1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: MARUICHI RESTAURANT
Address: 530 Barber Lane, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 5
Last inspection: Jun 18, 2013

Score
(the higher the better)
90

Add photo of this business × Description:

Restaurant representatives - add corrected or new information about MARUICHI RESTAURANT, 530 Barber Lane, Milpitas, CA 95035 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.12.148.171 will be logged.

Violation descriptions and comments

A person in charge shall be present at the food facility during all hours of operation. (113945-113945.1, 113984.1, 114075)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245, 114245.1, 114245.2, 114245.3, 114245.4, 114245.5, 114245.6, 114245.7, 114245.8)

NO PROBE THERMO9METER.
OBSERVED BLACK ACCUMULATION INSIDE ICE MACHINE.
OBSERVED BOX OF FROZEN PORK ON FLOOR.
OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY). OBSERVED CROCK POT USED TO COOK/WARM PORK, NOT AN APPROVED EQUIPMENT.
OBSERVED RICE COOKER IS NOT APPROVED EQUIPMENT. (USED TO COOK CURRY).
OBSERVED DUMPSTER BIN LID OPEN.
OBSERVED EMPLOYEE WASH HANDS WITHOUT SOAP IN 3-COMP SINK.
OBSERVED ONE FLY IN FACILITY.
OBSERVED SERVING SPOONS STORED IN ROOM TEMPERATURE WATER.
OBSERVED WIPING CLOTHS STORED ON COUNTER AND ON EMPLOYEES APRONS.
TPHC IS USED FOR SUSHI ROLLS. HOWEVER NO PROCEDURES ARE IN PLACE.

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend MARUICHI RESTAURANT to others? (optional)

Yes

  

No

Add photo of MARUICHI RESTAURANT (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.12.148.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS #6859	Commerce, CA
OLIVE DELL RANCH	Colton, CA
VALLEY FOOD CENTER	KERMAN, CA
LA PLACITA DEL D.F RESTAURANT	Los Angeles, CA
WIENERSCHNITZEL #293	Orange, CA
STARBUCKS COFFEE #10997	Escalon, CA
BURGER KING #14581	Sloughhouse, CA
SUBWAY #2758	San Marcos, CA
BIG BEND RESORT	Parker Dam, CA
PAPA JOHN'S PIZZA #2873	Los Angeles, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants