At a glance
CleanCleaver food safety systematic review results
What happened?
56/ 100 · 44 points taken off
11 problems found · 3 marked critical · Routine county inspection · Jul 21, 2025
At the routine inspection on Jul 21, 2025. The latest visit, on Jul 31, 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. Yoshi Sushi 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 Yoshi Sushi?
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: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: 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 Yoshi Sushi's team
Is this your place?
Welcome, Yoshi Sushi. We'll walk through this together, one item at a time. To log the fixes, claim Yoshi Sushi 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 Yoshi SushiWe'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: “Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F): - Raw meat in a…”
First step: If food is out of range
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 3-501.19, Food Code 4-603.16, Food Code 6-501.112, Food Code 3-304.14.
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
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 Yoshi SushiWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Yoshi Sushi. At the follow-up ten days later, the county listed no items still open.
You cleared the re-check in ten days. We're proud of you.
Every visit
LatestJul 31, 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 Jul 31, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 21, 2025: 56 out of 100 (Yellow placard).
EarlierJul 24, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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
Observed two sushi rice containers with start times marked as "11:00" and "11:09". The current time was 3:35pm, and sushi rice had not been discarded yet. [CA] Foods under TPHC must be discarded by the 4-hour time mark. [COS] Foods were immediately discarded. See notes below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 21, 2025Routine inspection56 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F): - Raw meat in a plastic container on a cart next to prep unit (63F) - Cha shu in upper prep unit insert (44F-50F) - Multiple kinds of raw fish in both sushi display cases in the front sushi prep area (44F-51F) - Unagi in toaster oven in the front sushi prep area (110F) *Per the PIC and employees: Unagi had been cooked 15 minutes prior, and all of the listed food had been in their respective refrigeration units OR out in ambient for less than 4 hours. Note: Refrigeration units MUST be able to hold PHF at or below 41F. Check to ensure that sushi display cases (particularly the left-most case when oriented to facing the customer seating area) are capable of doing so. [CA] PHF shall be held at or below 41F, or at or above 135F. [COS] Unagi will be either reheated to 165F, or used within 4 hours. All other PHF's were moved to working refrigeration units.
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 Yoshi Sushi? 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
Rice scoops observed to be sitting in water measured at 68F. Employee observed changing the water bath, but did not replace or wash/sanitize rice scoops. Per the PIC, they change the water every 2 hours, but do not change the rice scoops. [CA] Equipment contacting potentially hazardous food shall be washed/sanitized or replaced at least once every 4 hours. [COS] PIC replaced rice scoops.
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 Yoshi Sushi? Fix 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
*REPEAT VIOLATION* Sushi rice in a rice pot at the front sushi prep area lacked a time marking. Label observed to be affixed to container, but time was not written. [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] Employee wrote the time that the sushi rice was initially cooked on the time marking label. *Further repeat violations of TPHC may result in TPHC allowance being revoked, after which the facility will not be allowed to use TPHC anymore.
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 Yoshi Sushi? Fix it
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide valid food handler cards for two employees. [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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
10+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Yoshi Sushi? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Fan guards in the walk-in observed to have large amount of dust buildup. 2. Bathroom ventilation screen observed to have large amounts of dust buildup. [CA] Clean and maintain ventilation.
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 Yoshi Sushi? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth chlorine sanitizing solution measured > 200 ppm in wiping cloth bucket at the front sushi prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Yoshi Sushi? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife observed to be stored in between a prep refrigeration unit and a counter. Large amount of food buildup observed on both sides of crevice. [CA] Equipment contacting food shall be stored in a sanitary location.
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 Yoshi Sushi? Fix it
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple containers of food stored on the floor in the kitchen and walk-in refrigerator. [CA] Food shall be stored a minimum of 6 inches off the floor.
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 Yoshi Sushi? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sink in the back kitchen area had a non-functional hot water handle. Per the PIC, plumber will come in several days to fix the issue. Note: Alternate hand sink with warm water available in the kitchen area. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 Yoshi Sushi? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. One of the hand sinks in the front sushi prep area lacked available soap. 2. Hand sink at the middle of the kitchen area lacked soap. [CA] Provide handwashing cleanser at handwash stations at all times. 3. Trashcan observed to be located directly underneath handwash sink in the front sushi prep area. Paper towels from wall-mounted dispenser in direct contact with trashcan. [CA] Store trashcan elsewhere, so that there is not the potential for paper towels or employees' hands (when using soap dispenser or grabbing paper towels) to touch the trashcan.
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 Yoshi Sushi? Fix it
EarlierJan 9, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
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 beginning of the inspection, one employee told a sushi prep employee to put time label on container of sushi rice. Upon inquiry and inspection, inspector was told that the sushi rice was made at 10:30am today (time label read 10:30am). The current time was past 11:00am. [CA] When using Time as a Public Health Control (TPHC), food items must be IMMEDIATELY labeled at the start of the 4-hour time period. [COS] Employee had already retroactively time-labeled the sushi rice. ***REPEAT VIOLATION. SEE NOTES BELOW.**
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K06 Adequate handwash facilities supplied, accessible
In the front sushi prep area: 1) Observed open container of sushi rice was stored directly next to a handwash sink. [CA] Do not store exposed food next to handwash sinks. 2) Observed handwash sinks were built into the prep counter with no splash guards. [CA] Install approved splash guards at handwash sinks to prevent cross contamination. Consult Plan Check for splash guard specifications. *REPEAT VIOLATION*
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not readily available to the kitchen employees. [CA] Employees must have easy access to a metal probe thermometer to measure food temperatures.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were not available for review. [CA] Have employee food handler cards stored together at the facility for review.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
3 light bulbs under the cooking ventilation hoods were not functional. [CA] Repair/replace light bulbs.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Inside the bulk sugar and potato starch containers: observed scoops were stored with the handles submerged/in direct contact with the food. [CA] Store scoops so that the handles are not in contact with food to prevent cross-contamination.
Show 4 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed kitchen employee rinse hands in the prep sink without removing his gloves. [CA] Handwashing shall only be done at the handwash sinks. Discard gloves beforehand, and put on new gloves after washing hands.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed an employee cell phone was stored on a shelf directly over the prep area and next to clean dishes. [CA] Store personal belongings away from prep surfaces and clean wares. 2) Observed the back kitchen door was propped open during the inspection. [CA] Keep doors closed to prevent vermin entry.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Observed employee filled a bowl of flour/batter with water at the 3-compartment sink, then proceeded to mix the batter at the 3-compartment sink. A prep sink was available nearby. [CA] Do not conduct food prep at the 3-compartment sink. Food prep must be conducted at the prep sink if needed. 2) Sanitizer test strips were not available upon request. [CA] Keep sanitizer test strips readily available.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside an upright freezer: observed raw fish stored above ready-to-eat food (squid salad). [CA] Store raw animal products below/away from ready-to-eat foods to prevent 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 Yoshi Sushi, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Time as a control not marked or logged Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips 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 Yoshi Sushi
Ask for the manager. Yoshi Sushi 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
- 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.