Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 22, 2026
Pass
1 recorded violation
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
The following items held at the serving line subject to TPHC lacked time markings:
- Coleslaw (54 F M)
- cut tomatoes (63 F M)
- hot dogs (114 F M)
- tater tots ( 126 F M)
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Items added to the TPHC log with a start and discard time.
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, Jun 22, 2026 · Original Source
Risk Factor Inspection
Feb 8, 2026
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Chicken wings measured 115F-120F in fryer basket at frying station. Per employee, they were fried to 165F 10 minutes ago and will be put out for service soon. [CA] Hot hold 135F or above. [COS] Levy staff elected to discard the wings (~10 pieces).
2. Carne asada measured 125F-140F in water bath on griddle. Part of the bath was not on the griddle, and the water level in the bath was just at or slightly below the bottom of the inserts holding the asada. [CA] Hot hold 135F or above. [COS] Asada was reheated to 200F, water bath level increased.
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.
Corner handsink paper towel dispenser is empty. [CA] Refill dispenser. [COS] Refilled.
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.
Time as a public health control; procedures & records
Inspector’s notes
Improper and unclear use of TPHC for garlic slurry. Deep container (approximately 1/2 pan size, over half full) of garlic butter slurry sitting on ice is on the TPHC log for 10:00AM - 2:00PM and it is a few minutes past 2:00 PM. Measured slurry at 39F. Per employee, she logged the 10:00 AM start time while item was in the walk in fridge, but didn't take it out of the fridge. Another employee took the pan out at 11:00 AM and also stated he had changed the ice out at some point.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours.
[COS] Education was provided regarding the proper use of TPHC. Brenda Lindsay of Levy provided instruction to employees on their TPHC procedure and instructed the employee to discard the slurry, obtain a new one, and log appropriately. Inspector observed the empty slurry pan in 3 compartment sink shortly after.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Mayonnaise based burger sauce measured to be 44F in ice bath. Ice bath observed to only have ice at the bottom. [CA] Ensure PHFs at 41F and below. Ensure ice baths container enough ice and water to surround sides of cooler. [COS] Ice and was water added to ice bath.
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, Sep 28, 2025 · Original Source
Routine Inspection
Nov 17, 2024
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Mayos and aioli measured to be 45F at Mesquite BBQ. Sauces are in squeeze bottles with shallow ice baths. [CA] Keep PHFs at 41F and below. Ensure all ice baths sufficiently cover container of PHFs. [COS] Ice bath was refilled.
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.