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
Aug 25, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Meatballs stored on the steam table were measured at 130 °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.
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, Aug 25, 2026 · Original Source
Routine Inspection
Jan 7, 2026
Pass
3 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee was observed washing hand in the handwash sink for less than five seconds.
[CA] Employees must wash hand for at least 25 second with soap and warm water before putting on gloves or change tasks.
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.
Major violation:
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
Minor violation:
Heavy mold-like buildup was observed inside the ice machine’s internal part.
[CA] Clean the internal part of the ice machine immediately.
Some freshly rewashed utensils were stacked together on the utensil storage shelf.
[CA] Air dry all clean utensils before staking them together.
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
The employee on duty does not have a food handler card.
[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.
Official record from Santa Clara County Department of Environmental Health, Jan 7, 2026 · Original Source
Routine Inspection
Jun 5, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Meatballs stored on the steam table were measured at 119 °F.
[CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. Please reheat all precooked food products to 165 oF inside the microwave and keep the hot food products at or above 135 oF on the steam table. However, since the meatball stored on the hot holding unit was reheated more than four hours ago, the content on the bin was voluntarily condemned and destroyed by the manager (COS).
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, Jun 5, 2025 · Original Source
Routine Inspection
Nov 12, 2024
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser at the back hand sink was empty.
[corrective action] Refill the paper towel dispenser. The PIC refilled the dispenser (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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Some clean working utensils including a slicer were stored in unclean container/surface.
[CA] Store all clean utensils in clean containers in between use.
The ice scoop for the ice machine was stored on unclean surface.
[CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
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.
Meatballs stored on the steam table were measured at 80 °F.
[CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. Please reheat all precooked food products to 165 oF inside the microwave and keep the hot food products at or above 135 oF on the steam table. The PIC reheated the meatballs and reheated to 165 oF (COS).
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas.
[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 recently washed utensils were stacked together on the utensil storage shelf.
[CA] Air dry all clean utensils before staking them together.
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.