Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Sep 19, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
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, Sep 19, 2026 · Original Source
Follow-Up Inspection
Sep 18, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
CLOSURE CRITERIA: One live adult german cockroach was seen near the sideboard at the entrance of the kitchen.
[CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.
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, Sep 18, 2026 · Original Source
Routine Inspection
Sep 17, 2026
Closed
The health department recorded a closure at this inspection.
13 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw meats stored inside the walk-in cooler and walk-in freezer stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed slow leak from faucet at hand sink nearest kitchen entrance.
[CA] Repair plumbing fixture and check fixture as need to maintain in good repair.
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.
Observed wiping cloths soiled and hanging on equipment.
[CA] Wiping cloths shall be free of food debris and stored in a solution of an approved concentration when not in use 100 ppm - chlorine.
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.
1. Observed Vermin: Documented in the following areas: Observed german cockroaches in all life cycles present in the following areas inside the storage room: 1 adult in between metal shelving, 1 adult in cardboard boxes, and a 1 nymph in food container.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: S. Lew.
4. Notification: The person in charge during inspection, Tuoi, 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 DEHweb@deh.sccgov.org
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touch their face and then proceed to pull container of RTE from fridge to prep.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels when switching between tasks such as before handling food, in between using equipment and handling raw meat or ready to eat foods.
[COS] Inspector intervened before employee was able to contaminate foods and had the employee remove gloves and wash hands for both instances.
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.
Walls in storage area had food residue and debris present.
[CA] Regularly clean walls when food debris or residues are present to keep in good condition.
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 dried fruit was uncovered and a live cock roach crawled out of the food bin.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] PIC threw out contaminated bin of dried food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed large bucket of beef thawing on the ground near ware wash sink. Employee moved it to the food prep sink to thaw.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following options:
1. Inside walk-in cooler or freezer at 41F or below.
2. Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
3. Or as part of a cooking process.
[COS] Asked PIC to move the meat that was stacked on top of each other and not in contact with the water out of the sink and back into the walk-in cooler and to place the meat under running water.
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 meat slicer not visibly clean after use from this morning's meat prep.
[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. The meat slicer must be cleaned between switching from raw food of animal origins such as beef, pork, fish, lamb or other poultry.
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.
Food debris was present on floor sinks, cooking equipment, and storage racks for food.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue.
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 a pork soup on the stove top measuring at 128F with the burner turned off. Per PIC, this broth is served with the spicy broth at time of service and is kept warm and the burner was turned off about 30 minutes ago.
[CA] PHFs shall be held 135°F or above.
[COS] Asked PIC to turn the stove back on to reheat. Measured the temperature 5-10 minutes later at 168F.
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 foods stored throughout facility on the ground.
[CA] Foods need to be stored at least 6 inches above the floor to prevent and protect from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed large food containers used to cool food such as pork inside the walk-in cooler. Stacked pork measured at 43F in a large bowl.
[CA] Properly cool PHF's using shallow containers such as the cooking sheets, lay food on sheet in a single layer to facilitate cooling and leave food uncovered until item is cooled to 41F.
[COS] PIC removed pork cooling from large container, laid the pork on cooking sheet to cool, and moved back into 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.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Routine Inspection
May 13, 2025
Pass
7 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee's eaten food stored in areas of food preparation.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from food and food contact surfaces.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employee's prepackaged snacks stored inside stack of serving bowl.
[CA] Properly store utensils and equipment in a clean and sanitary manner. No person shall store clothing, personal effects, or personal food and beverages in any area used for the storage and preparation of food or food contact surfaces.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year food manager certificate unavailable for review.
[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.
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.
Observed two rolls of frozen beef thawing out in ambient temperature.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[COS] Manager placed items inside the food preparation sink and under running water.
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.
Numerous cases of meats and pots of soup maintained directly on the floor inside the walk-in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand wash sink at the front of the kitchen observed partially obstructed with plastic bowl inside the wash basin. Additional hand sink available in the back of the kitchen by the water heater.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstruction was removed.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employees' personal cellphones observed stored in areas of food preparation.
[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.