Santa Clara County, CA

Sushi Nara

Name: Sushi Nara
Address: 301 Vineyard Town Ctr, Santa Clara County, CA

301 Vineyard Town Ctr

Last inspected May 1, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Sushi Nara 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

May 1, 2026

Pass

2 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed one brand new ice machine (Uniflow) that replaced the previous ice machine that broke (Honijaki sp?). [CA] Submit for single piece of equipment to Plan Check by 5/31/2026. Observed 2 residential freezer units (1 reach-in, 1 chest) that are not approved for restaurants. [CA] Replace refrigerators with approved/NSF units within 6 months. Email specifications of new units to the inspector prior to purchase for approval.

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 issues

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed one handwash station in kitchen to not be easily accessible (refrigerator very close and a rolling cart was blocking access. [CA] Keep handwash stations clear and easily accessible 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.

Jul 25, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone located at a food prep surface (edamame 56F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the PHFs for 4 hours and discarding the PHFs at the end of the 4 hour mark. [SA] PIC will discard remaining edamame at the end of lunch service. Observed PHFs located in the lowboy refrigerator across from the cookline to measure in the temperature danger zone (noodles 48F, tofu 48F). [CA] Ensure PHFs are properly cold held at 41F or below; adjust or replace unit if necessary. [SA] PIC relocated all PHFs to the walk-in cooler.

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

Official record from Santa Clara County Department of Environmental Health, Jul 25, 2025 · Original Source

Routine Inspection

Oct 22, 2024

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water was turned off at one of the handwash stations due to leak. [CA] Repair leak and provide warm water of at least 100F at handwash station. Use other handwash stations until the sink can be repaired.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed potentially hazardous food that measured in the temperature danger zone located next to the cookline (soft shell crab 62F, shrimp 51F) and next to the sushi station (sushi rice 122F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility can consider using time control (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours, and discarding the food at the end of the 4 hour mark. [SA] PIC will have staff discard the compromised PHFs at the end of lunch service (which is within 4 hours from when the items were removed from temperature control).