At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
6 problems found · 2 marked critical · Routine county inspection · Sep 9, 2025
At the routine inspection on Sep 9, 2025. The latest visit, on Sep 11, 2025, 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. Yomie's Rice & Yogurt San Jose 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 Yomie's Rice & Yogurt San Jose?
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: Hot food below 135°F K07How 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 Yomie's Rice & Yogurt San Jose's team
Is this your place?
Welcome, Yomie's Rice & Yogurt San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Yomie's Rice & Yogurt San Jose 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 Yomie's Rice & Yogurt San JoseWe'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: “The facility did not have approved sanitizer on site. Operator showed specialist two types of cleaning products: 1)…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 2-301.15.
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Yomie's Rice & Yogurt San Jose. 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
LatestSep 11, 2025Follow-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 Sep 11, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Sep 9, 2025: 72 out of 100 (Yellow placard).
EarlierSep 9, 2025Routine inspection72 out of 100 (Yellow placard)
6 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
The facility did not have approved sanitizer on site. Operator showed specialist two types of cleaning products: 1) "CLOROX CLEAN UP MULTI-SURFACE CLEANER AND BLEACH", and 2) "LA'S TOTALLY AWESOME BLEACH". Cleaning product #1 only had 1.84% sodium hypochlorite and appeared to be only intended for non-food surface use. Cleaning product #2 did not have an ingredient list, and also appeared to be only intended for non-food surface use. [CA] Sanitize wares in approved sanitizer (minimum 5% concentration if using chlorine, or 200ppm quaternary ammonia or per manufacturer directions). [COS] Operator immediately purchased bleach for the facility. Specialist showed operator how to set up 100ppm chlorine sanitizer. Operator will sanitize all wares in 100ppm chlorine solution for 30 seconds in the 3-compartment sink before use. Note: PIC stated facility only sanitizes wares once per day, at night, and that there are sufficient amounts of wares (cups, utensils) to ensure items in contact with PHFs are not used for more than 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.
Are you Yomie's Rice & Yogurt San Jose? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In a large metal container on a prep counter: measured internal temperature of yogurt to be 56F. Operator stated it had been placed on the countertop at 1:45pm today (approximately 1 hour 20 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control. [COS] Yogurt was placed inside a refrigerator.
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 Yomie's Rice & Yogurt San Jose? Fix it
Not critical (4)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
TPHC was being used for the cooked boba and purple rice (observed time-marking stickers on food containers), but no written procedures were available upon request. [CA] Written procedures for TPHC must be available upon request. Emailed blank TPHC form to PIC.
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 Yomie's Rice & Yogurt San Jose? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment and prep sinks to be 110F. [CA] Provide hot water (120F) at these 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 Yomie's Rice & Yogurt San Jose? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available. One employee was missing a food handler card. [CA] Obtain a manager's food safety certificate and food handler card. Have all certificates stored together at the facility for review at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed rubber gloves stored inside the kitchen handsink. [CA] Do not store objects inside the handsink. Handsinks must be used only for handwashing and must be unobstructed 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 Yomie's Rice & Yogurt San Jose? Fix it
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 Yomie's Rice & Yogurt San Jose, 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
- Hot food below 135°F Read the free guide
- Time as a control not marked or logged Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
Call Yomie's Rice & Yogurt San Jose
Ask for the manager. Yomie's Rice & Yogurt San Jose can only fix what it knows about.
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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 Yomie's Rice & Yogurt San Jose?
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.