More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jan 28, 2026
Pass
2 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
FOUND HOMILY DENTED CAN ON THE DRY STORAGE SHELF. [CA] REMOVE DENTED CANS FOR RETURN OR DISCARD. COS
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A COUPLE OF JACKETS STORED ON TOP OF A BOX WITH PAPER TOWELS AT THE FOOD PREPARATION AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
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, Jan 28, 2026 · Original Source
Follow-Up Inspection
Jul 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 8, 2025 · Original Source
Follow-Up Inspection
Jun 23, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
THE DRAWER REFRIGERATOR UNDER THE GRIDDLE IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR AND DO NOT USED IT TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT IS WORKING PROPERLY.
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.
FOUND THE SAUSAGES AND THE SHREDDED CHEESE AT 51F IN THE SECOND DRAWER REFRIGERATOR BELOW THE GRIDDLE. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. DO NOT USE THIS REFRIGERATOR TO STORE POTENTIALLY HAZARDOUS FOOD.
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, Jun 23, 2025 · Original Source
Routine Inspection
Jun 20, 2025
Conditional Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed dipper well non operable.
[CA] Repair dipper well.
Observed cardboard being used to line storage rack in the kitchen.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Observed food debris and dust throughout kitchen floor.
[CA] Regularly clean under cooking equipment and in-between refrigeration units 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.
Found dry encrusted food debris on meat slicer blade and table mounted can opener blade; equipment was not in use.
[CA] Meat slicer and can opener blade shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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.
Found chili beans cooling since the day before per cook; internal temperature of chili beans is 75F.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include:
1) Placing the food in shallow pans
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller)
4) Using containers that facilitate heat transfer (ex. stainless steel)
5) Adding ice as an ingredient.
6) Using ice paddles
7) Using an ice bath and stirring frequently
8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Note: Chili beans were voluntarily discarded by cook in trash can.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed unlabeled chemical bottle in kitchen.
[CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Found cold potentially hazardous foods: sausage 69F, shredded cheese 67F and cut melon at 49F.
[SA] keep cold potentially hazardous foods at 41F.
Note: Food has been out of temperature for less than 4 hours per cook; discussed with staff to add ice.
Found hot potentially hazardous foods out of temperature: gravy 113F
[SA] keep hot potentially hazardous foods at 135F or higher.
Note: food was out of temperature for less than 4 hours per operator. Discussed with cook to reheat gravy to 165F or higher.
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.
Observed food debris and residue throughout kitchen shelves, gaskets and inside refrigeration units.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed accumulation of dust on walk-in cooler fan covers.
[CA] Clean fan covers to prevent contamination of food.
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.
Observed multiple fruit flies in the onion storage area and near the soda syrup area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.