Follow-Up Inspection
Oct 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 2, 2026 · Original Source
Santa Clara County, CA
Tokyo Sushi
1715 Lundy Av # 156
Last inspected Oct 2, 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
5 inspectionsFollow-Up Inspection
Sep 30, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The cove base tiles at the sushi bar are in disrepair, detaching from the wall, and harboring cockroaches. 2. The FRP near the water heater is detaching and loose. 3. Stainless steel panel near the deep fryer is detaching and loose. 4. There are gaps along the counter top of the sushi bar and the walls. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean and seal the holes and gaps to prevent vermin entrance and harborage.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - One live adult cockroach observed run out of the detached cove base in the sushi bar. - A live cockroach with an ootheca (egg sac) attached above the ice machine. - Numerous dead nymphs on sticky traps mounted on the underside of the sushi bar counter. - A dead adult cockroach on a sticky trap on the sushi bar preparation counter. - A dead adult cockroach stuck behind strip of led lights on the wall near the clock. - Dead cockroaches around the dishwasher. - A dead cockroach on the wall under a wall shelf by the cookline. - Cockroach feces accumulation on the underside of the sushi counter near the dead nymphs. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Andy, 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 that confirms the abatement of the infestation. 3. Submit proof of corrections of structural repairs.
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, Sep 30, 2026 · Original Source
Routine Inspection
Sep 28, 2026
Conditional Pass
13 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed food employee washing wiping cloths in the handwashing sink in the kitchen. [CA] A handwashing facility shall not be used for purposes other than handwashing.
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
[REPEAT] At time of inspection, time as a public health control (TPHC) is used for sushi rice, rice, and eel but food items did not have a time label and timer was not functioning. Per PIC, food items were prepared at approximately 10 AM, less than 1 hour before start of inspection. Written TPHC procedures available but label requirements not being followed. [CA] When time only iis used as a public health control, Potentially Hazardous Foods (PHFs) shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours. [SA] PIC replaced batteries in timer. Reviewed TPHC procedure.
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
Observed mold-like substance on interior of ice machine and interior corner of food prep sink. [CA] Food contact surfaces shall be 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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed in use wiping cloth in sushi area stored on food preparation surface between uses. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed aerosol can of insecticide for household use on shelf in food preparation area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. At time of inspection, chlorine sanitizer in sanitizer bucket for wiping cloths measured above 200ppm. [CA] Chlorine sanitize solution for in-use wiping cloths shall measure 100ppm.
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 unsafelyminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw tuna being thawed in a bucket of water at ambient temperature. [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 temperaturecriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
****MAJOR**** Observed leaf in cornstarch used for tempura batter. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Leaf and affected cornstarch were discarded. ****MINOR**** Observed container of lemons being stored in ice used for human consumption. [CA] Ice that has been used as a medium for cooling the exterior surfaces of food or prepackaged food shall not be used for consumption. [COS] Container of lemons was removed from ice machine.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K28Other
Official wording
Fruits and vegetables washed
Inspector’s notes
Observed avocados being cut without prior washing. [CA] Produce shall be thoroughly washed in potable water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed live cockroach in monitoring trap in sushi prep area and approximately 1 dozen dead cockroaches in various monitoring traps in other areas (under warewash machine and other trap under sushi prep counter). Reviewed most recent pest control report (9/15/2026). No live cockroaches observed in any other location. [CA] Clean and sanitize area of dead cockroaches, remove soiled traps. PIC is to consult with their pest control company for any additional necessary actions and notify inspector (business card provided for Crystal Grippin) of actions to be taken prior to followup inspection.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed unlabeled working containers of white substances identified as sugar, salt, and starch by PIC. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Observed trays of tempura mix and cornstarch on shelf in dry storage area without a lid. [CA] Cover open containers of food with tight fitting lid when not in use to prevent contamination. Observed container of soy sauce and ginger stored directly on floor in dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of food residue and grime under shelves and equipment. [CA] Regularly clean under cooking equipment and shelves to prevent accumulation of debris. [REPEAT] Observed cracked floor tiles in numerous locations throughout kitchen. [CA] Floor shall be kept clean and in good repair.
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
Microfiber towel placed ontop of cooked ready to eat sushi rice. [CA] Remove towel from cooked ready to eat food. [COS] Towel removed.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
[REPEAT] Observed toothbrush, toothpaste, employee coats, cell phone, and cold medicine stored in food and food equipment storage areas. Observed an open drink belonging to employee in food preparation area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. At time of inspection, back door was propped open. Large gaps below, above, and within (unused door handle/lock opening) in the screen door. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Eliminate gaps.
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, Sep 28, 2026 · Original Source
Routine Inspection
Nov 3, 2025
Pass
5 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available upon request. [CA] Have a metal probe thermometer available at all times to monitor food temperatures.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee jacket stored on top of packaged food in the rear storage area. Observed the back door was open during the inspection. [CA] Store personal belongings away from food. Keep the rear door closed at all times.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the side prep area: observed food splatters on the wall. The wall was also lightly damaged. Observed broken/missing floor tiles throughout the kitchen. [CA] Repair damaged wall and floors, and keep surfaces 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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION* Per PIC, the sushi rice, shrimp tempura, and multiple PHFs in the front sushi prep area (crab salad, unagi) are under Time as a Public Health Control (TPHC) and will be discarded at the end of lunch time. However, no time-marking was observed. PIC stated foods had been held since 11am today (1 hour prior). [CA] When using TPHC, foods must be IMMEDIATELY time-marked to be discarded by 4 hours. Each food item must have clear, intentional time-marking via time log, written label, timer, etc. [SA] PIC set a timer for foods to be discarded at end of lunch today (3 hours from now). _______ Minor violation: TPHC written procedures were not available upon request. [CA] Maintain a copy of TPHC written procedures at the facility for review at all times. Recommend making a copy and posting it on the wall.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the front sushi display unit: measured internal temperature of multiple pieces of raw fish to be 45-48F. PIC stated the fish had been transferred from the lower prep unit at 10:30am today (approximately 90 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust the temperature of the unit to accommodate for busy prep times.
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, Nov 3, 2025 · Original Source
Routine Inspection
Oct 14, 2024
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the faucet at the 2-compartment sink was loose. [CA] Repair faucet.
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed the menu had the "reminder" portion of the consumer advisory, but no "disclosure" was provided. [CA] Provide a disclosure, which clearly indicates WHICH menu items contain raw/undercooked animal products.
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
Per PIC, Time as a Public Health Control (TPHC) is used for the sushi rice, tempura shrimp, and mayonnaise sauces. However, no time-marking was observed. PIC stated they used their lunch opening hours to monitor time. [CA] When using TPHC, foods must be clearly time-marked (either with sticker, timer, etc.). [SA] Sushi rice and tempura shrimp were time-marked to be used or discarded by 4 hours. Mayonnaise sauce was moved to a refrigerator (mayonnaise had been held for 2.5 hours per PIC). Note: Under normal operation, foods under TPHC must be served or DISCARDED by the 4-hour time limit; they cannot be placed back into a refrigerator.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 14, 2024 · Original Source