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
Dec 30, 2025
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed ceiling to be dark with smoke damage as well as dusty. [CA] Clean and sanitize ceiling; paint ceiling white.
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, Dec 30, 2025 · Original Source
Routine Inspection
Dec 12, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 12, 2024 · Original Source
Follow-Up Inspection
Nov 6, 2024
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility changed ownership in October of 2023 and did not file for a Change of Ownership.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit. Submit a permit application and Facility Evaluation Assessment form to our office or via email.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 6, 2024 · Original Source
Routine Inspection
Nov 5, 2024
Closed
The health department recorded a closure at this inspection.
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy staining on ceiling and walls near oven. [CA] Paint walls and ceilings white and monitor for ventilation issues. Facility may be subject to hood performance test.
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.
Observed mop bucket located in front of back handwash sink. [CA] Keep handwash sinks clear and easily accessible 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.
Observed rodent droppings in back storage room and by back delivery door. [CA] Eliminate pests from facility. Thoroughly clean and sanitize back storage room and all supplies. Discard any food that has been contaminated. Minimize all gaps and holes. Recommend working with professional pest control.
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 raw shell eggs located in dry storage room that measured in the temperature danger zone (54F). Per PIC, the eggs were just delivered. [CA] Ensure deliveries of potentially hazardous foods are measured and put directly into refrigeration. [COS] PIC had staff put all the eggs into refrigerator.
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.