SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Sep 4, 2026
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A food safety certificate is unavailable upon request. PIC presented a certificate of course completion for a Food Safety Manager course.
[COS] 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.
Official record from Santa Clara County Department of Environmental Health, Sep 4, 2026 · Original Source
Routine Inspection
Jan 9, 2026
Pass
1 recorded violation
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Facility has a baguette held ontop of the bakery display without protection from contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
[COS] PIC moved the baguette to the back of house for storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jan 9, 2026 · Original Source
Routine Inspection
Nov 4, 2025
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non ANSI undercounter mini cooler near the espresso bar.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Milks were found measuring between 48-60F on the counter of the espresso bar.
Note: Per PIC, cow milks were being used after a large catering order was finished and alternative milks were held in at room temperature before opening.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] All milks were returned to the undercounter cooler to cool down.
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.
The interior back wall panel of the ice machine has a yellow/green film of biological growth.
[CA] Ensure to maintain the food contact surfaces of the ice machine clean and sanitized.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks a food safety certified person.
[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.
Facility lacks a a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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, Nov 4, 2025 · Original Source
Follow-Up Inspection
Dec 26, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 26, 2024 · Original Source
Routine Inspection
Dec 11, 2024
Closed
The health department recorded a closure at this inspection.
8 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Major Violation: Facility lacks hot water in the facility. Water was measured at 73°F at all plumbing fixtures.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Facility is hereby closed until water supply is restored.
2. Water was measured at a peak of 81°F in the employee restroom.
Note: Restroom is located in the hallway connecting neighboring facilities. Per staff the restroom is shared with Philz Coffee and The Fab. Staff are unaware of who cleans and maintains the restroom.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Facility offers indoor and outdoor seating but does not have restrooms for customers.
Note: Facility has a sign stating "No Public Restrooms"
[CA] A permanent food facility shall provide clean toilet facilities in good repair for consumers, guests, or invitees when there is onsite consumption of foods or when the food facility was constructed after July 1, 1984, and has more than 20,000 square feet of floor space.
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.
Staff were observed washing dishes in the front area dump sink and skipping the sanitizing step.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Staff sanitized dishes in the undercounter dishwasher.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. The faucet at the three compartment sink does not turn off.
2. REPEAT VIOLATION: The cold water handle at the three compartment sink faucet has a leak.
[CA] Ensure to maintain plumbing fixtures 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The two door undercounter cooler near the coffee bar area is in disrepair and not working.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. service, repair, replace, or remove the unit.
2. The microwave in the kitchen area is not ANSI certified.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Facility has replaced the water heater without going through plan check. The water heater installed is a residential water heater and is undersized for the facility.
Water Heater Specifications:
Bradford White: 50 Gallon Electric Water Heater 3.5-6.0 kW
Model Number: RE350S6 - 1NCWW
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed donning gloves without properly washing hands first.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Inspector instructed staff to properly wash their hands.
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 enclosed garbage enclosure is not maintained secured and has an offensive odor.
[CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin.
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.