Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Apr 8, 2026
Pass
1 recorded violation
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
On the counter-top, measured a rice container of brown rice stored at 98F. Per operator, brown rice was prepared 4 hours prior and is placed on a time log.
[CA] Potentially hazardous foods maintained by time shall be time logged/time marked when removed from temperature control and served within 4 hours or discard.
[SA] Operator VC&D container of brown rice due to time and temperature abuse. Discussed with operator to provided automated management of temperature for brown rice such as a rice cooker/warmer with hot holding capability. Maintain potentially hazardous foods hot at 135F and above.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Routine Inspection
Jun 19, 2025
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the back storage area, observed debris accumulation and dust underneath the storage racks and around the mounted storage racks. [CA] Ensure facility is frequently cleaned and maintained to prevent possible contamination and harborage of vermin.
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.
In the kitchen area, in the 2 door reach in refrigerator, observed accumulation of dust on fan covers. [CA] Ensure refrigeration is frequently cleaned and maintained.
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.
In the 2 door prep unit, observed unwashed avocados in contact with serving spatula/spoon. [CA] Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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
At the front counter, in the cooked sushi rice containers, observed rice scoops stored in direct contact with rice. In the back storage rack, observed a stainless steel bowl stored in container of salt. At the cookline, observed tongs and knives stored in a room temperature container of water. [CA] Ensure
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.
At the service line, measured cooked white sushi rice at 110F and cooked brown sushi rice at 120F. Per operator, white and brown rice prepared and stored from 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve cooked white sushi rice and cooked brown sushi rice by 3:00pm, for a total of 4 hours from when removed from temperature control or discard.
On the counter-top, stored above containers of ice, measured tobiko and seaweed salad at 45F. Per operator, tobiko and seaweed salad stored from 1:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods stored in ice baths shall be have the container fully submerged to maintain proper holding temperatures. [COS] Operator placed containers of tobiko and seaweed submerged into larger ice bath containers.
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.