ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Jul 31, 2026
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
No Food Safety Certificate available at time of inspection.
[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.
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, Jul 31, 2026 · Original Source
Routine Inspection
Jul 29, 2026
Closed
The health department recorded a closure at this inspection.
9 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed a tub of frozen beef thawing in standing in standing water while maintained directly on the floor next to the water heater.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION*
A valid food safety certificate could not be provided.
Food handler cards could not be provided for all but one of the employees present.
[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.
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.
Observed accumulation of brown and black slime-like material on the interior panels of the ice machine.
[CA] Clean regularly at a rate sufficient to preclude buildup.
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.
1. Observed numerous structural deficiencies throughout the facility, including the following:
- Unsealed cracks and crevices in, around, and underneath wall mounted shelving and brackets above the three compartment warewashing sink
- Unsealed crevices behind the three compartment warewashing sink
- Detached trim at the juncture of the cove basing and wall near the water heater
- Multiple holes in the ceiling and walls of the facility, some of which are unsealed, and others which have been sealed using duct tape
- Deteriorated FRP to the left of the cook-line
Observed buildup of food and staining on walls throughout the facility.
[CA] Ensure any cracks, crevices, holes, or gaps are sealed to prevent the harborage of vermin.
Discontinue the use of duct tape to seal.
Ensure floors, walls, and ceilings are cleaned regularly to prevent the attraction of vermin.
2. Observed the door sweep on the back door is in disrepair, creating a large gap.
[CA] Repair door sweep to prevent the intrusion of vermin into the facility.
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.
*REPEAT VIOLATION*
Only hand sink in the kitchen lacked soap and paper towels.
Aforementioned hand sink basin observed entirely filled with a variety of clutter, including tools, spray bottles, dishes, and dirty rags.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Handwashing facility shall be clean, unobstructed, and accessible at all times.
[SA] Roll of paper towels provided. Obstructions 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.
*REPEAT VIOLATION*
1. Observed Vermin: Documented in the following areas:
- 2 live cockroaches on the underside of the far left of the wall-mounted shelving above the three compartment warewashing sink
- 1 live cockroach on the underside of the far right of the wall-mounted shelving above the three compartment warewashing sink
- 1 live cockroach on the wall behind the under-counter mechanical dishwasher
- 1 live cockroach in the detached trim at the juncture between the cove basing on pony wall that separates the hand sink from the warewashing area
- 1 dead cockroach floating in a container of melted butter on a lower prep table near the back door
- heavy accumulation of cockroach droppings in and around unsealed crevices above the warewashing area
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: S. Lew
4. Notification: The person in charge during inspection, Dianxun Wang, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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 a dead German cockroach floating in a metal container of melted butter while maintained on a lower prep table near the back door.
[CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
[COS] Container of melted butter was voluntarily condemned and discarded due to cockroach adulteration.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling skewers of raw beef, then proceeded to handle skewers of cooked chicken.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Affected skewers of cooked chicken were voluntarily condemned and discarded due to cross contamination. Instructed employee to properly wash their hands.
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.
*REPEAT VIOLATION*
Cooked chicken skewers measured 65F while maintained in a tub on the floor near the back door. Per staff, they had been removed from refrigeration less than 1.5 hours prior.
Cooked beef skewers measured 66F while maintained a large plate on top of the prep cooler to the left of the cook-line. Per staff, they had been removed from refrigeration less than 1.5 hours prior.
Cooked chicken skewers and chicken skin measured 66F while maintained on top of the two-door under-counter cooler at the center of the kitchen. Per staff, they had been removed from refrigeration less than 1.5 hours prior.
Raw chicken skewers and raw beef skewers measured between 65F and 66F while maintained on a speed rack at the middle of the kitchen. Per staff, they had been removed from refrigeration less than 1.5 hours prior.
White rice measured 102F while maintained in the rice warmer at the entrance to the back kitchen. Per staff, rice had been cooked 2.5 hours prior, and maintained in the warmer since.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Chicken skewers and beef skewers were relocated back into refrigeration. White rice was 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.
Official record from Santa Clara County Department of Environmental Health, Jul 29, 2026 · Original Source
Follow-Up Inspection
Oct 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 10, 2025 · Original Source
Follow-Up Inspection
Oct 9, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed german cockroaches in the following areas:
- 1 live, stunned nymph cockroach on the floor underneath the prep unit in the middle of the kitchen area
- 1 live, stunned adult cockroach on the metal shelving directly above the three compartment sink
- 1 live, stunned nymph cockroach on the floor underneath the water heater amidst other dead cockroaches
- 15+ dead cockroaches and several oothecas on floors and various surfaces throughout the entirety of the kitchen and the dry storage room
2. Photographs: Taken for documentation purposes.
3. Supervisor has been notified of the closure.
4. Notification: The person in charge during inspection, Roy Wang, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Oct 9, 2025 · Original Source
Routine Inspection
Oct 6, 2025
Closed
The health department recorded a closure at this inspection.
10 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease on ventilation screens and hood above the cook-line.
[CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.
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.
Handwash sink in the kitchen lacked soap and paper towels. PIC states that the soap dispenser is non-functional. Handwash sink behind the front register lacked paper towels. Paper towel dispenser is non-functional.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Ensure that wall-mounted dispensers are functional.
[COS] Loose paper towels and bottled soap provided.
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.
Employee observed eating noodles/drinking soup in the kitchen area, directly above opened packages of recently delivered meat.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front doors and back door maintained open. Gap of greater than 1/4 inch observed under the back door.
[CA] Keep doors closed, and seal gaps greater than 1/4 inch in doorways to prevent the intrusion 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
A food safety certificate could not be provided. Food handler cards could not be provided.
[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.
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.
Quail eggs measured 70F while maintained in ambient air in a container of water on a prep unit across from the cook-line. PIC states they were taken out less than 1 hour prior.
[CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria.
[COS] Quail eggs relocated to under-counter cooler.
____________
Minor violations:
Various potentially hazardous foods (PHF's) measured in the range of 43F-49F in the two-door upright cooler, and in the prep cooler directly to the right of the aforementioned cooler in the kitchen area.
[CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. Recommend calling a refrigerator technician.
[COS] All PHF's relocated to working refrigerator units.
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.
1. German cockroaches observed in the following areas:
- 7+ live of varying life stages and 5+ dead in a sticky trap maintained on a prep unit approximately 3 inches away from an in-use cutting board
- 1 live and 3+ dead in a sticky trap in the dry storage room
- 1 live on the wall behind the water heater
- 1 live on the grease-covered conduits behind one of the prep units
- 2 dead in a pool of water underneath the water heater
- 2 dead underneath a prep unit in the kitchen area
2. Photographs: Taken for documentation purposes.
3. Supervisor has been notified of the closure.
4. Notification: The person in charge during inspection, Roy, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Chlorine sanitizer measured between 0 ppm and 10 ppm in the mechanical dishwasher. Dishwasher not actively in use.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 accumulation of food/grease buildup observed on various floor, wall, and ceiling surfaces throughout the facility.
[CA] Floors, walls, and ceilings in food preparation areas shall be kept clean to prevent the attraction of vermin.
Hole in the ceiling above the mechanical dishwasher observed. Hole in the ceiling in the dry storage room observed. Hole in the wall to the left of the upright units observed. Hole in the ceiling in the bathroom observed.
[CA] Seal all gaps, cracks, crevices, and holes throughout the facility to prevent the 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.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2025 · Original Source
Routine Inspection
Nov 7, 2024
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC has expired.[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.
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.
Floor tiles at rear of kitchen are in disrepair.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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.
Liquid hand cleanser is not available at hand wash sinks in restroom, service area and kitchen.
[CA] Provide handwashing cleanser in dispenser at handwash stations 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.