ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
May 19, 2026
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Hole noted around the mop sink at the time of inspection.
[CA] Seal holes properly.
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, May 19, 2026 · Original Source
Routine Inspection
May 12, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Prep table on the far right of the cook line had PHFs measured between 57-59*F at the time of inspection.
2. Salad prep table had PHFs measured between 63-64*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] All food within prep table was VCD by PIC. Form was provided.
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.
1. Observed Vermin: Documented in the following areas:
- Rat droppings noted in the following locations throughout the facility:
- Under dish washer
- Under soda machine
- Under ice machine
- Within the dry storage room
- Next to the mop sink
- Per PIC, the back door of the facility was being replaced/repaired and was open for about 4-hours.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Suzanne L.
4. Notification: The person in charge during inspection, Mike C., 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.
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.
Hand wash station in the bakery was missing paper towels at the time of inspection.
[CA] Hand wash stations must be fully stocked 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.
Hole noted under the dish washer at the time of inspection.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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, May 12, 2026 · Original Source
Routine Inspection
Jul 7, 2025
Pass
7 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Cutting knives were being placed in between prep table and stainless steel table; in front of the cook line.
[CA] Discontinue placing knives within these areas since they do not get sanitized. Place knives on magnets next to wall.
[SA] Knives were taken to the back to be wash, rinse, sanitized.
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
Keys/phones of employees noted within the kitchen area.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or 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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $502.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) 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.
Box of tobacco cigarettes noted within the prep area at the time of inspection.
[CA] No employee shall use tobacco in the food prep, food contact storage, or food storage areas, use designated area.
[COS] Box of tobacco was removed from the prep area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
1. PHFs within walk in were measured between 45-47*F at the time of inspection. Per PIC, they just had a delivery of food to the facility; truck was on site as specialist went into facility.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
2. PHFs within the warmer were measured between 110-115*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
1. Wall at the bottom right of the dish washer is coved by a wooden board. Per PIC, they are doing some repairs within that area.
[CA] The walls surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Once work is done add FRP back to wall.
2. Heavy grease/food debris noted on the floor behind the cooking equipment.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
3. The stainless steel walls behind the cook line are starting to come off the walls.
[CA] Adhere the stainless steel back on to the wall and ceil any gaps properly.
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.
Hand wash station within the bakery area is missing paper towels within dispenser.
[CA] Hand wash stations must be fully stocked 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.