Routine Inspection
Jul 8, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured siracha aioli and miso aioli between 53-63F, spicy tuna, crab, salmon measured at 53-54F (prepared around 1030-11a). [CA] Maintain PHF's 41F and below at all times. [COS] Raw fish was time marked and to be discarded in 4 hours 1030-230p. Aioli sauces made yesterday 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 temperatureOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured 3 door prep unit between 52-54F. No temp log sheet available for this unit. [CA] Maintain refrigeration that hold PHF's 41F and below. Ideal range is 35-38F. Use other refrigeration unit until unit is prepared or provide ice baths for all seafood and mayo based sauces. Manager contacted service repair during inspection.
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 wording
Food separated and protected
Inspector’s notes
Raw salmon noted above ready to eat shrimp in seafood walk in cooler. [CA] Store raw seafood below ready to eat food. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 8, 2026 · Original Source