87
Latest score
100%
Pass rate
2
Inspections
2
Critical violations

Location

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Latest inspection

PASSED
Mar 14, 2026ROUTINE INSPECTION154 days ago

Inspection Timeline

Mar 14, 2026Latest
PassedScore: 87/100
ROUTINE INSPECTION
87
Feb 12, 2025
PassedScore: 86/100
ROUTINE INSPECTION
86

Violations Analysis

2
Critical Violations
2 in last 3 inspections
5
Non-Critical
7
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Mar 14, 2026
87/100

ROUTINE INSPECTION

3 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    Observed some missing floor tiles near the entrance of the sushi bar. [corrective action] Replace the missing floor tiles.

  • K08: Time as a public health control; procedures & recordsCritical

    Observed 4 containers of cooked sushi rice at the bar. Per person-in-charge, the rice was cooked at 2 PM today and will be used for dinner service. Containers were not marked with time. [corrective action] Sushi rice must be used within 4 hours from time it was cooked. Ensure containers are marked with either the production time or discard time. Any leftover rice after 4 hours must be discarded. [correction] PIC marked containers with production time. PIC was advised to start cooking more rice end of dinner service.

  • K06: Adequate handwash facilities supplied, accessible

    One of the hand sinks at the sushi bar was filled with miscellaneous items. [corrective action] Keep hand sink clear so that it is accessible for hand washing. [correction] Items were removed.

Pass Feb 12, 2025
86/100

ROUTINE INSPECTION

Discussed with PIC about ensure soap and single-use paper towels are always readily available at all handwash sinks when operating.

4 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination.

  • K41: Plumbing approved, installed, in good repair; proper backflow devices

    Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    1) Floor tiles are missing in areas behind the sushi counter. [CA] Replace missing tiles and maintain floors in good repair where it is durable, smooth, and easily cleanable. 2) Employee's personal drink is stored on top of the food prep unit. [CA] Employee's personal items shall be stored in a designated location where it would not cross-contaminate other food items.

  • K14: Food contact surfaces clean, sanitizedCritical

    Quat sanitizer at the three compartment sink was measured at 0 ppm while employees were observed washing utensils. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee prepared the three compartment sink again with quat sanitizer measured at 200 ppm.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.