ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 27, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towel dispenser provided at bar hand wash sink. Paper towel roll observed next to sink.
[CA] Ensure paper towels are protected from contamination. Provide a paper towel dispenser.
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.
1) Knight upright warewash machine in kitchen installed without prior approval.
-No Type II hood above warewash machine
2) Under counter warewash machine in bar installed without prior plan check approval.
3) Cooking equipment installed without prior plan check approval.
1 Wolf 6 burner range
1 Moffat turbofan
1 gas rice cooker
3) Water heater installed without prior plan check approval.
[CA] Submit plans to our Plan Check Department by 3/13/26. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements.
Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.
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, Feb 27, 2026 · Original Source
Routine Inspection
Dec 3, 2025
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) No paper towel dispensers provided at restroom hand wash stations.
[CA] Ensure paper towels are protected from contamination. Provide paper towel dispensers.
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.
1) Knight upright warewash machine in kitchen installed without prior approval.
-No Type II hood above warewash machine
2) Under counter warewash machine in bar installed without prior plan check approval.
3) Cooking equipment installed without prior plan check approval.
1 Wolf 6 burner range
1 Moffat turbofan
1 gas rice cooker
3) Water heater installed without prior plan check approval.
[CA] Submit plans to our Plan Check Department by 1/5/26. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements.
Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.
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, Dec 3, 2025 · Original Source
Routine Inspection
Jan 16, 2025
Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The ambient temperature inside the walk in refrigerator was measured at above 50F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F 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.
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures at 50F and above:
held inside the walk in refrigerator for more than 4 hours : Peperoni, cheese, sour cream, cooked ribs, raw pork, salsa, caldo.
held in the steam table : Potato puree (118F), cooked onion (60F ) , sauce (70F). The ambient temperature at the walk in was measured at 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure the walk in refrigerator is able to hold the temperature at 41F or below prior to storing any PHFs inside.
[COS] PHFs were VC&D by PIC.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips are not available.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Bulk foods stored in open bags. Boxed food stored directly on the floor in the dry storage area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Heavy mold like buildup inside the ice machine panel. Heavy mold like buildup on the cooling rack cover inside the walk in refrigerator.
[CA] Clean and sanitize routinely to prevent potential contamination.
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.
Cooked potatoes and other ready to eat food items are stored directly below raw meat inside the upright refrigerator.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate is not available upon request.
[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.
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.