Santa Clara County, CA

Pearl Sushi Lovers

Name: Pearl Sushi Lovers
Address: 340 E 10th St # A, Santa Clara County, CA

340 E 10th St # A

Last inspected Oct 1, 2025 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Oct 1, 2025

Pass

2 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station next to the sushi bar has a empty soap dispenser. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [COS] Soap dispenser was changed out.

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

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Food debris noted under equipment at the time of inspection. [CA] Regularly clean under cooking equipment to prevent accumulation of 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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 1, 2025 · Original Source

Routine Inspection

Oct 18, 2024

Pass

2 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Tuna in the front display refrigeration was measured at 46*F at the time of inspection. Per PIC, they just placed it into unit and will monitor the temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

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

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket was measured at 0PPM of quats at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed out bucket; re-measured at 200PPM.

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

Official record from Santa Clara County Department of Environmental Health, Oct 18, 2024 · Original Source

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