ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 25, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The sneeze guard frame at the kitchen cook line is in disrepair with peeling paint.
[CA] Repaint or replace sneeze guard. Maintain equipment in good repair.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Routine Inspection
Sep 22, 2025
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The two compartment sink adjacent to the cook line lacks a cold water supply.
[CA] Repair cold water valve. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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 the final hot water sanitizing rinse at 151 F at the warewashing machine.
[CA] Adjust the warewashing machine so that it consistently holds the final hot water sanitizing rinse at 160 F or above during active use. Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[COS] Machine let rest, final hot water rinse remeasured at 165 F.
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, Sep 22, 2025 · Original Source
Routine Inspection
Mar 10, 2025
Pass
3 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Written procedures not available for utilizing TPHC at the service self ice well stations.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Email inspector procedures for review and approval.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured milk at 55 F within the self service dispenser fridge. Door to the fridge was left open. PIC stated that door to the milk dispenser was opened during the breakfast service ( 1 hour prior).
[CA] PHFs shall be held at 41°F or below or at 135°F or above. PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period.
[COS] Door to the unit closed, ambient temp remeasured at 39 F.
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.
Missing wall tiles above the ware washing machine drain board rinse sink to the right of the hand wash sink.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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.