ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Mar 18, 2026
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Cracked flooring at service area. Cracked cove base at some areas in the kitchen. Deteriorated wall at the pillar by the back door, the wall by the back walk-in cooler, and the wall by the mop sink. Some areas of the ceiling in the kitchen are spackled and have not been painted over. Deteriorated grout observed at the warewash area.
[Corrective Action] Maintain floors, walls, and ceilings in good condition.
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
1. Water leak from the cold water knob at the 2 compartment prep sink.
[Corrective Action] Repair to stop the leak.
2. Leak at the drain pipe at the 2 compartment sink.
[Corrective Action] Repair to stop the 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.
Official record from Santa Clara County Department of Environmental Health, Mar 18, 2026 · Original Source
Routine Inspection
Aug 19, 2025
Pass
9 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Floor grout observed deteriorating at the warewash area.
[Corrective Action] Maintain floors in good condition.
2. Unpainted ceiling above the prep tables and entry area into the dry storage area.
[Corrective Action] Paint the areas of unpainted wall and ceiling surfaces.
3. Heavy grime accumulation on the floors in the walk-in freezer.
[Corrective Action] Thoroughly clean and maintain clean.
4. Spackle observed in disrepair and unpainted at the end of the wall at the warewash area and by the prep tables.
[Corrective Action] Maintain walls in good condition.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Screen door at the back of the facility was observed left open.
[Corrective Action] Ensure the screen door is closed when not actively going in and out.
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.
Strong urine smell in the men's restroom. The urinal was observed not flushing properly.
[Corrective Action] Throughly clean the restroom. Ensure the urinal is properly flushing.
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.
Observed chicken cooling in deep inserts in the left 3 door prep cooler.
[Corrective Action] Cool foods in shallow containers in the walk-in cooler.
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, linens: Proper storage and use
Inspector’s notes
1. Bowls used as scoops in the bulk sugar, flour, rice containers at the prep tables.
[Corrective Action] Use scoops with handles.
2. Rice scoop observed stored in room temperature water.
[Corrective Action] Store rice scoop in water measured above 135 degrees Fahrenheit.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Gaps in the filters in the exhaust hood at the main cookline.
[Corrective Action] Ensure there are no gaps in the filters.
2. The dual stock pot burner is about 4 inches out of the exhaust hood at the main cookline.
[Corrective Action] Cooking equipments shall be used under the exhaust hood with a minimum 6 inches overhang.
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.
1. Heavy dust accumulation on the ceiling vents in the restrooms.
[Corrective Action] Thoroughly clean and maintain clean.
2. Black grime accumulation observed on the drain pipes from the prep sink and the spray sink.
[Corrective Action] Thoroughly clean and maintain clean.
3. Heavy grime on and around the fan guard in the walk-in cooler by prep tables.
[Corrective Action] Thoroughly clean and maintain clean.
4. Grime accumulation on the handle and jams of the ice machine.
[Corrective Action] Thoroughly clean and maintain clean.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
After washing hands, employees dried hands using sides of the shirt.
[Corrective Action] Use single use paper towels to dry hands.
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, Aug 19, 2025 · Original Source
Routine Inspection
Nov 6, 2024
Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1. Observed containers of meat stored on the floor in the walk-in cooler and walk-in freezer.
[Corrective Action] Store foods 6 inches above the floor on approved shelving.
2. Observed a container of raw meat stored on top of a box of broccoli in the walk-in cooler.
[Corrective Action] Store raw meat products below all other items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed large space between the baffles in the exhaust hood at the main cookline.
[Corrective Action] Ensure there are no space between the baffles.
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.
1. Heavy dust accumulation on the ceiling vents in the restrooms.
[Corrective Action] Thoroughly clean and maintain clean.
2. Heavy grease accumulation between the griddle and the wok station.
[Corrective Action] Thoroughly clean and maintain clean.
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.
1. Grime accumulation in the floor sink by the cash registers.
[Corrective Action] Thoroughly clean and maintain clean.
2. Observed broken floor tile by the cash register.
[Corrective Action] Maintain floors in good condition.
3. Grease and old food debris observed on the floor under the cookline.
[Corrective Action] Thoroughly clean and maintain clean.
3. The floor grout by the 3 compartment sink and the oven observed to be deteriorated.
[Corrective Action] Maintain floor in good condition.
4. Unpainted and deteriorated walls and ceiling surface observed at the prep tables, area back cookline, mop sink area, entry way into the canned food area.
[Corrective Action] Maintain walls and ceilings in good condition. Repair walls and paint. Paint the spackle areas on the ceiling.
5. Missing cove base tile on the right side of the 3 compartment 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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Lack of hot water at the handwash sink at the warewash area and the 3 compartment sink. The knobs appear to be broken.
[Corrective Action] Provide hot water to both sinks. Ensure knobs are properly functional.
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.
Chicken and tofu were measured at 49 degrees Fahrenheit stored in metal inserts on top of the metal inserts in the 3 door prep cooler.
[Corrective Action] Potentially Hazardous Foods shall be maintained at or below 41 degrees Fahrenheit. Discontinue storing foods on top of the inserts.
[Corrected on Site] Employee moved the foods down to the bottom part of the prep cooler.
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.