More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 13, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
One of the hand sink's soap dispenser was not dispensing soap. Nearby hand sink with soap available.
[CA]: All hand sinks shall be equipped with operable soap dispensers.
[COS]: Soap dispenser was adjusted and able to dispense soap.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 13, 2026 · Original Source
Risk Factor Inspection
Feb 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 8, 2026 · Original Source
Routine Inspection
Oct 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 19, 2025 · Original Source
Routine Inspection
Oct 6, 2024
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Grilled onions observed to be in large chaffing dishes stacked on top of each other in prep cooler across from griddle.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling and keep items unstacked.
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.