HOUSE OF GENJI

Contact & location

Address

1335 N 1ST ST
San Jose, CA 95112

Phone

+14084538120

Website

http://houseofgenji.net/

Email

houseofgenji@yahoo.com

Hours

Mon–Thu

5 p.m. – 8:30 p.m.

Fri

5 p.m. – 9 p.m.

Sat

4:30 p.m. – 9 p.m.

Sun

4:30 p.m. – 8:30 p.m.

Hours from osm, verified 2026-05-03. Times are local Pacific.

Mo-Th 17:00-20:30; Fr 17:00-21:00; Sa 16:30-21:00; Su 16:30-20:30

Licenses & credentials

On-Sale General - Eating Place

active 00482081 Issued 12-NOV-2009 · Expires 31-JUL-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2026-01-15 ROUTINE INSPECTION Passed Score 78
  7 items noted

  • K22 Sewage and wastewater properly disposed
    Drain line at hand wash sink/ ice machine is overflowed during handwashing. [CA] 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. Employee cleaned out floor sink. Same day plumbing service scheduled. Employees instructed to use hand wash sink near dish station and in service area.
  • K27 Food separated and protected
    Raw fish stored above produce in walk-in refrigerator. [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.
  • Critical K23 No rodents, insects, birds, or animals
    Old dry rodent droppings found on shelf above food preparation area (kitchen). [CA] Clean and sanitize area of dead cockroaches or old droppings.[COS] Affected area was clean and sanitized during inspection.
  • K26 Approved thawing methods used; frozen food
    Frozen fish found thawing in reduced oxygen packaging. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. * Defrost frozen fish according to manufacturers guidelines (remove from packaging).
  • K36 Equipment, utensils, linens: Proper storage and use
    Co2 tank is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
  • K14 Food contact surfaces clean, sanitized
    Observed buildup on soda nozzles at bar.[CA] Maintain food contact surfaces clean and sanitized as required.
  • K40 Wiping cloths: properly used, stored
    Wet/used wiping towels found on drain boards at bar. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  View public record →
• 2025-07-02 FOLLOW-UP INSPECTION Passed View public record →
• 2025-06-18 ROUTINE INSPECTION Conditional Score 71
  8 items noted

  • K26 Approved thawing methods used; frozen food
    Salmon found thawing in ROP bags.[CA] defrost seafood according to manufacturers guidelines. Cut packaged when defrosting or mark package to be cut at 48 hours when defrosting begins in sealed package.
  • K34 Warewash facilities: installed/maintained; test strips
    Lack of test strips for measuring concentration of quaternary ammonium at bar sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Dust and debris found on wall near ice machine/hand wash sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Some grease and food buildup found under cooking equipment in kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
  • Critical K13 Food in good condition, safe, unadulterated
    Small fruit fly found in bottle of scotch at bar. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
  • K36 Equipment, utensils, linens: Proper storage and use
    Scoops in bulk food containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
  • Critical K07 Proper hot and cold holding temperatures
    lobster tail, raw chicken and salmon held at preparation cart/shelf , measured >41F,<135F. [CA] [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC was unable to determine the length of time PHF was held out of temperature. PIC voluntarily condemned and destroyed PHF.
  • K27 Food separated and protected
    Raw food of animal origin stored above ready to eat food. [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.
  • K23 No rodents, insects, birds, or animals
    3 rodent droppings found on shelf near electrical panels. [CA] Clean and sanitize area of old droppings.
  View public record →
• 2024-10-10 ROUTINE INSPECTION Passed Score 78
  7 items noted

  • K05 Hands clean, properly washed; gloves used properly
    3 employees touched face/lips/hair and continued to work with food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
  • K30 Food storage: food storage containers identified
    Open bagged bulk food found stored on the floor of the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Store all food 6" of the floor.
  • K36 Equipment, utensils, linens: Proper storage and use
    Linen found in direct contact with food. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse. Several pressurized tanks are not secured to a rigid structure.[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
  • K40 Wiping cloths: properly used, stored
    Several wet/used wiping towels held on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of walk-in refrigerator and standing refrigerator measured >41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] PHF placed on ice. Service scheduled within 2 hours for walk-in refrigerator and standing refrigerator.
  • K04 Proper eating, tasting, drinking, tobacco use
    Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
  • Critical K07 Proper hot and cold holding temperatures
    Various PHF held at preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF was held at preparation table for less than 2 hrs. PHF was moved to standing refrigerator for rapid cooling.
  View public record →

Other details

Cuisine

japanese

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
• osm — verified 2026-05-03 · view source

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