Follow-Up Inspection
Jul 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 24, 2026 · Original Source
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jul 21, 2026
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed raw oysters without shell stock tags. [CA] Raw shucked shellfish shall bear a legible label that identifies the name, address and certification number of the shucker-packer or repacker and a "sell by" date or "best if used by" date. [COS] PIC voluntarily discarded oysters during time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed several pieces of equipment that have been removed (prep sink, wok station, small food prep unit. reach in freezer) and several pieces of equipment added (water heater, 2 flat top grills, 1 table top grill, 1 deep fryer, 1 reach-in freezer). Also noted a wall has been removed and replaced with a half wall with a pass thru window. [CA] Facility must submit and gain approval from Plan Check PRIOR to replacing equipment. Submit for minor remodel to Plan Check by 7/24/2026.
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.
More about equipment or utensil issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed 3 comp sink to be leaking (steady stream). [CA] Repair plumbing and maintain in good condition. No floor sink for ice machine to drain into. [CA] Ice machine must drain into an approved receptacle. Observed 3 comp sink to be indirectly plumbed and the discharge pipe to be in the floor sink (no gap between the pipe and floor sink). [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
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.
More about water, plumbing, or sewage problemsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed PHFs being improperly cooled (in large/deep containers and covered). [CA] Ensure PHFs are properly cooled using one or more of the following techniques: shallow pans, smaller portions, frequent stirring, ice baths, ice paddles, ice as an ingredient, and/or blast chiller.
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.
More about food kept at an unsafe temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC and FHC not available for review. [CA] Facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
More about paperwork, training, or posting issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No soap at kitchen handwash sink; paper towels not in dispenser at kitchen handwash sink. No paper towels at bar handwash station .[CA] Ensure handwash stations are stocked with soap and paper towels at all times.
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.
More about handwashing problemsminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility sells raw/undercooked PHFs but does not have the proper verbiage on the menus. [CA] Ensure menus have the proper verbiage for the consumer advisory printed on menus.
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.
More about food kept at an unsafe temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on several food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods located in the food prep cold hold unit across from the cookline to be in the temperature danger zone (cheese 55F-78F, heavy cream 55F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue stacking PHFs above the chill line. [COS] PIC voluntarily discarded the cheese and the heavy cream.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Follow-Up Inspection
Jul 15, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the warmer (fried rice 124F) and on a food prep surface (cooked chicken 70F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [SA] PIC discarded rice and had staff put the chicken in the 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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 15, 2025 · Original Source
Routine Inspection
Jul 9, 2025
Conditional Pass
8 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Major leak at handwash station. [CA] Repair leak asap and maintain in good condition. Cold valve on food prep sink is missing. [CA] Replace valve.
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.
More about water, plumbing, or sewage problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility did not have Food Safety Certificate available for review. [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.
More about paperwork, training, or posting issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed cooking equipment positioned outside of the hood's overhang. [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.
More about building upkeep issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only handwash station in the kitchen did not have paper towels in the dispenser. Also, the handwash sink has a major leak underneath the basin when the sink is turned on. [CA] Refill paper towel dispenser with single use paper towels and repair leak as soon as possible. [SA] PIC provided a roll of paper towels as a temporary solution and will have staff use the 3 comp sink for handwashing until the handwash sink can be repaired. Staff must clean and sanitize the three compartment sink PRIOR to manually warewashing dishes.
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.
More about handwashing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed dried rodent droppings in outside storage shed with the walk-in freezer. [CA] Discontinue using outside walk-in freezer.
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.
More about signs of rodents or insectscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee switch from handling raw chicken to container of cooked noodles, back to raw chicken prep without washing hands (only changing gloves. When instructed to wash hands, employee rinsed hands in 3 comp sink without soap and did not use paper towels to dry. [CA] When changing tasks that can cause contamination, employees must wash hands with soap and warm water for a minimum of 20 seconds and dry with a single use paper towel. [COS] PIC had staff properly wash 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.
More about handwashing problemsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (raw chicken 59F, noodles 52F, cooked chicken 69F) and in the food prep cold hold unit by the rice cooker (tofu 48, cooked chicken 48F). Per staff, the raw chicken and noodles have only been out for 30 minutes. The cooked chicken has been out for 5 hours. The tofu and cooked chicken in the prep unit have been in the unit for 2 hours. [CA] Ensure PHFs are properly cold holding at 41F or below OR hot holding at 135F or above. Discontinue leaving food out unless diligently preparing the food. Repair, adjust or replace food prep units that are not working properly. [SA/COS] PIC had staff finish preparing the raw chicken, had staff put the noodles back into the walk-in cooler, and discarded the cooked chicken that had been out for 5 hours. The PIC time marked the tofu and cooked chicken in the food prep unit for 2 more hours and will discard at the end of 2 hours.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Routine Inspection
Apr 24, 2025
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Apr 24, 2025 · Original Source