Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
May 28, 2026
Pass
5 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Dirty dishes, dish soap, and sponges were observed in the prep sink in the back of house and the prep sink in the front of house area.
Note: No warewashing was observed, PIC had staff move items to the three compartment sink.
[CA] Use equipment based on the manufacturer's intended use. Cease use of the prep sinks as warewash stations.
2. The rice scooper was found sitting in still water at a dipper well. The dipper well was turned off.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
A large fillet of salmon was found thawing at ambient temperature in the back storage hallway.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior.
2. Sushi Rice was measured in a warmer in the back of house and front of house at 85-90F. Per PIC, they made the rice about 1 hour prior.
3. Shrimp measured at 46F in a pan with an ice pack under it. Per cook, they took items out of the cooler at opening about 1 hour prior.
4. Cut tomatoes and tofu were measured at 50F in a pan with ice packs under them. Per cook, they took items out of the cooler at opening about 1 hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Facility reheated the chicken to 165F and held it under a heat lamp for hot holding.
[COS] 2. Facility agreed to discard the rice after 4 cumulative hours of removal from temperature control. Discussed use of TPHC for sushi rice. PIC did not want to use TPHC, stated they will maintain sushi rice at 135F or above.
[COS] 3. & 4. Proper ice baths were made for each item.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Repeat Violation: Facility has a non ANSI accredited toaster oven across each sushi station.
2. Repeat Violation: Facility has a non ANSI accredited microwave across each sushi station.
[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.
Official record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source
Routine Inspection
Aug 7, 2025
Pass
15 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The exterior of the fryer had an accumulation of grease and food debris.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non ANSI accredited toaster oven across the first sushi station.
Facility has a non ANSI accredited microwave across the first sushi station.
[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.
1. Grilled chicken was measured between 100-110°F in a thin hotel pan stored on a small prep table in between cooking equipment. Per PIC, they cooked the chicken about 30 minutes prior.
2. Cut chicken katsu was measured at 100°F in a small bowl stored on the prep table across the cook line. Per staff they cooked it about 30 minutes prior for an order.
3. Flour and batter used for shrimp tempura was found out of temperature control for longer than 4 hours.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. & 2. Facility agreed to discard the grilled and fried chicken after 4 cumulative hours of removal from temperature control.
[COS] 3. Flour and batter were discarded. See VC&D report.
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is using TPHC for the rice without written procedures available.
Note: TPHC form on file indicates rice spoon only.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Discussed adding rice to the TPHC procedures. PIC stated they acidify the rice with vinegar. Educated PIC of the need for a HACCP plan to acidify foods for food safety.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The floor under the cook line equipment has an accumulation of grease and food debris.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
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.
Wet wiping cloths were found stored on counters of the sushi making stations.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
A bowl of rice was found covered with plastic wrap and cooling on a prep table.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] Rice was uncovered and moved to the upright cooler.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Residential spray cans of insecticides were observed in the facility (one under the cook line equipment and the others in the storage racks.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Ensure to store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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.
The Environmental Health Permit was not posted.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Facility lacks a probe thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal belongings were found stored amongs food equipment areas (phone on a plate for service, bags, hair items at the dry storage racks).
Note: Facility has a dedicated changing room with lockers.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Store items in the lockers.
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.
Raw shelled eggs were found stored above produce in one of the upright coolers in the back storage room.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Facility had a cart next to the handwash sink that was exposed to possible splash contamination.
Note: the cart was in front of the hand sink but did not obstruct staff from washing their hands.
[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
2. The rice spoon for rice was foudn stored in room temperature water.
Note: The rice spoon was in a dipper well but the dipper well was not turned on.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
3. Facility was lining the floor of the kitchen and under the rice cooker with cardboard.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source
Routine Inspection
Nov 20, 2024
Pass
7 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Several cutting boards stored directly on floor on cook line.
[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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.
Raw meats and raw shell eggs stored above ready to in foods in multiple refrigeration units.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Facility is lacking quaternary ammonium test strips.
[CA] Provide test strips to measure sanitizer concentration in 3 compartment sink.
2) Container of cabbage observed on 3 compartment sink drain board. Dish sponge observed in preparation sink and wash utensils stored on prep sink drain board.
[CA] Ensure all food preparation is done in the preparation sink and all dish washing is done in 3 compartment sink or dishwasher machine.
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.
Bowl observed in handwash sink basin in sushi bar area. Several utensils stored in service station handwash sink.
[CA] Handwash stations shall be clean, accessible, and unobstructed at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple food handler certificates not available for review.
[CA] Ensure food handler certificates are readily available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Facility is lacking a metal probe thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Multiple wet wiping cloths stored on counters.
[CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (200ppm – quaternary ammonium, 100ppm – chlorine)
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.