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
Follow-Up Inspection
Feb 20, 2026
Pass
1 recorded violation
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Major: Water temperature at the three composition sinks measured 90F.
Minor: Water temperature at the kitchen hand wash sink measured 90F.
[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. Hand wash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
[COS] Operator adjusted water heater. Water temperature remeasured at a maximum of 130F.
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, Feb 20, 2026 · Original Source
Routine Inspection
Feb 19, 2026
Closed
The health department recorded a closure at this inspection.
16 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Food was observed set on a preparation table at ambient temperature measured at 131F, 81F, and 97F. The person in charge stated that the foods were set at ambient temperature approximately 2 hours prior and set aside for personal consumption.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[SA] The foods were set aside to be consumed within two hours with any remainder being discarded.
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. Observed two dead adult cockroaches in a metal bowl/container in the back storage area. No other evidence of cockroach activity was observed at this time.
2. Observed two dried rodent droppings on top of and on the floor below the one door reach in cooler near the kitchen entrance and two dried rodent droppings on the floor below the storage table adjacent to the walk in cooler.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Observed a heavy accumulation of grease throughout the filters of the ventilation hood.
[CA] All hood ventilation filters shall be in place and in good repair.
2. Observed the flat top grill to be installed not fully below the ventilation hood.
[CA] 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed a food worker wipe their nose while at the cooks line and subsequently use a spatula in conjunction with their hands to remove dosa off of the flat grill.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[COS] The violation was corrected by the specialist directing the dosa to be discarded and directing the food worker to successfully wash their hands before resuming food preparation.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Observed the waste water pipe below the three compartment sink to be missing the section of piping connecting the sink to the grease interceptor, resulting in waste water being discharged onto the floor.
2. Observed a hosebib located behind the preparation table near the warewashing area to be leaking.
[CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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 the warewashing sink to drain directly onto the floor throughout the warewashing area in front of the walk in cooler. The wastewater piping was observed removed at the terminal end. The manager stated that the piping between the grease interceptor and three compartment sink was damaged and then removed.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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.
1. The only kitchen handwashing sink was observed blocked by a large rolling trash can in front of the station with a wiping cloth bucket stored in the basin of the sink at the start of this inspection.
[CA] Maintain the handwashing sink accessible and unobstructed at all times.
[COS] The wiping cloth bucket and trash can were relocated at this time.
2. Soap was not available at the kitchen hand washing sink.
[CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.
[COS] A pump bottle of soap was placed at the kitchen hand washing sink by the manager.
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.
1. Potentially hazardous foods stored in the walk in cooler since the previous night measured between 49F - 51F. The walk in cooler was determined to be inoperable at this time.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] All potentially hazardous foods in the walk in cooler were discarded. See attached VC&D form.
2. Multiple containers of cooked vegetables and soups in the steam table measured below 135F at the top portions of the containers (115F-120F), and above 135F at the lower portions of the containers. The person in charge stated that the foods were cooked and placed in the unit approximately 1.5 hours prior.
[CA] Maintain PHF above 135F while hot holding.
[COS] The foods were returned to the stove to reheat above 165F.
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.
A probe thermometer was not available at the time of inspection.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused equipment throughout the facility including:
- throughout the inoperable walk in cooler
- non-operational preparation cooler at the kitchen entrance
- above the walk in cooler/freezer
[CA] Remove unused/excess equipment that may contribute to the harborage of vermin.
2. Observed personal medication stored above spices at the dry storage shelf between the warewashing area and cooks line.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Observed an accumulation of grime on the floors and walls throughout the facility including but not limited to:
- The floors below the equipment at the cooks line
- The floors below the coolers at the preparation linew
- The floors throughout the warewashing
- The walls behind the cooks line
[CA] Walls and/or floors in food preparation area shall be kept clean.
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.
Remove the accumulation of grease throughout the shelving throughout the facility and the equipment at the cooks line.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
A valid food safety manager certification was not available at this time. The person in charge stated that their certification is expired.
[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.
Observed multiple spice containers stored without lids at the storage shelf between the cooking area and warewashing area.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed single use yogurt containers being re-used for food storage
[CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The walk in cooler was determined to be unable to maintain potentially hazardous foods at or below 41F. The ambient temperature of the unit measured at 50F via IR and thermopen.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
2. Observed a food worker using a measuring device without a handle to dispense batter for cooking.
[CA] Utilize a utensil with a dedicated handle to prevent cross contamination.
3. Repair the gasket for the two door upright cooler at the back storage room.
[CA] Maintain equipment in good repair.
4. Observed the walk in freezer door to not be fully secured to the hinges.
[CA] 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 19, 2026 · Original Source
Follow-Up Inspection
Mar 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2025 · Original Source
Routine Inspection
Mar 11, 2025
Pass
7 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal items observed stored on bags of rice and soda cans in the dry storage room.
[Corrective Action] Store personal items in designated areas away from food products.
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 drain pipe is broken off from the handwash sink making the only handwash sink in the kitchen not accessible.
[Corrective Action] The handwash sink shall be properly functioning, be able to drain and accessible at all times. Install the drain pipe at the handwash sink.
[Suitable Alternative] Employees are to temporarily wash hands in the right compartment of the 3 compartment prep sink.
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.
The health permit observed not posted in public view.
[Corrective Action] Post the current valid health permit in public view.
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.
Heavy grime and oil observed on the sides of the deep fryer and the 2 door prep cooler.
[Corrective Action] Thoroughly clean and maintain clean.
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.
Bulk storage containers of white food substance in the dry storage room are not labeled.
[Corrective Action]Label each bulk container with the common name of the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The door for the walk-in freezer is broken. Per employee, the walk-in freezer is only used to stored dry goods.
[Corrective Action] Repair the door or remove the door.
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.
1. Flooring in the walk-in cooler cooler observed to be exposing the wood portion and covered with carpet.
[Corrective Action] Ensure the flooring in the walk-in cooler is smooth, durable and easily cleanable.
2. Portion of the wall at the entry way into the cookline from the prep area observed with paint chipping away from the wall.
[Corrective Action] Maintain wall in good condition.
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.