At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
5 problems found · 1 marked critical · Routine county inspection · Aug 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kura Revolving Sushi Bar got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kura Revolving Sushi Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Kura Revolving Sushi Bar's team
Is this your place?
Welcome, Kura Revolving Sushi Bar. We'll walk through this together, one item at a time. To log the fixes, claim Kura Revolving Sushi Bar first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Kura Revolving Sushi BarWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “Measured mayo sauce at 52 F within squeeze bottles at the preparation line. Cook stated that the mayo sauce was…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 4-603.16, Food Code 2-301.14, Food Code 3-304.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 13, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Aug 13, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured mayo sauce at 52 F within squeeze bottles at the preparation line. Cook stated that the mayo sauce was removed from refrigeration at 10am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mayo sauce placed on TPHC with a discard time of 2pm. Measured tofu skin at 53 F on top of an ice bath within the upper portion of the preparation refrigerator. PIC stated that the items were placed within the unit at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu rearranged to be fully inserted into the ice bath to be cooled to and held at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kura Revolving Sushi Bar? Fix it
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The secondary hand wash sink at the preparation line is non-functional with no water supply. Manager stated that the water supply was turned off due to a clog within the drain (alternate fully functional hand wash sink available for use). [CA] Repair drain so that hand wash sink is fully functional with an approved, adequate, protected, pressurized, potable supply of hot water and cold water provided.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Kura Revolving Sushi Bar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed the build-up of a mold like material on the exterior of the drink ice dispenser. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Kura Revolving Sushi Bar? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured soup at 67 F wthin deep stacked containers in the walk in fridge. PIC stated the soup was removed from cooking 2-3 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup placed within metal containers in an ice bath to allow for rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kura Revolving Sushi Bar? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor drain used for the preparation sink water discharge is clogged and non-flowing (not in use). [CA] Clear floor drain so that it is free flowing. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA] Sanitized compartments of the three compartment sink in use for food preparation at independent times from warewashing. Contact inspector for a follow-up inspection when drain has been cleared.
EarlierSep 10, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practice observed by employees. - An Employee did not wash hands after using wiping towel to clean soiled prep counter and proceeded back to the cook line to handle food. - Employee washed hands while still wearing disposable gloves. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels. [COS] Employees were stopped and asked to properly wash their hands before contaminating food or food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At time of inspection, the back door of the kitchen was kept propped opened. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods on ice in the food prep unit inserts was measured at improper cold holding temperatures. Shrimp, crab, sliced pork, and tuna was measured at 44F - 46F. The ice was only in contact with the bottom of the food containers. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels observed used, reused, and stored at the prep line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located at the prep line is partially obstructed by trash bin stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible [COS] Employee relocated the trash bin.
EarlierJan 13, 2025Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods held along the prep lines were measured at improper cold holding temperatures. Negitoro, crab, salmon, tuna, tofu, pork, and boiled eggs were measured between 50-55F. The food were in an improperly set up ice bath where only the bottom of the food containers touched the ice. [CA]Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the food items were replaced within the last hour and a proper ice bath was set up to properly hold the food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling the trash bin and then attempted to handle food without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required. [COS] Employee was stopped and asked to wash hands prior to handling food.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Kura Revolving Sushi Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
Call Kura Revolving Sushi Bar
Ask for the manager. Kura Revolving Sushi Bar can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Kura Revolving Sushi Bar?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 80 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.