ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 3, 2026
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
THE WALL BY THE 3 COMPARTMENT SINK AND BY THE ENTRANCE TO THE LEFT IS IN DISREPAIR. [CA] REPAIR THE WALL.
ONE OF THE WINDOWS IS MISSING. [CA] PROVIDE A WINDOW.
ONE OF THE WINDOW SCREENS IS NOT WORKING PROPERLY. [CA] REPAIR THE SCREEN.
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
FOUND A BROKEN LIGHT COVER IN THE COOKING AREA. [CA] REPLACE THE 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
FOUND THE FOOD PREP SINK WITH A LEAK. [CA] REPAIR THE LEAK.
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, Jul 3, 2026 · Original Source
Routine Inspection
Dec 27, 2025
Pass
9 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND FOOD HANDER'S CARD. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER'S CARDS.
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.
THE PERMIT IS NOT POSTED IN PUBLIC VIEW. [CA] POST PERMIT.
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.
FOUND A BAG OF STRAWS STORED INSIDE THE HAND WASH SINK. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
FOUND THE PAPER TOWELS OUTSIDE THE WALL DISPENSER. [CA] STORE THE PAPER TOWELS INSIDE AN APPROVED WALL 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
MISSING THE TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT THE 3 COMPARTMENT SINK. [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.
FOUND SOME SPIDERWEBS ABOVE THE 3 COMPARTMENT SINK ON THE DRYING RACK. [CA] REMOVE THE SPIDER WEBS.
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.
FOUND LARGE CONTAINERS WITH SALSA STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
FOUND BOXES WITH TORTILLAS STORED ON A SHELVES OUTSIDE THE ENCLOSED FACILITY. [CA] STORE FOOD INSIDE AN ENCLOSED FACILITY.
FOUND A SAC OF MASECA STORED ON THE FLOOR IN THE FACILITY. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
FOUND A PUDDLE OF WATER INSIDE THE FACILITY. [CA] REMOVE THE WATER.
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, Dec 27, 2025 · Original Source
Routine Inspection
Jan 25, 2025
Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
2 dead german cockroaches on the trap under pass through area.
[CA] Clean and sanitize area of dead cockroaches.
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.
Paper towel stored outside dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Missing test strip to test chlorine concentration.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Cheese at open top/ 1 door counter fridge measured at 48F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Instructed employee to relocate cheese to other fridge for cooling.
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.
Thermometer not operating. Missing thermometer in fridge.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 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.
Big buckets of soup cooling in the walk-in fridge.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Torn 1 door fridge door gasket. Ambient temperature measured at 50F.
[CA] Repair or replace door gasket. Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate and food handler card not available at the time of inspection. Per employee, food handler card was left at home.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 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.