Follow-Up Inspection
Mar 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source
Santa Clara County, CA
Kyoto Palace
1875 S Bascom Av 2500
Last inspected Mar 16, 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
5 inspectionsRoutine Inspection
Mar 11, 2026
Conditional Pass
11 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Brown grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Baffle filters on right side of hood not installed. [CA]: Properly install baffle filters.
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.
More about building upkeep issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
*REPEAT VIOLATION* In the prep sink 2 comp sink, frozen lobster and frozen shrimp observed thawing improperly in which: -no running water for frozen shrimp in right comp sink -running water for lobster in left comp sink is not sufficient to flush off loose particles into the sink drain [CA]: Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.
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
*REPEAT VIOLATION* Multiple containers of food stored directly on the floor in the walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* In the walk in cooler (right side), homemade garlic butter stored in deep plastic container completely covered with a lid, measured between 46F - 53F. Chef stated garlic butter was cooked and cooled yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Garlic butter voluntarily discarded.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility has a high temp dish machine but does not have a method for testing final sanitizing rinse temperature. [CA]: Provide a testing method for measuring final sanitizing rince on utensil surface. Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temp at sushi bar 3 comp sink measured at 111F. [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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Rice scoops stored in stagnant water (73F). [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* MAJOR: In the walk in cooler (left side), raw bean sprouts measured between 54F - 57F. Chef stated raw bean sprouts have been in the unit since 2 days ago. Ambient temperature of unit measured at 52F. MINOR: On the right side of prep line cooler, cooked noodles measured between 43F - 45F. Ambient temperature of unit on the right side measured at 45-50F. Employee stated noodles were placed in the unit approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Raw bean sprouts voluntarily discarded. [SA]: Cooked noodles relocated to walk in cooler (right side).
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* 1. Ambient temperature of right side prep line cooler measured at 50F. Per PIC, unit was recently repaired. 2. Ambient temperature of walk in cooler (left side) measured at 52F. Condensation observed near condenser grates. [CA]: Assess/adjust/repair unit as needed. Discontinue use of unit for PHFS until it is able to properly cold hold PHFs at 41F or below note: Specialist observed employees leave the doors open of both walk in coolers. Ensure walk in cooler doors are always properly shut closed. comply by date for #1 and #2 3. Prep line cooler's top lid is in disrepair. [CA]: Repair lid and maintain in good condition. 4. Bulk storage containers for dry ingredients such as rice, flour, etc do not have lids. Plastic wrap being used as lids. [CA]: Provide proper lids for bulk storage containers or replace containers.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Follow-Up Inspection
May 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 10, 2025 · Original Source
Follow-Up Inspection
May 9, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1 live nymph cockroach found on wall behind 3 comp sink. Employee discarded cockroach at the time of inspection. Pest control report from Western Exterminator Company observed which occurred on 05/08/2025. Report stated "cockroach activity found I'm sushi bar, kitchen and dishwashing area." [CA]: FACILITY ORDERED CLOSED due to evidence of live cockroach. Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.
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, May 9, 2025 · Original Source
Routine Inspection
May 6, 2025
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Solution inside the sanitizing bucket near the prep line cooler was measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Chef replaced sanitizer bucket with 200 ppm Quat sanitizer.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
At the 3 comp sink second basin, raw shrimp (measured between 39F - 48F) was thawing in stagnant water. Per Chef, thawing began approximately 2.5 hours prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process Prep sink shall be used for thawing food items. [COS]: Staff relocated shrimp to walk in 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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of right side prep line cooler measured at 50F. Per Chef, unit was recently repaired. [CA]: Assess/adjust/repair unit as needed. Discontinue use of unit for PHFS until it is able to properly cold hold PHFs 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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar, accumulation of residue was observed on the interior surface of beverage spray nozzle (right side). [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the bar, leak from waste water drain pipe of the left hand sink observed. [CA]: Repair hand sink and remove leak.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the kitchen, within right side prep line cooler, raw beef measured at 50F, raw bean sprouts measured at 60F, and cooked noodles measured at 51F. Per Chef, food items were placed to the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 51F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at at 41F or below. [COS]: Food items were relocated to walk in cooler to rapidly cool down.
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
1. Multiple containers of food stored directly on the floor in the walk in cooler and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) 2. Multiple open bags of dry food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked shrimp completely covered with saran wrap at 1 door reach in at sushi bar measured at 70F. Per Chef, cooling began 2 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of debris underneath soda syrup boxes near bar. [CA]: Clean noted area. Maintain all floors 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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Live cockroaches observed in the following areas: -1 nymph on the floor underneath high temp dish machine -1 adult on the floor underneath prep line cooler (left unit) -4 adults on the ceiling above miso soup warmer/near 3 comp sink Per Chef, pest control service occurs once a month. Pest control invoices from Western provided but no pest control reports were provided. [CA]: FACILITY ORDERED CLOSED due to evidence of live cockroaches . Eliminate all live vermin and evidence of vermin in a safe, effective and legal manner. 1. Discontinue food preparation and put away food and utensils. 2. Clean and sanitize all areas with heavy grease buildups and old food debris throughout the facility. 3. Use safe and legal pest control measures. Facility shall make available any pest control treatment records and invoices upon re-inspection and re-open. 4. Properly clean and sanitize all food preparation surfaces and impacted areas. 5. Properly vermin proof facility by sealing visible holes and cracks that could harbor or allow entrance of vermin. 6. Remove any stagnant water. 7. Construct, equip and maintain the food facility so as to prevent entrance and harborage of animals, birds and vermin (cockroaches, rodents and flies). Facility shall remain closed until all vermin have been abated and county health specialist approves facility to to re-open. Contact county health specialist when ready to re-open. "Notice of Closure" sign is not to be removed, hidden or relocated.
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, May 6, 2025 · Original Source