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 26, 2026
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the upstairs dry storage room, observed food debris on the corners of the floor.
[CA] Ensure facility floors are kept free of food debris to prevent possible harborage of vermin.
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 kitchen area, at the 2 drawer single door prep unit, measured shredded cheese at 52F. Per operator, shredded cheese stored from 2 hours prior.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, at the 2 drawer and single door prep unit, observed a disconnected gasket on the bottom drawer preventing it from fully closing.
[CA] Ensure gaskets installed at refrigeration are maintained and kept in good repair.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 26, 2026 · Original Source
Routine Inspection
Feb 11, 2025
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate and food handler cards unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is available and posted within the facility. All other employees that handle food shall obtain valid food handler cards. Certificates shall be kept on site and available for review.
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.
In the walk-in refrigerator, measured a container of cooked jackfruit at 79F. Per operator, cooked jackfruit was prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of cooked jackfruit into an ice bath.
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, in the hot holding unit, measured cooked chicken at 130F and mole sauce at 118F. Per operator, cooked chicken and mole sauce stored for 2 hours. At the salsa bar, in the counter-top prep unit, measured green salsa, red salsa, and pico de gallo at 46F. Per operator, green salsa, red salsa, and pico de gallo, stored for an hour. Measured ambient air temperature of counter-top prep unit between 40F and 55F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded cooked chicken and mole sauce. Operator added ice to the counter-top prep unit to facilitate proper holding temperatures.
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 cracks and crevices around shelving and stainless steel panels in the back prep area. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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 warewash area, at the 3 compartment sink, measured hot water at 114F. [CA] Ensure an adequate supply of hot water is provided at all warewash, prep, and mop sinks at 120F.
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.
Observed the storage of cardboard by the front counter next to the wine refrigerator. [CA] Ensure all refuse and recycling is discarded into a refuse/recycling bin.
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.