More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jan 9, 2026
Pass
2 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Hand sink installed in the front area of the facility without submitting plans to and obtaining approval from DEH Plan Check. PIC stated she is planning to serve pastries at the front area.
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Unapproved installation of cove base at the front area of facility.
[CA]: Cove base of floor shall be approved.
Within 1 week, submit plans/specifications of approved cove base to Specialist via email at Princess.Lagana@deh.sccgov.org.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 9, 2026 · Original Source
Follow-Up Inspection
Sep 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2025 · Original Source
Routine Inspection
Sep 9, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION*
1.
a. 1 live cockroach at the cook line within the nonfunctional prep line cooler being used as storage.
b. Multiple rodent droppings found in the following areas:
-on floor underneath prep table at the back prep area
-on floors throughout back dry storage area
-on floor underneath functional microwave near back door
-on floor underneath dish machine
-on floor behind non-functional 2 door reach in at cook line
-on floor at the front by the cashier area
-on floor near cashier area where light control is (behind brown cabinet)
No pest control report provided.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Monica Huato.
4. Notification: The person in charge during inspection, Vila Pho, 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: cockroach was killed/discarded by Owner.
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.
Raw bean sprouts in a bucket in the walk in cooler measured at 60F. Per Owner, sprouts were left outside, replaced water in the bucket, then placed in the walk in cooler a few minutes prior to measurement.
[CA]: Potentially Hazardoyus Food shall be cold held at 41F or below at all times.
[SA]: Raw bean sprouts is stored in the walk in cooler to cool down.
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.
*REPEAT VIOLATION*
1. Brown buildup on the interior surface of ice machine. No direct contamination observed.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
2. A pitcher is stored within the ice machine. Ice is used for consumption.
[CA]: Ensure ice is protected from possible contamination at all times. Discontinue storage of equipment within the ice machine.
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.
*REPEAT VIOLATION*
Raw shell eggs stored on shelving above ready to eat food in the walk in cooler.
[CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
*REPEAT VIOLATION*
Heavy accumulation of grease and debris on and underneath equipment at cook line.
Heavy accumulation of grease on baffle filters.
[CA]: Routinely clean noted areas and the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Gap observed underneath back door.
[CA]: Seal gap to prevent entrance 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION*
Multiple non functioning equipment stored throughout facility.
[CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
The only hand wash sink station at cook line did not have single use towels.
[CA]: Hand wash sink stations shall be equipped with single use towels and hand soap within permanently installed dispensers at all times.
[COS]: Owner provided single use towels in the dispenser.
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 9, 2025 · Original Source
Routine Inspection
Dec 17, 2024
Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
*REPEAT VIOLATION*
In the walk in cooler, raw shell eggs are stored above ready to eat food.
[CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Accumulation of debris on fan guards in the walk in cooler.
[CA]: Clean fan guards.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple non functioning and unused equipment stored throughout facility.
[CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or
maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Multiple old and dry rodent droppings on the back area of the facility. No pest control service reports provided.
[CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Discussed with owner sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION*
Personal food items stored above non functioning prep line cooler at cook line. Personal items stored at food prep areas.
[CA]: Personal items and food shall be stored in a designated area separate from food and food contact surfaces.
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.
Accumulation of brown grime on the interior surface of ice machine. No direct contamination observed.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Missing food handler training.
[CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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.
White rice actively cooling in containers that are completely secured with lids.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
[COS]: Owner loosely covered the rice.
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.