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
Follow-Up Inspection
Jan 23, 2026
Pass
6 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
A. Observed a multiuse wiping cloth stored on the preparation counter.
B. Measured the sanitizer concentration of the sanitizer bucket for multiuse wiping cloths above 200 ppm chlorine.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Observed a food employee take a drink at the main cooks line at the time of inspection. Additional uncovered personal beverages were observed stored at warewashing/preparation areas.
[COS] The employees were instructed that they can only drink in approved areas and their beverages must be properly covered and stored.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed a dish washer handle dirty dishes and subsequently move to put away clean dishes.
[COS] The dish washer was instructed to clean hands properly between handling dirty and clean dishes.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
Measured the following foods at their respective temperatures in cold top inserts across from the cooks line in an insufficient/shallow ice bath:
Sliced tomatoes at 46F
Shredded cheese at 45F
[COS] The violation was corrected by adding additional ice and water to the ice bath. Shredded cheese was also transferred to a deeper container to maintain better contact within the ice bath.
[CA] PHFs shall be held at 41°F while cold holding.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a knife stored behind the drainboard near the warewashing area.
[COS] The knife was relocated to the warewashing area to be cleaned and sanitized.
[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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.
Observed raw shelled eggs stored above ready to eat foods (bread) in the walk in cooler
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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, Jan 23, 2026 · Original Source
Routine Inspection
Jan 21, 2026
Conditional Pass
11 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
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.
Compressed gas cylinder used for the soda dispenser was not chained to a secure stand.
[CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
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.
Shell and pooled eggs stored on the preparation table were measured at 62 oF without any ice bath or time/temperature record.
[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. Food for preparation may only be stored for two hours out of a safe temperature zone. The chef said the eggs were taken an hour ago from the preparation fridge, but there is not time log. He is also advised to rapidly chill the eggs on ice bath, use them immediately, or relocate into the walk-in cooler. The owner replace the product with fresh one form the walk-in cooler (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.
There are some damaged and missing floor tiles back in the kitchen area. There also are some holes on the wall back in the kitchen area.
[CA] Replace the missing floor tiles immediately. To prevent insect/rodent infestation and hiding, please seal all the holes on the walls as well.
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.
Heavy mold-like buildup was observed inside the ice machine’s internal part.
[CA] Clean the internal part of the ice machine 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 three door preparation fridge located in the cook line.
[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.
Employees working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between.
[CA] After loading the soiled dishes on the mechanical dishwasher, employees must wash their hands before removing the washed utensils from the mechanical dishwasher. Employees must wash their hands after handling soiled equipment or utensils, among others. The person in charge informed the employee to wash hand and rewash the utensils (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.
Repeated violation: There were some dry rodent droppings below the mechanical dishwasher and below the storage shelf back in the kitchen area.
[CA] Eliminate vermin from the facility by a legal method. All the droppings must be cleaned immediately. A pest control company has to come over and conduct an intervention immediately.
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.
There is an abundant dust accumulation on the restroom’s exhaust vent.
[CA] Conduct a regular cleaning of the exhaust vent.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler.
[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 open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
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, Jan 21, 2026 · Original Source
Follow-Up Inspection
Jun 18, 2025
Pass
3 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The built-in lamps in both the walk-in cooler and freezer are not working.
[CA] Replace the non-working lamps immediately.
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.
An employee was observed drinking with an open cup container in the food preparation area.
[CA] Employees may only drink with covered cup container in food preparation, storage, and service areas.
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.
Some food products were stored on the floor inside the walk-in cooler.
[CA] Store all food products must be stored at least six inches off the floor on approved shelf/dunnage rack at all the time.
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, Jun 18, 2025 · Original Source
Routine Inspection
Jun 10, 2025
Conditional Pass
12 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
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.
Compressed gas cylinders used for the soda dispenser were not chained to a secure stand.
[CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Multiple soiled utensils were stored on the floor in the dishwashing area.
[CA] Store all utensils off the floor on approved storage shelf, cart, or containers.
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.
There are some damaged and missing floor tiles back in the kitchen area. There also are some holes on the wall back in the kitchen area.
[CA] Replace the missing floor tiles immediately. To prevent insect/rodent infestation and hiding, please seal all the holes on the walls as well.
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
There is a gap between the screen door and the finish concrete floor in the back door.
[CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
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.
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 inside of the under-counter fridge.
[CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products.
[CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
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 bar's three compartment sink.
[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.
There is an abundant dust accumulation on the restroom’s exhaust vent.
[CA] Conduct a regular cleaning on the screens.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
There was no paper towel supply on the bar's handwash station.
[CA] Refill the wall-mounted paper towel supply. Until then, please provide a roll-type soap supply or napkins. The owner refilled the wall-mounted paper towel 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.
There were some dry rodent droppings below the mechanical dishwasher and below the storage shelf back in the kitchen area.
[CA] Eliminate vermin from the facility by a legal method. All the droppings must be cleaned immediately. A pest control company has to come over and conduct an intervention immediately.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One set of metal filter is missing from the front counter’s exhaust hood.
[CA] To trap all the oil, grease, and steam produced from cooking equipment, the screen must be in place before operating the cooking equipment.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler.
[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 and inside the drawer fridges including diced tomato, cheese, and sausage were measured between 45°F and 55 °F. The chef said most of the food products were taken from the walk-in cooler an hour ago.
[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. If these food products are going to be stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The cook stored all the food products on ice bath (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.
Official record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source
Routine Inspection
Oct 22, 2024
Pass
12 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
One set of metal filter is missing from the front counter’s exhaust hood.
[CA] To trap all the oil, grease, and steam produced from cooking equipment, the screen must be in place before operating the cooking equipment.
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.
Couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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
Couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.
There is a gap between the screen door and the finish concrete floor in the back door.
[CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.
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.
There was no functional thermometer inside of the under-counter fridge.
[CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products.
[CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
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 facility is operating without a Santa Clara Department of Environmental Health permit. The permit expired on 08/31/2024, and there is $2,153.75 outstanding balance. The balance must be paid within the next 48 hours on our website using an account ID number AR1264280. Here is the line to our online payment system.
\https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch
You may also pay in person in our office or mail applicable check or money order to our office address.
Failure to pay the permit within the next 48 hours will incur additional reinspection fee and may be suspension of 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.
Cooling of soup and sauces including Hollandaise sauce was being done at room temperature at the back preparation area.
Cooling of freshly cooked rice, beef stew, and beans was being done at room temperature.
[CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by:
(1) Placing the FOOD in shallow pans.
(2) Separating the FOOD into smaller or thinner portions.
(3) Using rapid cooling EQUIPMENT.
(4) Using containers that facilitate heat transfer.
(5) Adding ice as an ingredient.
(6) Using ice paddles.
(7) Inserting appropriately designed containers in an ice bath and stirring frequently.
The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient air temperature of set of drawer fridge on the cook line was measured above 50 oF.
[CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeated violation: There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
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.
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 bar's three compartment sink.
[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.
Toxic substances properly identified, stored, used
Inspector’s notes
A household insect spray was observed in the facility.
[CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area and inside the walk-in cooler.
[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 and inside the drawer fridges including diced tomato, cheese, and sausage were measured between 45°F and 55 °F. The chef said most of the food products were taken from the walk-in cooler an hour ago.
[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. If these food products are going to be stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The cook stored all the food products on ice bath (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.