Santa Clara County, CA

Oh Baby Sushi - Cupertino

Name: Oh Baby Sushi - Cupertino
Address: 1361 S De Anza Bl, Santa Clara County, CA

1361 S De Anza Bl

Last inspected Apr 8, 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

3 inspections

Routine Inspection

Apr 8, 2026

Pass

3 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the handwash stations in the food prep areas including the front counter, warewash, and back prep area, observed a lack of hand soap. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator stocked all handwash stations with hand soap. Discussed with operator to provide an adequate supply on-site.

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

Proper hot and cold holding temperatures

Inspector’s notes

At the 2 door prep unit, measured salmon at 49F, and yellowtail at 48F. Observed shallow pans used for storage of whole pieces of raw fish. [CA] Potentially hazardous foods shall be maintained cold at 41F and below to prevent bacterial growth. Provide deeper containers to assist in maintaining proper holding temperatures. [SA] Operator placed bags of ice over raw fish to facilitate proper holding temperatures.

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

By the back exit, below storage shelving, observed dried rodent droppings. Observed multiple traps stored in the area. Observed an open front door into the facility. No live vermin was observed within the facility. [CA] Ensure facility is kept free of rodent activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Contact pest control to provide service for facility.

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

Official record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source

Routine Inspection

Dec 23, 2025

Result not listed

4 recorded violations

minorCode K44Pests

Official wording

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

Inspector’s notes

Observed gaps at the bottom of the back door. [CA] Ensure a proper door sweep is installed to minimize gaps and prevent an entrance for vermin.

In plain English

More about signs of rodents or insects

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

In the back storage area, and the back prep area, observed unapproved bracket shelving installed on the wall and the use of particle board shelves. [CA] Ensure only approved, smooth, durable, and easily cleanable shelving is installed within the facility.

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

minorCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Observed mold like growth and staining in the inner panel of the ice machine. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed unapproved vinyl flooring installed at the front prep area and concrete flooring in the back storage area. [CA] Ensure an approved flooring is installed in all food preparation and food storage areas. Observed dust accumulation of walls around the installed circulation fans in the facility. Observed sealed holes with excess sealant overflowing. [CA] Ensure facility walls are frequently cleaned and maintained to prevent harborage of vermin. Ensure all walls are smooth, durable, and easily cleanable.

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, Dec 23, 2025 · Original Source

Routine Inspection

Jun 2, 2025

Pass

4 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed a cracked floor tile below the warewash machine. [CA] Ensure flooring is properly repaired to prevent accumulation of food debris and possible harborage of vermin. Observed cracks and crevices around FRP panels to the left of the cookline. [CA] Ensure facility is kept free of cracks and crevices to prevent harborage of vermin. At the cookline, observed accumulation of grease and food debris on the floors. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

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

At the ice machine, in the interior panel, observed mold-like growth. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).

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 K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

In the back storage/prep area, observed rodent droppings on the corner/edge flooring around prep tables, and behind the 3 door reach in refrigerator. Observed front and back doors left open. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary. Keep doors closed to prevent an entrance for vermin.

In plain English

More about signs of rodents or insects

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the front counter, measured sauce containers of salsa stored at 75F. Per operator, salsa stored for 20 minutes. In the kitchen area, at the 2 door prep unit, measured cooked chicken at 60F. Per operator, cooked chicken was prepared 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved sauce containers to salsa in to nearby refrigeration to facilitate proper holding temperatures. Operator discarded cooked chicken.