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 1, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water from the restroom hand sink measured 90F. [corrective action] Provide warm water, minimum 100F.
Note: Water from all other sinks at proper temperature.
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 1, 2026 · Original Source
Routine Inspection
Mar 28, 2026
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available. [corrective action] Provide chlorine 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Manager's Food Safety Certificate was not available. [corrective action] Provide a Food Safety Certificate and maintain certificate at this facility. Certificate must be available upon request during inspection.
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.
Restroom wall has been completely lined with artificial turf. Turf appeared to be installed over existing FRP. Wall finish must be smooth and easily cleanable. [corrective action] Remove the artificial turf.
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.
Water from the 3-compartment sink, food preparation sink, and hand sink measured at 85F. [corrective action] Provide hot water at all sinks, minimum 120F. For hand sinks, provide warm water, minimum 100F.
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.
Observed a large pot of pineapple salsa placed on work surface to cool down. Per cook, salsa began cooling at 6 PM. Salsa measured at 129F during time of inspection. [corrective action] Use alternative method to rapidly cool down food. Food must be cooled from 135F to 70F within 2 hours and 70F to 41F within the next 4 hours. [correction] Salsa was split to three shallow pans to facilitate more rapid 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Cooking equipment found to extend beyond hood canopy. Current equipment includes a griddle, 4-burner range with oven, and deep fryer. [corrective action] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 28, 2026 · Original Source
Routine Inspection
Nov 14, 2024
Pass
3 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw pork stored above ready to eat food inside 2 door reach in.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperature :
Held in steam table : cooked hot dogs (99F), held inside prep refrigerator : empanadas (60F). Per PIC, Hot dogs were just cooked about 30min ago, . PIC stated Empanadas were delivered about 15min ago and held inside prep refrigerator. Ambient temperature of the refrigerator was measured at 57F.
Steam table is not operational, PIC relocated items held in steam table to the flat top grill, PIC stated they have issues with the steam table, sometimes it is not working, they ordered a replacement. Will use flat top grill for hot holding in the menatime.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC relocated PHFs inside the refrigerator.
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.
Pork being thawed at room temperature in the 3-comp sink.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.