At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine county inspection · Jun 11, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Yoshi Sushi got more than most. That's from the last routine visit, on Mar 5, 2026.
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
- Hands not washed when needed K05How 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: “1. One tray of salmon at 52F stored in the right sushi cooler at 52F- Other fish 44F-47F [CA] Maintain salmon and…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-302.11, Food Code 3-501.19, 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
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?
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (45 → 29). That takes a team.
Every visit
LatestJun 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 11, 2026.
2 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
1. One tray of salmon at 52F stored in the right sushi cooler at 52F- Other fish 44F-47F [CA] Maintain salmon and other potentially hazardous foods at 41F or cooler - 3 pounds of salmon at 52f was discarded and bleach poured over it - Other items were transfered to 2-door cooler at 38F. 2. Right sushi cooler ambient temperature 49F [CA] Modify unit to maintain 41F or cooler - Do not store any potentially hazardous foods in this unit until it can maintain 41F or cooler -
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
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Sushi chef washed hands with soap for 5 seconds then mostly with water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 Yoshi Sushi? Fix it
EarlierMar 6, 2026Follow-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.
EarlierMar 5, 2026Routine inspection71 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed a food worker handle raw meat directly with their hands, and subsequently use their hands to plate a salad. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] The specialist directed the food worker to stop food preparation and wash their hands. The plated salad was discarded at this time and the dish was returned to the wareashing area. The use of tongs to minimize bare hand food contact was discussed at this time.
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
Measured one container of cooked tempura at 56F and one container of chicken between 49F-56F over the fill line of the preparation cooler across from the cooks line. The food worker stated the food were relocated from the cooler approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The foods were relocated to inside of the 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 (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored above fish and raw beef in the back upright coolers. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Holes and gaps at the wall below the three compartment sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Maintain the wall sealed to prevent the harborage of vermin.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The display thermometer for the sushi display cooler was not available at this time. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Knife wedged between the rack and cold top cooler across from the cooks line 2. Handles for dispensing bulk ingredients in contact with food in the back dry storage area [CA] Maintain equipment stored in a sanitary location to prevent cross contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Grease/grime on the floors below the sushi preparation station and below the three compartment sink around the above ground grease interceptor [CA] Walls and/or floors in food preparation area shall be kept clean.
Show 1 more
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags since the last 90 days were not available for review at this time. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
EarlierJun 3, 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
In the kitchen, observed large tray of rice stored on preparation counter with no time marking. Per PIC, rice is on TPHC and time sticker is added after rice is transferred into the warmer. Measured rice at 108-119F. [CA] Sushi rice shall be time marked immediately after cooking when it is stored at room temperature. [COS] PIC added time marking to rice. Reviewed TPHC guidelines.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 2, 2025Routine inspection55 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
**MAJOR** 1. Observed only handwash sink at the front counter area and in the kitchen are lacking single use towels. [CA] Handwash sink shall be supplied with soap and single use towels at all times. [COS] Employee stocked both handwash sinks. **MINOR** 2. Observed both handwash sinks are lacking single use towel dispensers. [CA] Install permanent dispenser for single use towel dispensers adjacent to the handwash sinks. **MINOR** 3. Observed bowl of shrimp thawing in the handwash sink at the sushi bar. [CA] The handwash sink shall be designated for handwashing only to protect food from possible contamination. Food preparation such as thawing shall be designated for the preparation sink. [COS] Employee moved the bowl of shrimp.
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
**REPEAT VIOLATION** Observed lack of time markings on cooked sushi rice in the two rice cookers at the front preparation counter and in the kitchen. Per PIC, sushi rice was cooked 3 hours prior to temperature measurement. Sushi rice measured between 78-110F. [CA] As per written TPHC agreement: when time only is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control and discarded if not consumed or served within 4 hours. [COS] PIC marked sushi rice containers with stickers.
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
**REPEAT VIOLATION** Measured shrimp tempura and vegetable tempura stored on the front preparation counter at 76F. Per PIC, tempura was cooked 30 minutes prior to temperature measurement and is stored at room temperature until reheated for service. [COS] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [CA] PIC relocated the tempura to the under counter cooler 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 (9)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked chicken cooling in a deep, covered metal container. [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 4) Using containers that facilitate heat transfer 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] PIC adjusted the lid to keep container uncovered.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employees eating from open plates in the kitchen area during the inspection. [CA] Employees shall not eat or drink in the food prep, food contact storage, or food storage areas. Provide a designated area for eating and drinking.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed missing ventilation hood filters. Facility actively cooking underneath the hood during inspection. [CA] Ventilation hood filters shall be properly in place, routinely cleaned, and maintained in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed large containers with handles stored in the bulk dry ingredient bins. Observed handles are stored in direct contact with food. [CA] Store equipment handles in such a way to prevent direct contact or contamination with food. 2. Observed wiping cloth stored in direct contact with rice and rice scooper. [CA] Discontinue the use of cloth towels in direct with food and use approved, single use materials.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris throughout the sushi bar and food preparation areas. [CA] Floors and walls shall be routinely cleaned to prevent pest harborage.
Show 4 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed improper handwashing practices by multiple employees: 1. Employee wringing water from soiled cloth and proceeding to handle cooked sushi roll without changing gloves or washing hands. 2. Employee donning gloves to handle foods without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
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 broken panels in the wall underneath the 3-compartment sink, exposing the inside of the wall. [CA] Repair all gaps in the facility. The facility shall be fully enclosed to prevent the harborage of pests.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw fish stored over ready-to-eat foods in the refrigeration units. [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.
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
- Hands not washed when needed 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
- Routine 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.