ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 16, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Eggs on counter top by grill measured to be 75F. Per employee he had taken them out during cleaning and organizing in the last 20 minutes. [CA] Keep PHFs at 41F and below. [COS] Eggs were returned into under griddle drawers.
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, Jun 16, 2026 · Original Source
Routine Inspection
Dec 11, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at far end of bar missing soap. Bar not in operation at time of inspection.[CA] Refill soap dispenser at handwash sink. Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
Left prep cooler at cookline measured to have:
-Pooled eggs - 45F
-Yogurt - 46F
-Cut melon - 46F
-Mayo - 42F.
Per chef, cooler was stocked earlier this morning and all items in prep cooler insert is to be discarded now after breakfast.
Reach in cooler portion PHFs (mayo) are kept until dinner time and then placed in walk in cooler
[CA] PHFs shall be held at 41°F or below for cold holding.
[COS] Eggs, yogurt, and cut melons were VC&D. Cooler power was turned up to maintain temperature
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, Dec 11, 2025 · Original Source
Routine Inspection
Aug 13, 2025
Pass
1 recorded violation
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Packaged raw beef observed to be stored on top of kegs. [CA] Keep raw meats below ready to eat foods, produce, and beverages to prevent cross contamination. [COS] Beef was moved to meat rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.