Routine Inspection
Aug 8, 2026
8 recorded violations
Official wording
Permits available
Inspector’s notes
Health permit expired on 05/31/2026. [corrective action] Pay permit fee within 48 hours. Failure to renew permit may result in enforcement action, including closure of facility.
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 issuesOfficial wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags for oysters that were previously sold were not maintained. [corrective action] Once a batch of oysters are sold out, write the date on the tag and store the tag in this facility for at least 90 days. Note: Tag for current batch of oyster was available.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy grime in the following areas: - Cabinet underneath the hand sink at the sushi station - Under the dishwasher at the back corner [corrective action] Thoroughly clean these 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 problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Grilled chicken held in the hot holding box measured 95F. Chicken was cooked at 1 PM to 2 PM this afternoon. [corrective action] Maintain potentially hazardous foods at 135F or above. [correction] Chicken was voluntarily discarded. See VC&D form.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed can of "Raid" insecticide stored on the food storage shelf next to the 2-door freezer. [corrective action] Person-in-charge stated that the insecticide is for outdoor use. Store the can in a designated area below food or food equipment to prevent cross contamination.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
QR code menu was reviewed and found items that are served raw or undercooked, such as nigiri, carpaccio sampler, oysters, sashimi, poke salad. Consumer advisory was available, but items served raw or undercooked were not properly marked. [corrective action] Food items that are served raw or undercooked must be clearly indicated, such as use of an asterisk (*) or other symbol.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Soap dispenser at the back hand sink was empty. [corrective action] Keep soap dispenser stocked. [suitable alternative] Use the other two hand sinks until dispenser is refilled.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed 3-compartment sink set up improperly. Soapy water was set up in the middle compartment. [corrective action] Ensure 3-compartment sink is set up with soapy water in the first compartment, plain water in the middle, and sanitizer in the third compartment. Note: Person-in-charge and kitchen employee was informed of proper ware washing practice.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 8, 2026 · Original Source