ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
May 12, 2026
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Restroom hand washing sink was measured 80F.
[CA] Hand washing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Broken restroom self-closing door.
[CA Repair/fixl self-closing device to ensure restroom door self-closed properly.
Restaurant's back and entrance door was open.
[CA] Keep back and entrance door closed at all times to prevent the entrance and harborage of vermin.
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.
Official record from Santa Clara County Department of Environmental Health, May 12, 2026 · Original Source
Routine Inspection
Jul 25, 2025
Pass
5 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot running water at the ware wash sink was measured 117F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks.
Hot running water at the hand washing sink in the restroom was measured 81F.
[CA] Hot water at the hand washing shall be supplied at minimum 100F to maximum 108F.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
A gap in the wall around the sides of the a red pipe under hand washing and next to janitorial sink.
A gap around the hand washing sink drain pipe
[CA] Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Cardboard in use to line shelving.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Walk in cooler fan lack a cover.
[CA] Provide cover for a walk in cooler fan to maintain.
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
Lack stoppers for the warewash sink drain.
[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 and facility must have a stopper to hold water in the sink.
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 25, 2025 · Original Source
Routine Inspection
Oct 15, 2024
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cardboard in use to line shelve inside the food prep table.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
[COS] PIC removed the cardboard.
Bag of flour and a bag of onions on floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Walk in refrigeration has no light and fan has no cover on it.
[CA] Provide light and fan cover for visibility and to maintain.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
One door refrigeration outside in the back area.
[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.
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.