Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Apr 22, 2026
Pass
1 recorded violation
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 22, 2026 · Original Source
Routine Inspection
Apr 15, 2026
Conditional Pass
4 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The three compartment sink shared with the repair shop is flooding.
[CA] Please dispose gray water properly. Until the gray water is disposed properly, the station's operation shall be limited to selling prepackaged food products.
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.
There were no paper towel and soap supplies on the three compartment warewash sink which also is being used as a handwash sink.
[CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is a heavy dirt and slime buildup on the three compartment warewash sink.
[CA] Conduct a thorough cleaning on the sink immediately.
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.
The maximum warm water temperature on the three compartment warewash was measured at 65 oF.
[CA] Raise the water temperature on the handwash sink to 120 oF immediately. Until the water temperature is raised to 120 oF, the station SHALL NOT sale any open drinks.
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, Apr 15, 2026 · Original Source
Routine Inspection
Mar 3, 2025
Pass
3 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time.
Copy of the most recent inspection report was not found on file.
[CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
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
There is a heavy dirt and slime buildup on the three compartment warewash sink.
[CA] Conduct a thorough cleaning on the sink immediately.
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.
There were no paper towel and soap supplies on the three compartment warewash sink which also is being used as a handwash sink.
[CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).
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.