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 inspections
Follow-Up Inspection
May 18, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Egg rolls measured 103F while maintained on a plate next to the fryer. Per the owner, they had been fried less than 30 minutes prior.
Bean sprouts measured 59F while maintained out of temperature control, and tofu covered in an insufficient ice measured 46F while maintained on a cart by the cook-line. Per staff, items had been taken out of refrigeration less than 1 hour prior for lunch service.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Egg rolls to be served or discarded by 3:00PM. Bean sprouts placed back into refrigeration. Owner added ice on top of tofu.
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.
Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source
Routine Inspection
May 13, 2026
Conditional Pass
13 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility could not provide chlorine test strips.
[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.
*REPEAT VIOLATION*
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] In the meantime, facility shall manually wash, rinse, and sanitize in the three compartment sink. Bleach was available. Owner was aware of manual warewashing requirements.
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.
1. Raw beef stored above vegetables in the walk-in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
2. 10+ squid observed stored directly on the drainboard of the preparation sink.
[CA] All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw beef blood mixed with water observed spilling onto the floor from a tub of raw beef maintained directly on the floor underneath the hand sink in the kitchen area. Some of the water observed reaching the central drain, and some of it observed pooling on the floor.
Heavy accumulation of grease and old food debris on walls and ceilings throughout the facility. Heavy accumulation of grease on piping underneath the cook-line, and on the sides of equipment at the cook-line. Heavy accumulation of grease on shelving units covered with cardboard. Accumulation of food debris on the floor in the back, dry storage area.
[CA] Floors, walls, ceilings, and nonfood contact surfaces shall be maintained clean. Wastewater shall be disposed of properly.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility has attached a hose to the spigot underneath the hand sink for the purpose of thawing meat.
[CA] Discontinue the use of the hose to thaw meat.
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.
Cooked pork measured 81F, cooked chicken measured 82F, tofu measured 74F, and pooled eggs measured 76F while maintained out of temperature control on preparation surfaces next to the cook-line. Per staff, items had been cooked or taken out of refrigeration less than 2 hours prior.
10+ squids measured 84F while maintained on the right-side drainboard of the preparation sink. Per staff, they had been blanched less than 2 hours prior.
Raw beef measured 56F while maintained in a tub of water mixed with blood on the floor of the kitchen area, directly underneath the hand sink in the kitchen. Per staff, it had been taken out for thawing approximately 2 hours prior.
Copious amounts of chopped squid measured 86F while maintained in a large bowl on a prep table next to the open back door. Per staff, items had been blanched and chopped less than 2 hours prior.
Two large cases of pork measured 44F, and a large case of beef measured 43F while maintained out in ambient. Per staff, items had been delivered frozen earlier this morning.
Egg rolls measured 80F while maintained out of temperature control on a plate next to the fryer. Per the owner, this was her personal food. However, other employee observed packaging some of the egg rolls for a customer order. Owner revised statement and stated that egg rolls were for both customer service and personal consumption. Owner stated that egg rolls had been fried approximately 45 minutes prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Items held on preparation surfaces relocated to the walk-in cooler. Squid, with the exception of the cross contaminated squid (see K05M), was relocated to the walk-in cooler. Raw beef was voluntarily discarded due to adulteration (see K13M). Cases of pork and beef relocated to walk-in cooler. Remaining egg rolls placed back into refrigeration.
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.
Owner observed eating an apple in the kitchen area. Other half of chewed apple observed on a plate maintained on a cutting board. Owner's personal steam buns observed stored in a shelf. Owner's personal wood ear mushrooms and chicken stored in bowls on a prep table.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Tub of beef stored directly on the floor. Containers of food stored directly on the floor in the walk-in cooler.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility has attached a hose to the spigot located directly underneath the only hand sink in the kitchen. Hose observed encrusted with debris. Owner could not recall the last time hose was cleaned. End of hose observed inside a tub filled with copious quantities of raw beef (56F) and water mixed with beef blood. Hose in direct contact with beef. Hose observed turned on, with large amounts of beef blood mixed with water spilling onto the floor of the kitchen, some of which was reaching the central floor drain. Per the cook, he had been thawing the beef for 2 hours.
[CA] Food shall be separated and protected from adulteration.
[COS] Tub of raw beef was voluntarily discarded due to adulteration by contact with soiled hose.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Two of the employees present could not provide valid food handler cards.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Owner's personal phone stored on top of a cutting board at the cook-line.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
2. Back door maintained open
[CA] Keep doors closed to prevent the intrusion of vermin into facility.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling raw beef in a tub maintained on the floor, then stood up and handled a piece of squid maintained directly on top of the right-side drainboard of the preparation sink.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Squid was voluntarily discarded. Employee attempted to rinse hands in the preparation, before then being directed to properly wash hands using soap in the hand sink.
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.
One live nymph cockroach observed in the placard sleeve at the front of the facility.
*No other live activity observed*
Facility provided the most recent pest control service report, conducted by Polaris, on 4/02/2026, which did not note any cockroach activity.
[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.
[COS] Owner caught and killed cockroach.
A follow-up inspection will be conducted within the next 3 business days. Any live cockroach activity during follow-up inspection will result in facility closure.
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, May 13, 2026 · Original Source
Routine Inspection
Sep 10, 2025
Pass
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken measured 49F while maintained inside of a bowl on top of a covered prep insert in the prep cooler directly across from the cook-line. Per employee, it had been placed there 1 hour prior.
[CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Do not store potentially hazardous foods on top of prep inserts.
[COS] Employee moved cooked chicken to lower prep unit.
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
Employee phone stored directly inside of a pile of takeout boxes.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Only hand sink in the kitchen lacked paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels.
[COS] PIC restocked paper towels.
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. Chlorine sanitizer in the mechanical dishwasher measured 0 ppm while not in active use.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Facility will use the three compartment dishwashing sink to wash, rinse, sanitize (chlorine 100 ppm), prior to the dishwasher being fixed so that it is capable of outputting chlorine at 50 ppm. PIC states that she has called the dishwasher tech, and he will be arriving later today.
2. Table-mounted can opener blade observed to have large amount of black buildup.
[CA] Clean and sanitize regularly to prevent buildup.
[COS] Can opener taken to the three compartment sink to be properly washed, rinsed, and sanitized.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Handles of scoops for bulk foods in direct contact with food (flour, sugar, etc.)
[CA] Keep handles out of food to prevent contamination.
2. Employee observed attempting to wash the table-mounted can opener in the prep sink, and then in the handwash sink.
[CA] The prep sink and handwash sinks shall not be used for dishwashing. Use the three compartment sink.
[COS] Employee took the can opener to the three compartment sink to be properly washed, rinsed, and sanitized.
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.
Raw fish stored above cut radish in the walk-in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Follow-Up Inspection
Nov 8, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 8, 2024 · Original Source
Routine Inspection
Nov 7, 2024
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Openings in ceiling larger than 1/4".[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 found in the following locations:
1 live at Storage shelf (togo containers).
1 live at wall rt of cook line.
1 live at floor at food preparation table
Dead cockroaches and droppings found along wall near food preparation sink and on shelf where produce is stored.
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.
The only hand wash sink in the food preparation area lacks liquid hand cleanser and single use paper towels.
[CA] Provide handwashing cleanser in dispenser at handwash stations 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.
Boxed food stored directly on the floor of the walk-in refrigerator.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked chicken and beef held at preparation table measured >41F,<135F,<2hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Raw food of animal origin stored above ready to eat food.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.