Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Jun 2, 2026
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Scoops and utensils stored in stagnant water without temperature control.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
2. Handle of ice scoop in direct contact with ice in ice machine.
[CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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.
A couple of flies observed in Cintazo alcohol bottle.
[CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS]: Bottle of alcohol was voluntarily discarded.
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.
In the walk in cooler, raw shell eggs were stored on shelf directly above produce.
[CA]: Properly store raw shell eggs beneath and separate from ready to eat food or produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Washed and wet metal inserts stacked on top of each other.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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, Jun 2, 2026 · Original Source
Routine Inspection
Jul 31, 2025
Pass
6 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Spatula stored in crevice between two prep line units.
[CA]: Discontinue storing spatula in between crevices. Ensure food contact surfaces are stored in a way that will prevent contamination.
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.
Washed and wet plastic containers on shelving above 3 comp sink were stacked on top of each other.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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.
Small flies observed at the bar area. A fly was observed in the kitchen prep area. No direct contamination at the time.
[CA]: Remove small using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in 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.
Wiping cloth stored on prep table near walk in cooler without being placed back into the sanitizer bucket in between use.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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.
At prep line coolers 1, 2, and 4, multiple Potentially Hazardous Food (PHFs) measured above 41F.
Ambient temperatures of units measured as follows:
-prep line cooler 1: 50F
-prep line cooler 2: 49F
-prep line cooler 4: 49F
[CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times.
[COS/SA]: PHFs that have been in the units for more than 4 hours were voluntarily discarded. PHFs that have been in the units for less than 4 hours were placed in ice baths and relocated to walk in cooler.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line coolers 1, 2, and 4's ambient temperatures measured at 50F, 49F, and 49F respectively. PIC adjusted the thermostat of prep line cooler 1 and 2 but ambient temperature remained elevated (50F and 49 respectively).
[CA]: All cooling units shall be able to cold held at 41F or below at all times. Discontinue use of unit for PHFs until it is working properly.
Note: Prep line cooler 4's ambient temperature decreased to 40F after adjustment.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 31, 2025 · Original Source
Follow-Up Inspection
Jun 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 20, 2025 · Original Source
Follow-Up Inspection
Jun 17, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk in cooler, rice pilla in approximately two 5 inch pans measured between 48F-50F. Per Manager, rice pilla was cooked and placed in the walk in cooler to cool down since last night.
[CA]: CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F
within 4 hours (6 hours total).
Approved cooling methods include;
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment (no plastic bins or containers).
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance to an approved HACCP Plan
[COS]: Both rice containers were voluntarily discarded by staff.
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, Jun 17, 2025 · Original Source
Follow-Up Inspection
Jun 13, 2025
Conditional Pass
2 recorded violations
criticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Final cooking temperature of chicken skewer was measured between 145F - 155F at different points of the chicken.
[CA]: Final cooking temperature of chicken shall be measured at or above 165F for at least 15 seconds.
[COS]: Chicken skewer was re-cooked to 179F.
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.
In the walk in cooler, pilla rice measured at 45F and comberted rice measured at 51F. Per Staff, pilla rice was cooked two days ago and comberted rice was cooked yesterday. Both rice items were stored in deep plastic containers and completely secured with lids. Both items have been in the unit since placed for cooling.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total).
Approved cooling methods include;
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment (no plastic bins or containers).
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance to an approved HACCP Plan
[COS]: Both rice containers were voluntarily discarded by staff.
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, Jun 13, 2025 · Original Source
Routine Inspection
Jun 11, 2025
Conditional Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Vertical broiler is not continuously rotating. Per PIC, unit recently broke.
[CA]: Vertical broiler shall be in good condition and continuously rotating. Repair/assess unit.
2. Quat sanitizer dispenser is in disrepair/leaking.
[CA]: Repair Quat sanitizer dispenser.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
3 comp sink faucet is leaking. When hot and cold water valves are turned off, the water runs continuously unless it is turned off from the third faucet.
[CA]: Repair faucet and maintain in good condition.
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.
Solution inside the sanitizing bucket at the cookline was measured at 0 ppm Quat sanitizer.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
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.
Open bags of food stored in stored in dry storage area.
[CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal beverage in unsecured cup stored on prep sink.
[CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces
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. The only hand sink at the cook line was completely blocked by a food rack.
[CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing.
[COS]: Food rack was relocated.
2. Soap dispenser at the only hand sink at cook line in disrepair.
[CA]: Soap dispenser shall be in good repair.
[COS]: PIC temporarily fixed soap 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.
In the walk in cooler, several cooked rice in deep 20 qt containers measured between 47F - 51F. Per PIC, rice was cooked yesterday and one container of rice was cooked two days ago.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total).
Approved cooling methods include;
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment (no plastic bins or containers).
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance to an approved HACCP Plan
Cooling Guidance provided.
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.
Chicken kebab was cooked to 145F as final cooking temperature.
[CA]: Chicken shall be cooked to a minimum internal temperature of 165°F or above for at least 15 seconds.
Proper cooking temperature guidance provided.
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.