Routine Inspection
Jan 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source
Santa Clara County, CA
Kura Revolving Sushi Bar
1628 Hostetter Rd # 40
Last inspected Jan 15, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Jul 16, 2025
Pass
11 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw beef in a container stored on shelf above raw shell eggs inside the walk-in cooler; Raw chicken is stored on shelf above whole watermelon inside the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] PIC re-organize walk-in cooler to organize foods.
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
2 freezer chests are missing the handles. [CA] Provide the missing handles for the freezers.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of dust on walk-in cooler fan covers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee working with raw beef change task to working with ready to eat sushi without changing gloves and washing hands. Observed employee cleaning cutting board with wiping cloth and about to switch to do food prep Observed employee with unclean gloves rinse gloves at hand sink, take off gloves and proceed to put on clean gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Specialist intervened and instructed employee to wash hands prior to changing tasks; all employees were observed to properly wash hands. Ready to eat sushi was VC&D (see report).
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw prepackaged beef thawing under running water of 77F at the food prep sink. [CA] Water temperature shall be under 70°F while thawing food. [SA] Raw beef was relocated to the walk-in cooler for thawing.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Valid food handler cards were provided for some employees and several in house food handler cards were provided for different employees; certificates lacked evidence of ANSI approval. [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 issuesminorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
1. Specialist measured pH of sushi rice at 4.1 using pH paper; PIC measured sushi rice at 3.5 pH using rice pH meter. All sushi rice measured by Specialist was measured at 4.1; PIC was unable to calibrate rice pH meter and did not have pH test paper available. Specialist observed sushi Log Sheet and pH meter Calibration Record indicating sushi rice was measured at 4.0 pH and meter was reading sushi at 4.0 pH HACCP procedures indicate pH < 4.1 and rice may not exceed 4.2 pH while held at room temperature. [CA] The food facility shall follow the approved HACCP plan procedures and obtain pH testing paper as indicated in HACCP procedures. [COS] pH paper was delivered before end of inspection. 2. Observed raw fish at 29F thawing in commercial vacuum packaging in refrigeration unit next to the office. Observed raw fish and shrimp at 38F thawing in commercial vacuum packaging; per PIC fish and shrimp were removed from the freezer in the morning for thawing. [CA] Remove or vent fish/shrimp in commercial vacuum packaging when removing from freezer unit for thawing to prevent bacteria from growing. [COS] All packages of fish/shrimp were vented to allow introduction of oxygen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water temperature at far left hand sink in the sushi preparation area is measuring 116F; cold water lever is not working. Several other hand sinks are available for use in close proximity. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Food scraps and debris observed on the floor in the trash compactor area. [CA] Outside refuse enclosure shall be kept clean and free of debris.
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.
More about building upkeep issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Specialist measured fish broth in a plastic container with a lid at 55F inside the 2 door prep unit in front of the tempura station. Per staff, the broth was cooked about 3 hour prior to inspection and is currently cooling. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Broth container lid was removed and container was relocated inside the walk-in cooler for 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.
More about food kept at an unsafe temperatureminorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
No time tracking information is provided for the raw shrimp/chicken and vegetable flour using TPHC at the tempura station. Per PIC, the flour is discarded every 4 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] A time stamp was placed for the flour containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source
Routine Inspection
Dec 30, 2024
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment sink to be 113F and the warm water at the cooking area's handwash sink to be 56F. [CA] Provide hot water (120F) at the 3-compartment sink and warm water (100F) at the handwash sink.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 30, 2024 · Original Source