ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
May 29, 2026
Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
doors open
[CA]keep doors closed to prevent pest entry
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
handsink leaking at p-trap
[CA]maintain plumbing in good repair
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.
Official record from Santa Clara County Department of Environmental Health, May 29, 2026 · Original Source
Routine Inspection
Jan 9, 2025
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of handwash soap at the handwash sink in the kitchen. Dish soap was available nearby.
[Corrective Action] Ensure handwash soap is available 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.
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
Observed broken freezer unit in the kitchen.
[Corrective Action] Remove unused equipment from the permise.
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.
Black beans in the walk-in cooler was measured at 46-54 degrees Fahrenheit. Observed lid covering container and depth of the black beans were about 6 inches in height. Per employee, the black beans were cooked yesterday.
[Corrective Action] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 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.
[Suitable Alternative] The black beans were voluntarily discarded.
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.
Heavy grease accumulation on the sides of the cooking equipments in the kitchen.
[Corrective Action] Thoroughly clean and maintain 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Observed leak at the drain pipe at the handwash sink in the kitchen.
[Corrective Action] Repair to stop the leak.
2. Observed a catch basin next to the grease trap. Water leak from the drain board or the pipe connected to the grease trap.
[Corrective Action] Repair to stop the leak.
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.