Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 20, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured caesar dressing holding at 56F in 3 door cold top for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator discarded PHFs.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leak at mop sink atmospheric pressure valve. [CA] Repair leak.
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.
Measured 0ppm quat for sanitizer spray bottle. [CA] Maintain quat concentration at 200ppm or as specified by manufacturer.
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 sliced tomatoes holding at 58F in 3 door cold top for less than 4 hours. Observed sliced placed in black tray stored on top of metal container. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another refrigeration unit.
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, Sep 23, 2025 · Original Source
Routine Inspection
Jan 15, 2025
Pass
1 recorded violation
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Found cartons of cream defroasting in warewash sink (middle compartment). Observed soiled equipments in left compartment and sanitizer on right compartment. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Ensure thawing of food items occur in 1-compartment prep sink. [COS] Operator directed to relocate cartons of ice cream to 1-compartment sink.
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.