Santa Clara County, CA

Mikiya Wagyu Shabu House

Name: Mikiya Wagyu Shabu House
Address: 3590 Homestead Rd, Santa Clara County, CA

3590 Homestead Rd

Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jul 30, 2026

Pass

4 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

No chlorine detected in the dishwasher rinse water [CA] Maintain 50 ppm chlorine residual - Chlorine container was empty. It was replaced and after several run still 0 ppm chlorine residual. Call the service company for immediate service. Sanitize items after the wash in the three-compartment sink in 200 ppm quat sanitizer for one minute.

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

REPEAT VIOLATION Salad bar and condiment bar sneeze guards do not adequately protect food from droplets [CA] Extend the sneeze guard down to 54 inches from the floor.

In plain English

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

More about other finding

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Hood filters show grease buildup [CA] Clean the 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 issues

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Gas tanks in the kitchen are not secure [CA] Secure gas tanks with a chain to the wall

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

Official record from Santa Clara County Department of Environmental Health, Jul 30, 2026 · Original Source

Routine Inspection

Nov 14, 2025

Pass

4 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Hood filters show grease buildup [CA] Clean the hood 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 issues

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

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.

Official wording

Food separated and protected

Inspector’s notes

REPEAT VIOLATION: Salad bar and condiment bar sneeze guards do not adequately protect food from droplets [CA] Extend the sneeze guard down to 54 inches from the floor.

In plain English

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

More about other finding

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth pail 0 ppm sanitizer detected [CA] Maintain 200 ppm quat sanitizer solution - Corrected

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

Official record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source

Routine Inspection

Jan 2, 2025

Pass

4 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw meat in back upright 2 door coolers observed to be stored directly on shelves of cooler. [CA] Store meat in containers or on plastic wrap to prevent contamination of shelves.

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

1) Rice for wagyu nigiri measured to be 122F inside rice dispenser. Per employee rice dispenser is cleaned once a day at the end of the night. 2) Bone marrow measured to have 88F in off upright warmer. Per employee bone marrow is only kept a little warm so warmer is intermittently turned off and on; bone marrow is then reheated for service. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] 1) Per employee rice was filled at 11AM.Facility shall keep rice on TPHC and discard rice every 4 hours. Facility retroactively labeled the rice with time and shall discard rice by 3:00PM, wash rice dispenser, and refill with new rice from rice cooker. 2)Per employee bone marrow was removed from oven and placed in reach in warmer at a little before opening at 11:30AM. Bone marrow will be kept on TPHC (time as a public health control) and shall discard 4 hours after PHF was initially removed from temperature control. Label shall be placed per tray of bone marrow to track time on each tray. TPHC paper work was given to operator. Facility retroactively labeled the marrow with time and shall discard marrow by 3:30PM. Facility shall email inspector with SOPs for TPHC for wagyu rice and bone marrow.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink by shrimp prep cooler observed to be missing paper towels. Facility had other fully stocked handwash sinks in the area. [CA] Keep handwash sink fully stocked with soap and paper towels at all times. [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.

Official wording

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

Inspector’s notes

Prep sink observed to have small leak in drain line [CA] Repair leak at drain line.

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, Jan 2, 2025 · Original Source