TRUYA SUSHI

Contact & location

Address

3255 S WHITE RD
San Jose, CA 95148

Phone

+14082232497

Website

http://www.deliversushi.com/index.php

Email

sushi@truyasushi.com

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00520153 Issued 26-JUN-2012 · Expires 31-MAY-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 5 actions on file. See how we present this data.

• 2026-01-23 FOLLOW-UP INSPECTION Passed
  7 items noted

  • K40 Wiping cloths: properly used, stored
    *Repeated Violation* 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).
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    *Repeated Violation* 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.
  • K45 Floor, walls, ceilings: built,maintained, clean
    *Repeated Violation* Heavy grime, dirt, and food residue accumulation was observed on the floor below the cooking, storage, and other working equipment. *Continue cleaning at the corners and hard to reach areas [CA] Conduct thorough regular cleaning on the floor area.
  • 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 area. [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 an approved shelf or dunnage rack.
  • K18 Compliance with variance/ROP/HACCP Plan
    Repeated violation: The facility uses vinegar to acidify the rice to keep it at room temperature. It also deals with raw fish, yet it does not have a written HACCP plan to handle the operations. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
  • K01 Demonstration of knowledge; food safety certification
    *Repeated Violation* A couple of the employees do not have active 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)
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    *Repeated Violation* The two white freezer used back in the preparation area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
  View public record →
• 2026-01-21 ROUTINE INSPECTION Passed Score 71
  10 items noted

  • K23 No rodents, insects, birds, or animals
    Couple of drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.
  • 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.
  • 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, yet it does not have a written HACCP plan to handle the operations. [CA] If a facility uses special processing to store to improve the shelf life of potentially hazardous food products like rice must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Heavy grime, dirt, and food residue accumulation was observed on the floor below the cooking, storage, and other working equipment. [CA] Conduct thorough regular cleaning on the floor area.
  • Critical K21 Hot and cold water available
    The maximum water temperature on the wash and preparation sinks was measured at 101 oF. [CA] Please provide 100 oF warm water on the handwash sink and 120 oF hot water on the three compartments, preparation, and janitorial sinks. Until the hot water supply is restored, the facility shall be closed. Please hire a plumber to adjust the temperature to 120 OF immediately.
  • K30 Food storage: food storage containers identified
    Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [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 an approved shelf or dunnage rack.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    The two white freezer used back in the preparation area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
  • K01 Demonstration of knowledge; food safety certification
    A couple of the employees do not have active 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)
  • 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).
  • 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. Handle of the ice scoop for the ice machine was touching the ice. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Please do not leave the ice scoop inside the ice machine.
  View public record →
• 2025-05-23 ROUTINE INSPECTION Passed Score 84
  7 items noted

  • K36 Equipment, utensils, linens: Proper storage and use
    The ice scoop for the ice machine was stored inside the ice machine in a direct contact of the ice [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
  • K21 Hot and cold water available
    The water temperature on the three compartment warewash sink was measured at 105 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF.
  • 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 must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
  • K27 Food separated and protected
    Raw food products like fish 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.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    The two white freezers used back in the preparation area are are a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
  • K49 Permits available
    48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975.00. Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1297109. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 05/27/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
  • 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).
  View public record →
• 2024-12-27 FOLLOW-UP INSPECTION Passed
  5 items noted

  • K45 Floor, walls, ceilings: built,maintained, clean
    Repeated violaton: Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
  • 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).
  • K18 Compliance with variance/ROP/HACCP Plan
    Repeated violation: 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 must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
  • 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 area and inside the walk-in cooler. [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.
  • K14 Food contact surfaces clean, sanitized
    There was a very low sanitizer concentration on the mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, a 50 ppm chlorine mush be detected on the mechanical dishwasher. Please contact the dishwasher company to adjust the chlorine level immediately. Until then, washing of dishes must be conducted manually in the three compartment warewash sink with 100 ppm chlorine.
  View public record →
• 2024-12-23 ROUTINE INSPECTION Conditional Score 66
  10 items noted

  • K14 Food contact surfaces clean, sanitized
    There was a very low sanitizer concentration on the mechanical dishwasher. [CA] Whenever sanitizing of utensils/equipment is conducted, a 50 ppm chlorine mush be detected on the mechanical dishwasher. Please contact the dishwasher company to adjust the chlorine level immediately. Until then, washing of dishes must be conducted manually in the three compartment warewash sink with 100 ppm chlorine.
  • 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).
  • K45 Floor, walls, ceilings: built,maintained, clean
    Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas.
  • K39 Thermometers provided, accurate
    There was no functional thermometer inside of couple of the under-counter fridges and counter-top fish storage 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.
  • 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 must write a HACCP plan and standard operational procedure (SOP) to identify and evaluate the critical control points. Please provide a HACCP plan SOP for the facility.
  • 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 area and inside the walk-in cooler. [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
    Breaded chicken stored on stainless steel container on the preparation table near the cook-line was measured at 87 oF. The chef said the chicken was cooked an hour ago and is stored there for re-cooking. [CA] All potentially hazardous foods like 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 proper time/temperature logs. The chef relocated the chicken inside the fridge to rapid chill it (SA).
  • 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. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.
  • K27 Food separated and protected
    Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
  • Critical K06 Adequate handwash facilities supplied, accessible
    There were no paper towel and soap supplies on one of the handwash sink located by the front sushi bar area. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS). There was no paper towel supply on the kitchen's handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
  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.