ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Mar 4, 2026
Pass
2 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The lighting in the walk in is very dim and a flash light must be use in order to see properly. [CA] These light bulbs must be replaced with brighter bulbs in order to see all items in the walk in properly.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The facility has many not working and/or used equipment due to the other store closing. [CA] Remove the unused equipment from the facility.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the ice machine drain pipe in the floor sink. [CA] Provide an air gap between the pipe and the floor sink. [COS] The manager raised the pipe.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not an employee with a FSC. Not all employees that are cooking have food handler cards.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. At least one employee must have a valid FSC.
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.
The restroom hand sink and the kitchen hand sink took about 3 minutes to get hot. [CA] Adjust ht e sinks so that the water becomes proper temperature while washing hands.
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
Observed 4 large equipment that are no longer being used. [CA] Remove the unused equipment from inside the kitchen.
Observed the protection stickers still on the freezer. [CA] Remove the stickers as they are deteriorated and not meant to be left on.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source
Follow-Up Inspection
Nov 1, 2024
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Observed the dish sink to give d102 degrees F water. [CA] The temperature must reach 120 degrees F.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 1, 2024 · Original Source
Routine Inspection
Oct 31, 2024
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The dish washing sink only reached 100 degrees F. [CA] The dish washing sink must reach 120 degrees F.
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.
The sink in the restroom does not work. [CA] Repair the sink in the restroom. There is another restroom that is available for 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee eating in the kitchen then begin working without washing hands. Then washed hands in sink that does not have hot water and dried hands on pants. [CA] The dish sink can be used with the soap and paper towels. Wash hands properly and after eating before returning to work.
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.
The hand washing sink in the kitchen does not give warm water. [CA] The water must reach 100 degrees F at the hand sink. According to the employee they are coming today to repair the hot water. The dish sink reached 100degrees F and may be used for proper hand washing. The employee placed the soap and paper towels at the dish washing sink
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.