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Restaurant
Health Inspections.org

Santa Clara County, CA

Holy Sushi

3441 Alma St # 100

Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗

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Pass

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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

3 inspections

Routine Inspection

Apr 14, 2026

Pass

4 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. Observed a plastic bin placed in the basin of the back handwashing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The plasitc tub was relocated. 2. Observed a food worker draining/rinsing edamame at the front hand washing sink. [CA] Handwashing sinks shall be exclusively used for handwashing

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 problems
minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed bowls without handles used as scoops stored in bulk dry ingredient bins. [CA] Provide scoops with handles to prevent direct contamination with food.

In plain English

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

More about other finding
minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed raw fish stored above carrots and cucumber in the back left two door upright cooler. [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.

More about other finding
minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed sushi rice maintained under TPHC with written times and dates, but the written procedures were unavailable for review. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] The previously approved TPHC plan on 4/15/2024 was re-printed and a copy was provided to the operator to maintain on site for review at each inspection.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, Apr 14, 2026 · Original Source

Follow-Up Inspection

May 28, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, May 28, 2025 · Original Source

Routine Inspection

May 27, 2025

Conditional Pass

6 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed a bowl of food stored inside the handwash sink at the front preparation area during inspection. [CA] Handwash sink shall be accessible and unobstructed at all times. [COS] PIC moved the bowl of food away from 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.

More about handwashing problems
criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Measured sushi rice at 108F. Per PIC, rice was prepared 1 hour ago and kept on TPHC. Observed time log is not updated and no written procedures were available for review. [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. [COS] PIC filled out the time log during inspection. Provided copy of TPHC form.

In plain English

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

More about other finding
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured multiple Potentially Hazardous Foods above cold holding temperature: - In the left sushi display cooler, measured salmon and tuna from 46-49F. - In the right preparation cooler, measured salmon and tuna from 51-53F. Per PIC, all fish was moved to the display and preparation cooler 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fish was relocated to the under counter 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.

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

Measured the ambient temperature of the sushi display case at 50F and the preparation cooler at 48F. [CA] Refrigeration units shall maintain Potentially Hazardous Foods at 41F or 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 K48Other

Official wording

Plan review

Inspector’s notes

Observed the active use of unapproved equipment for cooking, including Cibo+ oven and deep fryer from China. The deep fryer is not placed under a hood. [CA] Discontinue the use of unapproved equipment. All utensils and 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). Submit plans for installation of all equipment to this department.

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

Observed containers without handles stored in bulk dry ingredient bins. [CA] Provide scoops with handles to prevent direct contamination with food.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source

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