ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 24, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The white chest freezer lid is in disrepair.
[CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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, Aug 24, 2026 · Original Source
Routine Inspection
Jun 30, 2025
Pass
8 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Above the handwash sink: Observed an open, uncovered employee drink.
[CA] Employee drinks shall be covered with a tight fitting lid in a manner that precludes possible contamination.
Personal belongings (keys, water bottle, apron) stored above or adjacent to food prep area.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
[COS] Personal items were relocated to non-food prep 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.
In the kitchen area: Observed 3+ flies.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Observed dog in the customer service area jumped up on the side of the front counter.
[CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service 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.
In the one-door upright at the cook-line: Shredded beef measured 66F. Per the cook, the beef was cooked yesterday, and placed in the unit for cooling overnight.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Shredded beef was VC&D. See VC&D report.
___________
Minor violation:
In the two-door upright at the cook-line: Measured shredded beef at 58F and beans at 47F, all of which are actively cooling in small, covered cylindrical plastic containers in layers > 6 inches. Per the PIC, they had been cooked < 2 hours ago.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] PHF were relocated to an ice bath for rapid cooling.
On the counter: Observed pulled pork cooling in a > 2 inch deep pan on top of a layer of ice. Pork measured in the range of 125F-145F. Per the PIC, it has been cooked less than 15 minutes prior.
[CA] When used for cooling processes, ice in ice baths shall come up to the maximum level of the food being cooled. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] Ice bath was corrected.
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.
In the prep unit (upper) across from the cook-line: Vegan mayo measured 47F.
[CA] PHF shall be kept at or below 41F. Sauce containers shall not be filled above the refrigeration unit's fill-line.
[COS] Mayo and ranch-based sauces were relocated to an upright fridge.
In the one-door upright at the cook-line: Measured cut tomatoes and assorted vegetables at 45F.
[CA] PHF shall be kept at or below 41F. Keep door closed as much as feasibly possible.
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.
In the three door upright adjacent to the cook-line: Raw shell eggs observed to be stored over tortillas.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple soiled wiping cloths left out on the counter.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In the front service area: Sanitizer in wiping cloth bucket measured < 50 ppm.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
In the caulking above the 3 compartment and hand sink: Observed black, mold-like growth.
[CA] Clean regularly to ensure that buildup does not occur.
On the top door of the Galaxy Equipment freezer unit: observed paint to be chipping.
[CA] Nonfood contact surfaces shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In a bulk sugar bin across from the cook-line: Small cup is being used a scoop.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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, Jun 30, 2025 · Original Source
Routine Inspection
Dec 9, 2024
Pass
3 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed a sheet pan of cooked rice stored directly on top of raw shell eggs within the one door refrigerator.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below and away from ready-to-eat food items.
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
A non-functional two door upright refrigerator is used to store bread within the kitchen. Measured the ambient air temperature of the display refrigerator at 46 F to 49 F. Unit is in use to hold display desserts only.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Ensure units are at 41 F or below prior to using to store PHF's.
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 black beans at 110 F in a 6 inch pan within the upright refrigerator. Employee stated that the beans were removed from cooking 2.5 hours prior.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Beans placed in ice baths to allow for rapid cooling.
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.