More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
Jul 23, 2026
Pass
4 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Second Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include:
- Bagel Chips (missing a label entirely)
- Cookies (missing a label entirely)
- Variety of Cream Cheeses (missing net weight and ingredients)
- Pasteurized Orange Juice (missing net weight and ingredients)
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food,
2) list of ingredients in descending order of predominance by weight,
3) quantity of contents,
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
The restroom lavatory is missing a handwash reminder sign.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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
Repeat Violation: Facility is storing an unused piece of refrigeration equipment in the dining area.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The handwash sink in the bakery prep room has been removed. Water lines and drain pipe is located near the back door exit.
[CA] Reinstall the handwash sink.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 23, 2026 · Original Source
Follow-Up Inspection
Apr 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 16, 2026 · Original Source
Routine Inspection
Apr 15, 2026
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
There is a hole in the wall in the back room that is covered by a cloth towel.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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. Observed Vermin: Documented in the following areas:
- A dead rodent body on a trap in the back of house area.
- Rodent droppings in the back of house area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Kim Tang (over phone) & Phanna, 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.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Routine Inspection
Aug 8, 2025
Conditional Pass
10 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include:
- Bagel Chips (missing a label entirely)
- Cookies (missing a label entirely)
- Variety of Cream Cheeses (missing net weight and ingredients)
- Unpasteurized Orange Juice (missing net weight and ingredients)
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food,
2) list of ingredients in descending order of predominance by weight,
3) quantity of contents,
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Facility lacks a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 shrimp was found thawing in a bowl of standing water in the third compartment of the three compartment sink.
Note: Facility lacks a prep sink.
[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.
[COS] Shrimp was moved to the walk in cooler. Per PIC, they were going to cook it for their home.
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.
Time as a public health control; procedures & records
Inspector’s notes
Cooked boba pearls in a small 1/6 hotel pan lacked the TPHC time marking as indicated by the written procedures. Per PIC the boba was made about an hour prior and measured between 88-90°F.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[SA] PIC instructed to time mark the boba.
Note: Facility was very busy and boba was used within 30 minutes of time marking.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the walk in cooler raw chorizo and shelled eggs were found stored above produce.
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's testing materials for their choice of sanitizer at the three compartment sink, chlorine, expired in 2019.
[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.
1. Major Violation: The only handwash sink in the restroom lacked paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] PIC restocked the dispenser.
2. Minor Violation: Paper towels were stored ontop of the dispenser at the only handwash station in the kitchen area.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility is storing an unused piece of refrigeration equipment in the dining area.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
A patron had a dog in the facility dining area.
[CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
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.
All hand wash stations lack hand wash reminder signs.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 8, 2025 · Original Source
Follow-Up Inspection
Dec 6, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 6, 2024 · Original Source
Routine Inspection
Dec 4, 2024
Conditional Pass
9 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The wall near the deli slicer is covered with a white cardboard and white plastic trash bag. Wall behind the bag is FRP, unable to tell what is behind the cardboard.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility washes fresh produce (tomatoes, lettuce, fruit) and slices for consumption. Per staff they wash produce in the three compartment sink and sanitize the compartment prior to washing produce.
[CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Submit to plan check for installation of a prep sink.
2. Facility has installed a plastic lid sealer which lacks ANSI certifications.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
The only hand sink in a food preparation area lacks a hot water supply. All other plumbing fixtures have both cold and hot water.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Facility has installed a new water heater without approval from this department.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The exhaust hood baffles have an accumulation of dust and grime.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
Facility is storing raw shelled eggs above produce 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.
Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include:
- Bagel Chips
- Cut Fruit
- Variety of Cream Cheeses
- Unpasteurized Juice
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food,
2) list of ingredients in descending order of predominance by weight,
3) quantity of contents,
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
1. Major Violation: In the service area, on the counter, a container of boba was found at 67°F at 11:20 am. Per staff they cooked the boba at 8:00 am.
2. Minor Violation: In the service area, at the prep cooler, the insert of ham was overstocked and the upper ham measured above 41°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] 1. Staff agreed to discard the boba after 4 hours from being removed from temperature controlled. Per PIC they may cease to serve boba pearls.
[COS] The excess ham was moved to an insert and placed in the lower portion of the prep 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.
The only hand wash station in the kitchen/prep area lacks hot water rendering it inoperable for proper hand washing. Water measured at 70. Per Kim the sink has not had hot water since she took over the facility.
[CA] All food facilities shall provide an operable handwashing station.
[SA] Staff are to wash hands in the first compartment of the three compartment sink until hot water is provided to 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.