At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Jan 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kura Revolving Sushi Bar got fewer than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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.
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 2-301.14, Food Code 3-302.11, Food Code 3-501.13, Food Code Part 5-5.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Kura Revolving Sushi BarWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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).
Fewer points taken off than last time (33 → 0). That takes a team.
Every visit
LatestJan 15, 2026Routine inspection100 out of 100 (Green placard)
This one: 100 out of 100 (Green placard), inspected Jan 15, 2026.
No violations listed in the data.
EarlierJul 16, 2025Routine inspection67 out of 100 (Green placard)
11 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
Observed employee working with raw beef change task to working with ready to eat sushi without changing gloves and washing hands. Observed employee cleaning cutting board with wiping cloth and about to switch to do food prep Observed employee with unclean gloves rinse gloves at hand sink, take off gloves and proceed to put on clean gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Specialist intervened and instructed employee to wash hands prior to changing tasks; all employees were observed to properly wash hands. Ready to eat sushi was VC&D (see report).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef in a container stored on shelf above raw shell eggs inside the walk-in cooler; Raw chicken is stored on shelf above whole watermelon inside the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] PIC re-organize walk-in cooler to organize foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 freezer chests are missing the handles. [CA] Provide the missing handles for the freezers.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust on walk-in cooler fan covers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K01 Demonstration of knowledge; food safety certification
Valid food handler cards were provided for some employees and several in house food handler cards were provided for different employees; certificates lacked evidence of ANSI approval. [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.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw prepackaged beef thawing under running water of 77F at the food prep sink. [CA] Water temperature shall be under 70°F while thawing food. [SA] Raw beef was relocated to the walk-in cooler for thawing.
Show 5 more
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Food scraps and debris observed on the floor in the trash compactor area. [CA] Outside refuse enclosure shall be kept clean and free of debris.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
1. Specialist measured pH of sushi rice at 4.1 using pH paper; PIC measured sushi rice at 3.5 pH using rice pH meter. All sushi rice measured by Specialist was measured at 4.1; PIC was unable to calibrate rice pH meter and did not have pH test paper available. Specialist observed sushi Log Sheet and pH meter Calibration Record indicating sushi rice was measured at 4.0 pH and meter was reading sushi at 4.0 pH HACCP procedures indicate pH < 4.1 and rice may not exceed 4.2 pH while held at room temperature. [CA] The food facility shall follow the approved HACCP plan procedures and obtain pH testing paper as indicated in HACCP procedures. [COS] pH paper was delivered before end of inspection. 2. Observed raw fish at 29F thawing in commercial vacuum packaging in refrigeration unit next to the office. Observed raw fish and shrimp at 38F thawing in commercial vacuum packaging; per PIC fish and shrimp were removed from the freezer in the morning for thawing. [CA] Remove or vent fish/shrimp in commercial vacuum packaging when removing from freezer unit for thawing to prevent bacteria from growing. [COS] All packages of fish/shrimp were vented to allow introduction of oxygen.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at far left hand sink in the sushi preparation area is measuring 116F; cold water lever is not working. Several other hand sinks are available for use in close proximity. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Specialist measured fish broth in a plastic container with a lid at 55F inside the 2 door prep unit in front of the tempura station. Per staff, the broth was cooked about 3 hour prior to inspection and is currently cooling. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Broth container lid was removed and container was relocated inside the walk-in cooler for cooling.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
No time tracking information is provided for the raw shrimp/chicken and vegetable flour using TPHC at the tempura station. Per PIC, the flour is discarded every 4 hours. [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] A time stamp was placed for the flour containers.
EarlierDec 30, 2024Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be 113F and the warm water at the cooking area's handwash sink to be 56F. [CA] Provide hot water (120F) at the 3-compartment sink and warm water (100F) at the handwash sink.
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:
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
- 100 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.