Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jul 22, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured mashed potatoes in steam table at 120F. Water bath at steam table was found low and dial was on medium heat. [CA] Maintain hot foods at 135F. Fill up steam bath halfway with water and recommend steam bath to be at 165F. [COS] Mashed potatoes were discarded in trash.
Measured cut salmon in walk in at 42F. [CA] Maintain potentially hazardous food cold, 41F and 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.
Wiping cloth bucket measured at 100ppm at cook line. [CA] Maintain a minimum of 200 ppm quat ammonium. [COS].
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.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source
Follow-Up Inspection
Mar 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 7, 2025 · Original Source
Routine Inspection
Mar 4, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured raw salmon, scallop and cream cheese at 50F-51F at roll prep unit in the back kitchen. Cooked rice squares (used for Hanabi) measured at 60F. Per manager, 3 of the prep units in the back are in disrepair and measuring above 50F. Repair service had already been contacted. Majority of phf's are in the walk in cooler and the units were mostly empty except for raw veggies/garnishes upon inspection.
[CA] Maintain phf's 41F and below. In the meantime, use containers of ice to store a few items in unit until repaired. Fill container half way with food and fill container with ice and water to ensure ice bath contacts all side of the container.
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.
Wiping cloths on sushi counter noted. [CA] Store wiping cloths in sanitizer between uses.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
3 prep units in the back kitchen measuring above 50F. [CA] Maintain units in good repair to ensure potentially hazardous food is maintained 41F and above. Email the service report to aleli.crutchfield@deh.sccgov.org once it has been repaired.
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.
Lack of soap at sushi bar hand sink. Soap dispenser is inoperable. [CA] Keep soap dispenser stocked at all times. Per manager, dispenser is in process of being repaired. [COS]
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.
Official record from Santa Clara County Department of Environmental Health, Mar 4, 2025 · Original Source
Routine Inspection
Oct 1, 2024
Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sushi rice at 110F. Ramen broth measured at 43F, Fish cake at 43F, raw shelled eggs at 59F at top insert stations, crab at 51F. Some food items were filled above the rim of the container. [CA] Maintain potentially hazardous food (PHFs) 41F and below or 135F and above. Fill containers (top inserts) half way.
Note: For Sushi Rice, discussed using Time as a Public Health Control, handout provided. Sushi rice was time marked. TPHC handout and to be completed.
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.
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.
Unable to locate permit. [CA] Post permit in public view.
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.
Observed raw wagyu above ready to eat at sushi station. Observed seafood above ready to eat in 2 door upright unit. [CA] Store raw meat/seafood below ready to eat food in refrigerators.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips for glass washer and main dish washer. [CA] Provide and test at 50 ppm chlorine daily.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed table top fryer and gas rice cooker located outside of the hood. [CA] Locate equipment directly below the ventilation hood.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Lack of paper towels at handsink in dishwash area. [CA] Install a paper towel dispenser at keep stocked at all times. [COS] Paper towels were provided.
One of the soap dispensers in the womens restroom is empty. [CA] Refill the soap dispenser.
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.