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KIKU SUSHI - GROCERY

1655 S DE ANZA BL STE 7, CUPERTINO, CA, 95014 +13104087044
Pass
71
Latest score
43%
Pass rate
7
Inspections
13
Critical violations

Location

Latest inspection

PASSED
Jun 18, 2026FOLLOW-UP INSPECTION58 days ago

Follow-up inspection for conditional pass due to inadequate handwash facilities, improper holding temperatures, and compliance with shell stock tags. The following MAJOR violations were corrected: K06M - Inadequate handwash facilities - Facility was not operating any open food during time of inspection. Facility to discontinue open food preparation until installation of required sinks and final plan check approval is obtained. K16M - Compliance with shell stock tags - No shell stock was for sale during time of inspection. Any storage of shell stock shall be accompanied with proper shell stock tags. The following MAJOR violation was not corrected: K07M - Improper holding temperatures - Measured tofu, savory tofu, and tofu strips stored between 45F and 54F. See violation for further details. - This is a continuing repeat violation. Further enforcement may occur. Noted an operation occurring outside the adjacent facility, but was cleared up before discussion with operator and adjacent facility inaccessible. Facility is stated to be owned by the same entity. Discussion with manager prompted that the facility is testing an operation and was rented to operate this test. **New operations require approval through Department of Environmental Health. Any changes in menu, new operation, and addition of equipment require a change of ownership or approval through plan check. Submit required documentation for any new operations. **New operations that operate without a valid permit may be subject to enforcement including fines and penalty fees. If any unapproved operation is occurring in the adjacent facility, immediately CEASE and DESIST.

Inspection Timeline

Jun 18, 2026Latest
Passed
FOLLOW-UP INSPECTION
Jun 11, 2026
Conditional
ROUTINE INSPECTION
Dec 11, 2025
Passed
FOLLOW-UP INSPECTION
Dec 4, 2025
Conditional
FOLLOW-UP INSPECTION
Nov 21, 2025
Conditional
ROUTINE INSPECTION
+2 more inspections

Violations Analysis

13
Critical Violations
4 in last 3 inspections
6
Non-Critical
19
Total Violations
Across 7 inspections

Complete inspection history

7 inspections
PassLatest Jun 18, 2026
N/A

FOLLOW-UP INSPECTION

Follow-up inspection for conditional pass due to inadequate handwash facilities, improper holding temperatures, and compliance with shell stock tags. The following MAJOR violations were corrected: K06M - Inadequate handwash facilities - Facility was not operating any open food during time of inspection. Facility to discontinue open food preparation until installation of required sinks and final plan check approval is obtained. K16M - Compliance with shell stock tags - No shell stock was for sale during time of inspection. Any storage of shell stock shall be accompanied with proper shell stock tags. The following MAJOR violation was not corrected: K07M - Improper holding temperatures - Measured tofu, savory tofu, and tofu strips stored between 45F and 54F. See violation for further details. - This is a continuing repeat violation. Further enforcement may occur. Noted an operation occurring outside the adjacent facility, but was cleared up before discussion with operator and adjacent facility inaccessible. Facility is stated to be owned by the same entity. Discussion with manager prompted that the facility is testing an operation and was rented to operate this test. **New operations require approval through Department of Environmental Health. Any changes in menu, new operation, and addition of equipment require a change of ownership or approval through plan check. Submit required documentation for any new operations. **New operations that operate without a valid permit may be subject to enforcement including fines and penalty fees. If any unapproved operation is occurring in the adjacent facility, immediately CEASE and DESIST.

1 reported violation
  • K07: Proper hot and cold holding temperaturesCritical

    [REPEAT VIOLATION] In the display refrigerator, measured tofu, savory tofu, and tofu strips stored between 45F and 54F. Per operator tofu, savory tofu, and tofu strips stored from 11:00am. [CA] Ensure potentially hazardous foods are maintained cold at 41F and below to prevent bacterial growth. [SA] Tofu, savory tofu, and tofu strips were VC&D due to time and temperature abuse. Further enforcement may occur for continued repeat violation.

Conditional Pass Jun 11, 2026
N/A

ROUTINE INSPECTION

Inspection in conjunction with CO0159911 and CO0159920. Due to repeated violations, Permit Owner will be contacted to attend an Office Hearing. Further directives to follow. A follow up inspection will be conducted by 06/18/26 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282/hr, minimum of one hour. SR0884057 observed. Permit owner stated plans of adding refrigerators in the facility. Discussed that refrigerators shall be added to the plans and obtain approval prior to installation. CO reports sent via email to: xiaoyunchen92@gmail.com

6 reported violations
  • K13: Food in good condition, safe, unadulterated

    Tree berry fruit observed with mold-like substance. [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]: Tree berry fruit was voluntarily discarded.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Raw oysters, raw clams, raw fish stored in unapproved styrofoam coolers and submerged in ice. [CA]: Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system. [COS]: Noted foods were relocated to refrigerators.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Lack of hand wash sink in food preparation area. Open food handling observed. [CA]: Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [COS]: Open food preparation was ceased and desist.

  • K23: No rodents, insects, birds, or animals

    Flies observed in the facility. No direct contamination observed. [CA]: The premises of each food facility must be maintained free of vermin.

  • K16: Compliance with shell stock tags, condition, displayCritical

    No tags provided with manila clams stored in styrofoam cooler. [CA]: The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [COS]: Tags provided and placed with clams.

  • K07: Proper hot and cold holding temperaturesCritical

    Live blue crabs stored in baskets on prep table measured between 57F - 61F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: Owner decided to VCD crabs.

Pass Dec 11, 2025
N/A

FOLLOW-UP INSPECTION

Follow-up inspection for conditional pass due to inadequate handwash facilities, improper holding temperatures, and lack of sanitizing. The following MAJOR violations were corrected: K06M - Inadequate handwash facilities - No open food preparation allowed - Handwash station accessible from the restaurant side for handwashing. All employees shall wash hands at the handwash station using warm water between 100F-108F, hand soap, and paper towels. K07M - Improper holding temperatures - Measured all potentially hazardous foods at 41F and below. K14M - Lack of sanitizing methods and applicable sanitizer - At the time of inspection, no food preparation occurring within the facility to need an applicable sanitizer and method. ***The following requirements are to be met to allow for food prepartion in the facility. Food preparation may not begin until confirmation of all requirements and approval from district inspector and Santa Clara County Environmental Health. 1. As the facility is planning to conduct food preparation, a food safety maanger's certificate and food handler cards are required. At least one food safety manager's certificate shall be obtained, and all other employees that handle food shall obtain food handler cards. 2. Provide an SOP for the following: food preparation, methods of maintaining potentially hazardous foods at proper holding temperatures, handwashing, and dish/warewashing. Email to district inspector at frank.leong@deh.sccgov.org. 3. Provide functioning equipment at the restaurant side of the facility. Provide hot water at 120F at 3 compartment sinks, prep sinks, and mop sinks. Provide hot water at handwash stations between 100F and 108F. Provide hand soap and paper towels at handwash stations. Provide chlorine sanitizer for sanitizing utensils and equipment. Non-compliance with the above requirements and any food preparation without approval from district inspector may result in further enforcement including office hearings, requirement to install required equipment and to submit plans for plan check approval. This inspection is the second follow-up inspection and to be charged $298.00.

No reported violations
Conditional Pass Dec 4, 2025
N/A

FOLLOW-UP INSPECTION

Facility has not been approved for any food preparation due to lack of proper equipment including functioning handwash facilities, prep facilities, and warewash facilities. Cease and desist all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees. Provide verification and documentation that facility is operating under the same ownership and has not changed ownership. Provide documentation including allowance to operate and use facilities, and business license matching current ownership. Provide documentation to district inspector at frank.leong@deh.sccgov.org by 12/09/2025. Lack of verification may result in closure of facility and/or requirement to submit change of ownership applications. Next follow-up inspection will be the second follow-up inspection and to be charged at $298.00.

3 reported violations
  • K07: Proper hot and cold holding temperaturesCritical

    In the facility, at the display refrigerator, measured whole chicken at 58F, and in the 2 door reach in refrigerator, measured cut chicken at 54F. In the adjacent permitted facility kitchen, measured raw chicken and whole chicken stored at 70F. Per operator, chicken purchased at 7:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] All chicken was VC&D due to time and temperature abuse.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Observed food preparation occurring in the adjacent permitted facility kitchen without a functioning handwash station. Observed handwash station in the area does not have hand soap and paper towels, and running water. [CA] Facilities that conduct food preparation shall have a proper handwash station installed with running hot water between 100F and 108F, hand soap, and paper towels. Handwash stations shall be stocked with hand soap and paper towels to allow for proper handwashing. New equipment installed within the facility shall require approval through plan check. [SA] Operator to discontinue all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees.

  • K14: Food contact surfaces clean, sanitizedCritical

    Observed ongoing food preparation without any approved sanitizer available for cleaning and sanitizing utensils and equipment. [CA] Facilities that prepare food using utensils and equipment shall have adequate warewash facilities and an approved sanitizer for use in cleaning and sanitizing utensils and equipment. Applicable sanitizer includes chlorine sanitizer at 100 PPM and quaternary ammonium sanitizer at 200 PPM. [SA] Operator to discontinue all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees.

Conditional Pass Nov 21, 2025
N/A

ROUTINE INSPECTION

Cease and desist all food preparation until final plan check approval has been received from this department. Further use of unproved equipment will result in further enforcement action. Facility is herby given 30 days to submit plans for use of the seafood market area. Submit plans for equipment by 12/21/2025.

4 reported violations
  • K14: Food contact surfaces clean, sanitizedCritical

    Food contact surfaces are only sprayed with water and are not cleaned and sanitized. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required.[SA] Facility to discontinue food preparation in the grocery area.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Observed saltwater fish and shrimp stored in unapproved plastic containers in the prep area. [CA] Ensure facility only uses equipment that has been approved through plan check. Discontinue sales of saltwater fish and shrimp in plastic containers. [SA] Operator removed saltwater fish and shrimp from the facility and was instructed to cease sales from unapproved containers. Any containers used shall be approved through plan check.

  • K07: Proper hot and cold holding temperaturesCritical

    Raw chicken and swamp eel held in coolers measured >41F,<135F,>4hrs. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.[COS] PIC voluntarily condemned and destroyed approximately 60lbs of raw chicken and 20 lbs of swamp eel.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Lack of hand wash sink in food preparation area. [CA] Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [SA] Facility to discontinue food preparation in the grocery area. Discussed with operator that any food preparation would have to occur in the adjacent kitchen where handwash stations, prep sinks, and warewash sinks are installed and available for use.

Pass May 6, 2025
N/A

FOLLOW-UP INSPECTION

Follow-up inspection for conditional pass due to improper holding temperatures and available shellstock tags. The following MAJOR violations have been corrected: K06M - Inadequate handwash facilities - Operator discontinued food preparation; no food preparation observed during time of inspection. K07M - Improper holding temperatures - Measured all potentially hazardous foods maintained at 41F and below including shellstock, raw chicken, and raw shelled eggs. K16M - Shellstock tags available - Observed shellstock tags are attached to each batch of shellstock including clams and oysters. The following MINOR violation has been corrected: K35 - Approved equipment used - Observed previously installed containers for live fish and air circulation machine has been removed. Per operator, no food preparation for seafood occurring. Per manager, facility is currently operating under the same ownership. Operator is currently attempting to renew the business license for the facility with the city of Cupertino. Follow-up to continue for facility until proof of ownership verified. Facility operating permit has been previously paid and is currently valid.

No reported violations
Conditional Pass May 1, 2025
71/100

ROUTINE INSPECTION

The following inspection was conducted in conjunction with a complaint for a possible foodborne illness. Facility appears to have changed operation and requires verification of current ownership. Provide business license and sellers permit to district inspector within 48 hours for verification of ownership. If a change of ownership has occurred, submit change of ownership forms to district inspector within 48 hours. Change of ownership forms may be submitted to district inspector at frank.leong@deh.sccgov.org and/or dehweb@deh.sccgov.org.

5 reported violations
  • K16: Compliance with shell stock tags, condition, displayCritical

    Observed shellstock tags for live conch and razor clams are not available on-site for review. Shellstock tags from the past 90 days have not been kept on-site for review. Observed live scallop and live surf clams commingled in the same container. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [SA] Live razor clams, conch, surf clams, and scallop were VC&D due to improper storage and unlabeled/unverifiable shellstock.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    No handwash station available in the prep area for preparing fish, shellfish and vegetables. [CA] Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [SA] Facility to discontinue food preparation in the grocery area. Discussed with operator that any food preparation would have to occur in the adjacent kitchen where handwash stations, prep sinks, and warewash sinks are installed and available for use.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Observed saltwater fish and shrimp stored in unapproved plastic containers in the prep area. [CA] Ensure facility only uses equipment that has been approved through plan check. Discontinue sales of saltwater fish and shrimp in plastic containers. [SA] Operator removed saltwater fish and shrimp from the facility and was instructed to cease sales from unapproved containers. Any containers used shall be approved through plan check.

  • K07: Proper hot and cold holding temperaturesCritical

    Stored on a table by the prep area, measured live razor clams, manila clams, conch, surf clams, and scallops between 46F and 62F. Per operator, live razor clams, manila clams, conch, surf clams, and scallops were received and brought over from the port at 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. In the display refrigerator, measured raw whole chicken stored between 45F and 50F. Per operator, raw chicken stored since 11:00am. In a upright display refrigerator, measured raw shelled eggs at 46F to 52F. Per operator, raw shelled eggs stored from the previous night. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Raw whole chicken and raw shelled eggs were VC&D due to time and temperature abuse.

  • K01: Demonstration of knowledge; food safety certification

    Food safety manager's certificate was unavailable upon request. [CA] Ensure a food safety maanger's certificate is available upon request.

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