SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jun 19, 2026
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed in walk in freezer.
[CA] Repair plumbing fixture and maintain in clean and 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.
Official record from Santa Clara County Department of Environmental Health, Jun 19, 2026 · Original Source
Risk Factor Inspection
Feb 8, 2026
Pass
1 recorded violation
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory for hangar steak. Hangar steak was cooked to 119F per log, and as per chef, it is cooked medium rare.
[CA]Provide a written consumer advisory, which consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
'Disclosure' means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” And/or,
(2) Identification of the animal-derived foods marked by an asterisk * denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
'Reminder' means a written statement that identifies the animal-derived foods by an asterisk * that denotes a footnote that includes either of the following disclosure statements:
(1) ""Written information regarding the safety of these food items is available upon request."" And/or,
(2) ""Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.""
Note, this steak is on TPHC and time begins upon removal from temperature control for cooking, as it does not reach 145F during cooking. Discussed with chef that although steak may happen reach 145F during a hot holding step, reaching a kill temperature during holding is not the intention of hot holding. The consumer advisory must be provided as the steak could be served before reaching a kill temperature.
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.