ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 10, 2026
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain pipes from the two compartment food prep sink extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect from back flow contamination.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source
Routine Inspection
Nov 7, 2024
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One food handler card has expired.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed grease build up noted on filter of ventilation unit. [CA] Clean the exterior hood/filters.
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.
Measured steamed broccoli and cauliflower in refrigerator drawer next to wok station at 74F. Per chef, vegetables were steamed this morning. [CA] Cool food rapidly by using a blast chiller prior to placing in drawer unit to ensure it reaches 41F.
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.
Observed wet stainless steel containers stacked on top of each other on dish rack. [CA] Allow food equipment to air dry prior to stacking.
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.
Measured yogurt, boiled eggs, chicken katsu sandwich, pasta salad, sushi between 43-46F at the self serve grab and go refrigerator (items located towards the front). [CA] Maintain potentially hazardous food 41F and below. Transfer food items to blast chiller to cool down rapidly to 41F. [COS] Food was transferred to blast chiller.
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.