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Restaurant
Health Inspections.org

Santa Clara County, CA

Koko Izakaya

759 E El Camino Real

Last inspected Jul 10, 2025 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Jul 10, 2025

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of grease on walls and floors in cookline area, food debris under equipment throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed handwash sink next to clean plates at front sushi prep area. [CA] Install a splash guard at hand wash sink to prevent contamination.

In plain English

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

More about other finding
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured ambient temperature of middle refrigerator in front of cookline at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

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
criticalCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured at 94F-95F at all the hand wash sink and three compartment sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] PIC adjusted the water and water measured above 120F.

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 K48Other

Official wording

Plan review

Inspector’s notes

Lack of hand wash sink at warewash area. [CA] Provide a hand wash sink at warewash area. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Email for plan check: dehplancheck@deh.sccgov.org Submit by 7/25/25

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, Jul 10, 2025 · Original Source

Routine Inspection

Dec 5, 2024

Pass

8 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of heavy grease, food debris on walls and floors in front sushi prep line and in cook line area. [CA] Walls and/or floors in food preparation area shall be kept clean.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine measured at 0 ppm in dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Use three compartment sink for manual sanitization until dish machine is fixed.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured at 115F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except 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 problems
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured sushi rice at 77F in rice warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked the container to use rice with 4 hours from it was taken out of temperature control. TPHC form provided to PIC.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of food handler card for one employee in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

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 issues
minorCode K49Permits, training, and postings

Official wording

Permits available

Inspector’s notes

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

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 issues
minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed a gap in door knob handle of screen door at the back of the facility. [CA] Close the gaps.

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 insects
minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Cold water handle for three compartment sink faucet is loose and does not close properly. [CA] Repair plumbing fixture and maintain in clean and good repair.

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

Official record from Santa Clara County Department of Environmental Health, Dec 5, 2024 · Original Source

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