At a glance
CleanCleaver food safety systematic review results
What happened?
51/ 100 · 49 points taken off
13 problems found · 3 marked critical · Routine county inspection · Aug 18, 2026
At the routine inspection on Aug 18, 2026. The latest visit, on Aug 31, 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. Wagyu Grill Ayce Sushi Bbq & 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 Wagyu Grill Ayce Sushi Bbq & 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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Wagyu Grill Ayce Sushi Bbq & Bar's team
Is this your place?
Welcome, Wagyu Grill Ayce Sushi Bbq & Bar. We'll walk through this together, one item at a time. To log the fixes, claim Wagyu Grill Ayce Sushi Bbq & 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 Wagyu Grill Ayce Sushi Bbq & 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: Time as a control not marked or loggedThe county found: “Fried takoyaki, gyoza, shrimp tempura, steamed oyster, and multiple bowls of fried chicken karage subjected to time as…”
First step: The 4-hour option
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-501.19, Food Code 4-301.12, Food Code 3-305.11.
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.
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Claim Wagyu Grill Ayce Sushi Bbq & 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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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, Wagyu Grill Ayce Sushi Bbq & Bar. At the follow-up 13 days later, the county listed no items still open.
You cleared the re-check in 13 days. We're proud of you.
Every visit
LatestAug 31, 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 Aug 31, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 18, 2026: 51 out of 100 (Yellow placard).
EarlierAug 19, 2026Follow-up inspectionYellow placard
5 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
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash dishes. Per staff, the dishwasher is currently broken, and a repair technician is scheduled for tomorrow. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Ensure mechanical dishwasher is not used until it is able to output chlorine at 50 ppm. [COS] Instructed employees to set up the three compartment warewashing sink and manually wash, rinse, and sanitize (bleach - chlorine 100ppm).
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
At the fryer station, one plastic tub and one bowl of fried tempura subjected to time as a public health control was not time labeled. Per staff, tempura had been fried between 15 minutes and 1.5 hours prior. Observed employee place a tub of chicken karage time marked for 1:00PM start into the prep cooler across from the fryer station. Current time of inspection was 4:48 PM. [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] Instructed employee to properly time label tempura. Chicken karage was discarded at 5PM.
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
K07 Proper hot and cold holding temperatures
At the sushi station, fish roe measured 68F while maintained in an improper ice bath. Per staff, roe had been removed from refrigeration less than 2 hours prior. In the meats walk-in cooler, raw beef measured 51F. Per staff, raw beef had been maintained in the unit overnight. Ambient of the unit measured 50F. Staff state that the walk-in cooler is not properly functional, and they have scheduled a refrigerator repair technician for tomorrow. *Note: All other potentially hazardous foods observed still frozen and in the process of thawing, or else had been recently prepared and placed into the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that no potentially hazardous foods are stored inside the unit until it is repaired to hold at 41F or below. [COS] Roe was relocated to adequate refrigeration. 40 lbs of raw beef were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods (recently prepared or still frozen) were relocated to the other walk-in cooler, or the connected walk-in freezer.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility has only one drain plug for the three compartment warewashing sink. [CA] Facility shall have at least two drain plugs to plug the "wash" and "sanitize" compartments of the three compartment sink, respectively. [SA] Employee plugged up the wash compartment with a balled up paper towels. Observed the sink is capable of staying full without draining at a rapid rate.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the walk-in cooler measured 50F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
EarlierAug 18, 2026Routine inspection51 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
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
Fried takoyaki, gyoza, shrimp tempura, steamed oyster, and multiple bowls of fried chicken karage subjected to time as a public health control did not have their timers running while maintained in ambient on a prep table at the middle cook-line near the fryer. Per staff, items had been fried within the last 45 minutes. [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 started the respective timers, minus the amount of time that had already passed.
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 Wagyu Grill Ayce Sushi Bbq & Bar? Fix 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
1. At the bar, observed an employee skipping the sanitizing step during manual warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed PIC to add bleach. Chlorine sanitizer measured 100ppm. Affected dishes were sanitized. 2. At the mechanical dishwasher, chlorine sanitizer measured 0 ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee primed machine. Chlorine sanitizer remeasured 50 ppm. 3. Observed accumulation of old meat on the meat slicer. Meat slicer not actively in use. Per the PIC, meat slicer is washed once a day, at the end of the day. [CA] Ensure meat slicer is sanitized at minimum every 4 hours.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods, including whole fish, beef tongue, short rib, and wagyu measured between 52F and 56F while maintained in the walk-in cooler. Ambient of the unit measured 55F via probe. Observed the door cracked ajar at the start of the inspection. Per the PIC, the employee in charge of slicing meat may have accidentally left the door open for the last 15 minutes. *Note: Other potentially hazardous foods in the unit were still frozen, in the process of thawing At the sushi line, chopped fish measured 54F. Per an employee, he had finished preparing the fish less than 15 minutes prior. At the sushi area, salmon and tuna measured 52F while maintained on plates above the fill limits of the inserts in the upper portion of the prep cooler. At the meat slicing area, raw sliced beef measured between 52F and 53F while maintained on plates above the fill limits of the inserts in the upper portion of the prep cooler. At the prep cooler across from the fryer station, poached sliced egg measured 61F while maintained on a plate above the fill limit of the inserts of the upper portion of the prep cooler. *Per staff, all items had been prepared and placed into the units less than 2 hours prior* [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] After leaving the door of the meats walk-in cooler closed for approximately 30 minutes, ambient measured 47F via probe. Instructed staff to relocate all potentially hazardous foods to the connected walk-in freezer. Continue to monitor using available probe and internal thermometers. Chopped fish and other potentially hazardous foods maintained above the fill limit line were relocated to adequate refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
Not critical (10)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
At the consumer self service area, peanuts offered for self service lack lids, sneeze guards, or any other method of preventing sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
At the sushi preparation area, observed the toaster oven used to toast unagi lacks any form of overhead ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit plans to DEH Plan Check.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a persistent leak in the pipe underneath the two compartment preparation sink located to the right of the fryer line. Observed the water being collected in a large tub maintained on the floor beneath. [CA] Repair plumbing to prevent the attraction of vermin.
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 Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk-in freezer, observed numerous cases of meat stored directly on the floor. [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 Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided for at least 5 of the employees present. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Show 5 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, tea egg in soy sauce measured between 50F and 53F while maintained in a large container kept tightly wrapped with plastic. Per one of the cooks, it had been boiled approximately 4 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Tea egg in soy sauce was uncovered and relocated to the walk-in freezer for rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating in the kitchen area. Observed an employee's opened monster energy on an upper shelf in the walk-in cooler, an open employee bowl of food at a shelf near the warewashing area, and an employee gatorade maintained on top of the mechanical dishwasher. [CA] No employee shall in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent possible contamination. Ensure employee food and personal belongings are stored separate and away from areas of food preparation or food storage.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
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No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at a maximum of 111F from the faucet of the three compartment sink at the bar. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee at the fryer line scratching his neck and hair, then attempted to continue food preparation before being stopped. Per the PIC, she has repeatedly instructed these employees to wash their hands after touching their face/hair. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Instructed employee to de-glove and properly wash his hands.
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
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 Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed raw beef stored above vegetables. [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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Wagyu Grill Ayce Sushi Bbq & Bar? Fix it
EarlierFeb 2, 2026Routine inspection76 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
K07 Proper hot and cold holding temperatures
Sliced tomatoes measured 69F while maintained out of temperature control at the sushi station. Various roe measured 58F-44F from top to bottom while maintained in improper ice baths at the sushi station. Per staff, items had been placed there one hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that ice in ice baths comes up to the maximal level of food in a container. [COS] Sliced tomatoes relocated to under-counter refrigeration unit. Roe to be used or discarded within 4 hours of initially leaving temperature control.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw meat, then proceeded to touch refrigerator door handles and various equipment throughout the kitchen. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED 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) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY 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 FOOD. (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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher while in active use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Black, mold-like substance observed on several cutting boards. Cutting boards not actively in-use. [CA] Food contact surfaces shall be maintained clean. Replace cutting boards once they become too scored/scratched to be properly cleaned.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Opened cardboard boxes of various raw animal products stored directly on the floor in the walk-in cooler and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Opened container of peanuts are offered for consumer self-service at the self-service area, but lack sneeze guards or any other form of preventing contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. *Note: Recommending using a lid or placing container under the line of sneeze guards
The department's words
K01 Demonstration of knowledge; food safety certification
One employee's food handler card is expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
The soap dispenser is inoperable at the handwash station outside of the walk-in refrigerator intended for meats. Per the PIC, it may require a battery replacement. *Note: Properly stocked, additional handwash sink located nearby [CA] Provide handwashing cleanser in am operable dispenser at handwash stations at all times.
EarlierApr 23, 2025Routine inspection81 out of 100 (Green placard)
6 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
Cooked chicken held at cookline measured 88F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, Cooked chicken was held for less than 1hr and relocated to lower portion of preparation refrigerator for cooling.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like buildup on soda nozzles at bar.[CA] Ensure food contact surfaces are clean and sanitized as required.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gas rice cooker stored outside of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food of animal origin stored above ready to eat food. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxed food stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Wagyu Grill Ayce Sushi Bbq & Bar, 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-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- No backflow test on file In CleanCleaver: Backflow device test
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
- Eating or drinking in a food area Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hands not washed when needed Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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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 Wagyu Grill Ayce Sushi Bbq & 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.