KAKUNA SUSHI

Contact & location

Address

4632 MERIDIAN AV
San Jose, CA 95124

Phone

+15108624522

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00661160 Issued 29-OC · Expires 30-SEP-2026 · Source: California ABC

Compliance history

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

• 2026-01-15 FOLLOW-UP INSPECTION Passed View public record →
• 2026-01-14 ROUTINE INSPECTION Conditional Score 73
  7 items noted

  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Observed a large gap at the bottom of the screen door in the back of the facility. [CA] Eliminate gaps larger than 1/4" at back door to prevent the harborage of vermin.
  • K06 Adequate handwash facilities supplied, accessible
    Paper towel dispenser is broken at back hand wash sink. Paper towel dispenser is not provided at front handwash sink at sushi bar. [CA] Single-use sanitary towels shall be provided in dispensers.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Cups and bowls are used as scoops in bulk food containers. [CA] Provide 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. 2. Observed single use containers (terriyaki sauce, ginger) reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 3. Ice scoop handle was observed to be in contact with ice in the ice machine used for consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
  • K34 Warewash facilities: installed/maintained; test strips
    Observed plastic wrap used to stopper sink compartments at three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
  • K30 Food storage: food storage containers identified
    Observed a bag of onions stored on the floor in the upper storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • Critical K07 Proper hot and cold holding temperatures
    Sushi rice measured 60F. Per sushi chef, they make it in the morning and then discard at the end of the lunch period in less than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Sushi rice will be discarded at the end of the lunch service. TPHC form provided to PIC to complete.
  • Critical K14 Food contact surfaces clean, sanitized
    Sanitizer was not available at time of inspection. [CA] Facility must provide sanitizer at all times during operation for warewashing and any other issues that require sanitization. [COS] PIC went to store and purchased a small bottle of bleach for the rest of the day until their order of more could be delivered. Three compartment sink was set up and measured 100ppm chlorine.
  View public record →
• 2024-12-19 ROUTINE INSPECTION Passed Score 87
  6 items noted

  • K45 Floor, walls, ceilings: built,maintained, clean
    Observed discoloration on the wall behind the oven. [Corrective Action] Maintain the wall in good condition. Oven may need to be re-located under the hood.
  • K06 Adequate handwash facilities supplied, accessible
    Lack of paper towels in the paper towel dispenser at the service area near the ice machine. Another fully stocked handwash sink close by. [Corrective Action] Maintain paper towel dispenser stocked at all times.
  • K34 Warewash facilities: installed/maintained; test strips
    The chlorine sanitizer at the 3 compartment sink was observed in the middle compartment. [Corrective Action] The 3 compartment sink shall be set up as follows: wash at the left compartment, rinse in the middle compartment, and sanitize in the right compartment.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Observed cups used a scoops in the ice bin across from the 3 compartment sink. [Corrective Action] Use a scoop with a handle. 2. Observed handle of the ice scoop in direct contact with the ice in the ice machine. [Corrective Action] Store the scoop in such a way that the handle is not in contact with the ice.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Observed a bottle of wine stored directly in the ice in the ice machine. Ice is for consumption. [Corrective Action] Discontinue storing bottle of wine in the ice machine.
  • K26 Approved thawing methods used; frozen food
    Observed fish defrosting on the work table at ambient temperature. [Corrective Action] 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.
  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

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