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
Jul 21, 2026
Pass
5 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
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.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Operator does not keep a record of shellstock tags at facility.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags
shall be kept in chronological order for 90 days after harvest date.
[COS] Clams were VC&D.
**REPEAT VIOLATION**
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
No Food Safety Certificate or Food Handle Cards were available at time of inspection.
[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 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.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source
Routine Inspection
Jul 15, 2026
Conditional Pass
16 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handles stored in direct contact with bulk foods.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to 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.
1. Handwash sink next to cookline has pots placed in basin.
[CA] A handwashing facility shall not be used for purposes other than handwashing.
[COS] Pots were removed.
2. Handwash sink in front bar area not stocked with soap or paper towels.
[CA] Provide handwashing cleanser and paper towels in dispenser at handwash stations at all times.
[COS] Handwash sinks were re-stocked.
3. Handwash sink in kitchen restroom is partially blocked by a shelving unit.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.
Lack of consumer advisory for steaks served cook to order and ceviche on the menu.
[CA] Provide consumer advisory with both disclosure and reminder statements for the sale of raw or undercooked animal-derived foods.
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. Raw meat stored above noodles in walk-in 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.
Clean dishes stacked in the dry storage area have a clear film of dust on them along with some dead flies.
[CA] Maintain dishes clean and free 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.
1. Food stored directly on the ground in dry storage area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
2. Open bags of flour in dry storage area.
[CA] 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.
Walls and floor have excessive food debris build-up on them.
[CA] Walls and/or floors in food preparation area shall be kept clean.
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.
Raw seafood (squid, shrimp, mussels, shrimp, scallops) inside prep insert measured at 46F. Per PIC just placed there less than 2 hours prior.
[CA] PHFs shall be held at 41°F or below.
[COS] Items move to 2-door under counter to bring back down to 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.
Meat thawing in standing water in 2-comp prep 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
No hood ventialtion filters are placed inside of hood.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.
Refrigerator handles and sides of cooler have excessive food debris build-up.
[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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Operator does not keep a record of shellstock tags at facility.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
[COS] Mussles and clams were VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Hot water for the 3-comp sink in the bar measured at 109F.
2. Hot water for the 2-comp prep sink measured at 114F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout
facility except at handwash sinks.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
No Food Safety Certificate or Food Handle Cards were available at time of inspection.
[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 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door has a large gap at the bottom.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Several flies in and around food prep areas.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 15, 2026 · Original Source
Routine Inspection
Oct 9, 2025
Pass
10 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory for steaks served cook to order and ceviche on the menu. [CA] Provide consumer advisory with both disclosure and reminder statements for the sale of raw or undercooked animal-derived foods.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
No filters were placed into hood ventilation system. Per PIC, they were pulled out for cleaning.
[CA] All hood ventilation filters shall be in place and in 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.
1. Hot water for the 3-comp sink in the bar measured at 101F.
2. Hot water for the 2-comp prep sink measured at 118F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags not easily available for verification. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. 3 household chest freezers in use inside facility.
[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).
2. Ambient air temperature measured 48F in 2door reach-in cooler. [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.
Measured half n half in 2-door prep unit at 48F. Per PIC it was only there for 1 hour.
[CA] PHFs shall be held at 41°F.
[SA] Potentially hazardous foods were removed from the unit and placed in 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.
1. Handwash sink in restroom is partially blocked by an old cooling unit.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
2. Second handwash sink in kitchen area near dishwasher is turned off. Another handwash sink is available in kitchen area.
[CA] Repair handwash sink and keep stocked with soap and paper towels at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
No Food Safety Certificate was available at time of inspection. [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.