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
Aug 24, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed heavy fruit fly activity at the bar. Fruit flies observed flying close to uncovered bottles of alcohol.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
[SA] Caps for bottles of uncovered alcohol could not be provided. Instructed manager to relocate bottles of uncovered alcohol to refrigeration to prevent possible fly adulteration.
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, Aug 24, 2026 · Original Source
Routine Inspection
Aug 17, 2026
Conditional Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink adjacent to the dishwashing area observed obstructed with a tub of utensils maintained inside the wash basin.
*Note: Hot water for the sink observed shut off. See k22m.
[CA] Handwashing facility shall be clean, unobstructed, and accessible 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient of the one-door under-counter cooler at the end of the cook-line measured 49F via probe. Ambient of the two-door under-counter cooler to the right of the fryers measured 50F via probe.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
2. Observed excessive accumulation of ice in the walk-in freezer. Observed ice lining the walls, floors, ceilings, and door frame, as well as encrusted on several pieces of uncovered fish.
[CA] Ensure walk-in freezer is 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.
At the front service line, mint chutney and pico de gallo measured between 63F and 64F while maintained in a completely melted ice bath. Per staff, items had been prepared approximately 5 hours prior.
In the hot hold unit to the right of the fryers, samosas, fried lentil balls, and pakora measured between 98F and 101F. Per staff, items had been fried less than 25 minutes prior.
At the one-door under-counter cooler at the far end of the cook-line, samosas, pakora, and waffle fries measured between 48F and 49F. Per staff, items had been placed into the unit 4.5 hours prior. Ambient of the unit measured 49F via probe.
At the two-door under-counter cooler to the right of the fryers, potentially hazardous foods including chutneys, raw chicken, raita, and curries measured between 49F and 52F. Ambient of the unit measured 50F via probe.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA] Samosas, pakora, and fried lentil balls time marked to be served or discarded within 4 hours of initially leaving temperature control.
[COS] Some potentially hazardous foods were voluntarily condemned and discarded due to time and temperature abuse. All other potentially hazardous foods were relocated to adequate refrigeration.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. A valid food safety certificate could not be provided. Food safety certificate on file is expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Food handler cards for employees could not be provided.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Cooked chicken measured between 76F and 86F while maintained in a deep container kept covered with plastic wrap on a shelf in the walk-in cooler. Per a cook, chicken had been cooked this morning, approximately 5.5 hours prior.
In the walk-in cooler, chickpea soup measured 51F while maintained in a pot kept tightly covered with plastic wrap. Per cook, item had been cooked 4 hours prior. At the front service line, in the cold-hold countertop inserts, two containers of onion masala measured 44F and 50F, respectively. Per staff, items had been cooked and placed into the upper inserts 4.5 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] Cooked chicken was voluntarily condemned and discarded due to improper cooling. All other items were uncovered and/or relocated to the walk-in cooler to facilitate 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility could not provide a method of testing the high temperature sanitizing rinse in the mechanical dishwasher in the main kitchen area. Chlorine test strips could not be provided for the under-counter bar dishwasher.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Observed a pipe underneath the three compartment warewashing sink leaking. Leaking water observed being caught in a container maintained on the floor underneath that was approximately 1/2 full.
[CA] Repair plumbing and maintain in good repair.
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.
Hot water not provided at the hand sink near the warewashing area. Handle observed turned off. Water measured 76F.
Hot water not provided at the three compartment warewashing sink at the bar area. Handle observed turned off. Water measured 76F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 5+ fruit flies in the back, dry storage room. Observed 3+ fruit flies in the back kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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, Aug 17, 2026 · Original Source
Routine Inspection
Sep 3, 2025
Pass
5 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Black, mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed.
2. Black buildup observed on the blade of the table-mounted can opener. Can opener not actively in use.
[CA] Food contact surfaces and equipment shall be cleaned and sanitized regularly.
[COS] PIC sanitized ice machine interior panel, and agreed to empty the machine and clean/sanitize all surfaces by the end of the day. Can opener relocated to the three compartment dishwashing 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks a method for testing their high temperature mechanical dishwasher.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Current health permit not posted.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
*REPEAT VIOLATION*
Cooked chicken measured 52F in the upper inserts of the countertop cold holding unit directly across from the cook-line. Mint chutney and tamarind sauce (garlic in oil) measured 58F-64F maintained in improper ice baths directly across from the cook-line. Per staff, chicken had been relocated from the walk-in cooler to the countertop cold holding unit less than 45 minutes prior, and sauces had been relocated to the counter less than 1 hour prior.
[CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Ice in ice baths shall be filled up to the maximal level of food in the container.
[COS] Chicken relocated to prep cooler. Sauces placed into proper ice baths.
____________
Minor violations:
Samosas and fried lentil balls measured 131F-133F in the hot holding countertop unit to the right of the cook-line. Per staff, they had been cooked 45 minutes prior.
Various potentially hazardous foods measured 44F-49F in the under-counter cooler to the right of the cook-line. Per staff, they had been moved from the walk-in to the unit less than 1.5 hours prior. Ambient of the cooler measured 45F.
Fried ravioli and mozzarella cheese measured 47F-49F in cooler drawers under the cook-line. Per staff, items had been moved from the walk-in to cooler drawers 30 minutes prior.
[CA] Potentially hazardous foods shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria.
[COS] Staff elected to discard samosas and fried lentil balls, as per facility policy. All PHF's relocated from under-counter unit to alternative, working under-counter cooler. Fried ravioli and mozzarella cheese relocated to under-counter cooler.
Note: Equipment must be capable of maintaining potentially hazardous foods at or below 41F, OR at or above 135F.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cups and bowls are being used as scoops in various bulk food containers.
[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, Sep 3, 2025 · Original Source
Routine Inspection
Nov 22, 2024
Pass
7 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet/used wiping towels stored on preparation tables.
[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.
Open employee beverage found on food preparation table.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Frozen shrimp found thawing at ambient temperature.
[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.
[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.
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.
Various PHF held at ice bath (cook line) measured >41F,<135F,<4hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] PHF moved to lower refrigerator 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards are not available for review at time of inspection.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.