Santa Clara County, CA

Mitsuwa-Deli Kitchen

Name: Mitsuwa-Deli Kitchen
Address: 675 Saratoga Av, Santa Clara County, CA

675 Saratoga Av

Last inspected Sep 22, 2026 · 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

5 inspections

Routine Inspection

Sep 22, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Chicken katsu and terriyaki chicken out for self service measured within the temperature danger zone. Per PIC, they place the cooked foods out for service for four hours and then discard. Foods were placed out one hour prior to temperature measurement and did not have time marking on them. Per PIC, they should have stickers on them. Written procedures for TPHC were not available. [CA] Maintain PHF at 41F or below or 135F or above. [COS] TPHC form provided for PIC to completed and submit to district inspector. Stickers were placed on food items for discard at 4 hours.

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

Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source

Routine Inspection

Jan 22, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods measured at improper holding temperatures. - Sushi rice by the prep table measured at 102F. Per employee the rice was prepared at 10 AM. - Potato croquette and takoyaki in the warmer measured at 96F - 124F. Per employee, the items were prepared at 10:30AM [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] PIC agreed to subject the food items to time and will be discarded if not sold by 2 PM and 2:30 PM.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source

Routine Inspection

Aug 5, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Prepackaged potentially hazardous foods in the open air cooler was measured at improper cold holding temperatures. Salmon rice balls (53F), tuna rice balls (51F), chicken rice balls (47F), and beef rice balls (50F). Per employee, the food was received in the morning around 9AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food was removed and discarded by employees. 2) Potentially hazardous food in the warmer was measured at improper hot holding tempertures. Yakitori skewers measured at 123F - 133F. Per employee, the item was prepared at 11AM. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] PIC agreed to subject the food to time and will discard if not used/sold by 3 PM.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source

Routine Inspection

Jun 3, 2025

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Prepackaged potentially hazardous foods in the open air cooler was measured at improper cold holding temperatures. Salmon rice balls (63F), tuna rice balls (59F), spam musubi (48F). Per employee, the food was received about 1.5 hours ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Food items were removed from the open air cooler and relocated to the walk-in cooler to be cooled to 41F. Potentially hazardous foods in the warmer was measured at improper hot holding tempertures. Fried octopus, takoyaki, fried mackerel were measured at 94 - 99F. Label on the food showed that it was prepared an hour ago. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Food will be subject to time and discarded if not used/sold by 1:30 PM.

In plain English

More about food kept at an unsafe temperature

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Select prepackaged food items (rice balls, musubi, sushi) sold at the facility are prepared and packed by a vendor at another kitchen. Those prepackaged food items are not properly labeled with that vendor's information. [CA] Prepackaged foods shall be labeled with the following information: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Santa Clara County Department of Environmental Health, Jun 3, 2025 · Original Source

Routine Inspection

Jan 7, 2025

Pass

3 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Inside the walk-in cooler, raw shelled eggs are stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.

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

Prepackaged hot foods held in the display case warmer for customer self-service are measured at improper holding temperatures. Yakisoba (101F); tonkatsu (94F), gyudon bowl (50F); and chicken bowl (102F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee, the food was prepared around 930 AM - 10 AM and will be subject to time as a public health control where the food would be discarded if not used by 1:30 PM. Minor violation Potentially hazardous foods held in the cold holding grab and go cooler are measured at improper cold holding temperatures. Yakisoba (47F); chicken bowl (44F); and tempura (47F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F

In plain English

More about food kept at an unsafe temperature

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Multiple spray bottles stored inside the kitchen are not labeled. [CA] Spray bottles used inside a food facility shall be labeled to identify it's contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Santa Clara County Department of Environmental Health, Jan 7, 2025 · Original Source