SUSHI TOWN

Contact & location

Address

3116 ALUM ROCK AV
San Jose, CA 95127

Phone

+16502786669

Website

http://sushitownsj.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00655211 Issued 09-FEB-2024 · Expires 31-JAN-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 6 actions on file. See how we present this data.

• 2026-04-08 ROUTINE INSPECTION Passed Score 71
  10 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
  • Critical K07 Proper hot and cold holding temperatures
    Repeated violation: Some potentially hazardous foods like imitation crab and diced avocado stored on the front preparation table were measured between 41°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded.
  • K33 Nonfood contact surfaces clean
    Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook-line. [CA] Do not use cardboard to line shelves or cover the floor area. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.
  • K40 Wiping cloths: properly used, stored
    Multiple wet/soiled wiping cloths were stored on the counters, preparation tables, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K30 Food storage: food storage containers identified
    Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K39 Thermometers provided, accurate
    There was no functional thermometer on the sushi display case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
  • K19 Consumer advisory for raw or undercooked foods
    The facility serves raw, partially cooked, or medium rare food products, but a consumer advisor note is missing from the menu. [CA] If any food products that have animal-derived contents that are sold raw, partially cooked, or served medium rare, the consumer must be notified orally by the employees, or consumer advisory note must be written on the menu that notes the significantly increased risk of consuming those FOODs by way of a disclosure using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Disclose the food product with a written statement that clearly includes either of the following: (1) 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. (3) Provide a reminder that advises Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
  • K14 Food contact surfaces clean, sanitized
    Heavy mold-like buildup was observed inside the ice machine’s internal part. [CA] Clean the internal part of the ice machine immediately.
  • K18 Compliance with variance/ROP/HACCP Plan
    The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice, we must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide an HACCP plan SOP for the facility.
  • K27 Food separated and protected
    Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  View public record →
• 2025-10-28 ROUTINE INSPECTION Passed Score 79
  9 items noted

  • K30 Food storage: food storage containers identified
    Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K27 Food separated and protected
    Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
  • K23 No rodents, insects, birds, or animals
    Many drain flies were observed in the preparation and storage areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
  • K07 Proper hot and cold holding temperatures
    Some potentially hazardous foods like imitation crab and diced avocado stored on the front preparation table were measured between 41°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded.
  • K45 Floor, walls, ceilings: built,maintained, clean
    There is a dust and soot accumulation on the ceiling by the make-up air duct. There is heavy food residue accumulation on the floor below the sinks and preparation tables as well. [CA] Conduct a regular thorough cleaning of the wall, ceiling, and the floor areas.
  • K40 Wiping cloths: properly used, stored
    Multiple wet/soiled wiping cloths were stored on the counters, preparation tables, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
  • K14 Food contact surfaces clean, sanitized
    There was a very low sanitizer concentration on the low temperature mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the mechanical dishwasher must be maintained at 50 ppm chlorine unless the manufacture recommended otherwise.
  • K34 Warewash facilities: installed/maintained; test strips
    There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
  View public record →
• 2025-05-21 FOLLOW-UP INSPECTION Passed
  3 items noted

  • K29 Toxic substances properly identified, stored, used
    Repeated violation: A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.
  • K27 Food separated and protected
    Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • K30 Food storage: food storage containers identified
    Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  View public record →
• 2025-05-14 ROUTINE INSPECTION Conditional Score 67
  9 items noted

  • K45 Floor, walls, ceilings: built,maintained, clean
    Heavy food residue and slime buildup was observed on the floor and the floor sinks located below the cook line and below the equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.
  • K14 Food contact surfaces clean, sanitized
    There was a very low sanitizer concentration on the low temperature mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the mechanical dishwasher must be maintained at 50 ppm chlorine unless the manufacture recommended otherwise.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • Critical K07 Proper hot and cold holding temperatures
    Partially cooked chicken stored on the cook line and imitation crab in the front service counter were measured above 50 oF and below 130 oF. The chef said both products were moved from the fridges less than an hour ago. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. Since the eggs were out for more than two hours, about 8 dozen of shell eggs stored on the preparation table were voluntarily condemned and destroyed by the chef. The beef on the other hand was taken back to the upright fridge (COS).
  • K29 Toxic substances properly identified, stored, used
    A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.
  • K27 Food separated and protected
    Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • Critical K06 Adequate handwash facilities supplied, accessible
    There was no soap supply on the front handwash station. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).
  • K01 Demonstration of knowledge; food safety certification
    Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
  • K23 No rodents, insects, birds, or animals
    Many dead cockroaches were observed on the traps located in the kitchen and storage areas. Couple of houseflies were also observed in the dining and kitchen areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Eliminate any insect from the facility by legal methods. Please conduct a regular cleaning and replace the traps immediately.
  View public record →
• 2024-11-20 FOLLOW-UP INSPECTION Passed
  4 items noted

  • K27 Food separated and protected
    Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  • K30 Food storage: food storage containers identified
    Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K21 Hot and cold water available
    There is no cold water supply on front handwash station.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
  View public record →
• 2024-11-18 ROUTINE INSPECTION Conditional Score 78
  7 items noted

  • K05 Hands clean, properly washed; gloves used properly
    Employees returning from lunch break and from outside were not washing hand before touching food products and clean utensils. Employees in working in the kitchen was also observed touching her phone and touching clean utensils after without washing hand in between. [CA] Employee must be trained that they need to wash hand when returning to the kitchen, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee were told to wash their hand (COS)
  • Critical K07 Proper hot and cold holding temperatures
    Shell eggs stored on the cook line were measured above 60 oF. Beef stored on the drawer fridge was also measured at 53 oF. The chef said the eggs were taken from the fridge two hours ago while the beef was taken from the fridge an hour ago. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. Since the eggs were out for more than two hours, about 8 dozen of shell eggs stored on the preparation table were voluntarily condemned and destroyed by the chef. The beef on the other hand was taken back to the upright fridge (COS).
  • K01 Demonstration of knowledge; food safety certification
    Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
  • K39 Thermometers provided, accurate
    There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
  • K30 Food storage: food storage containers identified
    Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
  • K36 Equipment, utensils, linens: Proper storage and use
    The ice scoop for the ice machine was stored on top of the ice. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
  • K27 Food separated and protected
    Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
  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.