ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Jun 19, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The facility added an area which used to be a cellphone stored in 2022 and installed a three compartment sink and an ice machine. Plan for both equipment have not been approved for use by our office.
[CA] Please submit plan and specification of both equipment to our office's plan check service in person or via dehplancheck@deh.sccgov.org immediately. Until plan is submitted to our office, approved, and finalized, both equipment may not be used. Please cease and desist using the equipment.
Until its use is approved by our office, the three compartment warewash sink is here by is impounded by the county of Santa Clara Department of Environmental Health. Impound ID is 002-26.
The ice machine located in the front bar area drains into a plumbing structure which is connected to the sewer line.
[CA] Drains from preparation sink, fridge, and ice machine must flash into a floor sink. Since there is no floor sink below the ice machine, the ice machine must cease and desist operating until it is relocated into an area which has a floor sink around it. Plans and specifications must be submitted to our office and the city's building department to relocate the ice machine or to modify the plumbing structure of the premises. Please contact our plan check unit via an email dehplancheck@deh.sccgov.org for any question and submission of plan.
Until its use is approved by our office, the ice machine here by is impounded by the county of Santa Clara Department of Environmental Health. Impound ID is 001-26.
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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 19, 2026 · Original Source
Routine Inspection
May 28, 2026
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
There is no handwash station in the make shift bar area. There is no warm water supply near the bar's service counter area as well.
[CA] A handwash station must be installed in the bar area to help employees wash hand whenever it is necessary. Plan and specification must be submitted to our office's plan check unit in person or via email at dehplancheck@deh.sccgov.org. Until a handwash station is installed inside the bar area, operation in the bar area must cease and desist immediately.
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, linens: Proper storage and use
Inspector’s notes
Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Multiple food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
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
The facility added an area which used to be a cellphone stored in 2022 and installed a three compartment sink and an ice machine. Plan for both equipment have not been approved for use by our office.
[CA] Please submit plan and specification of both equipment to our office's plan check service in person or via dehplancheck@deh.sccgov.org immediately. Until plan is submitted to our office, approved, and finalized, both equipment may not be used. Please cease and desist using the equipment.
Until its use is approved by our office, the three compartment warewash sink is here by is impounded by the county of Santa Clara Department of Environmental Health. Impound ID is 002-26.
The ice machine located in the front bar area drains into a plumbing structure which is connected to the sewer line.
[CA] Drains from preparation sink, fridge, and ice machine must flash into a floor sink. Since there is no floor sink below the ice machine, the ice machine must cease and desist operating until it is relocated into an area which has a floor sink around it. Plans and specifications must be submitted to our office and the city's building department to relocate the ice machine or to modify the plumbing structure of the premises. Please contact our plan check unit via an email dehplancheck@deh.sccgov.org for any question and submission of plan.
Until its use is approved by our office, the ice machine here by is impounded by the county of Santa Clara Department of Environmental Health. Impound ID is 001-26.
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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, May 28, 2026 · Original Source
Routine Inspection
Oct 24, 2025
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
There is no handwash station in the make shift bar area.
[CA] A handwash station must be installed in the bar area to help employees wash hand whenever it is necessary. Plan and specification must be submitted to our office's plan check unit in person or via email at dehplancheck@deh.sccgov.org. Until a handwash station is installed inside the bar area, the bar may not be used serve any drinks.
There is no splash guard separating the handwash sink from the preparation sink back in the kitchen area.
[CA] To prevent possible contamination from washing hand, please install a splash guard that separates the handwash sink from the preparation sink.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The ice machine located in the front bar area drains into a plumbing structure which is connected to the sewer line.
[CA] Drains from preparation sink, fridge, and ice machine must flash into a floor sink. Since there is no floor sink below the ice machine, the ice machine must cease and desist operating until it is relocated into an area which has a floor sink around it. Plans and specifications must be submitted to our office and the city's building department to relocate the ice machine or to modify the plumbing structure of the premises. Please contact our plan check unit via an email dehplancheck@deh.sccgov.org for any question and submission of plan.
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.
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine.
[CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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
The facility added an area which used to be a cellphone stored in 2022 and installed a three compartment sink and an ice machine. Plan for both equipment has not been approved by our office.
[CA] Please submit plan and specification of both equipment to our office's plan check service in person or via dehplancheck@deh.sccgov.org immediately.
Until plan is submitted to our office, approved, and finalized, both equipment may not be used. Please cease and desist using the equipment.
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
There is no warm water on the front counter's handwash station.
[CA] Provide 100 oF warm water on the handwash station immediately.
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.
Cooling of freshly cooked rice, beef stew, and beans was done at room temperature.
[CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by:
(1) Placing the FOOD in shallow pans.
(2) Separating the FOOD into smaller or thinner portions.
(3) Using rapid cooling EQUIPMENT.
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 24, 2025 · Original Source
Routine Inspection
May 16, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The facility added an area which used to be a cellphone stored in 2022 and installed a three compartment sink and an ice machine. Plan for both equipment has not been approved by our office.
[CA] Please submit plan and specification of both equipment to our office's plan check service in person or via dehplancheck@deh.sccgov.org immediately.
Until plan is submitted to our office, approved, and finalized, both equipment may not be used. Please cease and desist using the equipment.
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
There is not hot water supply on the front counter's handwash station.
[CA] Provide 100 oF warm water on the handwash station.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
There is a clutter of used and old equipment in one of the storage rooms.
[CA] Please organize the room from being insect/rodent hiding and breading room, and relocate the old/used equipment.
There is no wet mop hanger by the janitorial sinks.
[CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hanged on the wet mop hanger.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The ice machine located in the front bar area drains into a plumbing structure which is connected to the sewer line.
[CA] Drains from preparation sink, fridge, and ice machine must flash into a floor sink. Since there is no floor sink below the ice machine, the ice machine must cease and desist operating until it is relocated into an area which has a floor sink around it. Plans and specifications must be submitted to our office and the city's building department to relocate the ice machine or to modify the plumbing structure of the premises. Please contact our plan check unit via an email dehplancheck@deh.sccgov.org for any question and submission of plan.
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.
There is no handwash station in the make shift bar area.
[CA] A handwash station must be installed in the bar area to help employees wash hand whenever it is necessary. Plan and specification must be submitted to our office's plan check unit in person or via email at dehplancheck@deh.sccgov.org. Until a handwash station is installed inside the bar area, the bar may not be used serve any drinks.
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.
Missing coved base floor tiles in the kitchen.
[CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Large hole and/or gap observed on wall by the grease trap and below the hand wash sink in the kitchen.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Walls and/or floors in food preparation area shall be kept 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.
Official record from Santa Clara County Department of Environmental Health, May 16, 2025 · Original Source
Routine Inspection
Oct 30, 2024
Pass
9 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
There is abundant dust accumulation on the restroom’s exhaust fan.
[CA] Conduct a regular cleaning on the screens.
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.
Missing coved base floor tiles in the kitchen.
[CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Large hole and/or gap observed on wall by the grease trap and below the hand wash sink in the kitchen.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Walls and/or floors in food preparation area shall be kept 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.
Some open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no splash guard separating the handwash sink from the preparation sink back in the kitchen area.
[CA] To prevent possible contamination, please install at least six-inch splash guard in between the handwash sink and the preparation sink, and between the handwash sink and the clean utensils storage shelf.
There was no wall-mounted soap dispenser on the bar's three compartment warewash sink which also is being used for handwashing.
[CA] Provide wall-mounted soap dispenser immediately.
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.
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products.
[CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The open top white freezer stored behind the counter is not NSF/ANSI approved or ETL/UL Sanitation listed one.
[CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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
There is a clutter of used and old equipment in one of the storage rooms.
[CA] Please organize the room from being insect/rodent hiding and breading room, and relocate the old/used equipment
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.