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
Feb 5, 2026
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
At time of follow-up inspection, permit fee had not been paid.
[CA] A food facility shall not be open for business without a valid health permit.
CEASE AND DESIST ALL ACTIVITIES.
A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department.
Please contact local health department at 408-918-3400 to obtain a valid health permit.
[COS] Payment was made at time of follow-up inspection. Receipt# 3915051128
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, Feb 5, 2026 · Original Source
Routine Inspection
Feb 2, 2026
Conditional Pass
6 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Plates (for rice) and to-go cups (for soups/sauces) were observed used as scoops for food.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee's three-year food handler card unavailable for review.
[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. Food safety certifications shall be readily available for review upon request.
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.
Container of cooked carnitas maintained inside the walk-in refrigerator measured at 54F. Manager stated that the meat was prepared three-days prior and had not been removed from the refrigerator since.
Plastic container of cooked menudo maintained inside the walk-in refrigerator measured at 45F. Manager stated that the item was prepared the day before.
Container of cooked carne asada cooling inside the preparation refrigerator kept covered. Item measured at 145F and had not yet reached cooling temperature.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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.
*Discontinue cooling PHF items inside the preparation refrigerator to prevent raising ambient temperature inside refrigerator.
[COS] Cooked carnitas and menudo were VC&D due to improper cooling. Container of carne asada was placed on ice bath to expedite cooling 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.
Hand wash station at the front service area by the cook line lacked paper towels and hand soap.
Hand wash station in the back of the kitchen by the three-compartment sink lacked paper towels.
Hand wash station inside the restroom lacked paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Warm water, hand soap, and paper towels shall be readily available and easily accessible at all times.
[SA] Napkins were provided at all hand wash stations. Large squeeze bottle of hand soap was provided at all sinks.
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.
New menu provided containers items that are served raw and/or undercooked. Menu lacks consumer advisory and disclosure.
[CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder.
(1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients
(2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the 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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. 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.
****
- Facility is operating under a new Facility name: El Boss.
- Manager stated that the owner is still the same.
**** Submit written request to Environmental Health to update facility name. Owner shall submit business tax license indicating that ownership has not changed and that facility is operating under a new DBA.
**** If facility is operating under new ownership, new owners is to submit permit application within 48-hours.
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, Feb 2, 2026 · Original Source
Routine Inspection
May 21, 2025
Pass
8 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
** Repeat violation. Maintain FSC at facility for review at all times.
Only one employee food handler card was available for reivew.
[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.
Heavy accumulation of food debris and grime observed in the following areas :
- On floors underneath the food preparation refrigerators, steam table, preparation table, and cook line at the front service area.
- On floor underneath the three-compartment sink
- On walls between the hand wash sink and three-compartment sink.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of 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.
Heavy accumulation of grime observed on refrigerator door handles, equipment surfaces at the preparation line (rice cooker, preparation refrigerators), and metal shelving maintained inside the walk-in refrigerator.
[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.
Pick growth like matter observed on the plastic white battle inside the ice machine. Soiled surface was not in contact with consumable ice.
[CA] Clean, sanitize, and maintain ice machine.
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.
Both hand wash stations in the front kitchen and ware wash area lacked paper towels and hand soap.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels shall be stored inside the dispenser to prevent potential contamination.
[COS] Squeeze bottle hand soap and paper towel rolls were provided.
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
Ice scoops maintained with handle in direct contact with consumable ice inside the ice machine as well as the small Igloo ice chest in front of the cash register.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Observed metal bowl used as scoop and maintained inside soup pot.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
Menu lacks consumer advisory and disclosure statement for oysters that are served raw or undercooked.
[CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder.
(1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients
(2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the 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.
Observed plastic bag of raw ground meat with various holes stored above ready-to-eat bread inside the food preparation refrigerator closes to the griddle.
[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.
Observed whole raw frozen tilapia maintained direct on top of cardboard box inside the two-door upright freezer in the back kitchen.
[CA] All food shall be separated and protected from possible contamination. Separate and protect food using food grade containers and or wraps.
In plain English
An issue that does not fit the common categories. Check the official wording for details.