Follow-Up Inspection
Oct 1, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 1, 2026 · Original Source
Pass
Get the Next Inspection, Free.
We'll email you when Sushi E! has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Sushi E! last inspected?
- The most recent inspection on record was on Oct 1, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Oct 29, 2024 to Oct 1, 2026.
- Has Sushi E! ever been closed by the health department?
- The records we hold show 1 closure, most recently on Sep 10, 2025.
The Full Inspection History
5 inspectionsRoutine Inspection
Sep 29, 2026
Conditional Pass
12 recorded violations
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
At the only hand sink station at the front, metal bowl was stored at the hand sink basin. Hand wash station was still partially accessible. [CA]: Hand sinks must remain 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.
More about handwashing problemsminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
1. Entry door propped open at the beginning of inspection. No active delivery observed. [CA]: Facility shall be fully enclosed. [COS]: Door was closed shut. 2. Personal items such as unsecured beverage was stored at 1 door reach in at dining area and dumbbell stored in food containers. No direct contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 3. Mop stored in mop bucket with water. [CA]: Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies
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 K21Water, plumbing, and sewage
Official Wording
Hot and cold water available
Inspector’s Notes
Maximum water temperature at facility (3 comp sink, mop sink, prep sink) measured at 100F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. If water heater is to be replaced, plans shall be submitted to and approved by DEH Plan Check prior to installation. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400
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 K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Facility uses Chlorine sanitizer. Testing method for Chlorine sanitizer not provided. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.
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 K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
*REPEAT VIOLATION* Containers of onions stored on the floor by the hallway. [CA]: Food items must stored at least six (6) inches elevated from 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 K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Residential grade merchandiser observed at sushi bar. [CA]: 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.
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 K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Scoops stored in stagnant water measured at 80F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 issuescriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
*REPEAT VIOLATION* *MAJOR* Spicy mayo on prep table measured at 80F; removed from temperature control approximately 2.5 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Spicy mayo was time marked to be discarded on the 4th hour after it was removed from temperature control. *MINOR* Fish egg stored in insufficient ice bath measured at 48F; placed in ice bath approximately 2-3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Fish egg containers relocated to display case to cool down.
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 temperatureminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
In the 4 door reach in, raw salmon was stored above ready to eat food/produce. [CA]: Properly store raw food beneath and separate from ready to eat food. Open vegetable stored below hand sink. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K08Other
Official Wording
Time as a public health control; procedures & records
Inspector’s Notes
Cooked rice under Time As A Public Health Control measured at 95F; no time marking observed; cooked approximately 2 hours prior to measurement. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
*REPEAT VIOLATION* Accumulation of oil and debris on cooking equipment, on floors, and behind cooking equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Follow-Up Inspection
Sep 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2025 · Original Source
Routine Inspection
Sep 10, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Ambient temperature of 1 door merchandiser measured at 60F. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Food items at 41F or below at all times. Discontinue use of unit for PHFs until it is working properly.
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 K29Chemicals
Official Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
Cans of Raid pest repellent observed. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
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 K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Heavy accumulation of oil and debris on cooking equipment, on floors, and behind cooking equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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 K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Onions stored on the floor by the hallway. [CA]: Food items must stored at least six (6) inches elevated from 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 findingcriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Kewpie mayo and sauce with mayonnaise measured at 55F and 57F respectively in 1 door merchandiser. Per PIC, sauces were placed in the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 60F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Sauces were relocated to 6 door reach in to cool down.
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 temperatureminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
*REPEAT VIOLATION* 1. Personal item such as weights stored above food at the hallway. No direct contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas. 2. Front and back doors propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times to prevent entrance and 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.
More about signs of rodents or insectsminorCode K01Permits, training, and postings
Official Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Missing food handler training for employee. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
More about paperwork, training, or posting issuescriticalCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Live cockroaches of varying life stages observed in the following areas: -3 underneath front display case next to hand sink -1 within the non functional 2 door under counter cooler -2 on floor near 3 comp sink and floor sink Dead cockroaches of varying life stages observed in the following areas: -4+ underneath front display case next to hand sink -4+ on floors throughout cook line -3+ on floors underneath 3 comp sink and floor sink -2 on floors on hallway No pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Yoon Kim, 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.
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 10, 2025 · Original Source
Routine Inspection
Oct 29, 2024
Pass
6 recorded violations
minorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Missing testing method for Chlorine sanitizer. [CA]: Provide testing method for Chlorine sanitizer (for ex: Chlorine test strips). Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine.
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 K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Sushi rice measured at 74 F. Sushi rice reheated prior to opening at 11:30 AM then discarded after business hours (2:30 PM) per Owner. No time markings or written procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. Discussed Time As Public Health Control with Owner. Provided TPHC handout. TPHC filled out. [COS]: Rice to be discarded by 2:30 PM after business hours.
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 temperatureminorCode K44Pests
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Personal items such as weights are stored on the dry shelving above food items. No direct contamination. [CA]: All equipment shall be approved, durable, and able to be properly washed and sanitized.
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 K27Other
Official Wording
Food separated and protected
Inspector’s Notes
Food on tray was stored next to hand sink without protection/splash guard. No direct contamination observed. [CA]: Ensure unpackaged food is protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. [COS]: Person in charge relocated food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Foil is used to line cook line stove top equipment. [CA]: Discontinue lining equipment with foil. All equipment shall be approved, durable, and able to be properly washed and sanitized.
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 K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
Customer entered with a pet dog but person in charge or staff did not ask if pet animal was a service animal. [CA]: No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
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, Oct 29, 2024 · Original Source