More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Mar 12, 2026
Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the kitchen area, observed cracks and crevices around the edges between the walls and ceilings. At the entrance between the kitchen and the dry storage area, observed gaps around a loose molding panel.
[CA] Ensure all cracks, crevices, holes, and gaps are properly sealed to prevent possible 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
At the sushi prep area, oserved utensils stored on a tray with debris.
[CA] Ensure utensils are properly stored in manner that prevent contamination.
[COS] Operator moved utensils and tray to 3 compartment sink for cleaning and sanitizing.
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.
Observed rodent droppings on tape around a makeshift panel installed above the water heater.
[CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks, crevices, holes, and openings to prevent further harborage. Contact pest control to provide service as needed.
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.
In the kitchen area, at the 3 compartment sink, in the sanitizing compartment, measured chlorine sanitizer between 25 PPM and 50 PPM.
[CA] Ensure chlorine sanitizer used for manual warewashing is maintained at 100 PPM.
[COS] Operator added chlorine and adjusted sanitizer (total 4 caps of chlorine). Remeasured at 100 PPM.
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
Observed an unapproved wooden shelf installed to the right of the sushi prep station.
[CA] Ensure only approved materials and equipment are installed in the facility. All equipment shall be smooth, durable, and easily cleanable.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Follow-Up Inspection
Aug 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2025 · Original Source
Routine Inspection
Aug 13, 2025
Conditional Pass
9 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Consumer advisory for eating raw and undercooked foods was not noted on the menu.
[CA] Provide consumer advisory for the sale of raw or undercooked animal-derived foods. Consumer advisory shall state "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase yur risk of foodborne illness especially if you have certain medical conditions."
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.
Observed employee washing a large stainless steel mixing bowl and store on nearby shelving without sanitizing. Observed the use of the 3 compartment sink for warewashing and washing of mixed greens for salad.
[CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer. Ensure 3 compartment sink is used for a singular task such as warewashing and properly sanitized prior to use for food preparation.
[SA] Operator set up sanitizer in the 3 compartment sink and rewashed and sanitized the large stainless steel mixing bowl. Operator removed all food preparation from the 3 compartment sink.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed missing food handler cards and expired food handler cards. [CA] Ensure all employees that handle food obtain valid food handler cards.
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.
In the kitchen area, observed multiple bags of vegetables stored in the handwash sink and blocking access. At the front sushi counter, above the handwash station, observed a lack of paper towels in the paper towel dispenser.
[CA] Ensure handwash stations are accessible at all times and stocked with hand soap and paper towels to allow for proper handwashing.
[SA] Operator provided access to the kitchen handwash station by removing bagged vegetables and provided paper towels in the paper towel dispenser by the front sushi counter handwash station.
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.
In the kitchen area, on the counter-top, measured edamame at 60F. In the kitchen area, at the 2 door prep unit, measured cooked salmon collar at 55F. Observed cooked salmon collar stored on the rim above the insert prep top at the 2 door prep unit. Per operator, edamame stored from 11:00am and salmon collar stored from the previous day.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods shall be stored in containers in the insert prep top of prep units to facilitate proper holding temperatures.
[SA] Operator moved container edamame to nearby refrigeration to facilitate proper holding temperatures. Salmon collar was VC&D due to time and temperature abuse. Operator to discontinue storage of potentially hazardous foods on the rim above the insert prep top of the 2 door prep unit.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the kitchen area, observed the use of a panini press for cooking raw chicken and salmon, and the use of an air fryer to cooked gyoza without a hood.
[CA] Ensure all raw meat cooking occurs below a hood to allow for ventilation of heat, smoke, grease and vapors. Discontinue unapproved cooking/preparation of raw chicken and salmon within the facility.
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.
Observed multiple flies within the facility. Observed side door into the facility was propped open. [CA] Ensure facility is kept free of flies to prevent possible contamination of food and food contact surfaces. Ensure all entrances into the facility are kept closed to prevent an entrance for 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.
Observed accumulation of grease on the walls above the counter-top panini press and the counter-top air-fryer.
[CA] Ensure facility walls are frequently cleaned and maintained to prevent harborage of vermin.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed the storage of employee food amongst food served to the public including at dry storage areas, in the 2 door undercounter refrigerator, and the undercounter refrigerator.
[CA] Ensure facility food is kept organized and employee food is kept separated (i.e. in a labeled area of lower shelving, or in separate refrigeration) to prevent possible cross contamination.
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.