ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 14, 2026
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Second Repeat Violation: Facility has a Vacuum Chamber machine without having plan check approval. Unit was impounded at previous inspection. Unit is out of the facility but still stored on premises. Per PIC, they are trying to sell it.
[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Equipment was impounded.
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
Repeat Violation: The food safety certificate has expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Facility had oysters without tags stored in the bottom section of the prep cooler. Per cook, the tags were stored in their storage binder.
[CA] Shellstock tags shall remain attached to the container in which the shellstock are stored until the container is empty and shall be maintained for 90 calendar days.
[COS] Cook moved the tag back to the oysters.
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, Jan 14, 2026 · Original Source
Routine Inspection
Jan 23, 2025
Pass
5 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. In the kitchen area, in a small cup with water measuring at 68°F, a spoon used for scooping caviar was found.
[CA] Utensils shall be stored in the following manner:
1) in the food with their handles above the top of the food and the container
2) in running water
3) in a container of water at 135°F or above
4) at room temperature if washed within 4 hours of initial use.
2. In the back of house area, at the ice machine, the ice scooper handle was in contact with ice meant for consumption.
[CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks the testing materials for their choice of sanitizer, Star San (dodecylbenzenesulfonic acid).
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Use a sanitizer of which the concentration is known until test strips have been acquired.
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 restroom nearest to the kitchen exit, at the only hand sink, water was measured at 112°F with a non -readily adjustable faucet.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. REPEAT VIOLATION: Facility has a Vacuum Chamber machine without having plan check approval. Unit was impounded at previous inspection. See enforcement documents for more information.
[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Equipment was impounded.
2. Facility has a non ANSI chest freezer make Arctic Key.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
The food safety certificate has expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.