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
Aug 19, 2026
Pass
2 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee pull out raw shrimp from drawer and place onto flattop grill. Employee then used a towel to wipe off hands. [CA] Ensure that gloves are removed and hands are properly washed with soap and water. [COS] Towel was replaced, employee instructed to remove gloves and wash hands after handling raw meat. Discussed using tongs or scoop to place raw shrimp on the flat top.
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.
Raw shrimp in drawer measured 43F-44F. Per PIC, the drawer is opened repeatedly under the flat top grill. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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, Aug 19, 2026 · Original Source
Follow-Up Inspection
Jul 22, 2025
Pass
1 recorded violation
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
Upon arrival, observed red closure sign blocked by stacked chairs in front of restaurant and from the inside of food facility providing little viability to closure sign. Per operator, employees stacks chair at that same location every night near front entrance. [CA] The placard shall not be defaced, marred, or camouflaged.
Further enforcement/penalty may occur pending 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.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source
Routine Inspection
Jul 21, 2025
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Major:
1. Observed Vermin: Documented in the following areas:
Found several LIVE cockroach (at different life stages) around warewash station and behind safe area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Monica Huato.
4. Notification: The person in charge during inspection, [Eddie & Hissam (phone)], 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.
Minor: Found DEAD cockroaches on wall above door and under warewash station. [CA] Eliminate all evidence of DEAD cockroaches. Clean and sanitize all effected areas. Provide approved pest control services.
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.
1. Measured the following PHFs holding between 46F - 47F in 2 door under drawer at cooks line: shredded cheese, raw shrimp and stuft jalepeno.
2. Measured container of yellow rice holding at 48F in walk-in-cooler.
Per operator, PHFs placed in unit for less than 4 hours.
[CA] Maintain all cold PHFs held at or below 41F.
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 paper towel stored outside of mounted dispenser at hand wash station located in back prep area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Found several single use containers being reused for the storage of other food items in the back prep area. [CA] Discontinue using single use containers. Use approved multi-use containers.
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.