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
Follow-Up Inspection
Mar 25, 2026
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
The bar has not gone through plan check. Ensure to submit plans to this department within 30 days for the addition of the bar.
Note: The bar has unapproved floors and walls. The bar also lacks a handwash sink, three compartment sink, and any floor sinks.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Please visit our website at www.ehinfo.org for more information on the plan check process. You may also visit our office Monday - Friday from 7:30 am - 10am for help from our plan check desk duty. Plan check desk duty consults are limited to 20 minutes.
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, Mar 25, 2026 · Original Source
Routine Inspection
Mar 20, 2026
Closed
The health department recorded a closure at this inspection.
15 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only handwash sink in the kitchen area was blocked off.
[CA] Ensure to maintain the handwash sink fully stocked with soap and paper towels. Keep unobstructed and easily accessible.
[COS] PIC removed the obstructions.
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 three compartment sink faucet leaks from the handle.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
1. Facility was thawing foods in the prep sink at ambient temperatures.
2. Facility was thawing foods on the drainboard of the three compartment sink.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
1. The floors under the cookline equipment have an accumulation of grease and grime.
2. The wall by the heat lamp for to go orders has the FRP peeling.
3. The cove base near the dishwasher is in disrepair.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
Facility's menu lacks a consumer advisory and warning for menu items served raw or undercooked.
[CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods.
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) 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.
Raw eggs were found stored above produce in the one door upright cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The restrooms lack handwash reminder signs for staff.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
1. Observed Vermin: Documented in the following areas:
- Live cockroaches of all life stages were observed in the condenser area of the non ANSI upright white freezer.
- Live cockroaches of all life stages were observed near electrical conduit by the dry storage area near the bar.
- Dead cockroaches were observed behind clear tape holding a poster in the kitchen.
- Dead cockroaches were observed in the ceiling above the heat lamp for to go orders.
- A dead cockroach was observed near a hole in the cove base by the undercounter dishwasher.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Anjani S.
4. Notification: The person in charge during inspection, Dorian, 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.
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.
Staff used an unsanitized blender to blend a smoothie for customers.
[CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
[COS] While blender was running EH inspector informed kitchen staff of blender not being properly sanitized as there was no chlorine solution made and the dishwasher was in disrepair. Kitchen staff discarded the smoothie. PIC sanitized the blender cup.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Faciltiy has several non ANSI accredited equipment:
- 1x one door upright freezer
- 1x ninja slushie machine
- 1x vevor slushie machine
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
1. Dishwasher measured at 0 PPM while actively warewashing. Staff took one of the bowls to serve food prior to EH inspector verifying concentration of sanitizer solution.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Staff to manually wash, rinse, and sanitize dishes.
2. Staff were observed skipping the sanitizing step of warewashing manually.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] PIC set up a chlorine solution at 100 PPM to sanitize the dishes.
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
The ceiling tiles around the exhaust hood and the filters have an accumulation of grease.
[CA] Ventilation hood filters shall be maintained clean and good repair.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for staff are unavailable.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
1. Rice stored on the counter measured between 120-130F.
2. Ground beef in a pan stored on a shelf above the range measured at 99F.
3. Beef soup measured at 120F on the range with the flame off.
4. Eggs in the upright one door cooler measured at 48F. Per PIC they had been there since the day before.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Rice was reheated to 165F on the griddle.
[COS] 2. Ground beef was transferred to a metal hotel pan to cool.
[COS] 3. Soup was transferred to a cambro to cool .
[COS] 4. Eggs were discarded.
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, Mar 20, 2026 · Original Source
Routine Inspection
Nov 7, 2024
Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
FOUND A CONTAINER WITH RAW CHICKEN STORED ABOVE LETTUCE AND TOMATOES IN THE REACH IN REFRIGERATOR. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED AND READY TO EAT FOOD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
FOUND GROUND BEEF THAWED IN STANDING WATER AT THE FOOD PREPARATION SINK. [CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
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.
FOUND MOLD LIKE SUBSTANCE ON THE PLASTIC FLAP INSIDE THE ICE MACHINE. [CA] WASH, RINSE AND SANITIZE THIS PART MORE OFTEN. 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.
FOUND A SMALL DOG IN THE DRY STORAGE ROOM CONTAINING BEER AND SODAS. [CA] ANIMALS PETS ARE NOT ALLOWED TO BE INSIDE A FOOD FACILITY.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A CELL PHONE ON THE FOOD PREPARATION COUNTER IN THE KITCHEN AND A FEW BOTTLES OF MEDICINE ON A SHELF IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD STORAGE AND FOOD PREPARATION AREAS. COS
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.
FOUND OCTOPUS BEING THAWED IN THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.
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.
FOUND THE FLANS IN THE COUNTER REFRIGERATOR BY THE BAR AT 56F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE REFRIGERATOR WAS SET AT A HIGH TEMPERATURE. THE TEMPERATURE WAS LOWERED AND THE REFRIGERATOR IS NOW AT 38F.
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.
THE PERMIT TO OPERATE HAS EXPIRED. [CA] PROVIDE A CURRENT PERMIT TO OPERATE.
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.