More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Mar 18, 2026
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Brushes used to clean fryer found stored on trash can.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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, Mar 18, 2026 · Original Source
Routine Inspection
Jul 2, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed on floor at the corner of the to-go/delivery driver pick-up corridor.
Manager stated that facility is serviced monthly. Pest control reports were provided upon request and review. Per pest control reports; activity was not observed.
[CA] Clean and sanitize area of dead cockroaches.
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 2, 2025 · Original Source
Follow-Up Inspection
Nov 29, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 29, 2024 · Original Source
Routine Inspection
Nov 27, 2024
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of debris observed on floors at the bar, especially underneath beverage refrigerators and bar ice bin. Accumulation of water and syrup residue observed on floors in the bar.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of 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.
Live cockroaches observed in the following area:
- One on floor by the beverage refrigerator to the left when entering the bar area where the garbage can is placed.
- One crawling behind the three-compartment sink at the bar.
- One crawling on the floor below the reach-in refrigerator to the right of the bar three-compartment sink.
Facility was serviced yesterday. Pest control report was provided for review. Manager stated that facility is serviced monthly.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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, Nov 27, 2024 · Original Source
Routine Inspection
Oct 10, 2024
Pass
1 recorded violation
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Container of queso and queso blanco maintained inside the two-compartment hot holding unit at the cook line measured between 100F to 110F.
One container of baked potato soup and one container of chili maintained at the front server station hot holding measured between 120F to 130F.
Manager stated the items were reheated around opening time, less than one hour prior.
[CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding.
[COS] Sauces and soups were reheated to be hot held.
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.