ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Sep 19, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Water from the vegetable prep sink and meat/poultry sink initially measured 102F and then dropped to 96F after a few minutes. [corrective action] Provide hot water, minimum 120F. [correction] Manager adjusted water heater. Water measured > 130F by the end of this inspection.
2. Water from the hand sink in the men's restroom measured 94F. [corrective action] Provide warm water, minimum 100F.
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, Sep 19, 2026 · Original Source
Routine Inspection
Jul 21, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured the following PHFs holding between 116F - 119F for less than 4 hours in the 2 door alto shaam at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.
Minor: Measured the following PHFs holding between 44F - 45F in 2 door under drawer at cooks line for less than 4 hours: shredded cheese and cooked pork chunks. [CA] Maintain all cold PHFs held at or below 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.
Measured water temperature holding at 84F for hand wash station located in front of ice machine in back prep area. Note: Measured hot water at warewash station greater than 120F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaks at the following sinks: 1-compartment (small) middle section, 1-compartment sink (faucet) and hand wash station (prep) when water is on/off. [CA] Repair leak.
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.