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
Apr 14, 2026
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: Turbo chef ovens exemption application was incomplete. A follow up email was sent by this office on Jan 3. Please submit complete application for plan check review.
[CA] Cease and desist operations utilizing turbo chef oven and steam table, until final plan check approval has been received from this department. Please contact the plan check unit to get the approval of the equipment.
A follow-up inspection will be conducted on or after next week to verify that the required corrective actions have been implemented. Any subsequent follow-up inspection shall be a charge of $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability to the owner.
Failure to take corrective action within the specified time frame will result in further enforcement measures, which may include:
•Issuance of fines or penalties as authorized by city, county, and state regulations.
•Suspension or revocation of operating permits.
•Additional legal action as deemed necessary to protect public health and safety.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 14, 2026 · Original Source
Routine Inspection
Apr 6, 2026
Conditional Pass
9 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
During the time of this inspection, an employee working in the front service area was observed touching her personal phone and the register, and changed glove without washing hands.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash her hands and change his gloves (COS).
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 wall-mounted soap dispenser in the front handwash station does not work.
[CA] Repair or replace the soap dispenser. Until the wall-mounted soap dispenser is replaced, please use a pump-type 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: Turbo chef ovens exemption application was incomplete. A follow up email was sent by this office on Jan 3. Please submit complete application for plan check review.
[CA] Cease and desist operations utilizing turbo chef oven and steam table, until final plan check approval has been received from this department. Please contact the plan check unit to get the approval of the equipment.
A follow-up inspection will be conducted on or after next week to verify that the required corrective actions have been implemented. Any subsequent follow-up inspection shall be a charge of $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability to the owner.
Failure to take corrective action within the specified time frame will result in further enforcement measures, which may include:
•Issuance of fines or penalties as authorized by city, county, and state regulations.
•Suspension or revocation of operating permits.
•Additional legal action as deemed necessary to protect public health and safety.
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 food products like shell eggs were stored above ready to eat food products inside the upright fridge.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water faucet on the handwash station located back in the kitchen area doe snot work.
[CA] Repair the faucet immediately.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.
The back door was left open.
[CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
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.
Couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Some of the coving tiles located below the front counter area detached from the wall.
[CA] To prevent vermin hiding and for easy cleaning of the floor area, please seal the detached coving tiles immediately.
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.
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. Employees were demonstrated the proper washing procedures. The utensils were rewashed accordingly (COS).
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, Apr 6, 2026 · Original Source
Routine Inspection
Oct 8, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: Turbo chef ovens exemption application was incomplete. A follow up email was sent by this office on Jan 3. Please submit complete application for plan check review.
[CA] Cease and desist operations utilizing turbo chef oven and steam table, until final plan check approval has been received from this department. Please contact the plan check unit to get the approval of the equipment.
A follow-up inspection will be conducted on or after next week to verify that the required corrective actions have been implemented. Any subsequent follow-up inspection shall be a charge of $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability to the owner.
Failure to take corrective action within the specified time frame will result in further enforcement measures, which may include:
•Issuance of fines or penalties as authorized by city, county, and state regulations.
•Suspension or revocation of operating permits.
•Additional legal action as deemed necessary to protect public health and safety.
If you have questions regarding this notice, require clarification of the violations, or need guidance on achieving compliance, please contact the district inspector.
Thank you for your immediate attention to this matter. Compliance with health and safety standards is critical to maintaining public trust and ensuring the well-being of your customers.
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.
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
There was a very low sanitizer concentration on the manual three-compartment warewashing sink.
[CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water faucet on the handwash station located back in the kitchen area doe snot work.
[CA] Repair the faucet immediately.
Repeated violation: Drainpipe from the espresso machine is immersed inside the floor sink.
[CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
During the time of this inspection, an employee working in the front service area was observed touching her personal phone and the register, and changed glove without washing hands.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash her hands and change his gloves (COS).
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.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source
Routine Inspection
Mar 3, 2025
Pass
8 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
There was a very low sanitizer concentration on the manual three-compartment warewashing sink.
[CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
48 HOUR NOTICE-- Pool
Our records indicate this property has a delinquent account for the swimming pool and it is operating without a valid Santa Clara County Department of Environmental Health permit. The property has an outstanding account balance in the amount of $1,435.00.
Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1356522. You may also drop a business check or a crasher's check at our office address written on the top right corner.
A re-inspection will not be conducted if your account is paid in full by 3/03/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received.
If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including the pool closure.
The manager said he paid the permit fee online while I was at the store. He showed me a confirmation number 3893095338. The transaction may take at least 48 hours to clear our accounting department to be posted on the facility's database.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drainpipe from the espresso machine is immersed inside the floor sink.
[CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Repeated violation: Turbo chef ovens exemption application was incomplete. A follow up email was sent by this office on Jan 3. Please submit complete application for plan check review.
[CA] Cease and desist operations utilizing turbo chef oven and steam table, until final plan check approval has been received from this department. Please contact the plan check unit to get the approval of the equipment.
A follow-up inspection will be conducted on or after next week to verify that the required corrective actions have been implemented. Any subsequent follow-up inspection shall be a charge of $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability to the owner.
Failure to take corrective action within the specified time frame will result in further enforcement measures, which may include:
•Issuance of fines or penalties as authorized by city, county, and state regulations.
•Suspension or revocation of operating permits.
•Additional legal action as deemed necessary to protect public health and safety.
If you have questions regarding this notice, require clarification of the violations, or need guidance on achieving compliance, please contact the district inspector.
Thank you for your immediate attention to this matter. Compliance with health and safety standards is critical to maintaining public trust and ensuring the well-being of your customers.
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.
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.
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.