Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
9 inspections
Follow-Up Inspection
Sep 24, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
A food facility shall not be open for business without a valid health permit.
CEASE AND DESIST ALL ACTIVITIES. Facility has changed names and menu and installed a unapproved new water heater. Per operator on 09/21/2026 facility is owned by the same owners . A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department.
To reopen facility must:
1) Submit the business license of the current owner and pay delinquent annual permit fee.
OR
Submit a new permit application and facility evaluation request form and go through change of ownership permitting process.
AND
2)Obtain approval for water heater from this Agency's plan check department.
Plan check consultation hours are Monday thru Friday 730AM-10AM and afternoon by appointment only at address above.
Go to https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx for more information.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source
Follow-Up Inspection
Sep 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source
Routine Inspection
Sep 21, 2026
Conditional Pass
13 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unused warmer stored on the side of kitchen.
[CA] Remove the warmer not being used. Keep facility clear of clutter and unused equipment
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.
Observed several flies in the rear kitchen prep area.
[CA] Keep facility clear of pests and 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Dry food stored in plastic domestic home storage shelving unit. Dry food was stored directly in drawers.
[CA] Use food grade containers to store all food intended for consumers.
2. Single use containers and bowls observed to be used as scoops in dried foods.
[CA] Use scoops with handles to serve food and store such that handles do not come into contact with the food.
3. Shelves in the kitchen observed to have unsealed wood on the side.
[CA] Seal wooden surfaces or replace with an approved surface.
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.
Boxes of dry foods and spices being stored on the floor in the rear kitchen prep area.
[CA] Store all foods intended for consumer consumption at least 6 inches above the ground to prevent contamination.
Open bulk foods do not have lids or coverage in dry storage area. Peanuts observed under the grill with no coverage.
[CA] Cover all foods to protect them from contamination when not in use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Flooring that runs from dining room past the cooling units is an unapproved surface.
[CA] Replace flooring to approved surface. All flooring must be durable, smooth, non-absorbent, and easily cleanable.
Floors observed to be missing cove basing at junction with wall in hall and in bathroom.
[CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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.
Facility is operating without valid permit. Permit expired 08/31/2026. Owner stated in phone call he is the same LLC as prior and came in spring 2026. Provide documentation and proof of current ownership. If new owner facility submit application for new owner and go through facility evaluation.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is$1,721.25. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
If facility has new owners, owner shall submit application for new ownership and facility evaluation or by 09/23/2026 and pay the invoice or further enforcement action shall occur.
A facility that submits payment of the outstanding balance within 48 hours (2 business days by 9/23/2026) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards unavailable for review.
[CA] Ensure food handler cards are available upon request.
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.
Water temperature at the three compartment sink measured 105F.
[CA] Water temperature at the three compartment sink shall be at least 120F.
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.
Time as a public health control; procedures & records
Inspector’s notes
Cooked rice, fried squash, curry all were on counter top at room temperature. Per PIC, these foods were prepared at 10:30am, finished at 11am and will be discarded at 3pm.
[CA] For all foods that are using time as a public health control (TPHC), ensure that there are proper labels indicating when the food was placed out, or when the food needs to be discarded. For TPHC, all foods need to be served or discarded after four hours from the time they are cooked or removed from temperature control. Submit SOPs to this agency for approval and maintain a copy on site.
[COS] PIC labeled food with discard time
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Not all the cooking equipment used in kitchen is being properly ventilated.
[CA] All cooking equipment shall be used under a hood to ensure proper ventilation.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Inspector observed new water heater and cooking equipment in facility.
- Two, two burner range stove tops
- Tankless hot water heater
Structural review from August 2025 did not have burger listed and facility had a tank type water heater
[CA] Submit all new equipment to this agency for approval prior to addition to facility. Facility shall submit plan check for new water heater and burners to this Agency by 09/25/2026. Failure to submit may lead to further enforcement action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing hands with glove on and for 5 seconds total with no soap.
[CA] When washing hands, remove gloves and do not reuse. After washing hands, you may place new gloves on. Wash hands with warm water and soap for at least 15 seconds.
[COS] Employee discarded the glove and rewashed hands with soap for 15 seconds.
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.
1. No soap available at either of the handwash sinks in the kitchen.
[CA] Ensure all handwash sinks are stocked with soap for employees to use at all times.
[SA] Dish soap is used in place at handwash sink in front kitchen until soap dispensers can be refilled.
2. Handsink in the rear was obstructed.
[CA] Keep all handwash sinks free and clear of obstruction so that they are accessible at all times.
[SA] The handsink in the front kitchen is to be used until obstruction is cleared.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 21, 2026 · Original Source
Follow-Up Inspection
Mar 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Follow-Up Inspection
Mar 19, 2026
Pass
2 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
2 containers observed to be in left most countertop warmer water bath and measured to be 112F(curry) and 130F(beets). Water bath observed to be shallow and measured to be 136F. Per employee he placed curry that about 30 minutes prior and had just turned on steam table.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
[COS] Curry was reheated on stove. Water was added to steam table and setting was turned up.
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.
Beets measured to 130F in steam table. Per employee he had just turned on steam table in the last 30 minutes and made beets in the last 30 minutes. Steam table observed to have lower water. .
[CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding.
Preheat steam table water prior to placing PHFs inside.
[COS] Beets were reheated.. Water was added to steam table and setting was turned up.
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, Mar 19, 2026 · Original Source
Routine Inspection
Mar 12, 2026
Conditional Pass
11 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed in mop sink of facility. Operator provided past pest control report and stated pest control comes weekly.
[CA] Clean and sanitize area of dead cockroaches or old droppings. Provide sticky traps to monitor for new vermin activity.
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.
Suji (milk pudding) measured to be 90F internally and 154F externally. Per employee items were placed inside steam table within the last hour. After stirring suji meausred to be 121F
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
[COS] Suji was reheated on stove to 165F and then returned to steam table.
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.
Both handwash sinks missing paper towels.
Handwash sink in back missing soap. Facility only has two soap dispensers (one soap dispenser for the bathroom and one for front handwash sink).
[CA] Provide ensure ALL handwash stations are fully stocked with soap and paper towels. Ensure soap and paper towels in are a dispenser.
[SA] Napkin stacks were placed at each handwash sink to be used as paper towels.
Facility put handwash soap in plastic cup and labeled as handwash soap and placed in it at handwash sink missing soap. Facility shall provide soap dispensers by follow up inspection.
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.
Glass cooler observed to be missing thermometers.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Dishwasher observed on top of 3-comp sink drainboard. [CA] Keep drainboard of 3-comp sink clear for use dishwashing and drying. Dishwasher is not designed for countertop use.
2) No chlorine test stripes provided. No high temp thermolabels for dishwasher. [CA] Provide appropriate testing equipment for all modes of sanitization used by facility
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops in dry bulk foods such as rice and flour observed to be to-go containers without handles. [CA] Provide multi-use durable scoops with handles for dry bulk storage. Store such that handles are not 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.
3-comp sink measured to have 50ppm chlorine. No dishwashing observed at time of inspection. [CA] Maintain sanitizer compartment with 100ppm chlorine [COS] More chlorine was added prior to washing dishes.
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.
1)Reach in cooler closest to back window measured to have:
-Ambient temperature of 50F
-Paneer at 48F
-Curry marinaded at 56F
2) Raw eggs observed to be stored under griddle. Eggs measured to be 82F. Per employee eggs were placed out there about 1 hour prior during opening for use when ordered
[CA] Maintain PHF at 41F and below for cold holding or at 135F and above for hot holding.
[COS]
1)Per operator paneer was placed in cooler yesterday and the marinade was made about 1 hour prior. Paneer was VC&D and marinade was moved into cooler with ambient temperature of 41F and below.
2) Eggs were label with discard time and will be kept until 3:30PM. Operator stated he wants to use TPHC going forward. Operator shall write standard operating procedures and post them in the facility. Items on TPHC shall be kept for up for 4 hours out of temperature and MUST be discarded. Items on TPHC cannot be returned to temperature holding and must have a time tracking system in place.
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.
False wall was placed between shelving and hallway to rest room. Wall is unfinished on kitchen side. [CA] Facility may need to notify building department when constructing new walls. Ensure to obtain approval prior to constructing wall and ensure walls have approved finishes.
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.
Chicken rice measured to be 60F inside 2 door reach in cooler. Per employee chicken rice was made yesterday at around 6:00PM. Rice was placed in deep metal container and lid was placed on top and placed into reach in cooler.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Rice was VC&D (see VC&D report).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards unavailable for review. [CA] Provide employee food handler cards 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.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Routine Inspection
Sep 10, 2025
Pass
8 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Large 2 burger range observed to not be underneath ventilation hood. [CA] All cooking equipment shall be underneath ventilation hood with a 6 inch overhang. Move the spice rack and placed burner where spice rack currently is.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Wiping cloth at cookline observed to be stored on countertops.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Knife was stored on the crevice on side of prep cooler and wall observed. [CA] Store clean utensils in easily cleanable and accessible areas. [COS] Knife was moved to 3-comp sink to be washed.
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.
Wall in back area observed to have been recently erected with ply wood and missing cove basing.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Raid pesticide observed in kitchen by 3-comp sink.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Handwash sink in back area observed to be partially obstructed with towel bin and missing soap and paper towels. 2nd handwash sink located around corner by front cookline. [CA] Provide handwash sink station with soap and paper towels. Ensure sink is easily accessible and fully stocked for employee handwashing. [COS] Towel bin was moved and handwash sink was fully stocked with soap and paper towels.
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.
1) Prep cooler at entry to cookline measured to be:
-Cheese at 75F
-Milk at 74F
-Lentil sauce at 71F
-Red yogurt sauce at 75F
-Chicken at 61F
-Yogurt at 75F
-Ambient temperature at 76F
Cooler observed to be unplugged.
2) Eggs measured to be 69F under grill. Per employee eggs were placed out there at 10:00AM.
[CA] PHFs shall be held at 41°F or below for cold holding.
[COS]
1)All PHFs in cookline prep cooler was VC&D. See VC&D report. Cooler was plugged back in and cooler shall have ambient temperature monitored until it can maintain 41F or below.
2)Per employee he only keeps eggs for 4 hours and then discards them. Employee labeled flat of eggs for 10AM-2:00PM. Facility shall provide SOPs for time as a public health control. Operator will be emailed TPHC paperwork.
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 10, 2025 · Original Source
Routine Inspection
Aug 25, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Dead cockroaches observed on floor by 3-comp and prep sinks; behind dishwasher area; and near cabinet by register.
Facility provided pest control report and contract. Pest control report stated no live vermin or vermin activity observed and contract stated pest control shall be come bimonthly to this facility.
[CA] Clean and sanitize area of dead cockroaches or old droppings. Recommend placing traps throughout facility to monitor vermin activity.
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, Aug 25, 2025 · Original Source
Routine Inspection
Nov 12, 2024
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Cardboard observed to be used as liner on shelves and under tables.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
2) Mold observed on lid of ice machine. [CA] Clean ice machine and maintain in good repair.
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.
Crab salad measured to be 44F in shallow ice bath. Per employee when large rush he puts crab salad on ice for easy access and returns crab salad into sushi display case when done.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. When using an ice bath ensure ice and water sufficiently covers the sides of the food container such that there is enough surface area for cold transfer.
[COS] Employee returned crab salad to sushi display case.
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.
Handwash sink in back area observed to be blocked by cart and trash can. Employee observed washing hands in dirty compartment of 3-comp sink in back area and other handwash sink available in front cookling area. [CA] Keep all handwash sink unobstructed and readily accessible for handwashing. [CA] Cart was moved to clear sink.
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.
Time as a public health control; procedures & records
Inspector’s notes
Eel in toaster oven measured to 112F and sushi rice at countertop measured to be 73F. Per employee rice is only kept from 11:00AM-2:00PM and then discarded after lunch period and new rice is cooked for every service period and discarded. (Service periods listed on door area 11:00AM-2:00PM and 5:00PM-9:00PM.
Per employee roasted eel is kept warm in the toaster oven and reheated for service and then at the end of the service period returned to the cooler. Per operator eel is discarded at the end of every service period.
No procedures available for review on site at tine of inspection.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] At the end of the lunch period operator discarded both the eel and rice. Operator wrote SOPs for TPHC with inspector.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed to be handling raw fish and then handling handles of coolers and prior to washing hands [CA] Employee shall wash hands after handling raw meats and prior to handling any food that will be ready to eat with soap and warm water.
[COS] Employee washed his hands.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility missing test stripes for sanitizer and high temp dishwasher. [CA] Provide thermostripes and quat ammonia test stripes.
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.