At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Feb 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Yoshinoya Restaurant #2125 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 Yoshinoya Restaurant #2125?
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
- No hot or cold water at a sink K21How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Yoshinoya Restaurant #2125's team
Is this your place?
Welcome, Yoshinoya Restaurant #2125. We'll walk through this together, one item at a time. To log the fixes, claim Yoshinoya Restaurant #2125 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 Yoshinoya Restaurant #2125We'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: “Cooked chicken in warmer was measured at 117F to 130F. [CA] Potentially hazardous foods when hot holding shall be held…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 4-301.12, Food Code 2-301.14, Food Code 4-603.16.
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 Yoshinoya Restaurant #2125We'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 (31 → 18). That takes a team.
Every visit
LatestFeb 11, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Feb 11, 2026.
5 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
Cooked chicken in warmer was measured at 117F to 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee said that chicken was prepared within the last hour so chicken was returned to the grill to be reheated to 165F.
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 Yoshinoya Restaurant #2125? Fix it
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the warewashing sink was measured at a maximum of 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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 Yoshinoya Restaurant #2125? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Yoshinoya Restaurant #2125? Fix it
Plan review
The department's words
K48 Plan review
Installed beverage machine was not submitted to this department's Plan Check for review and approval prior to installation and use. Observed signs of improper drainage of waste water as the flexible drain line from the machine extends around to the kitchen and has visible signs of mold. [CA] The addition or modification of cooking equipment OR equipment with plumbing requirements SHALL be submitted to this department's Plan Check for review and approval prior to installation/use. Visit https://deh.santaclaracounty.gov or contact [email] for information on the plan submittal process and associated fees. Equipment is impounded and shall not be used until Plan Check process is completed.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing utensils at the warewash sink and proceeded to the grill without washing hands. [CA] Employee shall properly wash hands when changing tasks and prior to handling food or food contact utensils. [COS] Employee was stopped and asked to properly wash hands prior to contaminating any food or equipment.
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 Yoshinoya Restaurant #2125? Fix it
EarlierJan 20, 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.
EarlierJan 15, 2025Routine inspection69 out of 100 (Yellow placard)
6 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
Employees observed manual warewashing utensils where the utensils were washed and rinsed but not sanitized. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared a sanitizing solution and the utensils were rewashed and sanitized.
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
Potentially hazardous foods measured at improper hot holding temperatures. On the steam table - cooked vegetables (124F) and noodles (109F). In the warmer - chicken (121F) and eggrolls (130F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee the above food items were prepared 30 to 60 minutes ago and will be subject to time where it will be discarded if not used or served within the next 3 hours.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Leaks observed on the two compartment warewashing sink where the waste water flows onto the floor while employee was warewashing. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Instead of filling the two compartment sink with water where it leaks - large pots are used inside of the sink compartments to accomplish the manual warewashing steps. The water is then disposed of in the sink compartment that does not leak. Employee cleaned and sanitized the floor.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Plan review
The department's words
K48 Plan review
Facility added a boba machine with a drain line that extends from the front counter to the back kitchen. The boba machine is a new equipment that was not previously approved. [CA] Any addition of food equipment or changes that requires plumbing are to be submitted to this department's Plan Check for review and approval prior to installation and use.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed under the two compartment sink. Per employee the sink requires welding to repair. [CA] Repair leak and maintain plumbing in good repair.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Yoshinoya Restaurant #2125, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Dish sink or dish machine not set up right Read the free guide
- Hands not washed when needed Read the free guide
Call Yoshinoya Restaurant #2125
Ask for the manager. Yoshinoya Restaurant #2125 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.
Do you work at or run Yoshinoya Restaurant #2125?
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
- 82 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.