Santa Clara County, CA

Sushi Confidential

Name: Sushi Confidential
Address: 247 E Campbell Av, Santa Clara County, CA

247 E Campbell Av

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

May 27, 2026

Pass

4 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Ceiling portion above 3 comp sink in disrepair. [CA]: Repair ceiling and maintain in good condition.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

In the under counter cooler at sushi bar, raw fish was stored on shelving above cooked food such as mussels and vegetables. [CA]: Properly store raw food beneath and separate from ready to eat food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

1. At the bar, beverage spray holder has an accumulation of residue. 2. Ceiling fan in the second prep line cooler at cook line has an accumulation of dust. [CA]: Routinely clean noted areas.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

*REPEAT VIOLATION* 1. Utensils stored in stagnant water at cook line. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. New ice machine installed outside the facility. [CA]: Ice machine shall be installed inside the facility and indirectly plumbed to an existing floor sink. Relocate or remove ice machine. note: if facility plans to install a new floor sink, plan submission to DEH Plan Check prior to installation is required. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 3. Bowl used as scoop for tempura batter in bulk container. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.

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

Official record from Santa Clara County Department of Environmental Health, May 27, 2026 · Original Source

Routine Inspection

Jul 24, 2025

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

At the sushi bar, utensil was stored in stagnant water that measured at 77F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the bar's 3 comp sink, employee was manually ware-washing and only submerged the dishes in Chlorine sanitizer for approximately 2 seconds. Note: sanitizer level measured at 100 ppm. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Employee placed the dishes in the sanitizer compartment for at least 30 seconds.

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

Flies observed throughout the kitchen/prep areas. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

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

minorCode K44Pests

Official wording

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

Inspector’s notes

Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source

Routine Inspection

Oct 7, 2024

Pass

5 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Scoop handle for tofu was in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

MAJOR: -Located at sushi bar in an insufficient ice bath, mayo measured at 59F. Staff stated it's been 3 1/2 hours prior to measurement since mayo was placed in ice bath. -Located at sushi bar, brown rice measured at 72F. Staff stated brown rice is kept at ambient temperature for a couple of hours. No time markings or Time As A Public Health (TPHC) procedures observed. Per staff, rice was removed from temperature control approximately 4 hours prior to measurement. MINOR: -Located at sushi bar in insufficient ice bath, cooked mushroom and salmon measured at 45F and 48F respectively. Staff stated it's been 3 1/2 hours prior to measurement since it's been placed in ice bath. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. Ensure sufficient ice bath is maintained for PHFs at all times. [COS]: Brown rice was voluntarily discarded by staff. PHF's that have been out of temperature for less than 4 hours were relocated to cooling units to rapidly cool down. Owner stated brown rice will now be kept hot and served upon order.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Accumulation of debris on the interior nozzle of the beverage dispenser at the alcohol bar. [CA]: Remove, clean, and sanitize nozzle. Nozzles should be maintained clean regularly to prevent the accumulation of residues.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Open bags of dry food observed at dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K18Other

Official wording

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

Logs according to HACCP Plan for 10/06 and 10/07 not filled out. [CA]: Ensure logs according to HACCP Plan are followed and filled out at all times. [COS]: PIC filled out log for today.