At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · Routine county inspection · Jun 25, 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. Zuko Sushi & Grill got more than most. That's from the last routine visit, on Jan 21, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Zuko Sushi & Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: drain flies K23How to fixFix it
- No menu note about raw or undercooked food K19How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Zuko Sushi & Grill's team
Is this your place?
Welcome, Zuko Sushi & Grill. We'll walk through this together, one item at a time. To log the fixes, claim Zuko Sushi & Grill 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 Zuko Sushi & GrillWe'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: Pests seen inside: drain fliesThe county found: “Couple of drain flies were observed in the janitorial and dining area. [CA] Eliminate vermin from the facility by a…”
First step: What to do
Then the next one: No menu note about raw or undercooked food
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 6-501.112, Food Code 2-301.15, Food Code 3-304.14, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: drain flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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
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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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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestJun 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 25, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed in the janitorial and dining area. [CA] Eliminate vermin from the facility by a legal method.
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 Zuko Sushi & Grill? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The facility serves raw, partially cooked, or medium rare food products, but a consumer advisor note is missing from the menu. [CA] If any food products that have animal-derived contents that are sold raw, partially cooked, or served medium rare, the consumer must be notified orally by the employees, or consumer advisory note must be written on the menu that notes the significantly increased risk of consuming those FOODs by way of a disclosure using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Disclose the food product with a written statement that clearly includes either of the following: (1) A description of the animal-derived FOODs, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked or contain or may contain raw or undercooked ingredients. (3) Provide a reminder that advises Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is a gap between the back screen door and the finish concrete. [CA] To prevent vermin infestation, please install a weather stripping on the screen door.
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 Zuko Sushi & Grill? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
There is no handwash soap in the front sushi bar area. [CA] Stop using the dishwashing soap for handwashing, and install a wall-mounted soap dispenser immediately.
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 Zuko Sushi & Grill? Fix it
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice, we must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide an HACCP plan SOP for the facility.
EarlierJan 23, 2026Follow-up inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*Repeated Violation* A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*Repeated Violation* There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*Repeated Violation* Heavy grime, dirt, and food residue accumulation was observed on the floor below the cooking, storage, and other working equipment. *Continue cleaning at the corners and hard to reach areas [CA] Conduct thorough regular cleaning on the floor area.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*Repeated Violation* The two white freezer used back in the preparation area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Repeated violation: The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish, yet it does not have a written HACCP plan to handle the operations. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeated Violation* A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
EarlierJan 21, 2026Routine 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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum water temperature on the wash and preparation sinks was measured at 101 oF. [CA] Please provide 100 oF warm water on the handwash sink and 120 oF hot water on the three compartments, preparation, and janitorial sinks. Until the hot water supply is restored, the facility shall be closed. Please hire a plumber to adjust the temperature to 120 OF immediately.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grime, dirt, and food residue accumulation was observed on the floor below the cooking, storage, and other working equipment. [CA] Conduct thorough regular cleaning on the floor area.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish, yet it does not have a written HACCP plan to handle the operations. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Handle of the ice scoop for the ice machine was touching the ice. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Please do not leave the ice scoop inside the ice machine.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
The department's words
K01 Demonstration of knowledge; food safety certification
A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two white freezer used back in the preparation area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
EarlierMay 23, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The ice scoop for the ice machine was stored inside the ice machine in a direct contact of the ice [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water temperature on the three compartment warewash sink was measured at 105 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
Permits available
The department's words
K49 Permits available
48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975.00. Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1297109. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 05/27/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two white freezers used back in the preparation area are are a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food products like fish were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
EarlierDec 27, 2024Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violaton: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Repeated violation: The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, a 50 ppm chlorine mush be detected on the mechanical dishwasher. Please contact the dishwasher company to adjust the chlorine level immediately. Until then, washing of dishes must be conducted manually in the three compartment warewash sink with 100 ppm chlorine.
EarlierDec 23, 2024Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
There were no paper towel and soap supplies on one of the handwash sink located by the front sushi bar area. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS). There was no paper towel supply on the kitchen's handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
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
Breaded chicken stored on stainless steel container on the preparation table near the cook-line was measured at 87 oF. The chef said the chicken was cooked an hour ago and is stored there for re-cooking. [CA] All potentially hazardous foods like garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with proper time/temperature logs. The chef relocated the chicken inside the fridge to rapid chill it (SA).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, a 50 ppm chlorine mush be detected on the mechanical dishwasher. Please contact the dishwasher company to adjust the chlorine level immediately. Until then, washing of dishes must be conducted manually in the three compartment warewash sink with 100 ppm chlorine.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer inside of couple of the under-counter fridges and counter-top fish storage fridge.. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
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 Zuko Sushi & Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: drain flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
Call Zuko Sushi & Grill
Ask for the manager. Zuko Sushi & Grill 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 Zuko Sushi & Grill?
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
- 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.