Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Sep 4, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the large prep unit: measured internal temperatures of lactose-free milk, oat milk, and almond milk to be 53-58F. Employee stated milks had been held for less than 4 hours (all since after 12pm today).
[CA] Keep potentially hazardous foods at 41F and below. Alternatively, use Time as a Public Health Control and time-mark foods immediately after removing from temperature control.
[COS] Milks were immediately moved to a different refrigerator.
Note: packaging on milks read "PERISHABLE. REFRIGERATE AFTER OPENING" or "REFRIGERATE AFTER OPENING."
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 4, 2025 · Original Source
Follow-Up Inspection
Aug 28, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the upper part of the large prep unit: measured internal temperature of strawberry cream and tiramisu cream to be 47F. Operator stated these items had been held in this unit since 10am (approximately 1.5 hours prior).
Note: whole milk (which operator stated had just been in the unit for 10 minutes and was stored in the other refrigerator prior) measured 41F.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[SA] PIC created time labels for the items to be discarded by the 4 hour time mark.
*REPEAT VIOLATION*
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, Aug 28, 2025 · Original Source
Routine Inspection
Aug 25, 2025
Conditional Pass
8 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Inside the ice machine: observed ice scoop's handle was submerged in ice.
[CA] Store scoop so that handle is not in contact with ice to prevent contamination.
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.
Inside the front hot holding unit: measured internal temperature of cooked boba to be 103F. Employee stated boba had been made at 10am today (approximately 4 hours 40 minutes prior).
Inside the large prep unit: measured internal temperature of multiple dairy/cream items to be 47 - 57F. Employee stated some items had been held for more than 4 hours.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods (e.g. boba) to be discarded at 4 hours).
[COS] Foods that had been held for 4 hours were voluntarily discarded. Other items were moved to other refrigerators.
*REPEAT VIOLATION*
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.
Observed the paper towel dispenser at the kitchen's only handsink was empty.
[CA] Keep handsinks stocked with paper towels at all times.
[COS] The paper towel dispenser was refilled.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety manager's certificate was not available.
[CA] Obtain a valid food safety manager's certificate. The manager certificate holder cannot be the holder for more than one location/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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Under the prep sink: observed lack of one-inch air gap between drain pipe and the floor sink.
[CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent backflow.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The large prep unit was not able to keep potentially hazardous foods at 41F and below.
[CA] Repair/adjust unit so that it can keep foods at 41F and below, even during busy times.
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.
A metal probe thermometer was not readily available upon request.
[CA] Obtain a metal probe thermometer and ensure all employees are able to access and use it throughout the day to measure internal food temperatures.
*REPEAT VIOLATION*
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
Sanitizer test strips were not available upon request.
[CA] Obtain sanitizer test strips. *REPEAT VIOLATION*
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.