Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Aug 14, 2026
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Second Repeat Violation: Facility lacks a Food Safety Certificate upon request.
[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.
2. Food handler cards for staff are unavailable for review.
[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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Oysters in the undercounter cooler lacked shell stock tags.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
[COS] Facility could not produce certification tags and did not want them impounded as they had a new batch of oysters with tags in the shared walk in cooler. Oysters were VC7d. See VC&D report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
A single dead cockroach was observed in the kitchen area lodged between the wall and shelf. No other evidence of cockroaches observed.
Note: Reviewed the latest pest control report from 7/15/26 which indicated no activity observed.
[CA] Clean and sanitize area of dead cockroaches.
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, Aug 14, 2026 · Original Source
Follow-Up Inspection
Feb 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 27, 2026 · Original Source
Routine Inspection
Feb 26, 2026
Closed
The health department recorded a closure at this inspection.
8 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- A live nymph on a sticky trap behind the undercounter cooler.
- A dead cockroach near the broken convection oven.
- Numerous live cockroaches of all ife stages including some with oothecas attached under the counter near the undercounter cooler.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Hugo , 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The oven is in disrepair.
[CA] Ensure to maintain all equipment clean and in good repair. Repair, service, or replace the unit.
Note: If replacing the oven ensure it is a like for like model. Sam make and model.
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.
The FRP under the counter is detaching and allowing harborage and entry of vermin.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the gap.
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.
Pico de Gallo in the prep cooler measured between 48-49F. Per PIC, the salsa has been in the cooler since this morning (~ 5 hours). All PHFs in the cooler were at 41F or below.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC discarded the salsa. 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility is using a convection oven outside of the hood as a temporary replacement for the main oven.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
A hotel pan of oysters lacked a certification tag in the kitchen. Per PIC they are from the same batch that is in the walk in cooler which has the tag.
[CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. Educated staff on making a copy of the tag for the portioned containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility has added a ventless convection oven without submitting to this department.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: Facility lacks a Food Safety Certificate upon request.
[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.
Official record from Santa Clara County Department of Environmental Health, Feb 26, 2026 · Original Source
Routine Inspection
Jul 17, 2025
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non-ANSI accredited microwave.
[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.
In the kitchen area, on a sticky trap behind the large prep cooler, a live adult cockroach was observed. Several dead adult cockroaches were observed in other sticky traps. No other evidence of cockroaches were observed.
[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 infestation is abated.
[COS] Staff eliminated the live cockroach on the trap and discarded the dead cockroaches.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Second Repeat Violation: There is a filter for the exhaust hood in disrepair leading to a gap.
[CA] Ventilation hood filters shall be maintained clean and good repair. All hood ventilation filters shall be in place and in good repair.
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.
Second Repeat Violation: The Environmental Health Permit from this department is not posted within public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The faucet at the three compartment sink does not turn off.
[CA] Repair plumbing fixture and maintain in clean and 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.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source
Follow-Up Inspection
Dec 19, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 19, 2024 · Original Source
Routine Inspection
Dec 18, 2024
Conditional Pass
8 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed to be on their phone and not wash their hands prior to returning to food preparation. When instructed to wash their hands staff washed their hands in the middle basin of the three compartment sink.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Inspector instructed to wash hands in the hand wash sink with warm water, soap, and paper towels.
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.
In the walk in freezer, fries were observed to be stored on the floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The rice scoop was found in a container of water measuring at 66°F.
[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.
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.
REPEAT VIOLATION: The Environmental Health Permit from this department is not posted within public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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
There is a gap in the exhaust hood filters due to a filter being in disrepair.
[CA] Ventilation hood filters shall be maintained clean and good repair. Repair or replace the filter close the gap.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Facility does not organize the shellstock tags for the past 90 days.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the kitchen area, at the cook line, a piece of fish was found in the flour station measuring at 60°F. Per staff they were not sure how long the piece of fish had been there.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Staff discarded the fish. 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.
In the kitchen area, at the only hand wash station, there were no paper towels available in the dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Staff were able to restock the dispenser at time of the inspection.
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.