At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Mar 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Yokohama 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 Yokohama?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Yokohama's team
Is this your place?
Welcome, Yokohama. We'll walk through this together, one item at a time. To log the fixes, claim Yokohama 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 YokohamaWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “In the kitchen area, observed cracks and crevices around the edges between the walls and ceilings. At the entrance…”
Then the next one: Utensils or dishes stored wet or unwashed
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 6-501.112, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: droppings
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 YokohamaWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (39 → 12). That takes a team.
Every visit
LatestMar 12, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Mar 12, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the kitchen area, observed cracks and crevices around the edges between the walls and ceilings. At the entrance between the kitchen and the dry storage area, observed gaps around a loose molding panel. [CA] Ensure all cracks, crevices, holes, and gaps are properly sealed to prevent possible harborage of vermin.
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 Yokohama? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the sushi prep area, oserved utensils stored on a tray with debris. [CA] Ensure utensils are properly stored in manner that prevent contamination. [COS] Operator moved utensils and tray to 3 compartment sink for cleaning and sanitizing.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Yokohama? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings on tape around a makeshift panel installed above the water heater. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks, crevices, holes, and openings to prevent further harborage. Contact pest control to provide service as needed.
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 Yokohama? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, at the 3 compartment sink, in the sanitizing compartment, measured chlorine sanitizer between 25 PPM and 50 PPM. [CA] Ensure chlorine sanitizer used for manual warewashing is maintained at 100 PPM. [COS] Operator added chlorine and adjusted sanitizer (total 4 caps of chlorine). Remeasured at 100 PPM.
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 Yokohama? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed an unapproved wooden shelf installed to the right of the sushi prep station. [CA] Ensure only approved materials and equipment are installed in the facility. All equipment shall be smooth, durable, and easily cleanable.
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 Yokohama? Fix it
EarlierAug 18, 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 13, 2025Routine inspection61 out of 100 (Yellow placard)
9 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
Observed employee washing a large stainless steel mixing bowl and store on nearby shelving without sanitizing. Observed the use of the 3 compartment sink for warewashing and washing of mixed greens for salad. [CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer. Ensure 3 compartment sink is used for a singular task such as warewashing and properly sanitized prior to use for food preparation. [SA] Operator set up sanitizer in the 3 compartment sink and rewashed and sanitized the large stainless steel mixing bowl. Operator removed all food preparation from the 3 compartment sink.
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
In the kitchen area, observed multiple bags of vegetables stored in the handwash sink and blocking access. At the front sushi counter, above the handwash station, observed a lack of paper towels in the paper towel dispenser. [CA] Ensure handwash stations are accessible at all times and stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided access to the kitchen handwash station by removing bagged vegetables and provided paper towels in the paper towel dispenser by the front sushi counter handwash station.
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
In the kitchen area, on the counter-top, measured edamame at 60F. In the kitchen area, at the 2 door prep unit, measured cooked salmon collar at 55F. Observed cooked salmon collar stored on the rim above the insert prep top at the 2 door prep unit. Per operator, edamame stored from 11:00am and salmon collar stored from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods shall be stored in containers in the insert prep top of prep units to facilitate proper holding temperatures. [SA] Operator moved container edamame to nearby refrigeration to facilitate proper holding temperatures. Salmon collar was VC&D due to time and temperature abuse. Operator to discontinue storage of potentially hazardous foods on the rim above the insert prep top of the 2 door prep unit.
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)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory for eating raw and undercooked foods was not noted on the menu. [CA] Provide consumer advisory for the sale of raw or undercooked animal-derived foods. Consumer advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase yur risk of foodborne illness especially if you have certain medical conditions."
The department's words
K01 Demonstration of knowledge; food safety certification
Observed missing food handler cards and expired food handler cards. [CA] Ensure all employees that handle food obtain valid food handler cards.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, observed the use of a panini press for cooking raw chicken and salmon, and the use of an air fryer to cooked gyoza without a hood. [CA] Ensure all raw meat cooking occurs below a hood to allow for ventilation of heat, smoke, grease and vapors. Discontinue unapproved cooking/preparation of raw chicken and salmon within the facility.
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple flies within the facility. Observed side door into the facility was propped open. [CA] Ensure facility is kept free of flies to prevent possible contamination of food and food contact surfaces. Ensure all entrances into the facility are kept closed to prevent an entrance for vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease on the walls above the counter-top panini press and the counter-top air-fryer. [CA] Ensure facility walls are frequently cleaned and maintained to prevent harborage of vermin.
Show 1 more
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 the storage of employee food amongst food served to the public including at dry storage areas, in the 2 door undercounter refrigerator, and the undercounter refrigerator. [CA] Ensure facility food is kept organized and employee food is kept separated (i.e. in a labeled area of lower shelving, or in separate refrigeration) to prevent possible cross contamination.
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 Yokohama, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: droppings Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Yokohama
Ask for the manager. Yokohama 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.
About 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
- 88 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.