Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 11, 2026
Pass
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 1 live German cockroach in dining area of facility. No activity observed in kitchen. Observed last pest control service report dated 01/12/2026. Per staff, no cockroach activity has been observed.
[CA] Owner eliminated cockroach during inspection. Clean and sanitize area of dead cockroaches. Continue with pest control service to monitor for cockroaches. Any evidence of live cockroach activity will result in facility being ordered closed.
Per owner, they will call for pest control service twice a month.
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.
Observed thermometers missing inside refrigeration units.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
1. 1 door upright refrigerator (TRUE) gasket is torn; top well gaskets observed torn.
[CA] Repair gaskets to ensure equipment is working properly.
2. Observed condensate accumulating inside the prep table with top well.
[CA] Repair equipment.
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.
Food debris observed on floor in between equipment.
[CA] 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, Feb 11, 2026 · Original Source
Follow-Up Inspection
Sep 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 19, 2025 · Original Source
Routine Inspection
Sep 16, 2025
Conditional Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 1 house hold fly in facility.
[CA] Remove fly from facility using approved pest control method. Cover foods to protect from 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.
Beef soup is at 47F inside the 2 door reach in; per PIC, food was cooked and cooled the day before.
[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] Food was voluntarily 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed personal beverages with no cover/lid in the food prep areas.
[CA] No personal beverages in the food prep area; store beverages in a designated area with lid/cover.
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.
Several potentially hazardous foods are held above 41F inside the prep table with top well in front of the cook-line and 2 door reach in in the back of the facility. Several potentially hazardous foods are stored at room temperature. Per PIC, foods inside the prep table with top well are stored in unit every morning, less than 1 hour per PIC; ambient of unit is 61F and thermometer in exterior of unit is 52F. Per PIC, food inside the 2 door upright unit are stored in unit everyday from the freezer. Per PIC, food at room temperature have been out for about half hour.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Food in prep table with top well and 2 door reach in were relocated to another unit able to cold hold PHFs at 41F or below.
[COS] food items over 4 hours were voluntarily discarded (see VC&D).
Service technician arrived on site to service refrigeration units.
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.
Dust accumulation observed on refrigeration unit fan covers.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Prep unit with top well and 2 door reach in are 41F or above.
[CA] Discontinue using equipment to store potentially hazardous foods until unit is repaired to cold hold potentially hazardous foods at 41F or below.
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.
Only hand sink in the kitchen lacked paper towels in the dispenser; a strainer was stored inside the hand sink basin.
[CA] Single-use sanitary towels shall be provided in dispensers.
[CA] A handwashing facility shall not be used for purposes other than handwashing.
[COS] Paper towel dispenser was stocked during inspection and strainer removed.
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.