Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
May 12, 2026
Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels at bar handwash station. Per PIC, they are out of paper towels and are getting a delivery today. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [SA] Staff will use kitchen handwash station as a suitable alternative until they can get the paper towels delivered.
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.
Observed potentially hazardous food that measured in the temperature danger zone located in the larger food prep cold hold unit (tomatoes 48F, cheese 49F). Per staff, the PHFs were loaded into the unit 1 hour prior to the inspection. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] Staff relocated PHFs to walk-in cooler to quickly cool down and will adjust unit to ensure PHFs are properly cold held at 41F or below.
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.
Official record from Santa Clara County Department of Environmental Health, May 12, 2026 · Original Source
Follow-Up Inspection
Jun 11, 2025
Pass
1 recorded violation
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed fly in alcohol bottle. [CA] Ensure food and drinks are unadulterated. [COS] PIC discarded the whole bottle of alcohol.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source
Routine Inspection
Jun 6, 2025
Conditional Pass
7 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to rinse hands while wearing gloves at the food prep sink. After employee was instructed to remove gloves and wash hands at handwash sink, he did not use soap or paper towels or wash his hands for 20 seconds. [CA] Ensure employees remove gloves before washing hands, and wash for a minimum of 20 seconds with warm soapy water, then dry with paper towel [COS] Had employee properly wash hands.
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.
Chlorine in warewash machine measured at 0ppm. [CA] Ensure chlorine concentration measure at 50ppm. [COS] PIC will have staff manually warewash (first compartment wash with soap and water, second compartment rinse with clean clear water, third compartment sanitize with 100ppm chlorine or 200ppm quat).
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.
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (tomatoes 49F-51F, guacamole with tomatoes 51F). Ambient temp of the unit was 46F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC will have staff discontinue using that unit until in can properly cold hold.
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.
Observed a fly in an open bottle of alcohol. [CA] Ensure food and drinks are unadulterated. [COS] PIC discarded the bottle of alcohol.
Minor: Observed drinks stored in consumable ice. [CA] Discontinue storing drinks in consumable ice. [COS] PIC will discard ice and replace with new ice.
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.
Observed boxes of food such as chips and lettuce stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed potentially hazardous foods located in the walk-in cooler stored in large buckets and containers that had been improperly cooled (rice 50F, beans 47F); both were cooked and cooled yesterday. [CA] Ensure potentially hazardous foods are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as smaller portions, frequent stirring, leaving uncovered, ice bath, ice paddles and/or ice as an ingredient. [COS] PIC had staff voluntarily discard the compromised PHFs.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available during time of inspection. [CA] 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.
Official record from Santa Clara County Department of Environmental Health, Jun 6, 2025 · Original Source
Routine Inspection
Feb 4, 2025
Pass
2 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed a bottle of stainless steel cleaner on a cutting board adjacent to spilled meat juice. [CA] Clean and sanitize food prep surfaces and keep chemicals separate and away from food prep areas.
Observed raw shell eggs stored over ready to eat foods such as avocados and peppers. [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.
Observed 2 large containers of beans cooling on a food prep surface. [CA] Facilitate rapid cooling by using one or more of the following techniques: smaller portions, 2" inch pans for cooling, frequent stirring, ice baths, ice paddles, ice as an ingredient or a blast chiller.
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.