Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Oct 3, 2025
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within a week and keep copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Santa Clara County Department of Environmental Health, Oct 3, 2025 · Original Source
Follow-Up Inspection
Sep 10, 2025
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within a week and keep copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Repeated violation: Taquitos stored on hot dog roller case were measured between 115 oF and 130 oF. Chicken bites and pizza stored on the hot case were also measured below 120 OF. The person in charge said the food products were reheated two hours ago.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Monitor the temperature of the food products stored inside the case regularly. The case’s temperature must also be kept at or above 135 oF. The PIC voluntarily condemned and destroyed about dozen of fried chicken and a dozen of Taquitoes (COS).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Heavy slime and mold-like growth was observed on the floor sink located by restroom entrance.
[CA] Conduct thorough and regular cleaning on the floor areas.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Aug 14, 2025
Conditional Pass
8 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
There is very slow water supply on the handwash station located inside the restroom.
[CA] Improve the water flow on the handwash sink immediately.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Compressed gas cylinder used for the soda dispenser was not chained to a secure stand.
[CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within a week and keep copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Repeated violation: Taquitos stored on hot dog roller case were measured between 115 oF and 130 oF. Chicken bites and pizza stored on the hot case were also measured below 120 OF. The person in charge said the food products were reheated two hours ago.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Monitor the temperature of the food products stored inside the case regularly. The case’s temperature must also be kept at or above 135 oF. The PIC reheated the food products to 165 oF and store the products inside the case (COS).
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Repeated violation: Couple of drain flies were observed back in the wash and storage areas.
[CA] Eliminate all insects and rodents from the facility by a legal method.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
There was no paper towel supply on the back handwash sink.
[CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: There is slime buildup on the ice dispenser of the soda machine.
[CA] Conduct a regular thorough cleaning of the nozzles and the ice dispenser.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.