Bar. We'll walk through this together, one item at a time. To log the fixes, claim Umi Handroll Bar 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 Umi Handroll BarWe'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-contact surfaces not cleaned or sanitized rightThe county found: “No form of sanitizer available in the facility. Food employee stated that they ran out of chlorine a few days…”
First step: Clean first, then sanitize
Then the next one: Pests seen inside: roaches
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 4-603.16, Food Code 6-501.112, Food Code 2-301.15, Food Code 4-301.12.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Umi Handroll BarWe'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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Umi Handroll Bar. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestMar 5, 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 Mar 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 3, 2026: 69 out of 100 (Red placard).
EarlierMar 3, 2026Routine inspection69 out of 100 (Red placard)
6 violations listed, 3 marked critical.
Critical (3)
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
No form of sanitizer available in the facility. Food employee stated that they ran out of chlorine a few days ago. [CA] Ensure sanitizer is available at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Umi Handroll Bar? Fix it
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: Observed 8 live adult German cockroaches in the back room. Locations included: wash basin of 3 compartment sink, wall behind water heater, on water heater, and prep table. 2. Photographs: Taken for documentation purposes. YES 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Umi Handroll Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Water at the only hand wash sink is too hot to wash hands (121F). Employee stated that cold water has been turned off due to a faucet leak. [CA] All food facilities shall provide an operable hand washing sink .Repair hand wash sink and maintain in good condition.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Umi Handroll Bar? Fix it
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates are readily available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
REPEAT VIOLATION: Facility is lacking chlorine sanitizer test strips. [CA] Provide test strips to adequately measure the sanitizer concentration used during manual 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
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 Umi Handroll Bar? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Active leak observed at hand wash sink faucet. [CA] Repair plumbing fixture and maintain in clean and 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 Umi Handroll Bar? Fix it
EarlierAug 13, 2025Routine inspection79 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Water at only hand wash sink is too hot to wash hands. [CA] All food facilities shall provide an operable hand washing station. [SA] Food employee turned on cold water. Cold water was turned off due to an active leak. Employee placed bucket below hand wash sink. Work order will be placed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety manager certificates are readily available for review at all times.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Active leak observed on drain pipe of hand wash sink and sink is draining slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Multiple refrigeration units are lacking thermometers. [CA] Thermometers shall be placed in each refrigeration unit where it is easily visible while checking refrigerator temperature.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Mold like substance observed on back panel of display cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely clean and sanitize unit.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking chlorine sanitizer test strips. [CA] Provide test strips to adequately measure the sanitizer concentration used during manual warewashing.
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet wiping cloths found stored out of sanitizer bucket. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not being used.(chlorine - 100ppm)
EarlierDec 4, 2024Routine inspection75 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
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
Employee skipped the sanitizing step while manually washing utensils.. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was directed to set up the 3rd compartment with sanitizing solution. Final concentration was measured at 100ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Numerous fruit flies observed in the back area by the warewash station. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of rice stored open in the dry storage area. Boxed fruits stored directly on the floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. [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
Mold like substance accumulated int the back of the glass door refrigerator. [CA] Clean and sanitize routinely.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink is partially blocked by boxes and a rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility had added a cooking oven used for baked rolls. Observed grease buildup on the wall behind the oven. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate is not available upon request. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 Umi Handroll Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Umi Handroll Bar
Ask for the manager. Umi Handroll Bar can only fix what it knows about.
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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.
Do you work at or run Umi Handroll Bar?
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.