More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Jun 4, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
flying insects in dishwashing area
[CA]maintain faciilty free of flying insects
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, Jun 4, 2026 · Original Source
Follow-Up Inspection
Aug 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 29, 2025 · Original Source
Routine Inspection
Aug 28, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Rodent droppings
- multiple inside cabinet under soda machine.
- 2 under equipment in unused soda machine area in the back
- 1 in water heater closet
- 1 in locker room
- 1 outside of front door
- multiple above fire place in dining area.
Observed multiple rodent traps under cooking equipment, inside soda machine cabinets (with what appeared to chewed foam/plastic material), in dry storage room and other equipment throughout the kitchen. ECOLOAB report reviewed from 8/26/25. Per manager, 2 rodents were caught on traps 2-3 days ago.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified
4. Notification: The person in charge during inspection, Servando (Manager) and Raj on phone call (CFO) , 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door of the facility was propped open.
[CA] Maintain front of the facility closed to prevent vermin entry.
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 28, 2025 · Original Source
Routine Inspection
Jul 11, 2025
Pass
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand wash sink near cookline.
[CA] Provide single use paper towels in dispenser at all times.
[COS] Paper towels restocked.
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.
*Repeat violation
Observed few old rodent droppings above water heater in closet near back door.
[CA] Clean and sanitize area of old droppings.
Observed flies in near dish machine and three compartment sink, dry storage room, unused back corner with soda machine and produce prep area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Continue to obtain pest control services and follow all the recommendations provided on pest control report.
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.
Measured cheese and meat between 46-49 in small single door prep unit near upright freezer/refrigerator at cookline area.
Measured cheese at 46F in upright freezer/refrigerator.
Per PIC, the food was just restocked for next morning, it was taken out of walk in cooler within last hour and portioned.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC moved all the PHFs to walk in cooler.
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.
Accumulation of food debris under equipment and storage areas throughout the facility.
[CA] Floors in food preparation area shall be kept clean.
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
Ambient temperature for small single door prep unit and freezer/refrigerator unit is above 50F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using the equipment until it can maintain PHFs 41F or below.
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.
Observed shelves for clean equipment in warewash room not clean[CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. [COS]
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, Jul 11, 2025 · Original Source
Routine Inspection
Nov 14, 2024
Pass
7 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cheese and cut tomatoes at 45F in top insert of prep unit next to flat grill.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate available in the facility.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Email it to district specialist at sukhreet.kaur@deh.sccgov.org
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door of the facility is propped open with a cloth towel.
[CA] Keep back door closed at all times to prevent the entrance 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.
Observed dry rodent droppings in corners of storage with janitorial sink behind the facility.
[CA] Clean and sanitize area of old droppings.
[COS] Back storage was cleaned.
Observed fruit flies near orange juice dispenser at front service area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Obtain professional pest control services as needed to eliminate pest 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.
Observed open lids for garbage/refuse containers outside the facility.
[CA] Refuse containers shall be covered at all times when not in use.
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.
Valid health permit is not available in the facility.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Measured quaternary ammonium at 100 ppm in sanitizer bucket at front service area.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] PIC refilled the sanitizer bucket and final measurement at 200 ppm.
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.