More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Mar 13, 2026
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is excessive trash, dirt, and dust accumulation on the floor area below the shelves of the warehouse.
[CA] Conduct a thorough cleaning on the floor areas immediately.
Spider webs and dirt accumulation was observed on the walls above the storage area .
[CA] Conduct thorough regular cleaning on the walls.
There is a hole in the ceiling in the meat department above one of the handwash stations.
[CA] To prevent vermin access, please seal the hole on the ceiling.
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 was some meat residue accumulation on the pork and beef slicers in the meat department.
[CA] Clean the slicers right after use for proper hygiene and prevent vermin infestation.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
There is no wet mop hanger by the janitorial sinks.
[CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
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, Mar 13, 2026 · Original Source
Follow-Up Inspection
Jan 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 23, 2026 · Original Source
Routine Inspection
Jan 21, 2026
Pass
1 recorded violation
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
No hot water available.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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, Jan 21, 2026 · Original Source
Follow-Up Inspection
Feb 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 11, 2025 · Original Source
Routine Inspection
Feb 6, 2025
Conditional Pass
12 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black debris built up on the interior of ice machine.
[CA] Clean and maintain.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Missing light cover for light in walk-in fridge.
[CA] Replace light cover.
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.
No hot and cold water at 2 compartment prep sink with spray faucet.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Major:
Emptied paper towel at hand wash sink at produce area. No other hand wash sink in close proximity.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Minor:
Paper towel dispenser was jammed at meat department.
[CA] Repair paper towel dispenser.
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.
A bucket of ground pork was placed on top of trash can at the grounding machine.
[CA] Food utensil shall not be used on top of a trash can to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Major leaking under 3 compartment sink in meat department. A bucket was used to catch waste water. Waste bucket was full and 2 employees continue using 3 compartment sink to rinse containers and cause waste water to the floor. Employee walked on sewage water.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
[SA] Caution tape is used around 3 compartment sink to alert employee stop using 3 compartment sink. Warewash will be conducted at deli area at the meantime.
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.
Expired baby formula on shelf.
[CA] Remove infant formula offered for sale after the “use by” date.
[COS] PIC removed infant formula from sales floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
A container of raw chicken in ice at meat department. A bucket was used to catch waste water from the ice container.
[CA] Liquid waste shall be discarded at approved 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.
Shelled eggs measured between 47F- 52F outside walk-in fridge. Shelled eggs were observed outside walk-in fridge for approximately an hour. Per PIC, eggs were delivered in pallet and employee needs to deliver eggs case by case into walk-in fridge.
[CA] PHFs shall be held at 41°F.
[COS] Employee arranged employee to relocate shelled eggs to walk-in fridge.
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
Self service frozen shrimp freezer scoop is stored on the shrimp directly.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Broken wooden side on the side of the walk-in fridge for raw chicken. A hole observed when walk-in fridge door is closed.
Meat display case unable to close case door.
Fridges temperature measured less than 41F.
[CA] Repair equipment
Deeply cut cutting board at meat department.
Black foam is used under frozen shrimp at self service freezer. Observed 1 piece of black foam is deteriorated from the foam.
[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
Heavy debris built up on the produce fogger.
[CA] Produce fogger shall be cleaned and maintained in accordance with manufacturer's specifications.
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.
Uneven floor near walk-in fridge for pork and beef in meat department. Water accumulated in uneven floor.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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.