KENZO SUSHI

Contact & location

Address

5465 SNELL AV
San Jose, CA 95123

Phone

+14082262114

Website

http://kenzosushi.orengeo.com/

Email

info@kenzosushi.net

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00519843 Issued 17-SEP-2012 · Expires 28-FEB-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 10 actions on file. See how we present this data.

• 2025-10-14 FOLLOW-UP INSPECTION Passed View public record →
• 2025-10-08 FOLLOW-UP INSPECTION Failed
  1 item noted

  • Critical K23 No rodents, insects, birds, or animals
    1. Observed Vermin: Documented in the following areas: Observed four live cockroaches in the tabletop rice maker (PIC immediately discarded rice maker outside facility). Observed two live juvenile cockroaches on three compartment sink. Observed one live cockroach on wall next to walk in fridge. Observed two dead cockroaches in three compartment sink. Observed one dead cockroach sink in front handwash sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Daniel, has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. Owner will receive notification regarding an Office Hearing.
  View public record →
• 2025-10-07 FOLLOW-UP INSPECTION Failed
  1 item noted

  • Critical K23 No rodents, insects, birds, or animals
    1. Observed Vermin: Documented in the following areas: Observed on live adult cockroach in the electrical panel in between the knife rack and the preparation sink. Observed two dead cockroaches in the gas rice maker under the hood and one dead cockroach under the warming insert across from the rice maker. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Daniel, has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
  View public record →
• 2025-09-26 FOLLOW-UP INSPECTION Failed
  1 item noted

  • Critical K23 No rodents, insects, birds, or animals
    1. Observed Vermin: Documented in the following areas: [What and Where]. Observed live juvenile cockroaches on the wall at the preparation counter next to the three compartment sink, one live juvenile cockroach on the floor across from the grill, one live juvenile cockroach on the floor by the handwash sink in the back preparation area and one live adult cockroach on the wall in the dry storage area. Observed dead cockroaches on the floor by the sushi area, on the drain boards for the mechanical warewash, on the floor by the walk in fridge, on the floor by the grill, on a bucket of soap under the handwash sink and on the floor by the soap bucket, on the wall by the outlet at the handwash sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Daniel, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
  View public record →
• 2025-09-24 FOLLOW-UP INSPECTION Failed
  2 items noted

  • K07 Proper hot and cold holding temperatures
    Raw shrimp in cold holding drawer measured 40F on the bottom and 46F on the top. Observed ice only on the bottom of the drawer with the container of raw shrimp. Per PIC, the items had been placed into the ice bath 2 hours prior to temperature measurement. [CA] Maintain PHF at 41F or below or 135F or above. Ensure that when utilizing ice baths, ice and water also go up the sides of the containers and not just at the bottom.
  • Critical K23 No rodents, insects, birds, or animals
    1. Observed Vermin: Documented in the following areas: Observed live cockroaches in the floor tiles under the preparation unit where the grout is missing in the sushi area, observed a live cockroach in the mesh behind the preparation unit in the sushi area. Observed another live cockroach in the storage cabinets in the sushi area where the upper corners meet inside the cabinet by the drip well. Observed one live cockroach behind the outlet wall plate in the back preparation area by the three compartment sink. Observed dead cockroaches behind preparation unit in the front sushi area, on the floor of the sushi area, in the dry storage area in the back preparation area, behind the ice machine and underneath the three compartment sink/mechanical warewash. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew 4. Notification: The person in charge during inspection, Daniel, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
  View public record →
• 2025-09-19 ROUTINE INSPECTION Conditional Score 62
  11 items noted

  • K23 No rodents, insects, birds, or animals
    Observed dead cockroaches in sticky trap under cabinet at front sushi prep area towards the chest freezer at the back end of the prep line. [CA] Clean and sanitize area of dead cockroaches.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Observed gaps under the screen door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
  • K43 Toilet facilities: properly constructed, supplied, cleaned
    Employee restroom door is not self closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
  • Critical K10 Proper cooking time & temperatures
    Final temperature for chicken cooked on grill measured at 145F [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] Cookline employee recooked the chicken to proper temperature.
  • K27 Food separated and protected
    Observed food containers stored on floor in walk in freezer and area at front of walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
  • Critical K07 Proper hot and cold holding temperatures
    Measured fried chicken at 57F in top insert of refrigerator in front of grill and fryer. Per PIC, it was prepared less than 2 hours ago. Measured pot stickers and shrimp at 45F in drawer refrigerator in front of fryers. Per PIC, it was restocked from walk in cooler less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will use TPHC timer for fried chicken for 4 hours from when it was fried. Pot sticker and shrimp will be held in ice bath to make sure it is kept at 41F or below. Ensure all the refrigerators hold PHFs at 41F or below.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Accumulation of food debris on floor near food preparation sink. [CA] Clean the floors and maintain in good condition. Observed a hole on wall under dish machine. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
  • K06 Adequate handwash facilities supplied, accessible
    Paper towels are stocked outside the dispenser at kitchen and employee restroom hand wash sink. [CA] Single use paper towel shall be stored in dispenser at all times.
  • K19 Consumer advisory for raw or undercooked foods
    Only reminder is provided on the menu. [CA] A “Disclosure” means a written statement that clearly includes either of the following: A description of the animal-derived FOODs, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. B “Reminder” means a written statement that identifies the animal-derived FOODs by an asterisk that denotes a footnote that includes either of the following disclosure statements:(1) Written information regarding the safety of these FOOD items is available upon request. (2) Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
  • K09 Proper cooling methods
    Measured 2 wrapped containers of chicken cooling in walk in cooler stacked over each other at 90F-106F. Per PIC chicken was cooked about 3 hours ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC separated the chicken into 3 containers with ice baths and stored in walk in cooler without covers for rapid cooling.
  • K29 Toxic substances properly identified, stored, used
    Observed raid spray at the back area of the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
  View public record →
• 2024-10-18 FOLLOW-UP INSPECTION Passed View public record →
• 2024-10-11 ROUTINE INSPECTION Conditional
  3 items noted

  • K06 Adequate handwash facilities supplied, accessible
    Paper towels provided in restroom were not in dispenser. [CA] Ensure paper towels are provided in dispenser at all times during operation.
  • Critical K08 Time as a public health control; procedures & records
    Fried shrimp, fried vegetables and sushi rice are to be on timers per TPHC written procedures. Timers were available however, timers were not set for food items. Per PIC, they were made 1.5 hours prior to inspection. [CA] Written procedures must be followed for food items listed on them. [COS] Timers were set for the food items.
  • Critical K07 Proper hot and cold holding temperatures
    Tuna and salmon in sushi displays measured 46F to 51F. Per PIC, salmon was prepared 1.5 hours prior. Refrigeration units measured 52F. Spicy crab, regular crab and spicy tuna on ice bath measured 43F-46F. Per PIC, it was made at 1.5 hours prior to temperature measurement. Observed ice only on the bottom of the container. [CA] Maintain PHF at 41F or below or 135F or above. [COS] Water was added to existing ice for crab and tune to cool foods down to 41F or below. For salmon and tuna, ensure that sushi display cases are kept closed. If there is salmon and tuna left by 3pm, discard.
  View public record →
• 2024-05-24 FOLLOW-UP INSPECTION Passed View public record →
• 2024-05-21 FOLLOW-UP INSPECTION Passed
  2 items noted

  • K08 Time as a public health control; procedures & records
    Observed several containers of PHFs under time as a public health control (TPHC) at counter top, however observed timer stopped. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Ensure timer is operational when in use.
  • Critical K09 Proper cooling methods
    Measured container of cooked chicken holding between 99F - 115F in walk-in-cooler. Per operator, PHFs has been in process of cooling for more than 3 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Operator voluntarily discarded PHFs in trash.
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Other details

Cuisine

sushi

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.