Santa Clara County, CA

Green Fish @ Nexus

Name: Green Fish @ Nexus
Address: 318 Campus Dr Flr 1, Santa Clara County, CA

318 Campus Dr Flr 1

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Sep 17, 2026

Pass

6 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed raw chicken above bacon in meat/seafood walk in cooler on mobile rack. [CA] Store raw chicken below raw pork.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Lack of time label for sushi rice, cooked unagi and tempura items. [CA] Time mark 11a-2p for these items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

A few unlabeled mobile bulk dry ingredient bins noted (corn starch, rice, flour etc). Label with common name.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Closest hand sink is more than 10 ft away from the pick up food prep stations. [CA] Provide soap and paper towel dispenser at dump sink across from Mexican cuisine station.

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Open display unit next to register measured at 50F. [CA] Repair unit to ensure unit can hold potentially hazardous food 41F and below.

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 issues

minorCode K19Food temperature

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Lack of consumer advisory statement for sushi poke bowls. [CA] Provide statement or similar statement Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness.

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 temperature

Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source

Follow-Up Inspection

Mar 5, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source

Routine Inspection

Feb 27, 2026

Conditional Pass

8 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

REPEAT VIOLATION. Observed all hand sinks in the kitchen and dish room were blocked by trash cans. Trash such as broken plastic utensils, paper, soda cans, dish bucket and dirty knives were found inside the sinks. The hand sink next to the large mixer, when the warm water was turned on, the color of the water was brown for 3 seconds then turned clear. The plastic wrap on the paper towels was still on. [CA] Hands sinks must be kept clear (no trash in sink or utensils etc), accessible and unobstructed at all times. Recommend to write a sign on hand sink that states 'do not block this sink.'

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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of testing device to measure the plate temperature at the high temp dish machine. [CA] Provide a temperature sticker or dish plate thermometer and test daily to ensure plate temperature reaches 160F.

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 problems

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

The floor sink located below the sushi counter is clogged. [CA] Repair the floor sink so liquid waste is properly disposed of. [COS] Owner contacted plumber during inspection.

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 problems

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Observed chicken cutlets at 55F, covered in plastic. [CA] When cooling, leave food uncovered until it reaches 41F. [COS]

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Red and black plastic to go bowls used as scoops for panko and flour in the bulk ingredient bins inside the dry storage room. [CA] Discontinue use of plastic bowl and use multi-use scoops with a handle. Note- The plastic can chip and get into the food.

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 issues

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

No log sheet or time markers noted per Time as a Public Health Control procedure. [CA] Recommend to use dry erase marker and write the date and start/end time at each station (hibachi, burger, sushi, salad bar etc). [COS] All food was discarded by 2p.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observe grease dripping from hood/hood filter at the grill where burgers are cooked. [CA] Clean this area of the hood/filters weekly.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of stem probe thermometer to check internal food temperatures on site. [CA] Provide at least 2-3 stem probe thermometers with alcohol wipes.

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 issues

Official record from Santa Clara County Department of Environmental Health, Feb 27, 2026 · Original Source

Routine Inspection

Jan 6, 2025

Pass

5 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Unlabeled bulk dry ingrendient bins. [CA] Label bins with ingredient name. Observed open packages of bread crumbs, rice, tempura batter in dry storage room. [CA] Keep packages tightly sealed when not in use.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed 2 hand sinks blocked by trash cans. Observed a coffee mug in one of the hand sinks. Lack of paper towels at hand sink in the dishwasher area. [CA] Keep hand sink unobstructed at all times. Keep paper towel dispenser stocked. [COS]

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.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Lack of time marking label or time as a public health control logs for salad bar, burger station, poke/sushi station, kimbap. Reviewed logs for each station, however it was for hot/cold holding temperatures that are kept 41F and below and 135F and above. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide labels (11a-3p) for each station. After 3pm food must be discarded. [COS] Each food station was labeled with start/end time.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K19Food temperature

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Lack of consumer advisory statement for raw/undercooked food (sushi/poke), burgers (cooked upon customer order). Observed sign for allergens, however this does not address raw/undercooked food. [CA] Include the statement for food that is raw or less than thoroughly cooked 'Consuming raw or undercooked meat or seafood, may increase your risk of foodborne illness.

In plain English

More about food kept at an unsafe temperature

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Observed household ant spray on site. [CA] This chemical is not approved for commercial use indoors.

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 unsafely

Official record from Santa Clara County Department of Environmental Health, Jan 6, 2025 · Original Source