Routine Inspection
Jul 7, 2026
8 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lacking consumer advisory for all raw food serve on site via menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking spray nozzle at warewash sink when water knob is on. [CA] Secure leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Measured chlorine concentration greater than 200ppm at sani bucket located at front service line. [CA] Maintain chlorine concentration at 100ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper cooking time & temperatures
Inspector’s notes
Found facility using convection oven to cooked raw salmon to cooked salmon for a sushi roll. [CA] Convection oven shall ONLY be used for reheating of already cooked food.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured the following PHFs holding between 53F - 115F on counter top, sushi line and refrigeration unit for less than 4 hours: cooked eel, soft shell crab, edamami, sushi rice and marinated imitation crab. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate PHFs to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured raw salmon and raw tuna holding at 43F in sushi prep unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Found convention oven (Warring) not placed under type 2 mechanical exhaust hood as originally designated. [CA] Ensure cooking device is placed under type 2 mechanical exhaust hood. [COS] Operator relocated convection oven (warring) under type 2 mechanical exhaust hood. 2. Found unapproved electric air fryer (Gowiseusa) on counter top at front service line. [CA] Discontinue using unapproved equipment. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Found DEAD flies in back storage area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services. 2. Found fly zapping device under cabinet at front service area. [CA] Discontinue using house hold device. Use approved commercially approved method for eliminating pest.
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 wording
Food storage: food storage containers identified
Inspector’s notes
Found container of food item stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source