ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Jul 30, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed one large dead cockroach on the floor, between two upright refrigerators. No other evidence of cockroaches was observed.
Observed approximately 20 flies throughout the kitchen.
[CA] Keep facility clear of flies and vermin. Have professional pest control service the facility. See notes below.
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, Jul 30, 2025 · Original Source
Routine Inspection
Jul 22, 2025
Conditional Pass
9 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of food debris/grease on metal racks inside upright refrigerators.
[CA] Keep surfaces 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.
Inside the upright refrigerator across the 3-compartment sink: measured internal temperature of raw beef skewers (48F) and tamarind sauce (44F). PIC stated the beef had been held for 1 hour, and the tamarind sauce had been held since 10am (approximately 2.5 hours prior). Ambient temperature of refrigerator measured 45F.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust refrigerator settings so that it can keep foods cold even during busy prep times.
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 raw meat thawing at ambient room temperature near the cookline. Meat measured 41F.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the cooking process
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee place raw beef skewers onto the grill, then began preparing drinks without washing hands.
[CA] Wash hands with soap and warm water after contaminating hands and before switching tasks.
[COS] Employee washed 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.
Observed accumulation of food debris on floors under shelving/equipment, especially along walls.
[CA] Keep floors 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed the back door, window, and front door were open during the inspection.
[CA] Keep doors and windows closed to prevent vermin entry.
2) In the back of the kitchen: observed employee purse stored on a shelf directly over a rice scoop container.
[CA] Store personal items away from and below food/food prep areas to prevent contamination.
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.
In the front beverage prep area: observed a large live cockroach on the wall. No other evidence of cockroaches was observed.
[CA] Keep facility clear of vermin.
[SA] PIC killed the cockroach.
_______
Minor violation: Observed approximately 5-10 flies in the kitchen, especially in the rear storage area.
[CA] Keep facility clear of flies.
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.