Follow-Up Inspection
Sep 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Santa Clara County, CA
Harumi Sushi
19754 Stevens Creek Bl
Last inspected Sep 29, 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
Sep 24, 2026
Conditional Pass
9 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate for manager is expired. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available.
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.
More about paperwork, training, or posting issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Bowl of rice that is soaking in water is stored on the floor below the storage shelf by the cook line. [CA] Food shall stored in a manner where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major In food prep area of the kitchen, fish cake stored on ice was measured at 62F at 2;30 pm. Per kitchen staff, Fish cake was removed from temp at 10am.[CA] potentially hazardous food shall not be held above 41F for more than 4 hours. [COS] Employee discarded item in waste bin. Minor 1) In display cooler, raw salmon was measured at 45.5F and yellow tail was measured at 42.6F 2)In trwo door under counter cooler, salmon was measured at 45.5F, 44.3F 3) In second two door under counter cooler, sushi roll was measured at 49.6F, and salmon nigiri was measured at 50.1 [CA] potentially hazardous foods in cold holding shall be kept at 41F and below.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
containers of sauces in walk-in cooler were being stored on the flood. [CA] Food shall be stored six inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Food debris up on floors in kitchen area, between and underneath equipment. [CA] Floors of the facility shall be kept clean and free of food debris build up. 2) Back door of kitchen is kept open at time of inspection. [CA] Keep back door of kitchen closed when not in use to prevent the entrance 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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels at the hand washing sink located in the kitchen. [CA] Hand wash sink shall be supplied with paper towels for drying hands. [COS] Person in charge refilled paper towel dispenser.
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Sushi rice, imitation crab, and tuna are subject to time but were not time marked. [CA] When potentially hazardous foods are using time as public health control, they shall be time marked. either indicating start time of out of temperature or time when food will be discarded. [COS] Cook was able to time mark items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed within the kitchen by the cook line and warewashing area. [CA] Food facility shall be kept free of flies and fly activity.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Per person in charge, facility does not have sanitizer test strips for dishwasher. [CA] Facility shall have appropriate test strips for testing sanitizer solutions.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 24, 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 31, 2025
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside the reach-in cooler by the sushi station is measured at improper cold holding temperatures. Ground tuna, ground salmon, cheese, scallops, salmon, noodles, mussels, and california rolls measured at 52F to 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the ground tuna, ground salmon, and cheese were placed in the unit from the previous night and were discarded by employee. The scallops, salmon, noodles, mussels, and california rolls were prepared 2 hours ago and will be subject to time where it will be discarded if not used by 4 PM.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1) Raw shrimp stored above cooked foods inside the reach-in cooler by the cook line. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination. 2) Rice in active prep is observed stored on floor behind storage shelf. [CA] Food shall be stored in a manner where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin. 2) Accumulation of food debris on floors under shelving and equipment. [CA] Frequently clean and sanitize floors to prevent accumulation of debris.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer for the dishwasher was measured at 25 ppm. [CA] Maintain chlorine sanitizer for dishwasher at 50 ppm.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Case of wooden single-use chop sticks stored observed stored inside restroom. [CA] Food contact equipment shall be stored in a location that is clean and protected.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at the only handwash sink inside the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towel. [COS] Employee refilled paper towel dispenser.
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 31, 2025 · Original Source