Follow-Up Inspection
Jul 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 28, 2026 · Original Source
Santa Clara County, CA
Hanamaru
675 S Bernardo Av
Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Jul 27, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed waste water backing up form the from sushi area channel drain adjacent to the three compartment sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Mice droppings on food container lids within the dry storage area - Mice droppings in the corners of the floor throughout the kitchen - On a food cart in the warewashing area - On the ledge behind the sushi bar 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Jimmy, 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, Jul 27, 2026 · Original Source
Follow-Up Inspection
Aug 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 4, 2025 · Original Source
Routine Inspection
Jul 28, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Fried shrimp tempura measured 85F while stored in a basket adjacent to the fryer. Per the PIC, shrimp tempura is fried once, then left in the basket until it is ordered, after which it is fried a second time (double-fried). PIC stated that tempura was fried one hour prior. [CA] PHF intended for hot holding shall be held at or above 135F. [COS] Employee elected to discard PHF in trash. ____________ Minor violation: Tuna measured 47F in the lower prep unit at the front prep area. [CA] PHF shall be 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 temperatureminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
hot water is not available at the front area food preparation sink and the hand wash sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility and at a 100F at handwash sinks.
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 problemsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
PIC observed to be spraying raid in the kitchen area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 unsafelyminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Large amount of grease buildup on various wall/floor surfaces behind/underneath the cook-line, and throughout the facility. [CA] Clean, sanitize, and maintain ALL surfaces to prevent the attraction of vermin. 2. Wall is peeling behind the metal shelving unit (2 live cockroaches observed in gap). [CA] Patch/seal ALL openings in walls/floors/ceilings throughout the facility to prevent the 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.
More about cleaning or sanitizing problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: a) Cockroach activity: - 1 live cockroach nymph in the crack between the wall and the 3 compartment sink - 1 live cockroach adult next to the electrical socket above the 3 compartment sink - 1 live nymph cockroach on the lid of the rice cooker in the front prep area - 5+ live cockroaches (1 in the process of laying an ootheca) on a sticky trap on top of the microwave on a shelving unit - 2 live cockroaches in a crack in the wall behind a shelving unit - 1 ootheca (cockroach egg) on a tray next to the ice machine - 1 ootheca (cockroach egg) on a metal shelf directly across from the cookline - 3+ dead cockroaches along the wall in the front prep area behind a painting and takeout boxes - 1 dead nymph on the counter in the front prep area - 2 dead on top of the 3 compartment sink - 3+ dead and 1 live cockroach on a sticky trap across from the 2 upright units b) Rodent activity: Droppings observed in the following areas: - next to the water heater - along the wall in the front food prep area - on the ground behind the upright units next to the ice machine - at the end of the front prep on a metal countertop closest to the customer service area - on various food storage container lids on metal shelving unit - on the floor behind the cook-line - throughout other locations (floor) in the kitchen area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: M. Huato 4. Notification: The person in charge during inspection, Jimmy, 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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the kitchen area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times that the facility is in operation. [COS] Employee refilled paper towels.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 28, 2025 · Original Source