More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Nov 24, 2025
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink and rear prep sink measured at 107F.
[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.
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.
Open bag of tea stored at dry storage area.
[CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Nov 24, 2025 · Original Source
Follow-Up Inspection
Oct 10, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 10, 2024 · Original Source
Follow-Up Inspection
Oct 8, 2024
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk in cooler, (4) 18 quart containers of house coffee (with dairy) completely sealed with lid on measured between 44F - 46F. Per PIC, house coffee was made yesterday and has been in the walk in cooler since then.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
[COS]: PHFs were voluntarily discarded.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2024 · Original Source
Routine Inspection
Oct 4, 2024
Conditional Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple small flies observed underneath the 3 comp sink and around the mop sink areas.
[CA]: Remove Drain Flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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.
In the walk in cooler, in (3) 18 quart plastic containers, House coffee with condensed milk measured between 100F - 102F. Per Staff, food items were heated and then cooling began approximately 2 1/2 hours prior to measurement. 18 quart plastic containers observed sealed with lids.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops for food items in the prep line cooler and scoop for ice were in direct contact with food.
[CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.
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.
Accumulation of debris on the interior of ice machine. No direct contamination observed.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Walk in cooler's ambient temperature was measured at 50F.
[CA]: Ensure all cooling units are able to cold hold PHFs at 41F (up to 45F if it's in its original sealed packaging and it's pasteurized dairy products) or below at all times. Repair/assess/monitor walk in cooler. Discontinue use of walk in cooler for PHFs until it is able to properly cold hold PHFs.
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.
Floor near ice machine observed sticky.
[CA]: Clean floor.
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.
In the walk in cooler, multiple Potentially Hazardous Food (PHFs) measured between 48F - 52F. Ambient temperature measured at 50F. Temperature log stated walk in cooler temperature at 8 am was measured at 36F. Per Staff, ambient temperature of units are measured every 4 hours. However, no temperature was noted on the temperature log after 8 am.
[CA]: PHFs shall be cold held at 41F (up to 45F if it's in its original sealed packaging and it's pasteurized dairy products) or below at all times.
[COS]: PHFs that have been in the walk in cooler for greater than 4 hours were voluntarily discarded by PIC. PHFs that have been in the walk in cooler less than 4 hours were relocated to other functioning units to rapidly cool down. Manager called the repair technician during inspection.
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.