Follow-Up Inspection
Jan 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source
Santa Clara County, CA
Sushi Island
1711 Branham Ln # A6
Last inspected Jan 22, 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
Jan 21, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Found imitation crab thawing on shelf at cooks line. [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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found exterior screen door with gaps greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Found several unused items in storage room and service area. [CA] Remove any unused equipment and de-clutter 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 insectscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: LIVE cockroaches in the following areas: kitchen area (2 door reach in gasket, walls around metal shelves, behind refrigeration unit, below warewash sink, flooring in kitchen area) and at sushi bar (wooden compartments). 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Vivi & Jianhao, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Minor: 1. Found DEAD cockroaches in the following areas: in 2 door reach in, under cooking equipment, under refrigeration unit and under dish machine. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas.
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, Jan 21, 2026 · Original Source
Routine Inspection
Jun 23, 2025
Pass
7 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Found a container of sushi rice on prep table without time mark. Operator stated facility is using time as a public health control (TPHC). [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 [COS] Operator directed to time mark PHFs. Note: Another sushi container at sushi station time marked under TPHC.
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 bowls without scoops used to dispense of bulk good in back prep area. [CA] Provide scoops with handle for dispensing bulk goods.
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
1. Found leaking faucet at warewash sink (middle section) when water is on. 2. Found faucet leaking at hand wash station at sushi station. [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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured the following PHFs holding between 46F - 47F in 2 door sliding display case: tuna and cooked shrimp. [CA] Maintain all PHFs cold 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 temperatureminorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed several manufactured bags of tuna in reduce oxygen packaging in 2 door reach in at sushi station. Label indicates to keep fish in frozen state when in ROP bags. Observed tuna fully thawed. [CA] When thawed, facility shall remove fish content from ROP bag and follow manufacturer specification.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Found brown like substance on interior panel of ice machine. [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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Found a container of grilled chicken cooling in 2 door upright. Observed plastic wrap fully covering container. [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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jun 23, 2025 · Original Source