More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 3, 2026
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand soap dispenser at the back hand sink was empty. [corrective action] Keep the soap dispenser stocked.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed several bottles of "Ortho Indoor Insect Barrier" insecticide at the back storage area. [corrective action] Do not use insecticides that are meant for home use in this facility. Provide insecticides approved for commercial use or obtain pest control service from a licensed exterminator.
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.
Observed several soiled wiping cloths placed on work surfaces in this facility. [corrective action] Store wiping cloths in a bucket with sanitizing solution in between uses. [correction] Bucket with sanitizing solution was prepared with the employee.
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, Jul 3, 2026 · Original Source
Follow-Up Inspection
Jan 6, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the prep unit: measured temperature of milk in gallon to be 49F.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
Note: refrigerator was adjusted to be colder to accommodate for busy prep times. Ensure refrigerator is able to keep foods at 41F and below, or discontinue use of unit until it is repaired.
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, Jan 6, 2025 · Original Source
Routine Inspection
Dec 31, 2024
Conditional Pass
7 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Major violation: Observed boba pearls on countertop (73F) lacked time-marking. Per PIC, TPHC is used. Employee only time-labeled boba pearls after inspector inquired about TPHC. Employees stated boba had been cooked and rinsed with cool water 10 minutes prior.
[CA] When using TPHC, foods must be IMMEDIATELY time-marked.
[COS] Pearls were time-marked.
Minor violation:
TPHC was used for boba pearls, but no written procedures were available upon request.
[CA] Keep TPHC written procedures available. *REPEAT VIOLATION*
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The glass door refrigerator was not able to keep foods at 41F and below. Observed heavy ice build-up on fan.
[CA] Repair refrigerator.
*REPEAT VIOLATION*
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.
At the front handwash sink: observed clean cups/measuring cup stored underneath dispenser.
At the rear handwash sink: observed sink was partially obstructed by boxes/various items.
[CA] Keep handwash facilities easily accessible at all times. Do not place wares/cups under soap dispenser.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. 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.
Measured hot water at 3-compartment sink to be 116F.
[CA] Provide hot water (120F) at the 3-compartment 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.
Observed milk cooling in a closed pitcher inside the glass door refrigerator. Milk measured 103F.
[CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled:
• From 135°F to 70°F in 2 hours, AND
• From 70°F to 41°F in 4 hours
Potentially hazardous foods must be rapidly cooled using one or more of the following methods:
• Placing the food in shallow pans
• Separating the food into smaller or thinner portions
• Using rapid cooling equipment
• Using containers that facilitate heat transfer
• Adding ice as an ingredient
• Using ice paddles
• Inserting appropriately designed containers in an ice bath and stirring frequently
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.
Inside the glass door refrigerator in the front prep area: measured internal temperature of milk and cream to be 49 - 51F. Employee stated milk had been held since yesterday afternoon. Ambient temperature of refrigerator measured 51F after a probe thermometer was placed inside and the door was closed for over 25 minutes.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Foods that were held since yesterday were discarded. See VC&D form.
*REPEAT VIOLATION*
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.