ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 4, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
The inside upper panel of the ice machine has begun accumulating mold=mildew-like substance. [CA] Clean and sanitize this.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The lighting is very dim in the dish washing area and in the area around the janitor sink. [CA] Replace the lights that are out. The manager has provided a hanging light in the meantime but it was not charged and did not turn on.
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.
The refrigerator behind the register is holding the milk at 53 degrees F. [CA] PHFs must be held at 41 degrees F and below. Check temperatures beginning and throughout the day. The employee threw away the milk and juice.
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, Feb 27, 2026 · Original Source
Routine Inspection
May 27, 2025
Pass
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floors in the corners and under equipment have accumulated food particles and debris. [CA]Thoroughly clean the floors.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The sanitizer in the dish washing sink was at 100 ppm quat. Observed the dish washing machine to not be working.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. After repairing the dish machine be sure it reaches proper sanitizing levels. Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher.
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
Observed personal belongings on the shelf places on top of restaurant items.[CA] Personal belongings must be stored in the lockers.
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 used wiping towels on table tops. [CA] The used towels must be kept in sanitizer between each use.
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.
Observed gnats flying around the facility.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Take effective measures to eliminate them from inside the facility and protect food from contamination.
According to the pest control report the floor drains need to be cleaned out to help eliminate the 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The area where the shakes are made was set up and does not have proper lighting. It is very dim in this corner where it is set up.
[CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
Official record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source
Routine Inspection
Oct 31, 2024
Pass
2 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The lighting in the milk shake prep area is very dim. [CA] If food prep is going to continue in this location then more lighting is required.
There are light bulbs out in the hood. [CA] Replace the light bulbs.
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 the caulking around the dish washing machine to be black with mildew-like growth. [CA] Remove and replace the caulking.
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.