Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Dec 4, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or 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.
Official record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source
Follow-Up Inspection
Dec 3, 2025
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Rodent droppings on food display shelves throughout the facility.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Anjani Sircar
4. Notification: The person in charge during inspection, sheikh nazeer, has been informed that the facility must remain closed.
[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 a new, 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cardboard used to line display shelves within the facility. [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.
Red "Closed" placard was covered by the use of a printed piece of paper place on the outside of the door.
[CA] The placard shall not be defaced, marred, or camouflaged.
[COS] Paper blocking the placard removed.
Further enforcement actions may be forthcoming.
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.
Observed gaps between the metal electrical piping and the plaster ceiling by the rear door into the facility.[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.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Routine Inspection
Dec 1, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Rodent dropping down every aisle, on food shelves, on food packaging. Store smells like rodent urine.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: yes.
4. Notification: The person in charge during inspection, Ali, 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.
Heavy grime accumulation on the basin of the handwash sink in the coconut shredding room.
[Corrective Action] Thoroughly clean and maintain clean.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The 3 compartment sink is inaccessible. Stacks of flattened cardboards are placed on the 3 compartment sink to use as a work surface.
[Corrective Action] Ensure the 3 compartment sink is accessible. Discard all cardboard on the sink.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Cooking equipments observed in the back room of space 558-A. No exhaust hood observed. Per manager, small samosas are deep fried.
[Corrective Action] No cooking is allowed in this facility.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Demonstration of knowledge; food safety certification
Inspector’s notes
Manager does not appear to understand the basic food safety concepts.
[Corrective Action] Manager may need to go take a class on basic food safety. Food Handler classes are available online.
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.
1. A roll of paper towel was observed stored outside of the paper towel dispenser at the coconut shredding room.
[Corrective Action] Store the roll of paper towel inside of the paper towel dispenser.
2. Lack of paper towels in the restroom. Facility uses a separate loose roll of toilet paper to dry hands.
[Corrective Action] Ensure the paper towel dispenser is stocked 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.
The space next door (558-A) has been added to the facility. There have not been any plan submittal to this department and the space has not been approved for use.
[Corrective Action] Submit plans to this department by 10/08/2025.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Lack of label for a bag of udla (like black beans). No price label for the young goat and frozen fishes.
[Corrective Action] Provide a label for the udla. Provide price label for the young goat and fishes.
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. Rodent droppings observed on the floor by the water heater, on the floor under snack shelving and worshiping items at space 558-A.
[Corrective Action] Clean and sanitize areas of old rodent droppings. Maintain facility clean.
2. Fruit flies observed around the floor sink at the coconut shredding room.
[Corrective Action] Eliminate fruit flies using safe methods.
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.
1. Damaged floor observed by the single door upright cooler.
[Corrective Action] Maintain floor in good condition.
2. Damaged floor observed in the walk-in cooler.
[Corrective Action] Maintain floor in good condition.
3. Flooring in the coconut shredding room has accumulation of grime and the floor is very wet.
[Corrective Action] Maintain floors clean. Maintain floors dry when possible.
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. Masala roti uncooked in the single door upright cooler by the front door was measured at 56 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
[Suitable Alternative] The packages of uncooked roti was taken out of refrigeration and placed into crates to return to vendor.
2. Chicken puff, veg puff, and egg puff in the hot holding unit was measured at 96 degrees Fahrenheit. Per manager, the items were just delivered an hour ago from the Coconut Hill in Union City.
[Corrective Action] Maintain hot Potentially Hazardous Foods at 135 degrees Fahrenheit or above. Ensure the puffs are delivered at or above 135 degrees Fahrenheit and placed into the hot holding unit immediately.
[Suitable Alternative] Manager will discard the remaining by 6:00 PM.
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.