ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Dec 11, 2025
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed paint peeling from the wall behind the waffle makers and food preparation refrigerator.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Observed a missing floor tile below the register area.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Uncoated wood shelves below the coffee preparation counter.
[CA] Seal areas with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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, Dec 11, 2025 · Original Source
Routine Inspection
Jan 30, 2025
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient air temperature of the two door reach in fridge at 52 F. Door gaskets are in disrepair.
[CA] Discontinue use of the unit to hold PHF's. Refrigeration must be capable of maintaining PHFs at 41°F or below. Replace door gaskets.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed use of the food preparation sink as a clean dish drying rack and dish scrubbing sink.
[CA] Discontinue the use of the food preparation sink to wash or dry dishes. Warewashing shall be accomplished within the three compartment sink.
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.
Measured the quat sanitizer concentration at 100 ppm within the three compartment sink.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Quat sanitizer concentration increased to 200 ppm.
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.
Measured milk at 52 F and creamer at 51 F within the two door reach in refrigerator. Ambient temperature of the unit measured at 52 F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Milks voluntarily discarded.
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.
Sugar container stored directly on the floor of the rear preparation area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.