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
Routine Inspection
Jul 22, 2026
Pass
5 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe thermometer.
[CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler.
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.
The staff restroom lacks a self closing device.
[CA] Toilet rooms shall be self closing.
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
The staff restroom lacks adequate ventilation.
[CA] Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer, chlorine.
[CA] Testing materials for sanitizer must be available.
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, Jul 22, 2026 · Original Source
Follow-Up Inspection
Sep 26, 2025
Pass
1 recorded violation
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The floor sink where the three compartment sink dispenses to was backed up and not draining.
[CA] A facility shall not operate when there is an active sewage back up or overflow. 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.
[COS] A plumber arrived onsite and cleared out the drain.
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, Sep 26, 2025 · Original Source
Routine Inspection
Sep 24, 2025
Closed
The health department recorded a closure at this inspection.
8 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. The back exit door has a gap greater than 1/4 inch.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
2. The prep cooler in the kitchen area is in disrepair and not working.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Remove the equipment or clean and plug it in. Numerous rodent droppings were observed in the back near the condenser.
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.
Fried pork belly under the heat lamp was measured between 90-112F at around 2:30 pm. Per cook, they cooked it around 11 am.
Note: the pork belly was not cooked enough to be dry and had moisture.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Staff agreed to discard PHFs after 4 cumulative hours of removal from temperature control. Discussed with staff to have an additional heat lamp or place product in the steam table to maintain at 135F or above.
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.
1. Repeat Violation: The premises have an active rodent infestation evidenced by 3 dead bodies found throughout the premises and rodent droppings present in all areas of the premises.
1. Observed Vermin: Documented in the following areas: One fresh rodent body on a glue trap in the water heater closet. Two dead rodent bodies on a sticky trap under bagged rice in the "Colombian" section of the sales floor. Heavy rodent dropping concentrations in the butcher shop office, the prep cooler of the taqueria, behind the cooler near the stairs to the upstairs office, fresh droppings along the back wall near the receiving area, fresh droppings along the wall near the walk in cooler in the back of house area by the other receiving area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Jesus, Letty, and Fernando, have been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
2. Repeat Violation: There are numerous flies in the butcher and taqueria area.
[CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as often as necessary to eradicate the problem.
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.
The restroom handwash station lacks a handwash reminder sign.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
There is a hole in the wall near the walk in cooler and two compartment sink.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Facility lacks drain plugs to fill the three compartment sink.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink.
[SA] Staff used plastic wrap to fill the basin. Provide a drain plug at time of the follow up inspection.
2. Facility lacks testing material for their choice of sanitizer at the three compartment sink, chlorine.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
There are no Food Handler Cards available upon request.
[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.
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.
Staff skipped the sanitizing step of ware washing when washing dishes. Staff scrubbed dishes with a soap and chlorine solution and rinsed with water.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] A chlorine solution of 100 PPM was made and dishes were sanitized. A proper ware washing procedure sticker was provided.
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.