SUSHI MARU

Contact & location

Address

262 JACKSON ST
San Jose, CA 95112

Phone

+14089988170

Website

https://sushimarusj.com/

Hours

Mon

11:30 a.m. – 2 p.m., 5:30 p.m. – 8:30 p.m.

Tue

Closed

Wed–Thu

11:30 a.m. – 2 p.m., 5:30 p.m. – 8:30 p.m.

Fri–Sat

11:30 a.m. – 2 p.m., 5:30 p.m. – 8:45 p.m.

Sun

11:30 a.m. – 2 p.m., 5:30 p.m. – 8:15 p.m.

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

Mo,We-Th 11:30-14:00,17:30-20:30; Tu off; Fr-Sa 11:30-14:00,17:30-20:45; Su 11:30-14:00,17:30-20:15

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00636000 Issued 18-APR-2022 · Expires 31-MAR-2027 · Source: California ABC

Compliance history

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

• 2025-10-01 ROUTINE INSPECTION Passed Score 84
  4 items noted

  • K07 Proper hot and cold holding temperatures
    Various PHF held in walk-in refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF moved to refrigerators measuring 41F or below.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of walk-in refrigerator measured at 52F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator for storage of PHF until repaired.
  • K23 No rodents, insects, birds, or animals
    Several dead cockroaches found on taped cracks/crevices at cook line. No contamination of food/food contact surfaces observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
  • Critical K14 Food contact surfaces clean, sanitized
    Employees observed washing cutting boards and utensils in food preparation sink. Employee skips sanitization step during manual dishwashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
  View public record →
• 2025-01-08 ROUTINE INSPECTION Passed Score 83
  5 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Sushi display refrigerator#2 measured at 49F[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until it is repaired/replaced.
  • K38 Adequate ventilation/lighting; designated areas, use
    Lights above dishstation are not shielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
  • K39 Thermometers provided, accurate
    Lack of working thermometers in several refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
  • Critical K08 Time as a public health control; procedures & records
    Written procedure for TPHC are not available at time of inspection.[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Sushi rice held at sushi prep has exceeded holding time of 4hrs. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.
  • K16 Compliance with shell stock tags, condition, display
    Missing shell stock tags from 90 day period. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
  View public record →
• 2024-11-15 ROUTINE INSPECTION Passed Score 85
  6 items noted

  • K14 Food contact surfaces clean, sanitized
    Mold like buildup found on inside lip of ice machine.[CA] Maintain food contact surfaces clean and sanitized as required.
  • K36 Equipment, utensils, linens: Proper storage and use
    Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
  • K06 Adequate handwash facilities supplied, accessible
    Hand wash sink in service area lacks single use paper towels/dispenser [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
  • K40 Wiping cloths: properly used, stored
    Several wet/used wiping towels found 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).
  • K19 Consumer advisory for raw or undercooked foods
    Consumer advisory for the consumption of undercooked animal food is not available.[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Ambient temperature of walk-in refrigerator measured at 46F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Cutting boards are heavily scored and appear unclean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
  View public record →

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.