At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
7 problems found · Routine county inspection · Apr 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Yaichi Japanese Restaurant 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 Yaichi 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.
- Hot food below 135°F K07How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- 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 Yaichi Japanese Restaurant's team
Is this your place?
Welcome, Yaichi Japanese Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Yaichi 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 Yaichi 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: Hot food below 135°FThe county found: “Miso soup measured 49F while maintained in a metal container on a prep table. Per staff, they had taken it out of…”
First step: If food is out of range
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 3-501.19, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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
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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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (23 → 18). That takes a team.
Every visit
LatestApr 13, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Apr 13, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
Miso soup measured 49F while maintained in a metal container on a prep table. Per staff, they had taken it out of refrigeration less than 30 minutes prior, and planned on reheating it for service. Two bowls of tuna measured 44F and 47 respectively while maintained on top of the prep cooler inserts at the prep cooler at the cook-line. Per staff, they only take small quantities out at a time, and the items had been taken out of refrigeration 35 minutes prior. Cooked pork measured 49F while maintained in two metal containers in an improper ice bath across from the cook-line. Per staff, items had been taken out of refrigeration less than 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Miso soup reheated to greater than 165F and served. Tuna and pork to be served or else discarded by the end of lunch service.
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 Yaichi Japanese Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Can of raid stored on a lower shelving unit adjacent to the three compartment sink. [CA] Discontinue the use of unapproved insecticide. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Yaichi Japanese Restaurant? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility could not provide written SOP's (standard operating procedures) for chicken wings subjected to time as a public health control held at the cook-line. [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. *Note: Facility owner has opted to provide his own written SOP's.
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 Yaichi Japanese Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed manually warewashing in quaternary ammonium sanitizer that measured less than 100 ppm. [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] Employee drained and refilled sink. Quaternary ammonium sanitizer remeasured at 200 ppm. *Note: Ensure quaternary ammonium sanitizer is refilled at a rate necessary to maintain at 200 ppm, or at manufacturer specified concentration.
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 Yaichi Japanese Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's keys observed stored dangling on a hook directly above a large stock pot of broth cooling the one compartment preparation sink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Yaichi Japanese Restaurant? Fix it
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station at the cook-line lacked soap in its wall mounted dispenser. *Note: Available hand wash station with available soap was located nearby Wiping cloth bucket observed stored in the basin of the hand sink at the entrance to the kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Yaichi Japanese Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has added a gas-powered deep fryer, noodle making machine, mixing machine, and a retarder proofer (bread machine) without submitting plans to DEH Plan Check. [CA] Submit plans for the aforementioned pieces of equipment to DEH Plan Check at [email]. Failure to comply by 4/20/2026 will result in the equipment being impounded. *Note: Aforementioned equipment was not in active use. Consulted with Senior REHS K. Bethea from DEH Plan Check.
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 Yaichi Japanese Restaurant? Fix it
EarlierAug 26, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and dust on the ventilation hood. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the storage of unapproved and domestic equipment throughout the facility including: countertop fryer without ventilation, warmer, water boiler, microwave, rice mixer, and rice washer. Per PIC, all equipment will be removed from the facility by the original owner. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed several gaps in the ceiling of the food preparation area due to misaligned panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
EarlierAug 12, 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.
EarlierAug 11, 2025Routine inspection77 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
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 observed actively dishwashing in the three compartment sink with quaternary ammonium sanitizer that measured 0 ppm. Employee states that they filled the sanitizer more than 7 hours prior. [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. Ensure that employees are actively monitoring the sanitizer solution concentration when actively dish washing. Recommend changing the sanitizer solution concentration more often. *Note: wall-mounted "quat" dispenser does not dispense any detectable traces of sanitizer. Sanitizer is manually added into the sink via bottles of sanitizer. [COS] Employee emptied the sanitizer compartment of the three compartment sink and refilled it with quaternary ammonium sanitizer that measured 200 ppm.
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
The following potentially hazardous food measured in the temperature danger zone (greater than 41F, but less than 135F): - Large plastic wrapped portions of rice in the following locations: a rice warmer near the stove (96F), in a tub on the counter next to the stove (53F), in an open rice warmer next to the door leading to the bathroom (86F), and inside a blue hot holding unit intended for keeping the rice hot (116F). SEE NOTE BELOW REGARDING RICE (sushi rice AND regular rice). Per an employee, the rice had all been made 2 hours prior. - 20+ cups of matcha pudding (54F-55F) in a countertop 2 door unit facing the customer service area. Employee stated that matcha pudding had been made 3 days prior. Cup of water meant for assessing unit temperature measured 54F. Ambient of the unit measured 54F. SEE NOTE BELOW REGARDING EQUIPMENT *NOTE: Commercial equipment intended for refrigeration MUST be capable of holding potentially hazardous foods (PHFs) at or below 41F regardless of whether or not the doors have been opened frequently or the surrounding air temperature is warm. **NOTE: - Rice (sushi rice) w/ vinegar MUST be subjected to subjected to either temperature control or time control. In other words, rice must be kept at or below 41F, or at or above 135F, OR discarded/used 4 hours after initially being made: The aforementioned applies IN THE EVENT THAT A HACCP IS NOT PROVIDED that states that the rice may be kept out longer owing to its acidic nature (pH). - Rice (normal) must be subjected to either temperature control or time control. In other words, rice must be kept at or below 41F, or at or above 135F, OR discarded/used 4 hours after initially being made. [CA] PHF intended for cold holding shall be held at or below 41F. PHF intended for hot holding shall be held at or above 135F. Rice shall be subject to either time (4 hours, via TPHC) or temperature (at or below 41F, or at or above 135F) control, in the absence of having a HACCP that dictates otherwise. [COS] Rice to be discarded by 2:00 PM, which is 4 hours after it was initially made. Facility will use TPHC (4 hour rule) for the rice that cannot fit into the blue hot holding unit, until they can obtain a HACCP stating that the rice is acidic enough in nature that it can be kept out for longer. TPHC form provided and filled out for rice. Matcha pudding VC&D. See VC&D report. ____________ Minor violation: Various kinds of sashimi (raw fish) measured between 44F-46F in the prep unit (lower) facing the customer service area. Per an employee, the fish had been placed there earlier today (approximately 2 hours prior). Ambient of the unit measured 45F. SEE NOTE ABOVE REGARDING EQUIPMENT [CA] PHF intended for cold holding shall be held at or below 41F. Refrigeration equipment must be capable of doing so. [COS] Sashimi relocated to upright cooler.
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)
The department's words
K26 Approved thawing methods used; frozen food
Raw frozen fish observed to be thawing on the drainboard next to the prep sink. [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. [COS] Frozen fish relocated to upright cooler to thaw.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Bathroom hand sink is capable of outputting water at a maximum of 75F. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds to ensure that employees can adequately wash their hands after using the restroom.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employees do not have access to test strips in order to test the applicable sanitizer concentration in the three compartment sink. See K14M. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Yaichi Japanese Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Time as a control not marked or logged Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Yaichi Japanese Restaurant
Ask for the manager. Yaichi Japanese Restaurant 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 Yaichi 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
- 82 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.