Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
May 19, 2026
Pass
4 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND KEYS AND A WALLET STORED ON THE SLICER IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
MISSING THE CHLORINE TEST STRIPS TO MEASURE 100 PPM CHLORINE CONCENTRATION AT THE 3 COMPARTMENT SINK. [CA] PROVIDE TEST STRIPS.
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.
FOUND THE PICO DE GALLO AND THE SOUR CREAM AT 50F AT THE FRONT COLD HOLDING INSERT. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE; PER MANAGER, THE PICO DE GALLO AND THE SOUR CREAM HAVE BEEN HERE FOR 1.5 HRS AND WOULD LIKE TO ADD IT TO THE TIME AS A PUBLIC HEALTH CONTROL ELECTRONIC PANEL AVAILABLE.
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
FOUND A PLASTIC CUP BEING USED TO SCOOP THE CHILI POWDER IN THE WORKING CONTAINER. [CA] PROVIDE FOOD GRADE WASHABLE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
FOUND A PLASTIC GROCERY BAG BEING USED AS A LINER TO MAKE THE CORN TORTILLAS. [CA] USE FOOD GRADE MATERIAL PLASTIC FOR THIS PURPOSE.
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, May 19, 2026 · Original Source
Follow-Up Inspection
Jul 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source
Routine Inspection
Jul 21, 2025
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Tortillas observed to be stored in a plastic to-go bag.
[CA] Discontinue the use of to-go bags to store food.
2. Open bags of food observed to be tied/twisted shut.
[CA] Food shall be stored in a rigid container with a tight fitting lid.
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.
10+ flies observed in kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Chicken measured 50F in front cold holding insert in a layer greater than 6 inches deep. Per the manager, chicken was cooked 3 hours prior and is currently cooling.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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.
One of the hand sinks in the kitchen area could not provide cold water via the designated handle. Hot water measured greater than 120F.
Note: Alternative usable hand sinks nearby.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
[COS] Manager adjusted valve underneath sink, thus allowing sink to output cold water in addition to hot.
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.
Table mounted can opener blade observed to have large amounts of accumulated black/brown food buildup.
[CA] Food contact surfaces shall be maintained clean.
[COS] Manager cleaned and sanitized can opener via wash/rinse/sanitize in the 3 compartment sink.
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.
Multiple PHF's measured less than 135F in the front hot holding electric unit:
- Refried beans measured 110F
- Rice measured 112F
- Cooked peppers measured 94F
- Chicken and bell pepper measured 97F
*Per the manager, all food in the hot-holding unit had been cooked less than 4 hours prior.
[CA] PHF's intended for hot holding shall be held at or above 135F.
[COS] PHF's were reheated to 165F.
Note: Hot holding equipment must be capable of holding food at or above 135F.
____________
Minor Violation:
1. Multiple PHF's measured greater than 41F in the front facing pass through refrigerator:
- Pico de gallo measured 48F
- Cut tomatoes measured 46F
- White sauce measured 44F
* Per the manager, food was placed into the pass through refrigerator less than 4 hours prior.
2. Sliced tomatoes measured 48F and pico de gallo measured 45F in front cold holding unit inserts. Per the manager, tomatoes had been sliced less than 4 hours prior.
[CA] PHF intended for cold holding shall be 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Ice scoop handle observed to be stored on top of ice machine.
[CA] Handle to ice scoop shall be stored in a location that precludes possible contamination.
2. Scoop handle in bulk food bin observed to be stored directly in contact with food.
[CA] 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.