Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Apr 13, 2026
Pass
3 recorded violations
criticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Two bags of manila clams observed maintained in a tank that shares a filtration system with fish.
[CA] Live shellstock shall not be held in tanks that share recirculation systems with tanks used to hold non-shellfish.
[COS] Manila clams were voluntarily discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Bagged salmon heads/salmon meat, dungeness crab, catfish, and norwegian saba measured between 44F and 49F while not covered with any ice while maintained at the display inserts at the front of the seafood department. Per staff, items had been removed from refrigeration between 30 minutes and 1.5 hours prior.
*Note: Ice machine has not been repaired as cited during the last routine inspection. See K35m. Staff state that they are buying bagged ice and utilizing it in the meantime.
[CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria.
[COS] Ice was added on top of the aforementioned foods.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Ice machine has not been repaired as cited during the last routine inspection.
*Note: Staff state that they are currently purchasing bagged ice.
[CA] Repair ice machine to facilitate the proper cold holding of various potentially hazardous foods throughout the facility.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source
Routine Inspection
Apr 6, 2026
Conditional Pass
4 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Recirculation pipes for fish tanks observed leaking copious amounts of water onto the floor of the seafood department. Excessive amounts of standing water observed on the floor.
[CA] Repair plumbing and maintain in good repair.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Three batches of live manila clams observed commingled while maintained in a singular self-service tank/basin at the front service area. Staff could not differentiate between the batches, and provided the shell stock tags for the three batches of manila clams.
Shell stock tags provided intermixed in a bucket while not maintained in chronological order.
Shell stock tags for live cherry stone clams could not be provided. Per the operator, one of the employees had accidentally thrown it away last week. Staff could not provide any shell stock tags for any cherry stone clams.
[CA] Shellstock from separate batches shall not be commingled. All shellstock tags shall be kept in chronological order for 90 days after harvest.
[COS] Operator elected to voluntarily discard all of the aforementioned shellstock.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw, whole chickens measured 53F, and chicken legs/chicken thighs measured between 51F and 53F while maintained in the left-side (oriented facing the grocery aisles) of the glass-display case at the meat department. Per staff, chicken had been maintained in the unit since last night. Ambient of the left side of the unit measured 53F via probe.
Raw, fish heads of various species measured between 49F and 55F, and lobster measured 56F while maintained out of temperature control at the front inserts at the seafood department. Per staff, they had forgotten to put ice on the aforementioned items due to the fact that the ice machine was currently inoperable, and they are trying to ration the ice.
[CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria.
[COS] Operator voluntarily discarded all chicken. Ice was placed on the fish heads and lobster.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient of the left-side (oriented facing the grocery aisles) of the meat department display cooler measured 53F via probe.
[CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
2. Ice machine observed inoperable.
[CA] Repair ice machine and maintain in good repair.
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.
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
Follow-Up Inspection
Jul 11, 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. Live cockroaches, adults and nymphs, observed in gasket of door around display cooler. Live activity was also observed in crevice along edge of wall in seafood department.
2. Supervisor Notified: Suzanne Lew.
3. Notification: The person in charge during inspection, Yao Wang, has been informed that the facility must remain close.
[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 11, 2025 · Original Source
Routine Inspection
Jul 7, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
When entering into the meat department from the grocery area, on the left side of the meat department, at the handwash station, observed water appears to be non-draining from the sink. [CA] Ensure all sinks are able to properly drain and disposed of wastewater. All plumbing shall be fully functioning to prevent possible sewage backup and contamination of food/food contact surfaces.
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.
1. Observed cockroach activity in the meat department on the floor and walls around the ice machine, and between walls and electrical boxes. Observed broken walls and flooring the meat department prep areas. Observed cracks and crevices around cove base flooring, between wall tiles, and between the wall and wall panels.
2. Photographs taken of live cockroach activity in the meat department by the ice machine.
3. Monica Huato, Supervising REHS was notified of activity within the facility.
4. 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.
Observed a lack of hand soap at handwash stations in the meat department. Observed hot water was turned off from the hot water supply valve at handwash stations. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 7, 2025 · Original Source
Routine Inspection
Jun 30, 2025
Pass
1 recorded violation
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed Red Bean Paste Shao Bing with two green mold-like spots on bun surface in the grab-in-go cooler. [CA] Moldy food shall be removed immediately from use. [COS] Operator removed moldy buns to discard.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Santa Clara County Department of Environmental Health, Jun 30, 2025 · Original Source
Routine Inspection
Feb 14, 2025
Pass
8 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
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.
Couple of the handwash stations in the produce wash area and in the meat department stations were partially blocked.
[CA] Keep the handwash stations easily accessible for employees to wash hand whenever necessary.
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.
Re-used cardboard (from shipping boxes) used to line shelves and the floor the meat processing and packaging areas..
[CA] Do not use cardboards to line shelves or cover the floor area.
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.
Excessive water accumulation was observed on the floor below the meat cutting and packaging equipment.
[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 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.
Eviscerated fish was stored open on the customer self-serve station.
[CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 produce and meat processing areas. .
[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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The plumbing structures for the two compartment warewash sink located back in the produce wash area are removed.
[CA]Remove the plumbing structures immediately. Until the structures are fixes, washing of the cutting boards and other utensils used to package the produce must be washed in one of the two double sink preparation 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.