Santa Clara County, CA

Kura Revolving Sushi Bar

Name: Kura Revolving Sushi Bar
Address: 19600 Vallco Py Ste 160, Santa Clara County, CA

19600 Vallco Py Ste 160

Last inspected Aug 13, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Kura Revolving Sushi Bar has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Aug 13, 2026

Pass

5 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed the build-up of a mold like material on the exterior of the drink ice dispenser. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.

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 problems

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

The secondary hand wash sink at the preparation line is non-functional with no water supply. Manager stated that the water supply was turned off due to a clog within the drain (alternate fully functional hand wash sink available for use). [CA] Repair drain so that hand wash sink is fully functional with an approved, adequate, protected, pressurized, potable supply of hot water and cold water provided.

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 problems

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured soup at 67 F wthin deep stacked containers in the walk in fridge. PIC stated the soup was removed from cooking 2-3 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup placed within metal containers in an ice bath to allow for rapid 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 temperature

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured mayo sauce at 52 F within squeeze bottles at the preparation line. Cook stated that the mayo sauce was removed from refrigeration at 10am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayo sauce placed on TPHC with a discard time of 2pm. Measured tofu skin at 53 F on top of an ice bath within the upper portion of the preparation refrigerator. PIC stated that the items were placed within the unit at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu rearranged to be fully inserted into the ice bath to be cooled to and held at 41 F or below.

In plain English

More about food kept at an unsafe temperature

minorCode K22Water, plumbing, and sewage

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

The floor drain used for the preparation sink water discharge is clogged and non-flowing (not in use). [CA] Clear floor drain so that it is free flowing. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Sanitized compartments of the three compartment sink in use for food preparation at independent times from warewashing. Contact inspector for a follow-up inspection when drain has been cleared.

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 problems

Official record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source

Routine Inspection

Sep 10, 2025

Pass

5 recorded violations

minorCode K44Pests

Official wording

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

Inspector’s notes

At time of inspection, the back door of the kitchen was kept propped opened. [CA] Keep back door closed when not in use to prevent the entrance 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 insects

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Improper handwashing practice observed by employees. - An Employee did not wash hands after using wiping towel to clean soiled prep counter and proceeded back to the cook line to handle food. - Employee washed hands while still wearing disposable gloves. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels. [COS] Employees were stopped and asked to properly wash their hands before contaminating food or food contact surfaces.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods on ice in the food prep unit inserts was measured at improper cold holding temperatures. Shrimp, crab, sliced pork, and tuna was measured at 44F - 46F. The ice was only in contact with the bottom of the food containers. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

In plain English

More about food kept at an unsafe temperature

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping towels observed used, reused, and stored at the prep line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink located at the prep line is partially obstructed by trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible [COS] Employee relocated the trash bin.

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.

Jan 13, 2025

Pass

2 recorded violations

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed handling the trash bin and then attempted to handle food without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was stopped and asked to wash hands prior to handling food.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods held along the prep lines were measured at improper cold holding temperatures. Negitoro, crab, salmon, tuna, tofu, pork, and boiled eggs were measured between 50-55F. The food were in an improperly set up ice bath where only the bottom of the food containers touched the ice. [CA]Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the food items were replaced within the last hour and a proper ice bath was set up to properly hold the food.