Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Feb 12, 2026
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
At the back of the facility, observed an open back door.
[CA] Ensure all doors into the facility are kept closed to prevent an entrance for vermin.
In the kitchen, observed a large hole in the ceiling/wall around an electrical conduit.
[CA] Ensure all holes, gaps, cracks, and crevices are sealed to prevent 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.
On the counter-top, measured cooked rice noodles at 128F and cooked taro at 105F. Per operator, rice noodles and cooked taro prepared 30 minutes.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] Operator to serve potentially hazardous foods within 3.5 hours, for a total of 4 hours from when removed from temperature control or discard.
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, Feb 12, 2026 · Original Source
Routine Inspection
Feb 25, 2025
Pass
5 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed open bags of dry food stored on shelving. [CA] Ensure all open bags of dry food are stored in containers with a fitted lid, or transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the kitchen area, measured a container of rice noodles stored at 60F. Per operator, rice noodles stored outside of refrigeration for 1.5 hours. At the employee service area, measured a container of half and half stored at 52F. Per operator, half and half stored for an unknown period of time. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods maintained by time rather than time and temperature shall be time labeled/time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator moved rice noodles to refrigeration to facilitate proper holding temperatures. Operator was explained to use TPHC (time labeling) if rice noodles are to be stored outside of refrigeration for an extended period of time. Operator discarded container of half and half.
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 accumulation of food debris on piping underneath the warewash machine, 3 compartment sink, and around shelving. [CA] Ensure facility is frequently cleaned and maintained to prevent 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed plumbed drainpipe from the handwash station is broken and leaking. [CA] Ensure drainpipe is properly repaired and able to dispose of wastewater from the handwash station.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed employee food handler cards are expired. [CA] Ensure employees obtain valid food handler cards. Compile copies of food handler cards and keep on-site for review.
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.