YOSHI SUSHI

Contact & location

Address

1095 E BROKAW RD STE 30
San Jose, CA 95131

Phone

+16693776666

Website

http://yoshisushisj.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00653456 Issued 22-APR-2024 · Expires 31-MAR-2027 · Source: California ABC

Compliance history

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

• 2025-07-31 FOLLOW-UP INSPECTION Passed View public record →
• 2025-07-24 FOLLOW-UP INSPECTION Passed
  1 item noted

  • Critical K08 Time as a public health control; procedures & records
    Observed two sushi rice containers with start times marked as "11:00" and "11:09". The current time was 3:35pm, and sushi rice had not been discarded yet. [CA] Foods under TPHC must be discarded by the 4-hour time mark. [COS] Foods were immediately discarded. See notes below.
  View public record →
• 2025-07-21 ROUTINE INSPECTION Conditional Score 56
  11 items noted

  • K01 Demonstration of knowledge; food safety certification
    Facility could not provide valid food handler cards for two employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
  • K23 No rodents, insects, birds, or animals
    10+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
  • K30 Food storage: food storage containers identified
    Multiple containers of food stored on the floor in the kitchen and walk-in refrigerator. [CA] Food shall be stored a minimum of 6 inches off the floor.
  • K38 Adequate ventilation/lighting; designated areas, use
    1. Fan guards in the walk-in observed to have large amount of dust buildup. 2. Bathroom ventilation screen observed to have large amounts of dust buildup. [CA] Clean and maintain ventilation.
  • Critical K07 Proper hot and cold holding temperatures
    Multiple PHF's measured in the temperature danger zone (greater than 41F, but less than 135F): - Raw meat in a plastic container on a cart next to prep unit (63F) - Cha shu in upper prep unit insert (44F-50F) - Multiple kinds of raw fish in both sushi display cases in the front sushi prep area (44F-51F) - Unagi in toaster oven in the front sushi prep area (110F) *Per the PIC and employees: Unagi had been cooked 15 minutes prior, and all of the listed food had been in their respective refrigeration units OR out in ambient for less than 4 hours. Note: Refrigeration units MUST be able to hold PHF at or below 41F. Check to ensure that sushi display cases (particularly the left-most case when oriented to facing the customer seating area) are capable of doing so. [CA] PHF shall be held at or below 41F, or at or above 135F. [COS] Unagi will be either reheated to 165F, or used within 4 hours. All other PHF's were moved to working refrigeration units.
  • K36 Equipment, utensils, linens: Proper storage and use
    Knife observed to be stored in between a prep refrigeration unit and a counter. Large amount of food buildup observed on both sides of crevice. [CA] Equipment contacting food shall be stored in a sanitary location.
  • K40 Wiping cloths: properly used, stored
    Wiping cloth chlorine sanitizing solution measured > 200 ppm in wiping cloth bucket at the front sushi prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).
  • Critical K08 Time as a public health control; procedures & records
    *REPEAT VIOLATION* Sushi rice in a rice pot at the front sushi prep area lacked a time marking. Label observed to be affixed to container, but time was not written. [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. [COS] Employee wrote the time that the sushi rice was initially cooked on the time marking label. *Further repeat violations of TPHC may result in TPHC allowance being revoked, after which the facility will not be allowed to use TPHC anymore.
  • K06 Adequate handwash facilities supplied, accessible
    1. One of the hand sinks in the front sushi prep area lacked available soap. 2. Hand sink at the middle of the kitchen area lacked soap. [CA] Provide handwashing cleanser at handwash stations at all times. 3. Trashcan observed to be located directly underneath handwash sink in the front sushi prep area. Paper towels from wall-mounted dispenser in direct contact with trashcan. [CA] Store trashcan elsewhere, so that there is not the potential for paper towels or employees' hands (when using soap dispenser or grabbing paper towels) to touch the trashcan.
  • Critical K14 Food contact surfaces clean, sanitized
    Rice scoops observed to be sitting in water measured at 68F. Employee observed changing the water bath, but did not replace or wash/sanitize rice scoops. Per the PIC, they change the water every 2 hours, but do not change the rice scoops. [CA] Equipment contacting potentially hazardous food shall be washed/sanitized or replaced at least once every 4 hours. [COS] PIC replaced rice scoops.
  • K21 Hot and cold water available
    Hand sink in the back kitchen area had a non-functional hot water handle. Per the PIC, plumber will come in several days to fix the issue. Note: Alternate hand sink with warm water available in the kitchen area. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
  View public record →
• 2025-01-09 ROUTINE INSPECTION Passed Score 71
  10 items noted

  • K06 Adequate handwash facilities supplied, accessible
    In the front sushi prep area: 1) Observed open container of sushi rice was stored directly next to a handwash sink. [CA] Do not store exposed food next to handwash sinks. 2) Observed handwash sinks were built into the prep counter with no splash guards. [CA] Install approved splash guards at handwash sinks to prevent cross contamination. Consult Plan Check for splash guard specifications. *REPEAT VIOLATION*
  • K39 Thermometers provided, accurate
    A metal probe thermometer was not readily available to the kitchen employees. [CA] Employees must have easy access to a metal probe thermometer to measure food temperatures.
  • K36 Equipment, utensils, linens: Proper storage and use
    Inside the bulk sugar and potato starch containers: observed scoops were stored with the handles submerged/in direct contact with the food. [CA] Store scoops so that the handles are not in contact with food to prevent cross-contamination.
  • K38 Adequate ventilation/lighting; designated areas, use
    3 light bulbs under the cooking ventilation hoods were not functional. [CA] Repair/replace light bulbs.
  • K01 Demonstration of knowledge; food safety certification
    Employee food handler cards were not available for review. [CA] Have employee food handler cards stored together at the facility for review.
  • Critical K08 Time as a public health control; procedures & records
    At the beginning of the inspection, one employee told a sushi prep employee to put time label on container of sushi rice. Upon inquiry and inspection, inspector was told that the sushi rice was made at 10:30am today (time label read 10:30am). The current time was past 11:00am. [CA] When using Time as a Public Health Control (TPHC), food items must be IMMEDIATELY labeled at the start of the 4-hour time period. [COS] Employee had already retroactively time-labeled the sushi rice. ***REPEAT VIOLATION. SEE NOTES BELOW.**
  • K05 Hands clean, properly washed; gloves used properly
    Observed kitchen employee rinse hands in the prep sink without removing his gloves. [CA] Handwashing shall only be done at the handwash sinks. Discard gloves beforehand, and put on new gloves after washing hands.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    1) Observed an employee cell phone was stored on a shelf directly over the prep area and next to clean dishes. [CA] Store personal belongings away from prep surfaces and clean wares. 2) Observed the back kitchen door was propped open during the inspection. [CA] Keep doors closed to prevent vermin entry.
  • K27 Food separated and protected
    Inside an upright freezer: observed raw fish stored above ready-to-eat food (squid salad). [CA] Store raw animal products below/away from ready-to-eat foods to prevent cross-contamination.
  • K34 Warewash facilities: installed/maintained; test strips
    1) Observed employee filled a bowl of flour/batter with water at the 3-compartment sink, then proceeded to mix the batter at the 3-compartment sink. A prep sink was available nearby. [CA] Do not conduct food prep at the 3-compartment sink. Food prep must be conducted at the prep sink if needed. 2) Sanitizer test strips were not available upon request. [CA] Keep sanitizer test strips readily available.
  View public record →
• 2024-05-13 ROUTINE INSPECTION Passed Score 79
  6 items noted

  • K06 Adequate handwash facilities supplied, accessible
    Handwash sinks in sushi area are attached to sushi prep counter. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed next to food prep area.
  • Critical K08 Time as a public health control; procedures & records
    1) Eel in toaster oven measured to be 89F. Per employee eel is only kept for up to 2 hours and then discarded and new eel is reheated. [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. [COS] Employee retro actively placed label for unagi for 2:00PM to be discarded at 4:00PM 2)Sushi rolls observed in reach in cooler. Per operator sushi rolls were made with sushi rice that was on TPHC. Sushi rice batch in the morning was labeled to be discarded at 2:30PM. Sushi rolls were unlabeled and time was 2:30PM. [CA] All items made with any PHFs on TPHC shall be discarded at the same time as the original PHFs. [COS] Sushi rolls were VC&D (see VC&D report).
  • K36 Equipment, utensils, linens: Proper storage and use
    Scoops in dry bulk foods observed to be stored with handles directly in food. [CA]
  • K27 Food separated and protected
    1) Raw beef and fish in walk in cooler observed to be stored above ready to eat foods and produce. [CA] Store raw meats below ready to eat foods and produce to prevent cross contamination. 2) Squeeze bottle of oil and bottle of hot sauce stored directly next to handwash sink. [CA] Store bottles and food away from sources of contamination. [COS] Bottles were moved.
  • K16 Compliance with shell stock tags, condition, display
    Shell stock tags for oysters observed to be missing from container of oysters in cooler. [CA] Keep tags with oysters until batch of shell fish is completely used and then keep tags for another 90days. [COS] Operator provided shell stock tag and placed in container.
  • K07 Proper hot and cold holding temperatures
    Sushi display cooler at the end of sushi bar measured to have: Scallops at 49F Egg at 49F Salmon at 45F Mackrel at 47F Yellow tail at 43F Display cooler hard one door at then end above handwash sink observed to have been kept open. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Cooler was closed properly and after 45 minutes ambient temperature measured to be 40F.
  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.