Follow-Up Inspection
Apr 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source
Santa Clara County, CA
Benihana Of Tokyo
10123 N Wolfe Rd 2074
Last inspected Apr 2, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsRoutine Inspection
Apr 1, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - One live adult cockroach behind the dishwasher. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Johan Hugoo, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Apr 1, 2026 · Original Source
Routine Inspection
Dec 4, 2025
Pass
1 recorded violation
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. High temp dish machine was ran and food debris was observed on a sauce bowl after the cycle was completed. Employee removed debris using his finger and placed the sauce plate in container with clean dishes. [CA]: Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Employees shall not remove debris from clean dishes with contaminated hands. [COS]: Sauce bowl was relocated into the dish machine to be ware-washed and sanitized. 2. 3 compartment sink was not draining due to blockage from the drain pipe. Employee and manager stated the blockage occurred this morning and a work order was placed. Plunger stored on the floor was used to plunge the first compartment sink in attempts to remove blockage. Specialist intervened and ceased the use of plunger. [CA]: Food contact surface equipment shall be maintained clean and free of contamination. Discontinue use of unapproved equipment for food contact surfaces. [COS]: Specialist instructed manager to wash and sanitize 3 compartment sink as well as the dishes in the 3 comp sink. note: employee removed blockage from the drain pipe.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source
Routine Inspection
Aug 12, 2025
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer for the dishwasher at the bar is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located near the front sushi prep area and cook line has a mixing faucet where the water temperature is not readily adjustable. The temperature of the water is measured at 115F. [CA] Handwash sinks where the water temperature is not readily adjustable at the faucet shall provide water at a maximum temperature of 108F so that it is usable by employees to wash their hands. Other handwash sinks are available nearby.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees in the back kitchen was observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with water, soap, and single-use paper towels prior to putting on gloves to handle food.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside the sushi display cooler measured at improper cold holding temperatures. Salmon, yellow tail, and tuna measured at 44F - 47F. [SA]Per employee, the food was placed in within an hour ago. Employee and will monitor the temperature for the next hour, and will add ice around the food as needed. .
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Follow-Up Inspection
Jul 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2025 · Original Source
Follow-Up Inspection
Jul 29, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
At time of inspection, cockroach activity was still observed in the following locations: - One live cockroach on the wall next to the cook line. - Two live cockroach on the wall above the service bar. - One live cockroach in corner of the bar by the dump sink. - Four dead cockroach behind the prep unit by the front service cook line. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source
Routine Inspection
Jul 28, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Live cockroaches were observed in area around the cook line. - 5 live cockroaches of different life stages observed enter and exit from behind the metal flashing around the cooking equipment. - 1 live adult cockroach observed under the prep table near food preparation sink. - 1 live adult cockroach observed crawling on the wall next to the cook line. - ~10 dead cockroaches observed on multiple glue traps in water heater room. - 1 dead cockroach observed on corner outside employee's lockroom. Photograph taken for documentation purposes. Supervisor Notified: Priscilla Mark. Notification: The person in charge during inspection, Daniel, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
- Crevices allowing harborage of cockroaches under the metal flashing behind the cook line. - Gap under side door by the cook line. - Gaps from pipes extending out of the wall from handwash sink.l [CA] Seal and eliminate any gaps, openings, or crevices that may harbor vermin. Continue to seal any gaps, openings, or crevices that may be observed during treatment or cleaning.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jul 28, 2025 · Original Source