ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 23, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cut melon measured at 53F. [CA] Maintain 41F and below. [COS] Melon placed back in refrigerator.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop stored in drop in ice bin where the ice scoop handle found touching the ice. [CA] Store ice scoop with the handle up or in a separate clean container. [COS]
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, Sep 23, 2026 · Original Source
Routine Inspection
Mar 5, 2026
Pass
5 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Unable to locate permit. [CA] Post permit in public view.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quaternary ammonium test strips available. [CA] Provide test strips.
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.
Boba measured at 70F on counter. Jelly coconut at 71F on counter.
[CA] Maintain boba and jelly coconut 41F and below. Boba was date and time marked with a post it note and will be discarded after 4 hours (9a-1p). Store jelly coconut in refrigerator between uses.
Recommend to have boba utilize Time as a Public Health Form provided for boba pearls.
When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
TPHC form was provided.
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, Mar 5, 2026 · Original Source
Routine Inspection
Jan 6, 2025
Pass
2 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Lack of permit in public view. [CA] Post permit in public view.
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.
Sanitizer container for wiping cloths measured at 0 ppm quaternary ammonium. [CA] Maintain a minimum of 200 ppm quat ammonium.
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.