Follow-Up Inspection
Aug 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 26, 2026 · Original Source
Santa Clara County, CA
D-D Delight
1645 Flickinger Av
Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsRoutine Inspection
Aug 5, 2026
Pass
9 recorded violations
minorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Repeat Violation: The restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.
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.
More about cleaning or sanitizing problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility is storing food (produce, open PHFs) and food related equipment (refrigerators, prep tables, unsealed to go containers, cups, and trays) outside the facility in the back alleyway. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Cease use of the exterior premises for storage of food and food related equipment. Discard any contaminated products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Rodent droppings were observed on the floor behind the upright cooler by the front entrance. 2. Rodent droppings were observed on the ceiling above the water heater behind metal meshing. 3. Rodent droppings were observed on crates holding to go cups in the outdoor storage closests. [CA] Clean and sanitize area of droppings. Notes: Pest control reports from 7/20/2026 and 7/31/2026 indicate no vermin activity observed.
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.
More about signs of rodents or insectsminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
The dumpster area has an accumulation of debris and were uncovered. [CA] Refuse containers shall be covered at all times when not in use. Refuse enclosure area not kept clean of debris to prevent buildup of soil and attractants for vermin.
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.
More about building upkeep issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is a gap in the wall currently filled with steel wool where the rodent droppings were observed behind the upright cooler. [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.
More about cleaning or sanitizing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed handling raw seafood and then applied hand sanitizer to gloved hands. Line cook then rinsed gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Head chef instructed line cook to remove gloves and properly wash hands. No direct contamination of foods or food related surfaces was observed.
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.
More about handwashing problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Trays of tomato garlic rice were measured between 45-50F. Per Chef, they were placed into the walk in cooler to cool since yesterday. [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] Trays were discarded. See VC&D report.
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.
More about food kept at an unsafe temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bulk food containers in the dry storage room lack scoopers with handles. [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.
More about equipment or utensil issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Short rib stored in the bottom section of the prep cooler was measured between 47-48F. Per Chef, they moved it from the walk in cooler to the prep cooler about 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Short ribs were moved to the walk in cooler to cool back down.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 5, 2026 · Original Source
Follow-Up Inspection
Dec 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Routine Inspection
Dec 2, 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: Observed rodent droppings in the following locations: - 2 on top of a container of dried coconut in the dry storage room - 1 on a shelf in the dry storage room - 3 on the floor next to the mop sink, which is at the doorway between the front and rear prep areas - 5-6 on a lower shelf in the front prep area with electrical wiring 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Romeo, 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. FACILITY WAS CLOSED. See comments at the bottom of this report. _____ Minor violation: Observed 2 flies in the kitchen and 2 in the dining area. [CA] Keep facility clear of 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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Routine Inspection
Nov 13, 2025
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1) Observed approximately 5-10 old rodent droppings on the floor in the rear storage area and in the dry storage area. Observed 2 droppings on top of covered food containers. [CA] Keep facility clear of rodents and droppings. [SA] Operator cleaned and sanitized the food containers. 2) Observed approximately 5-10 flies throughout the kitchen. [CA] Keep facility clear of 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.
More about signs of rodents or insectscriticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed meats being cooked via sous vide on a storage shelf. Facility did not have an approved HACCP plan or Standard Operating procedure. PIC stated meats are typically cooked for 4-6 hours and then the bags are cut open immediately after cooking is finished. [CA] Food facility shall obtain a state-approved HACCP plan approval for all alternate practice or procedure. Alternatively, facility can submit an SOP to this agency and obtain approval. [SA] Operator cut the sous vide bags open. Facility shall not sous vide foods without a HACCP plan or an SOP that has been reviewed and approved by the Santa Clara County DEH. An SOP submitted to the County that meets the following requirements: a. Food must be labeled with production time and date. b. Food kept at 41F or lower during refrigerated storage. c. Food removed from package at facility within 48 hours (time starts as soon as the food is packaged).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source
Follow-Up Inspection
Oct 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 17, 2025 · Original Source
Routine Inspection
Oct 16, 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 old and fresh rodent droppings in the following locations: - 5-8 old and fresh droppings on wooden food trays on a lower shelf in the cooking area. - 2-3 on the lower shelf where the wooden trays were stored - 2-3 in the front drink prep area on a shelf under electrical wiring - 1 on cardboard lining on a shelf in the storage area - 1 on a shelf in the dry storage room - 1 inside the mop sink - A total of 5-10 droppings on the floors throughout the kitchen: left of front beverage prep unit, in front of and under the 3-compartment sink, in front of the walk-in refrigerator door, on floor in the cooking area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Romeo, 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, or dehweb@deh.sccgov.org 2. Submit a copy of the pest control report from a licensed provider. FACILITY WAS CLOSED DUE TO EVIDENCE OF ACTIVE RODENT INFESTATION. See notes below.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source
Routine Inspection
Sep 30, 2025
Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 15-20 small flies in the kitchen. [CA] Keep facility clear of 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.
More about signs of rodents or insectsminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed the menu offered undercooked eggs. However, a consumer advisory was not available on either the physical or online menus. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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.
More about food kept at an unsafe temperatureminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Observed the restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.
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.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the 3-compartment sink was missing a goose-neck nozzle, and only had a spray nozzle. Operator stated the goose neck faucet broke, and they currently get hot water from the prep sink (adjacent to the 3-compartment sink) to wash dishes. Note: water from spray nozzle measured 120F. [CA] Replace the missing goose neck faucet.
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.
More about water, plumbing, or sewage problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee personal belongings (helmet, gloves, backpacks) stored on top of/against prepackaged foods inside the dry storage room. [CA] Store personal belongings in a separate designated location, away from food to prevent cross contamination.
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.
More about signs of rodents or insectsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed bottle of household pesticide on the floor under the front kitchen handsink. [CA] Do not use household pest control methods. Only those pesticides that are necessary and specifically approved for use in a food facility may be used, i.e. professional pest control services.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In a countertop hot holding unit: measured internal temperature of rice to be 120F. PIC stated rice had been inside the unit since 9am (approximately 50 minutes prior). PIC stated that an employee had forgotten to turn on the unit. On a prep shelf: measured temperature of prepackaged hot link sausage to be 55F. PIC stated they had just purchased it from a store 20 minutes prior. ______ Minor violation: Multiple potentially hazardous foods in the walk-in refrigerator measured 44F (raw meats, sauces). PIC stated the door had been opening constantly since prep began around 7am this morning. Note: some other foods that had been held inside the walk-in refrigerator measured 39F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The countertop hot holding unit was turned on. The hot link sausage was moved inside the walk-in refrigerator. PIC adjusted the walk-in refrigerator temperature to be colder to accommodate for busy prep times; foods in the walk-in refrigerator were re-measured to be 39-40F. Note: operator stated the refrigerator was warm because a large stack of cooling racks with hot food was moved into the walk-in refrigerator, which raised the ambient temperature.
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.
More about food kept at an unsafe temperatureminorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed waffle maker on countertop in the front kitchen area (brand: Carnival King). Operator stated they obtained it 2 weeks prior. [CA] Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday - Friday 7:30AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx. Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. All equipment must be certified or classified for sanitation by an ANSI accredited certification program.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 30, 2025 · Original Source
Follow-Up Inspection
Apr 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 15, 2025 · Original Source
Routine Inspection
Apr 10, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings observed: -In the electronic cabinet with the wifi router. -Under bar counter by alter -Under cabinet next to the wifi router areas with unused containers -Under prep sink -In void between cabinet and wall sealed by chicken wire [CA] Facility will remove vermin droppings, clean and sanitize affected areas. Remove vermin and vermin proof facility. Regularly monitor for rodent activity and clean any evidence of rodents. Recommend storing food items in front area in secondary large containers with tight fitting lids to protect from vermin and make cleaning cabinets easier. Per operator he is currently working with Advance IPM Pest Management to address the problem.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Apr 10, 2025 · Original Source