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
Routine Inspection
Sep 23, 2026
Pass
1 recorded violation
criticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
The final cook temperature of chicken was measured between 135-150F.
Note: Chicken is cooked in the tandor oven using metal skewers in indirect heat. Infrared temperature of the oven measured as "Hi". Infrared thermometer range upper limit is 662F.
[CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above.
[COS] EH inspector instructed staff to finish cooking chicken to 165F internal.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2026 · Original Source
Follow-Up Inspection
Mar 27, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source
Follow-Up Inspection
Mar 26, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- One live cockroach on the rail of the fire suppression system.
- Two live cockroaches on the wall behind the two upright cooler.
- One live cockroach bearing an ootheca (egg sac) behind a wall mounted shelf by the two upright coolers.
- A couple dead cockroaches on the rail of the fire suppression system.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Atulya, 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.
Note: Facility eliminated the live cockroach on the rail of the fire suppression system and the two live cockroaches on the wall being the upright coolers. Facility was unable to eliminate the cockroach bearing an ootheca.
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, Mar 26, 2026 · Original Source
Follow-Up Inspection
Mar 25, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- One live cockroach on the the underside of the service window counter.
- One live cockroach on the wall behind the two upright cooler.
- Four live cockroaches on a sticky trap under the three compartment sink.
- One dead juvenile cockroach on the top of the tandor oven.
- One dead cockroach on the floor near the mop sink.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Atulya, 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.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Routine Inspection
Mar 20, 2026
Conditional Pass
5 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Rice spoon was stored in a container of room temperature water.
[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.
Observed Vermin: Documented in the following areas:
- One cockroach was observed near the ceiling tile above the upright two door cooler in the kitchen.
- Several dead cockroaches were observed near the evaporator of the upright cooler.
Note: All cockroaches were in the same life stage. Per PIC, a neighboring business was having vermin issues and they noticed activity in their restaurant from the gaps after they were notified the business would be getting treated. Facility was subsequently treated by a pest control service company on 3/16/2026. Facility has sealed gaps in the walls and ceiling tiles.
[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.
[SA] Staff cleaned the cockroach near the tile. A follow up inspection will be conducted. A cockroach infestation is evidenced by live and dead bodies, eggs sacks (oothecas), or fecal matter. Any observations of an infestation will subject the facility to permit suspension.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The water heater is leaking.
[CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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.
There is an accumulation of food debris under the cookline and refrigeration equipment.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
Raw chicken and tofu was found stored on the counter next to the tandor oven out of temperature control and measured at 52F. Per cook, it was removed about an hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Tofu was moved back to the cooler. Chicken was subsequently cooked.
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
Metal can was used as scoop in dry beans container.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 7, 2025 · Original Source
Routine Inspection
Nov 1, 2024
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Tandoori oven is added and fryer is removed.
Below is the spec of the tandoori oven:
Model: STDG 3
Serial: 231060
BTU: 44,000
Gas
ETL certified.
[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.
Plan check application and instructions are given to owner at the time of inspection. Do not use oven until plan is approved AND final inspection is conducted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.