Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Feb 26, 2026
Pass
5 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Domestic insecticide spray maintained inside the hand wash sink, and then relocated on top of baking trays.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Hand wash sink in the back of the kitchen completed obstructed with flat of raw shelled eggs, spray can of domestic insecticide spray, and other equipments maintained inside the wash basin.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstructions were removed.
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.
Hot water at all sinks measured at 109F.
[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.
Waffle batter maintained out in ambient temperature on the preparation table measured between 45F to 49F. Manager stated that the batter was taken out less than 20 minutes prior to prepare an order. Per manger, ingredients contains eggs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Pitchers of batter were relocated back into the two-door upright refrigerator to immediately cool.
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.
Facility replaced water heater with a new water heater, without prior approval.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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 26, 2026 · Original Source
Follow-Up Inspection
Sep 30, 2025
Pass
2 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Observed three cups of Vietnamese yogurt being offered for sale.
Facility does not have the proper licensing from California Department of Food and Agriculture (CDFA).
[CA] Food must be from an approved source or properly documented.
[COS] Cups of yogurt were removed from sales floor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Department of Environmental Health (DEH) issued placard was partially obstructed due to poster on door that was fully opened.
[CA] The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied.
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, Sep 30, 2025 · Original Source
Routine Inspection
Sep 24, 2025
Conditional Pass
11 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees opened foods and beverages observed stored in areas of food preparation and food storage.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, that is separated and protected from facility food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Heavy accumulation of syrup and food residual observed on door handles of refrigeration units and storage racks throughout the facility. Heavy accumulation of food debris observed inside and below the bread slicers/bread slicing area. Heavy accumulation of flour observed on the floor mixer.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Side door of the facility maintained propped opened.
[CA] Keep door closed at all times 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.
Observed zip-lock bags of dumplings with various types of filling wrapped in banana leaves (bo la lot, bot loc, bot loc chay) maintained inside merchandiser freezers for sale. Owner stated that items were from a supplier in Los Angeles. Invoices were unavailable for review.
[CA] Food must be from an approved source or properly documented.
[COS] All items were removed from the sales floor to be taken home for personal consumption.
Facility has started selling ice cream from a soft serve machine maintained on the sales floor. Owner is unaware of the need for the proper licensing.
[CA] Food must be from an approved source or properly documented. Retail food facility manufacturing dairy products such as cheese, yogurt/ice cream shall obtain the required dairy license from the California Department of Food and Agriculture.
[COS] Ice cream was turned off. Owner stated that machine will be removed from the facility until proper licenses are obtained.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Heavy accumulation of food debris observed on floors throughout the facility especially in cracks and crevices between tables and equipment. Heavy accumulation of syrups, food coloring, creams/sugars encrusted with dust on walls at the cake decorating area.
[CA] Walls and/or floors in food preparation area shall be kept clean.
Numerous missing ceiling panels and/or holes/gaps observed on ceiling throughout the kitchen.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Various types of prepackaged items maintained for customers self-service lacked labels.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed four waffle makers in use at the front service area. Area lacks dedicated ventilation hood. Airflow is provided with a wall mounted fan, a standing fan unit and maintaining all doors propped open.
[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.
Employee manual ware washing observed skipping the final sanitizing step.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Instructed employee to sanitize dishes.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certificate (food safety manager certificate) unavailable for review.
[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.
Employees' three-year food handler cards unavailable for review.
[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.
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.
The only hand wash sink in the back of the kitchen completely obstructed with empty flats of egg cartons, empty beverage cans, and other baking equipment.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstructions were removed.
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.