Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Aug 12, 2026
Pass
3 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Food subject to TPHC were not time marked and measured between 70-80F. Per cook, they were unsure how long the food had been out of temperature control.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Items were discarded. Spoke with PIC, Oxiel, who stated they will update their procedures from handwritten time tracking to timers.
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, Aug 12, 2026 · Original Source
Routine Inspection
Jan 28, 2026
Pass
6 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe type thermometer that can measures the temperature of cold foods.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 only handwash station in the kitchen lacked paper towels in the dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] PIC restocked the paper towels immediately.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing equipment for their choice of sanitizer at the three compartment sink and sanitizer buckets, quaternary ammonia.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. The employee restroom window was open and lacked a screen.
[CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.
2. There are missing tiles near the mop sink.
[CA] Repair or replace the tiles 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.
Time as a public health control; procedures & records
Inspector’s notes
Facility lacks written procedures for use of Time as a Public Health Control at their pupusa making station. Facility is currently discarding all items in the station every 4 hours.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[COS] Written procedures provided and approved onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility has added a crepe maker and is using it without approved mechanical ventilation.
Note: Discussed with PIC about submitting for a mechanical hood ventilation exemption. See comments for more information.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Routine Inspection
Sep 9, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 9, 2025 · Original Source
Follow-Up Inspection
May 13, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous food in the prep cooler were measured at 50°F. Per manager, the compressor of the unit went out and they will be replacing it with a like for like unit. Items were on an ice bath but they were in shallow 1/3 hotel pans. Food was placed on the ice baths at 9:00 am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Foods were changed to deep 1/3 hotel pans to facilitate rapid cool down and temperature control.
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, May 13, 2025 · Original Source
Routine Inspection
May 8, 2025
Conditional Pass
8 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the prep area, at the two door upright cooler, beans were found cooling in shallow hotel pans with the lids on and stacked onto pof each other.
Note: Per Roberto, the beans finished cooking around 11:30 am and measuerd between 68-70°F at 3:00 pm. Ensure to cool foods down to 70°F within the initial 2 hours cooling.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly store cooling foods in such a way to allow proper air flow.
[COS] Shallow hotel pans were stacked perpendicular with the lids off to facilitate proper cooling.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Second Repeat Violation: No Food Handler Cards were available upon request.
[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.
2. No Food Safety Certificate was 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.
In the storage room, in the upright coolers, reduced oxygen packaged foods (raw chicken, raw beef, raw pork, and cut veggies including tomatoes) were found without an SOP or HACCP plan.
Note: Per Roberto they packaged all the food today.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[SA] The reduced oxygen packaging was pierced and compromised.
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. In the kitchen area the prep cooler was not maintaining PHFs at 41°F or below.
2. In the prep area the upright cooler was not maintaining PHFs at 41°F or below.
[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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. 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.
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.
In the kitchen area, at the prep cooler, potentially hazardous foods (chunky guacamole, pico de gallo, and shredded cheese) were measured between 50-54°F. Per Roberto they placed the food in the cooler around 2 pm.
Note: Food was observed to be in improperly sized ice baths for the containers. Internal ambient air of the prep cooler was measured at 58°F. The cooler's internal thermometer read at 60°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Chef placed food items into properly sized and prepared ice baths to cool down and cold hold.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility keeps the back door of the storage room open.
[CA] Keep back door closed at all times or provide alternative measures 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.
In the downstairs dry storage area numerous amounts of flies were found.
[CA] Ensure to maintain the facility free of animals, pests, and 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.