ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 1, 2026
Pass
1 recorded violation
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed some lights located underneath 2 hoods to not be working. [CA] Repair/replace lights where needed.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source
Routine Inspection
Nov 4, 2025
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed used meat spatulas to not be time-marked or stored in hot water (min 135F). [CA] Keep in-use utensils in hot water (135Fmin) or time marked to be washed and sanitized every 4 hours.
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.
Observed grilled peppers cooling in the food prep cold hold unit. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as breaking into smaller portions, ice baths, ice paddle, ice as an ingredient and/or blast chiller. Discontinue cooling in food prep cold hold units; use top shelf of walk-in cooler. [COS] PIC put peppers into walk-in cooler.
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.