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
Apr 6, 2026
Pass
3 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Multiple items offered for consumer self-service lack required labeling components.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Soap was provided in the dispenser at the bakery counter; However, it was extremely difficult to dispense.
[CA] Provide accessible handwashing cleanser in dispenser at handwash stations at all times. Repair wall-mounted dispenser.
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
Boxed egg tarts maintained out of temperature control that are subject to time as a public health control did not have their time logs filled out. Egg tarts maintained in the upright warmer (measured between 100F and 104F) that are subjected to time as a public health control did not have their time logs filled out. Per staff, items had been prepared between 1 and 2 hours prior.
[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 were properly time logged.
*Note: If egg tarts in the upright warmer can be maintained at 135F or above, facility may opt to subject them to temperature control instead of time control
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, Apr 6, 2026 · Original Source
Follow-Up Inspection
Jul 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2025 · Original Source
Routine Inspection
Jul 7, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed dead cockroaches on the floor by the upright oven in the baking area. Observed cracks and crevices around shelving and flooring. Observed the use of old cardboard boxes for storage.
2. Monica Huato, Supervising REHS was notified of activity within the facility.
3. The person in charge during inspection, Andy Ji (Assistant General Manager), has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 7, 2025 · Original Source
Routine Inspection
Feb 14, 2025
Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Some open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time.
Copy of the most recent inspection report was not found on file.
[CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas..
[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 approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The handwash station was partially blocked.
[CA] Keep the handwash station easily accessible for employees to wash hand.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the station.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
Some individually packaged dessert and snacks stored on the self-serve areas of the pastry station of the market (separate station located in front of the deli station) are missing approved labels.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Excessive water accumulation was observed on the floor below dishwashing and working sinks.
[CA] Keep the floor areas neat, clean, and dry at all the time.
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.
Many wet/soiled wiping cloths were stored on the counters, cutting boards, and sinks.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.