CONDITIONAL
Kuma Sushi + Sake Gets Conditional Pass on Health Inspection
November 13, 2025
12:10 PM - 12:40 PM
Routine Inspection
4
Total Violations
1
Critical
1
Major
2
Minor
2
Corrected On Site
Inspector's Report
Inspectors found several large dead cockroaches on adhesive boards in the basement, though no contamination reached the kitchen or food storage areas. Multiple refrigeration units were holding fish at unsafe temperatures between 43-49°F, requiring immediate relocation of product and professional service. Additional violations included inadequate sanitizer in the dish machine at service start and unprotected sushi rice stored on the dining room counter.
Violations Cited
4
#23
CRITICAL
No Insects, Rodents, Birds or Nonservice Animals
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Several large dead cockroaches observed on adhesive boards in basement. No evidence of vermin in kitchen, no evidence of contaminated food in basement. Please seal gaps, cracks, crevices and work with licensed pest control to ensure facility is free from vermin.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#7
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
2 door under counter refrigerator observed to be holding at 44F (fish) display refrigerator farthest from door at sushi bar observed to be holding at 49F. Fish relocated to working refrigeration. Second display sushi case (near door) holding at 43F. Please have these refrigerators professionally serviced today, do not store potentially hazardous food in the display case near the kitchen (furthest from the door) until it is repaired and verified to be holding at or below 41F.
CA Retail Food Code: Section 113996, 114037
#14
CORRECTED
MINOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Low sanitizer in dish machine on first test, however machine was able to produce adequate sanitizer after being run a few cycles. Please check ware washing machine prior to start of food service each day.
CA Retail Food Code: Section 114099, 114099.6, 114117
#14
CORRECTED
MINOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Low sanitizer in dish machine on first test, however machine was able to produce adequate sanitizer after being run a few cycles. Please check ware washing machine prior to start of food service each day.
CA Retail Food Code: Section 114099, 114099.6, 114117
Inspector Information
Email
michael.mooney@sfdph.org
Received By
kay