ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
May 14, 2026
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Soiled boba tea making cups were stored on the handwash station located in the front service area.
[CA] Please do not store any utensils on the handwash stations.
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.
Repeated violation: The hot-water flow on both front preparation area handwash station is very low.
[CA] Improve the hot water flow on the sinks to provide 100 oF warm water supply on the handwash stations.
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 14, 2026 · Original Source
Routine Inspection
Apr 30, 2026
Conditional Pass
8 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Some clean working utensils including the slicer were stored in unclean container/surface.
[CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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
Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
Diced tomato, shredded cheese, and chicken stored on the front preparation fridge were measured above 50 oF. The manager said the sliced avocados were taken from the fridge an hour ago. Boba beans on big container was stored on the front tea station was also measured at 110 oF. The PIC said the boba was boiled an hour ago as well.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. The manager is told to either code the food products to be used within the next three hours or rapid the product inside the walk-in freezer. The cold food products were stored on ice bath while the boba bean was time-coded to be used within the next three hours (SA).
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.
The hot-water flow on both front preparation area handwash station is very low.
[CA] Improve the hot water flow on the sinks to provide 100 oF warm water supply on the handwash stations.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
An employee working in the register was observed making drinks without washing hand. Employee working in the cook-line was also observed touching raw shell eggs and continue to assemble a sandwich.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Both employees were told to discard food products touched before washing hand and wash hand before continue on the specific tasks (COS).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The county’s current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time
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, Apr 30, 2026 · Original Source
Routine Inspection
Sep 19, 2025
Pass
4 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There are some missing ceiling tile on the roof above the preparation and storage areas.
[CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.
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.
Repeated violation: Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The 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.
48 HOUR NOTICE--
Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975.00.
Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1350949. You may also drop a business check or a crasher's check at our office address written on the top right corner.
A re-inspection will not be conducted if your account is paid in full by 9/23/25. The facility shall remain open, and a new valid permit will be mailed after payment has been received.
If your account has not been paid in full by the Comply By date, a re-inspection will be carried out, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
The owner paid the fee today.
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 19, 2025 · Original Source
Routine Inspection
Feb 18, 2025
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Couple of the employees do not have food handler cards.
[CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
California approved Food Handler Card (FHC) class providers
All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
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.
There are some missing ceiling tile on the roof above the preparation and storage areas.
[CA] To prevent insect/rodent infestation, please replace the missing ceiling panel immediately.
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.
There was no functional thermometer on the hot-holding case.
[CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
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.
Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler, freezer, and the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Some potentially hazardous foods stored on the preparation fridge, including diced tomato, and cheese were measured between 45°F and 50 °F.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
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.
Some individually packaged dessert and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The 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.