More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Dec 2, 2025
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap dispenser in restroom. [CA] Provide a soap dispenser. [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, Dec 2, 2025 · Original Source
Follow-Up Inspection
Sep 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 12, 2025 · Original Source
Routine Inspection
Aug 22, 2025
Pass
9 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wiping cloths noted on cutting board. [CA] Store soiled wiping cloths in sanitizer bucket between uses.
REPEAT VIOLATION
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to locate food handler cards. [CA] Ensure food handler cards are available for review.
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.
Bulk dry ingredient containers lacking name of ingredient (white rice, sugar, brown rice). Paper cup and plastic container used as a scoop for sugar.
[CA] Label with ingredient name. Replace with multi-use measuring cup with a handle instead.
REPEAT VIOLATION
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Tuna noted thawing in hand sink. [CA] Thaw food in food prep sink under running water no more than 70F for more than 2 hours or thaw under refrigeration or microwave. Keep hand sink unobstructed. [COS]
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
Lack of chlorine test strips. [CA] Provide test strips.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Grease build up on filters at ventilation hood. [CA] Clean the filters weekly.
REPEAT VIOLATION
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.
Time as a public health control; procedures & records
Inspector’s notes
Sushi rice in rice warmer is using time as a public health control, however no label with date and time observed. [CA] When using time instead of temperature label sushi rice with date and start and end time, discard after 4 hours. [COS] Operator labeled from 1230-430p. If any sushi rice is leftover, it must be discarded after 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 22, 2025 · Original Source
Routine Inspection
Jan 30, 2025
Pass
8 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Unlabeled bulk dry ingredients. [CA] Label with ingredient name.
Observed bulk vinegar and sauces directly stored on floor. [CA] Store food 6 inches off of the floor on dunnage racks or shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Soiled wiping cloth on counter. [CA] Store wiping cloths in sanitizer bucket (100 ppm chlorine) in between uses.
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.
Front and back hand sink found obstructed with containers in the front and trays in the sink. Lack of paper towels at back hand sink. [CA] Hand sink shall be accessible at all times and fully stocked. [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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed build up of grease and debris on filters at the ventilation hood. [CA] Clean the filters weekly.
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.
Measured sushi rice in rice cooker at 72F at front prep area. [CA] Maintain potentially hazardous food 41F or 135F and above.
[COS] Operator completed Time as a Public Health form and time marked the rice. Rice was prepared at 12p and will be discarded at 4pm.
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
Lack of chlorine test strips to test sanitizer at 3 comp sink. [CA] Provide test strips and test at 100 ppm daily. -Note sanitizer sink was set up during inspection.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Broken ice machine used as storage. [CA] Remove unused equipment from facility to prevent harborage of vermin.
Observed leaky pipe (bottom) at the 3 compartment sink. [CA] Keep equipment in good repair.
Unapproved non commercial fryer noted. [CA] Remove unapproved small counter top fryer.
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.