Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 22, 2026
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Multiple oxes of single use and other utensils were stored on the floor back in the preparation and storage areas.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee working back in the kitchen was observed picking up a rotten tomato from the floor inside the walk-in cooler, disposed it to the trash, but continued working on food preparation.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash her hands and change his gloves (COS).
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, Apr 22, 2026 · Original Source
Follow-Up Inspection
Dec 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source
Routine Inspection
Dec 22, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of pink mold like substance on both ends of white panel inside the machine, it is not coming in contact with ice at the time.
[CA] Clean and sanitize the ice machine.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of walk in cooler is measured at 48F and small prep unit at 55F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Lack of food manager certificate in the facility.
[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.
Measured PHFs above 41F in walk in cooler and prep unit for 4 hours or more. Ambient temperature for walk in cooler is 48F and 55F for small prep unit.
The temperature log shows AM and PM temperature for walk in cooler above 41F up to 50F degrees from Dec 1 to Dec 21.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs were VC&D. See VC&D report.
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.
Lack of soap at bar hand wash sink, soap dispenser is hidden behind trash can.
[CA] Provide soap in the dispenser and Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Soap provided.
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.
Observed numerous fruit flies at bar area near drains and sinks. Observed floor sinks/ drains being cleaned at the time of the inspection. Per maintenance supervisor, pest control was conducted over the weekend. No observation of flies in the bottles.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.