Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Mar 26, 2026
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of single use paper towel dispenser at hand wash sink in sushi station.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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.
Cooked chicken, shrimp tempura and sushi rice held at cook line and sushi preparation measured >41F,<135F,<2hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
Per PIC, sushi rice is acidified and held for >4hrs. PIC was instructed to discard sushi rice at 4hrs and either use time as a public health control or obtain a HAACP plan. TPHC paperwork was distributed to the operator.
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.
Several old rodent droppings found on the floor of dry storage room and at the water heater.
[CA] Clean and sanitize area of old droppings.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 26, 2026 · Original Source
Follow-Up Inspection
Aug 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 1, 2025 · Original Source
Routine Inspection
Jul 30, 2025
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
sushi rice, shrimp tempura and cooked eel is subject to TPHC, but no documentation is available for review.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Observed Vermin: Documented in the following areas: [dead mouse found at service station. Rodent droppings found throughout the facility including food storage containers, floors, and shelving].
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Monica Huato ].
4. Notification: The person in charge during inspection, Amy Nozaki, 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cardboard used to line shelves.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Wet/soiled wiping cloths found on food preparation tables.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC is not available for review at time of inspection. [CA]
Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Rodent droppings found in boxes holding produce.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Wet/soiled mop stored in water at mop bucket.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Debris/ buildup found under equipment and on floor of dry storage room.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2025 · Original Source
Routine Inspection
Jan 7, 2025
Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Buildup on floor of dry storage room.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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.
Time as a public health control; procedures & records
Inspector’s notes
Various PHF at sushi preparation is subject to TPHC and is not marked for time.
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Several wet/soiled wiping cloths held at food preparation tables.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Exhaust filters missing at ventilation hood.
[CA] Ventilation hood filters shall be maintained clean and good repair.
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.
Single use paper towels are not placed inside paper towel dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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.