ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Nov 18, 2025
Pass
2 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations within the kitchen and prep areas have issues at the time of inspection.
[CA] Hand wash stations must be fully stocked at all times.
[COS] Soap and paper towels were added to all the hand wash stations.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Unable to provide chlorine test strips at the time of inspection.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Nov 18, 2025 · Original Source
Routine Inspection
Sep 2, 2025
Pass
3 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Shelving noted on top and around the mop sink at the time of inspection.
[CA] Move shelving to a different location and keep mop sink clear for use.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility is missing a 3-compartment sink and only has a 2-compartment.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Submit plans into this department.
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.
Mounted soap dispenser are missing at hand wash stations within the restroom and next to cashier station.
[CA] Re-mount the soap dispensers.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Follow-Up Inspection
Jul 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 23, 2025 · Original Source
Routine Inspection
Jul 21, 2025
Closed
The health department recorded a closure at this inspection.
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Restroom in the back of the facility has a paper towel dispenser that is jammed.
[CA] Repair paper towel dispenser within restroom.
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. Observed Vermin: Documented in the following areas:
- Nymph cockroach noted in small room in the back around the reach in freezer.
- Multiple adults cockroaches noted in between the hand wash station and wall.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Monica Huato.
4. Notification: The person in charge during inspection, Liqing Huang, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Hot water within the facility is not meeting minimum requirements; hot water heater is not operational. Per PIC, they are waiting for a part to come in for the water heater.
[CA] Ensure hot water heater is operable and maintained in good repair at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a food manger and food hander cards for employee at the time of inspection. PIC has singed up for course and needs to take the test; singed up 5/2/25
[CA] Obtain a new food manager certification within 60-days and food handler cards within 30-days.
REPEAT VIOLATION. Failure to comply may result in enforcement action.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy grease build up on the hood filters.
[CA] Ventilation hood filters shall be maintained clean and good repair.
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 21, 2025 · Original Source
Routine Inspection
Oct 30, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a current food manger certification at the time of inspection. Owner is signed up to take the course but yet has too.
[CA] Obtain new certification within 60-days.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep table next to the cook line is not operational at the time of inspection. Per PIC, they unit went out yesterday.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Food is being thawed out at ambient temperature and then used at the cook line.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[SA] An ice bath was created for all food that is being thawed out and used at the cook line.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Large hole noted between the 2-compartment and dish washer at the time of inspection.
[CA] Eliminate gap 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.