GINZA SUSHI

Contact & location

Address

3153 MERIDIAN AV UNIT 10
San Jose, CA 95124

Phone

+14088419837

Website

https://order.toasttab.com/online/ginzasushisj

Email

ginzasushisj@gmail.com

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00647859 Issued 17-JUL-2023 · Expires 30-JUN-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 3 actions on file. See how we present this data.

• 2025-11-07 ROUTINE INSPECTION Passed Score 74
  9 items noted

  • K27 Food separated and protected
    Found a tray of raw chicken stored on top of trash bin. Trash bin is being used as a table. [CA] Discontinue using trash bin as a table. Use approved prep table and or counter top for prepping food items. [COS] Operator directed to relocate tray of PHFs into prep sink drain board.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Found one loose CO2 tank at cash register. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
  • K14 Food contact surfaces clean, sanitized
    Found black/brown like substance on white interior panel of ice machine. [CA] Routinely clean.
  • K30 Food storage: food storage containers identified
    Found several boxes of food items stored on floor in walk-in-cooler/freezer and under shelving at back storage area. [CA] Food shall be stored a minimum of 6 inches off the floor.
  • K23 No rodents, insects, birds, or animals
    Found several flies near back preps line, back storage area and front sushi bar. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Found cloth linen being used to cover sushi rice at sushi bar. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 2. Found several knives stored between wall and stainless steel of 1-compartment sink. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
  • Critical K07 Proper hot and cold holding temperatures
    Major: Measured container of cooked chicken holding between 112F - 130F at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured the following PHFs holding between 44F - 49F in 4 door sliding display case at sushi bar for less than 4 hours: salmon, hamachi, salmon belly, tuna, tamago (egg), halibut & mackerel. [CA] Maintain all cold PHFs held at or below 41F.
  • K34 Warewash facilities: installed/maintained; test strips
    Lacking chlorine test strips to test concentration of dish machine and sani buckets. [CA] Provide chlorine test strips.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    Found leaking faucet at hand wash station located in back prep area and warewash sink (middle) when water is on. [CA] Secure leak.
  View public record →
• 2024-07-12 FOLLOW-UP INSPECTION Passed View public record →
• 2024-07-09 ROUTINE INSPECTION Conditional Score 50
  13 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Found knives stored in between prep table and wall. [CA] Clean equipment and utensils shall be covered or inverted to prevent contamination of the food contact surface.
  • K21 Hot and cold water available
    Measured water temperature holding at 81F in customer restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to rewash hands upon entering kitchen.
  • K34 Warewash facilities: installed/maintained; test strips
    Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide test strips.
  • Critical K06 Adequate handwash facilities supplied, accessible
    Major: Found ONLY hand wash sink in back prep area and at front sushi bar blocked by a pitcher and container. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate items. Minor: 1. Missing soap dispenser at the ONLY hand wash station at sushi bar. Per operator, hand soap dispenser was misplaced. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Another hand wash station is stocked with soap and paper towel located near cash register. 2. Found paper towel stored outside of mounted dispenser at hand wash station near sushi bar. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. Found paper towel dispenser at sushi bar hand wash station blocked and empty due to a rolling dollie. [CA] Ensure paper towel dispenser is accessible at all times. [SA] Paper towel stored outside of dispenser.
  • Critical K07 Proper hot and cold holding temperatures
    Major: 1. Measured the following PHFs holding between 52F - 68F near cooks line for less than 4 hours: raw shrimp, shrimp tempura & soft shell crab for less than 4 hours. 2. Measured container of dumplin holding between 47F - 51F in 3 door cold top at cooks line for less than 4 hours. 3. Measured containers of tofu holding at 74F near miso warmer for less than 4 hours. 4. Measured a tray of cooked eel holding at 72F near sushi station for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed the relocate the following PHFs to refrigeration unit: raw shrimp, dumplin and eel. [SA] Operator opted to use time as a public health control (TPHC) for the following food items and discard after 4 hours: soft shell crab, shrimp tempura and tofu. Minor: 1. Measured container of cooked chicken holding at 45F near cooks line. 2. Measured container of edamame holding at 44F near miso soup warmer in back area. 3. Measured the following PHFs holding between 44F -45F in walk-in-cooler: cooked shrimp and salmon. Per operator, PHFs placed there less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
  • K23 No rodents, insects, birds, or animals
    Found numerous fruit flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
  • K18 Compliance with variance/ROP/HACCP Plan
    Found several bags of manufactured reduced oxygen packaging (ROP) bags of fish fully thawed in walk in cooler. Label indicates to keep fish in frozen state in ROP bags. [CA] When thawing and or thawed, open ROP bag.
  • K14 Food contact surfaces clean, sanitized
    Found brown like substance on white interior panel of ice machine. [CA] Routinely clean.
  • K30 Food storage: food storage containers identified
    Found several containers of food stored on floor in the following areas: walk-in-cooler, walk-in-freezer and prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
  • Critical K11 Proper reheating procedures for hot holding
    Measured sushi rice holding at 89F in electric warmer. Per operator, PHFs was reheating. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [SA] Operator opted to use time as a public health control (TPHC) and discard after 4 hours.
  • K29 Toxic substances properly identified, stored, used
    Measured chlorine concentration greater then 200ppm in front prep area. [CA] Maintain chlorine concentration at 100ppm and keep wiping cloth in sanitizer bucket when not in use.
  • K05 Hands clean, properly washed; gloves used properly
    1. Observed employee touching their face with bare hands. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator directed to stop what they were doing and wash their hands prior to going back to their task. 2. Observed an employee make a batch of sanitizer while donning gloves. Observed same employee going back to their task. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee directed to stop what they were doing, remove their gloves and wash their hand again prior to donning gloves.
  • K01 Demonstration of knowledge; food safety certification
    1. Lacking food safety manager certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Lacking food handlers card. [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. 3. Employee unable to answer basic questions pertaining to their job requirement. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
  View public record →

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.