Follow-Up Inspection
May 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 1, 2026 · Original Source
Santa Clara County, CA
Mj Sushi
2305 El Camino Real Ste A
Last inspected May 1, 2026 · View Map ↗ · Compare ↗
Pass
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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
3 inspectionsRoutine Inspection
Apr 30, 2026
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed a metal pot of miso soup cooling in the walk in cooler measured at 126F, covered with plastic wrap; the PIC noted the soup was placed in the unit less than 1 hour prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] The soup was relocated out from underneath raw meat to rapidly cool uncovered.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed an induction burner used to heat miso soup at the front server station/bar outside of a ventilation hood. [CA] Maintain cooking equipment below an approved ventilation hood.
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 issuescriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water was unavailable throughout the facility with a maximum temperature achieving 66F. It was discussed with the operations manager that the water heater had been disabled earlier on this date and is pending replacement. Due to the lack of available hot water, this facility shall cease and desist operation until the restoration of hot water is verified by this agency. The replacement water heater must be of equivalent BTU for the currently installed unit: AO Smith BTH 199200 199900 BTU 235.03 Gal/HR [CA] Ensure hot water heater is operable and maintained in good repair at all times.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a Vevor softserve machine for self service at the customer. The data plate and applicable sanitation listing could not be determined at this time. It was discussed with the PIC that they are unaware of CDFA Dairy/Softserve Licensing requirements. The PIC stated that they will cease operation of this unit. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1. Observed raw beef stored above vegetables in the 1 door upright cooler near the kitchen entrance 2. Observed miso soup stored below raw fish in the walk in cooler [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Required handwashing supplies were unavailable at the front service station: - Soap was unavailable at the handwashing station adjacent to the cooks line - Paper towels were inaccessible at the handwashing station at the bar as the paper towel dispenser was installed behind a wire rack [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Relocate the single use paper towel dispenser at the bar to an accessible location.
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.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured multiple PHF at the front sushi bar at their respective temperatures: Left display case: - Salmon at 43F - Tuna at 45F Middle display case: - Yellow tail at 46F - Tuna at 46F Right display case: - Tuna at 52F - Salmon at 54F - Yellowtail at 48F The sushi prep stated the foods were prepared between 1-1.5 hours prior. The doors for the display case were also observed removed at this time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The PHF measured out of compliance were relocated to the reach in cooler to cool to 41F and the doors were recovered from storage and reinstalled. 2. Measured sushi rice at 112F in rice cookers (unplugged) at the sushi preparation line. The sushi chef stated the rice was cooked approximately 2 hours prior. 3. Measured shrimp tempura at 66F and carrot tempura at 68F at ambient temperature behind the sushi preparation line. No indication for time control was observed in use at this time. [SA] The PIC was directed to generate time labels indicating a discard time 4 hours after cooking/removal from temperature control. A TPHC plan was printed at this time.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source
Routine Inspection
Jul 17, 2025
Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Drain fly activity within the kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the preparation line, sushi rice measured at 85 F. Cook stated that the rice was prepared less than 1 hour prior. At the cook line, measured cooked tempura shrimp at 75 F and tempura vegetables at 92 F. PIC stated that the tempura was removed from cooking 20 minutes prior. Measured mayonnaise sauce at 47 F, raw fish at 45 F and fish roe at 49 F stored on top of ice at the preparation line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice and tempura items labeled with a start and discard time during the inspection. Mayonnaise sauce, raw fish and fish roe relocated to be cooled to and held at 41 F or below. Facility intends to hold sushi rice and fried tempura items at room temperature utilizing TPHC moving forward. Complete TPHC procedure and return to inspector for review and approval.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employee food handler cards are expired. [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 issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Lettuce stored directly below raw shell eggs and raw chicken/ fish within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Bulk dry food containers stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal jackets and bags stored on the dry food storage rack within the storage room. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The dry storage room crawl space ceiling panel is missing. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source