ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Feb 2, 2026
Pass
1 recorded violation
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed 2 liquid waste lines (black and clear) draining directly inside the floor sink. [CA] Provide a minimum of 1 inch gap above the rim of the floor sink.
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, Feb 2, 2026 · Original Source
Routine Inspection
Dec 26, 2024
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured water at 3 comp sink faucet at 103F. [CA] Maintain 120F water temp. Repeat violation.
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.
Measured full containers of mozarella cheese, sliced swiss cheese, sliced ham, chicken pieces on top insert of prep unit measured between 49-53F.[CA] Maintain potentially hazardous food 41F and below and fill containers half way. [COS]
Measured ham/cheese croissant, quiche and cheese bread measured at 75F. Per operator, food was delivered at 12p. [CA] Maintain potentially hazardous food 41F and below or 135F and above.
Provided TPHC hand out. If time rather than temperature is used, time mark pastry tray and discard after 4 hr from the time it was removed from temperature control. Hand out provided, trays time marked.
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.