Follow-Up Inspection
Nov 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 26, 2025 · Original Source
Santa Clara County, CA
Sushi Arashi
1181 Lincoln Av
Last inspected Nov 26, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Nov 19, 2025
Conditional Pass
10 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a few flies in back prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Found onion tempura holding at 64F at sushi bar. Observed no time marks on PHFs at sushi bar. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator provided time marks.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found ice scoops and bulk scoops handle in direct contract with food items. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found boxes of food stored on floor in walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found a leak at 3-comparment sink hot water knob when water is on. 2. Found spray nozzle near dish machine constantly leaking. [CA] Secure leak.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee shall be aware to wash their hands in between task and discontinue from touching their face, hands, arm etc. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured the following PHFs holding between 53F - 57F in 2 door cold top at cooks line. Observed PHFs not stored directly in insert but in a container and placed on top of other inserts: sushi rolls, chicken karage, wontons and shrimp tempura. 2. Measured grilled chicken holding at 94F on counter at cooks line. Per operator, PHFs placed at location for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control. Minor: Measured container of sweet tofu holding between 43F - 44F in 1 door reach in at sushi bar for less than 4 hours. [CA] Maintain all cold PHFs held at or below.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lacking single use paper towel at the ONLY hand wash station at cooks line near ice machine. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found mopping equpment stored directly in mop sink. Insufficient racks provided. [CA] Install more mop rack device. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Found clutter in small storage room located upstairs. [CA] Re-arranged all items upstairs, any item not in use, remove from food 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 insectsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee enter the kitchen from back exterior door and heading straight to put away food items. Observed no activate adulteration/contamination. Per operator, employee came back from break. [CA] Properly wash hands with soap, warm water and dry using single use paper towels in between task. [COS] Operator directed to stop what they were doing and to wash their hands prior to putting away food items.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 19, 2025 · Original Source
Follow-Up Inspection
Nov 13, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source
Routine Inspection
Nov 7, 2024
Conditional Pass
12 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Found a bag of imitation crab thawing a bucket of stagnant water under stair well. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Found accumulated dust and debris in reach in unit at front sushi station. [CA] Routinely clean.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Found 2 knifes stored between 3 door cold top/reach in and 3 door reach in unit at cooks line. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Found cloth linen used as lining for tray of cups. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking hot water knob at warewash sink when water is on. [CA] Secure leak.
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
Found missing sliding door for display case at front service line. Observed plastic wrap being used to seal unit. [CA] Ensure refrigeration unit has all sliding doors to ensure all cold PHFs held at or below 41F. [COS] Operator reinstalled in sliding refrigeration doors.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found boxes of food items stored on floor in walk-in-cooler and prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Found a tray of chicken cooling in 3 door reach in at back cooks with a plastic wrap fully covering food items. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found several flies in warewash area, near front service line and dining area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1. Found a plate of raw sushi stored above ready to eat vegetables in 1 door reach in at service line. [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. 2. Found bottled beverages store in ice machine. [CA] Beverage bottles/cans shall not be stored fully submerged in ice in customer self-service area. [COS] Operator directed to remove beverages and discard of surrounding ice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured plate of salmon holding at 51F in display case at front service line for less than 4 hours. 2. Measured a container of chicken breast holding at 104F at cooks line. 3. Measured the following PHFs holding between 74F - 108F in 3 door cold top: shrimp tempura and chicken cutlet. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and/or hot held at or above 135F. [COS] Operator directed to relocate all PHFs to another unit. Operator, opted to cool PHFs in 3 door cold top and not reheat. Minor: 1. Measured the following PHFs holding between 43F - 49F in display case at front service line for less than 4 hours: hamachi (yellow tail), tuna, albacore, tamago and salmon. 2. Measured container of diced tofu holding at 48F in 2 door reach in. 3. Measured hamachi holding at 44F in 1 door reach in. [CA] Maintain all cold PHFs held at or below 41F.
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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed the following PHFs sitting on counter at front service line without time marks: shrimp tempura, vegetable tempura, fish eggs, imitation crab, sushi rice, lion roll and unagi (eel). Per operator, all PHFs under time as a public health control (TPHC). [COS] Operator directed to time mark all PHFs sitting on counter top.
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
Found several cans of house hold raid stored throughout food facility. [CA] Discontinue using house raid, use approved pest control services for treatment.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Nov 7, 2024 · Original Source