ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Izumi Sushi last inspected?
The most recent inspection on record was on Oct 9, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Nov 4, 2025 to Oct 9, 2026.
Has Izumi Sushi ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 4, 2025.
The Full Inspection History
4 inspections
Follow-Up Inspection
Oct 9, 2026
Pass
1 recorded violation
minorCode K04Employee health and hygiene
Official Wording
Proper eating, tasting, drinking, tobacco use
Inspector’s Notes
Observed employee drink out of a cup in the kitchen and then pour the remaining contents of the cup into the preparation sink and attempted to go back to preparation. [CA] Employees shall not eat or drink in the kitchen areas. Ensure that designated areas are available for eating and drinking. Ensure that items that touch employees mouth are not then used to contaminate preparation areas of the kitchen. [COS] Employee instructed to wash hands and preparation sink was sanitized.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Santa Clara County Department of Environmental Health, Oct 9, 2026 · Original Source
Routine Inspection
Oct 6, 2026
Conditional Pass
9 recorded violations
minorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
In the walk-in cooler, observed cardboard box of corn stored directly on the floor.
[CA] Foods shall be stored at least 6 inches above the floor on approved shelving.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the walk-in cooler, observed numerous raw fish thawing in intact reduced oxygen packaging from the manufacturer.
[CA] Frozen raw fish in reduced oxygen packaging shall be cut open or removed while thawing to prevent the growth of clostridium botulinum. Follow manufacturer's thawing instructions on package.
[COS] PIC cut holes in reduced oxygen packaging of thawing fish.
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.
On food prep surfaces, observed used/soiled wiping cloths being stored.
[CA] Wiping cloths when not in use shall be stored in a sanitizing bucket containing sanitizer at the appropriate concentration, such as quaternary ammonia sanitizer at 200ppm, or chlorine sanitizer at 100ppm.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee wipe hands on soiled apron and proceed to handle raw salmon.
[CA] Employees shall wash hands before beginning work, before handling food/equipment/utensils, when going from raw to ready to eat foods, after using the restroom, after touching body parts, and at any time contamination may occur.
[COS] Employee was instructed to wash hands and discard salmon.
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 back of the ice machine, observed black grime growing.
[CA] All food contact surfaces of utensils and equipment shall be kept clean and sanitized.
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.
1. In the front of the kitchen, in the bottom portion of the right prep fridge, measured various raw seafood between 45-46F. Ambient temperature of prep fridge measured 50F. Per PIC, fish had been placed inside 4 hours prior. See measurements below.
- scallops 45F
- shrimp 45F
- saba 46F
- octopus 45F
- cuttlefish 46F
- mackerel 46F
[CA] Potentially hazardous foods in cold holding shall maintain a temperature of 41F and below.
[COS] Raw fish was VC&D by PIC.
2. On bottom rack of prep table, measured sushi rice at 83F. Per PIC, rice is replaced every 3 hours. No time marking was observed.
[CA] Potentially hazardous foods shall maintain a temperature of 41F and below, or 135F and above. If facility should choose to follow TPHC (time as a public health control - 4 hour rule), facility shall do the following:
1. Fill out TPHC form
2. Time mark potentially hazardous foods for four hours
3. Discard foods at the end of the fourth hour
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
In the front of the kitchen, ambient temperature of bottom portion of prep fridge measured 50F.
[CA] Cold holding units shall maintain a temperature of 41F and below.
[COS] PIC increased temperature of cold holding unit. Ambient temperature remeasured to 40F.
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.
MAJOR
****
1. At the handwashing sink, no hand soap or paper towels in dispenser were available at the time of inspection.
[CA] Handwashing sinks shall provide warm water, soap, and paper towels in dispenser.
[COS] PIC provided soap and paper towels in dispenser at handwashing sink. Employees were instructed to wash hands before resuming work.
MINOR
***
2. In front of the handwashing sink, observed trash can blocking access.
[CA] Handwashing sinks shall be kept clean, accessible, and unobstructed at all times.
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.
On the right side of the kitchen, in bottom portion of the prep fridge, measured tempura seafood in closed container at 77F. Per PIC, tempura seafood had been deep fried and placed inside an hour prior to cool.
[CA] Potentially hazardous foods shall be rapidly cooled from 135F to 70F in two hours, and from 70F to 41F in four hours. Cooling shall be done in shallow containers, by separating food into smaller portions, using an ice bath, stirring frequently, using rapid cooling equipment, or using containers that facilitate heat transfer.
[COS] PIC opened lid partially and transfered tempura seafood to walk-in cooler to facilitate cooling.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source
Follow-Up Inspection
Nov 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source
Routine Inspection
Nov 4, 2025
Conditional Pass
9 recorded violations
minorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed employee drink without lid stored on shelf with food equipment and above food in hot holding. [CA] Ensure that employee beverages are stored away and separately from food equipment/food.
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.
Paper towels were not provided at the only handwash in the preparation area. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] A roll of paper towels was provided by employee. Ensure that paper towels are provided in 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.
Tablet menu did not provide a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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.
1. Sushi rice in machines measured 76F to 78F (see measured observations). Per PIC, sushi rice was prepared two hours prior to measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Sushi rice will be time marked for discard at 3:30pm. Provided TPHC handout to PIC.
2. Tempura batter measured 73F. Per PIC, it was made less than 2 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tempura batter was placed back into preparation unit to cool down.
3. Sushi on conveyor belt measured 76F. Per PIC, they place a cucumber slice or lemon slice etc. on plate to indicate the time it was placed on the conveyor belt. Usually, they attempt to keep items out for about a half hour before discard. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ensure that items are discarded after four hours.
Minor- Items in preparation unit measured 43-44F. Ambient air of preparation fridge measured 48F. Per PIC, items were placed into unit when facility opened less than two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PIC adjusted preparation unit temperature.
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 drying sanitized equipment. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee handle/load dirty dishes into tray for mechanical warewash and place into the machine. Employee then went and handled sanitized equipment from mechanical warewash without washing hands. [CA] Employees must wash hands after handling soiled equipment and before touching sanitized equipment. [COS] Equipment was placed back into mechanical warewash to be sanitized again. Employee was instructed to wash hands.
Minor: Observed employee rinsing gloved hands in preparation sink. [CA] Ensure that when needed, gloves are removed and hands are washed in the handwash sink only.
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.
Hot water did not appear to be turned on in the restroom. Water measured 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, linens: Proper storage and use
Inspector’s Notes
1. Observed cups as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
2. Observed knives stored in between food equipment. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
3. Handle of ice scoop was in contact with ice in machine. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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.