At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Oct 21, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Yoshida 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 Yoshida Restaurant?
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
- Hood filters need cleaning K38How 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 Yoshida Restaurant's team
Is this your place?
Welcome, Yoshida Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Yoshida 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 Yoshida 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: “Rack of cooked foods (chicken, pork, and salmon) next to the cook line is measured at 70F to 90F. Per employee, food…”
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 4-603.16, Food Code 3-501.13.
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 Yoshida RestaurantWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (24 → 20). That takes a team.
Every visit
LatestOct 21, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Oct 21, 2025.
6 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
Rack of cooked foods (chicken, pork, and salmon) next to the cook line is measured at 70F to 90F. Per employee, food was prepared up to 90 minutes ago and is holding until further prep. [CA] Potentially hazardous foods that is holding and NOT in active prep shall be cooled to the proper temperature and cold held at 41F or below; or hot held at 135F or above. [COS] Employee relocated the food into the walk-in cooler to rapidly cool until ready for further prep.
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 Yoshida Restaurant? Fix it
Not critical (5)
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practice observed by employees where they washed hands without the use of soap or put on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to putting on gloves to handle food. [COS] Had PIC instruct employees to properly wash their hands.
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 Yoshida Restaurant? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed use of griddle to cook food outside of the ventilation hood. [CA] All cooking equipment shall be operated under the ventilation hood to remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Yoshida Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Sushi rice cooling inside the walk-in cooler is observed stored in container with a tight fitting lid. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow to rapid cooling
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Yoshida 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
Back exit door in the kitchen is not kept completely closed at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance 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 Yoshida Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Cardboard is reused to line shelves under prep table. Cardboard has visible debris and stains from oils. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Single-use plastic cup is used and stored inside bulk food containers. [CA] Use approved utensils with a handle for bulk foods to prevent cross-contamination.
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 Yoshida Restaurant? Fix it
EarlierOct 16, 2024Routine inspection76 out of 100 (Green placard)
7 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
Sushi rice sitting at the prep table is measured at 114F. Per employee, the rice was cooked within the last two hours. [CA] Potentially hazardous foods shall either be cold holding at 41F or below; or hot holding at 135F or above. [COS] Employee relocated the sushi rice into the walk-in 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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water at handwash sink located nearest the ice machine. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light cover above food prep line is missing. [CA] Provide shatterproof light cover or shatterproof light bulb in areas above food preparation or food storage.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken at the cook line is fully wrapped in plastic while it is being subject to cooling. The chicken is measured at 113F, and per employee, the chicken is an hour into the cooling process. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the dishwasher is measured at 0 ppm. There was no active warewashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards are not available for review. [CA] Employees that handles or serves food shall have a valid food handler card available for review.
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Observed raw tuna thawing in the upright reach-in cooler while still inside of a reduced oxygen packaging. Packaging of tuna also states "Removed from packaging before thawing". [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing.
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 Yoshida 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
- Hands not washed when needed Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Cooked food not cooled in time Read the free guide
- 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
Call Yoshida Restaurant
Ask for the manager. Yoshida Restaurant can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Yoshida 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
- 80 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.