Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 12, 2026
Pass
1 recorded violation
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer level at 0 ppm within the warewashing machine during active use.
[CA] Maintain chlorine in mechanical warewashing machine at 50 PPM.
[COS] Warewashing machine primed. Measured the sanitizer concentration at 50 ppm.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source
Routine Inspection
Mar 10, 2025
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood was off during active cooking.
[CA] Mechanical exhaust ventilation shall be on while cooking is taking place.
[COS] Hood turned on.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple employee food handler cards expired in 2024.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal jacket stored on a dry food storage shelf in the kitchen.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Measured the hot water temperature of all sinks within the facility at a maximum of 88 F to 94 F.
[CA] Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[COS] Use of the sinks paused for 15 minutes and the water heater turned up. Hot water temperature remeasured above 120 F.
Water heater has been replaced with a reduced size unit of 35,000 BTU/hr; 30 gallon.
Revert water heater back to original sized unit as approved during the final plan check inspection; 50,000 btu/hr.
Submit plans and specifications for review and receive plan approval prior to replacing the water heater.
Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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.