TRIFECTA

Contact & location

Address

5665 SILVER CREEK VALLEY RD
San Jose, CA 95138

Phone

+14087285577

Website

https://www.trifectaomakase.com/

Hours

Mon–Tue

Closed

Wed–Sun

5 p.m. – 9 p.m.

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

We-Su 17:00-21:00

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00656781 Issued 01-JUL-2024 · Expires 30-JUN-2026 · Source: California ABC

Compliance history

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

• 2025-12-17 FOLLOW-UP INSPECTION Passed View public record →
• 2025-12-12 ROUTINE INSPECTION Conditional Score 80
  4 items noted

  • Critical K21 Hot and cold water available
    The maximum water temperature on the manual three compartment wash sink was measured at 85 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF. The owner raised the water temperature to 120 oF (COS).
  • K40 Wiping cloths: properly used, stored
    A couple of wet/soiled wiping cloths were stored on the counters. [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).
  • K45 Floor, walls, ceilings: built,maintained, clean
    Spider webs and dirt accumulation was observed on the walls above the preparation and storage areas. [CA] Conduct thorough regular cleaning on the walls.
  • Critical K14 Food contact surfaces clean, sanitized
    Repeated violation: The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refill one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS). The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the manual three compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refill one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
  View public record →
• 2024-12-17 ROUTINE INSPECTION Passed Score 82
  6 items noted

  • K40 Wiping cloths: properly used, stored
    Couple of wet/soiled wiping cloths were stored on the counters. [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). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
  • Critical K14 Food contact surfaces clean, sanitized
    The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refill one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS). The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the manual three compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refill one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
  • K33 Nonfood contact surfaces clean
    An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood.
  • K34 Warewash facilities: installed/maintained; test strips
    There is no approved chlorine sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the low temp mechanical dishwasher. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
  • K27 Food separated and protected
    There is no sneeze guard or protection device between the customer sitting area and the food preparation table in the front service counter. [CA] To prevent possible contamination, please install a sneeze guard
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.
  View public record →

Other details

Cuisine

japanese;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.