Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Sep 22, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the basin of the preparation sink, a tub of 10+ raw fish fillets measured 52F while maintained immersed under cold, running water. Per the manager, they had been removed frozen from the upright freezer approximately 1 hour prior and relocated to the preparation sink to thaw.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
Ensure that during thawing, the temperature of potentially hazardous foods does not exceed 41F.
[COS] Tub of fish fillets relocated to the walk-in cooler.
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 a singular dead cockroach on the floor underneath the ice machine. Observed a singular dead cockroach underneath a box of ginger near the back door. Observed accumulation of cockroach droppings around the door frame of the back door.
[CA] Clean and sanitize areas of dead cockroaches. Continue working with pest control.
*Note: Per the manager, facility has scheduled a pest control service for tomorrow
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.
Frozen beef rib in upright freezer near mop sink was directly touching dirt and grime at the bottom of the freezer unit. Frozen beef rib was stored in an open plastic to-go bag.
[CA] Ensure that foods do not come into contact with unsanitary surfaces.
[COS] Frozen beef rib was VC&D.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Chicken Broth in large container measured 46F in walk in fridge. Per PIC, chicken broth was prepared the prior night and stored in walk in fridge to cool.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Chicken broth was VC&D for failing to cool within limits.
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.
Raw shell eggs were stored on the shelf above cooked broth.
[CA] Store all raw foods below cooked, ready to eat foods.
Frozen tubs of meat were stacked with the bottoms of the tubs touching the meat inside the containers below.
[CA] Separate and protect foods being stored from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Operator observed rinsing tubs used to store raw meat and stacked them up.
[CA] Follow proper washing procedures for all food contact surfaces.
[COS] Instructed manager to move tubs to 3 compartment sink to be warewashed.
Minor Violation - Chlorine observed to be 0PPM at warewash machine. Chlorine intake bottle was nearly empty.
[CA] Maintain chlorine level in chemical warewash machine at 50PPM.
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.
Observed unsealed holes, cracked, and crevices throughout the walls and ceilings. Observed cove base in disrepair behind side cook line.
[CA] Repair all structural deficiencies to avoid 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Operator handled raw beef and attempted to handle ready to eat spare ribs before being stopped.
Employee touched his nose, neck, and hair and did not change gloves before continuing work on the cookline.
Operator handled the inside and outside of a trash can before attempting to handle ready to eat food.
[CA] Change gloves between handling raw food and cooked, ready to eat foods as well as whenever a task is changed.
[COS] Operator was instructed by inspector to wash hands and change gloves before proceeding with handling cooked, and ready to eat foods.
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.
Bowl of rice noodles measured 78F on prep table near the cook-line.
Raw beef measured 72F in a tub of standing water on the prep sink drain board. Per PIC, beef had been there for 5 hours and 45 minutes.
Bok choy measured 123F & Bean sprouts measured 90F on the prep tables at the cookline.
Minor Violation - Black ear mushrooms, Sliced beef & Bamboo shoots measured between 44-49F in the prep fridge near the cook line. Per PIC these items were prepared at 10am.
[CA] Ensure that all potentially hazardous foods are held below 41F or above 135F to prevent the growth of bacteria.
[SA] Rice noodles, Bean sprouts, Bok Choy to be served or discarded at the end of lunch.
[COS] Raw Beef was VC&D for failing to be held above 135F or below 41F.
[COS] Black ear mushrooms, Sliced Beef, and Bamboo Shoots were moved to the walk-in fridge.
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.
Raw beef thawing in standing water.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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, linens: Proper storage and use
Inspector’s notes
Knives on top of prep sink were stored on debris encrusted window sill. Clean cutting board stored directly on the floor in the warewash area.
[CA] Ensure that all food contact surfaces and utensils are stored in a sanitary location.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips unavailable at the time of inspection.
[CA] Ensure chlorine test strips are available at all times.
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.
Numerous containers of food stored on the floor throughout the kitchen and the walk in fridge.
[CA] Store food 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.
Observed a dead, juvenile cockroach under the 3 comp sink.
[CA] Keep facility clean and clear of all pests.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door near walk in fridge was propped open. Back door near prep sink has a gap of greater than 1/4 inch.
[CA] Ensure doors are kept closed and have a gap of less than 1/4 inch to deter the entry of vermin.
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, Sep 16, 2026 · Original Source
Follow-Up Inspection
Dec 18, 2025
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the main kitchen area has had the hot/cold knobs and spigot removed, and the plumbing has been disconnected from the bottom of the wash basin. Per the PIC, the new parts for the sink are on the way and should arrive tonight.
Handwash sink next to the three compartment sink lacked a functional paper towel dispenser.
[CA] Handwash stations shall be available for use and paper towels shall be provided in functional dispensers at all times that the facility is in operation.
[SA] PIC replaced batteries for the inoperable paper towel dispenser at the handwash sink next to the three compartment sink. Paper towel dispenser observed to be capable of dispensing paper towels.
Prior to the installation of new parts for the handwash sink in the main kitchen area, facility shall utilize the handwash sink next to the three compartment sink.
Send proof of correction after handwash sink plumbing re-installation to maverick.chin@deh.sccgov.org
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, Dec 18, 2025 · Original Source
Routine Inspection
Dec 15, 2025
Conditional Pass
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Noodles measured 61F while maintained out of temperature control in a container on top of a prep cooler.
Bean sprouts measured 54F while maintained out of temperature control in a container on top of a counter across from the cook-line.
[CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria, or else subjected to time as a public health control (4-hour rule).
[COS] Noodles and bean sprouts relocated to the walk-in cooler.
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.
Handwash sink in the main kitchen area lacked paper towels. Paper towel dispenser is inoperable.
Handwash sink next to the three compartment sink lacked paper towels and was observed to be obstructed with a tray placed directly on top of the basin.
Handwash sink in the left-side restroom lacked paper towels.
*Note: Handwash sink in the main kitchen lacked hot water. See K21m
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Paper towels restocked. Obstruction removed.
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.
A large stock pot of chicken broth kept tightly covered with plastic wrap measured 57F while maintained inside the walk-in cooler. Per staff, it had been cooling since yesterday.
Three deep, lid-covered containers of cooked pork measured 49F-55F while maintained inside the walk-in cooler. Per staff, they had been cooked yesterday, then maintained inside the unit overnight.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Chicken broth and pork VC&D into the trash. 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
Large gap observed in the ventilation hood filters above the main cook-line.
Accumulation of grease observed on ventilation hood filters at the side cook-line.
[CA] Close gap and maintain ventilation in good repair to allow for adequate ventilation of heat/grease.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled dirty dishes, then attempted to handle clean dishes before being stopped.
[CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled EQUIPMENT or UTENSILs.
(7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when
changing tasks.
(8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD.
(9) Before initially donning gloves for working with FOOD.
(10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area.
(11) After engaging in other activities that contaminate the hands.
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.
Hot water knob at the hand sink in the main kitchen area is inoperable. Per the PIC, it has been broken. Water measured 67F from the faucet.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Raw shell eggs stored directly over spinach in the walk-in cooler. Uncovered container of raw beef stored directly next to spinach.
Raw meat observed dripping onto other packaged meats in the three-door upright freezer. No direct contamination observed.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee observed drinking from open cup directly at the cook-line. Open employee bag of peanuts and bowl of rice observed.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and small openings (or straws) to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Chlorine sanitizer measured 0 ppm in the upright mechanical dishwasher while actively in-use to wash various dishes.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Discontinue the use of mechanical dishwasher to wash dishes until it can be repaired to output chlorine at 50 ppm.
In the meantime, facility shall wash, rinse, and sanitize in the three compartment warewashing sink.
Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Bleach was available.
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, Dec 15, 2025 · Original Source
Routine Inspection
Apr 2, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine at 0 ppm in dishwashing machine. No active dishwashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine 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.
Several dead cockroaches found: 1) one on floor next to three door cooler, 2) two on floor underneath handwash sink, 3) one on floor to left of warewash machine, 4) two on floor underneath prep sink. [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.
Holes present on wall above three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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, Apr 2, 2025 · Original Source
Follow-Up Inspection
Nov 13, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source
Routine Inspection
Nov 7, 2024
Conditional Pass
12 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Various PHF held at preparation table at cook line measured >41F,<135F
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee cleans hands in food preparation sink without soap/paper towels.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops in bulk containers lack handles.
[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cutting boards heavily scored and appears unclean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
Cardboard used to line shelves in ktichen.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Employees skips sanitization as the final step in wawrewashing. .[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC is not available for review at time of inspection.
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.
Food handler cards are not available for review at time of inspection.
[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.
Grime buildup on equipment, and storage containers.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Rear door propped open at time of inspection.[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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.
Frozen noodles found thawing in a bucket of water.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Water at 3 compartment sink measured a maximum of 111F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Several wet/used wiping cloths found stored on preparation tables.
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.
Single use paper towels are not installed in the approved dispenser (kitchen)
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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.