ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 17, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies observed around floor sink at front line prep area.
[CA]: Remove flies in a safe and legal manner. Maintain facility free from vermin. Remove any standing water.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Household pest repellent spray stored at mop sink area.
[CA]: Remove unapproved household pest repellent spray from the facility.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Aug 17, 2026 · Original Source
Routine Inspection
Sep 12, 2025
Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION*
1. Personal cellphone stored on a clean strainer equipment by 3 comp sink.
2. Personal and unsecured beverage stored on 3 comp sink drain board while staff was actively preparing food. No direct contamination observed.
3. Personal beverages stored above 2 door under counter cooler. Personal items stored on surface where food preparation is conducted.
[CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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.
*REPEAT VIOLATION*
Multiple open bags of food at dry storage area.
[CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility has a fryer (AUTOFRY, MOTION TECHNOLOGY INC, MODEL #: MTI-10XL) underneath a type 2 hood. Unit is used for
cooking/frying raw popcorn chicken, raw chicken and vegetable gyoza, fries, and cheese sticks. This unit is self contained but there is no application submitted to the department regarding exemption for no mechanical ventilation.
[CA]: Permit owner shall submit the following:
1. Completed application for exemption from mechanical ventilation (application provided on site)
2. A statement from licensed mechanical engineer confirming that the equipment does not produce toxic gases, smoke, grease, vapors, or heat when operated under maximum use conditions using the specific menu items of the facility.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION*
Utensils stored in stagnant water without temperature control.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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.
Brown and pink buildup on the interior surface of ice machine. No direct contamination.
[CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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, Sep 12, 2025 · Original Source
Routine Inspection
Nov 7, 2024
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the cook line next to induction burner, boba scoop was stored in stagnant water.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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.
At the dry storage rack area, multiple dry open bags of dry food were observed.
[CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No person in charge was present at the time of inspection.
[CA]: There shall be a designated person in charge in the facility during all hours of operation.
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.
At the 3 compartment sink, the sanitizer solution at the sanitizer basin measured at 0 ppm. No active ware-washing/sanitizing during inspection. Dispenser was dispensing 0 ppm of Chlorine sanitizer.
[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. Assess/adjust chlorine dispenser as needed.
[COS]: Facility has Chlorine sanitizer. Employee set up 3 compartment sink with 100 PPM of Chlorine sanitizer solution.
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.
In the 1 door reach in at the front service line, multiple containers of vietnamese coffee (with condensed milk) measured at approximately 56 F - 57F was in sealed containers. Per Staff, beverage started cooling down approximately 4 hours prior to measurement.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
[COS]: Employee loosely covered beverage containers.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal lotion and unsecured personal beverage stored on top of under counter cooler.
[CA]: Personal items shall be stored in a designated area separate from food and 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.