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TOMO SUSHI JAPANESE RESTAURANT

5489 SNELL AV # 50, SAN JOSE, CA, 95123 +14157228186
Pass
83
Latest score
75%
Pass rate
4
Inspections
3
Critical violations

Location

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Latest inspection

PASSED
Jun 22, 2026ROUTINE INSPECTION54 days ago

Facility previously experienced a fire in the sushi bar area. Work done to repair was replacing flooring and counters. Gas rice cooker has been replaced with electric and gas line has been shut off to the area. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Tomo Sushi Japanese Restaurant NEW OWNER: Tomo Sushi Japanese Restaurant Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $2281.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 07/01/2026 - 06/30/2027 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 06/22/2026 *Permit condition: None *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

Inspection Timeline

Jun 22, 2026Latest
Passed
ROUTINE INSPECTION
Jul 17, 2025
PassedScore: 83/100
ROUTINE INSPECTION
83
Sep 17, 2024
Passed
FOLLOW-UP INSPECTION
Sep 14, 2024
ConditionalScore: 73/100
ROUTINE INSPECTION
73

Violations Analysis

3
Critical Violations
1 in last 3 inspections
8
Non-Critical
11
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Jun 22, 2026
N/A

ROUTINE INSPECTION

Facility previously experienced a fire in the sushi bar area. Work done to repair was replacing flooring and counters. Gas rice cooker has been replaced with electric and gas line has been shut off to the area. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Tomo Sushi Japanese Restaurant NEW OWNER: Tomo Sushi Japanese Restaurant Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $2281.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 07/01/2026 - 06/30/2027 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 06/22/2026 *Permit condition: None *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

No reported violations
Pass Jul 17, 2025
83/100

ROUTINE INSPECTION

5 reported violations
  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    FOUND CARDBOARD LINING THE SHELVES NEAR THE COOKING EQUIPMENT IN THE KITCHEN. [CA] DO NOT USE CARDBOARD. USE EASILY CLEANABLE NON ABSORBENT LINER.

  • K32: Food properly labeled and honestly presented

    FOUND DUST ON THE FAN COVERS OF THE REACH IN REFRIGERATOR IN THE KITCHEN. [CA] CLEAN THE FAN COVERS MORE OFTEN.

  • K14: Food contact surfaces clean, sanitized

    FOUND MOLD LIKE SUBSTANCE ON THE BOTTOM AND SIDES OF THE 3 COMPARTMENT SINK (NEAREST THE WARE WASHER). [CA] CLEAN AND SANITIZE THE 3 COMPARTMENT SINK.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    FOUND A SWATTER IN THE KITCHEN AREA. [CA] USE APPROVED METHODS TO ELIMINATE FLIES IN THE FOOD PREPARATION AREA. FOUND A CELL PHONE STORED ON THE FOOD PREPARATION AREA IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS

  • K07: Proper hot and cold holding temperaturesCritical

    FOUND THE FOLLOWING FOOD AT 60F IN THE SUSHI REFRIGERATOR NEAREST THE KITCHEN: SALMON, YELLOW TAIL,TUNA FISH. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: NOTE: OPERATOR WOULD LIKE TO USE TIME AS A PUBLIC HEALTH CONTROL FOR THE POTENTIALLY HAZARDOUS FOOD IN THE REFRIGERATOR NEAREST THE KITCHEN (THE LARGER SUSHI REFRIGERATOR). THE TPHC DOCUMENT HAS BEEN PROVIDED TO BE FILED.

Pass Sep 17, 2024
N/A

FOLLOW-UP INSPECTION

This is a follow up inspection to verify that all major violations mentioned on 9/14/24 inspection report have been addressed. Major violations have been addressed and found within compliance: - K07: Proper hot and cold holding temperatures. Tempura will be cooled down and placed within the reach in. See measured observations. - K09: Proper cooling methods. Sushi rice on site will be placed under TPHC moving forward. TPHC form was filled out and placed next to the ice machine. Continue on working on any other violations mentioned on 9/14/24.

No reported violations
Conditional Pass Sep 14, 2024
73/100

ROUTINE INSPECTION

6 reported violations
  • K38: Adequate ventilation/lighting; designated areas, use

    Observed gas rice cooker in facility without ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Observed gaps in filters of ventilation hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

  • K07: Proper hot and cold holding temperaturesCritical

    Fried shrimp on counter measured 66F. Per PIC, it was cooked the previous day, cooled in the reach in fridge and brought back out for service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shrimp will be discarded by 8:30pm if any leftover.

  • K01: Demonstration of knowledge; food safety certification

    Food handler cards were not available for employees during inspection. [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.

  • K21: Hot and cold water available

    Hot water at three compartment sink measured 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

  • K23: No rodents, insects, birds, or animals

    Observed several dead cockroaches under the mechanical warewash and around the water heater. [CA] Clean and sanitize area of dead cockroaches.

  • K09: Proper cooling methodsCritical

    Sushi rice measured 81F. Per PIC, it was cooked the previous night and left outside of refrigeration to be used today. [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] Sushi rice VC&D

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.