Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Jun 11, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the middle walk-in (beans, soup, gravy 46F). The PHFs have been in the unit since yesterday (missed during VC&D process). [CA] Ensure PHFs are properly cold held at 41F. REpair, adjust or replace unit. Facility may store unopened dairy, eggs, and produce in the middle walk-in for the time being. [COS] PIC voluntarily discarded compromised PHFs.
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 11, 2026 · Original Source
Routine Inspection
Jun 10, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in walk-in coolers, food prep cold hold units, reach-in coolers, cold tops and drawer coolers (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded all compromised PHFs.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light above deep fryer is not working. [CA] Repair or replace light.
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.
No soap at kitchen handwash station. [CA] Keep handwash stations stocked with soap and paper towels at all times. [COS] PIC refilled soap dispenser during time of inspection.
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
Observed personal belongings stored on food prep surface (speaker, phone, open drinks). [CA] Keep personal belongings separate and away from food prep surfaces.
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, Jun 10, 2026 · Original Source
Follow-Up Inspection
Aug 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 26, 2025 · Original Source
Follow-Up Inspection
Aug 22, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold units, drawer coolers and walk-in cooler (see "Measured Observations"). Per PIC, the facility had some recent deliveries in which the cooler door may have been propped open too long. PIC also stated the the units were reloaded with food approx 1 hour prior. Observed some sliced cheese in a container to be double stacked in the food prep unit. Also, an employee stated that he cuts melon and puts it directly into the food prep cold hold unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit(s) if necessary. Discontinue double stacking PHFs; keep food below the chill line. Discontinue putting foods that measure above 41F directly into food prep unit; cool to 41F in walk-in cooler before putting into food prep cold hold unit. [SA] PIC will have the compromised PHFs in the food prep cold hold units and in the drawer coolers time marked for 4 hours total and will discard at the end of the 4 hour mark. PIC will add buckets of ice into walk-in cooler to rapidly bring temperature down; refrigerator repair person was on site and began repairs/adjustments during time of inspection.
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 22, 2025 · Original Source
Routine Inspection
Aug 19, 2025
Conditional Pass
5 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed several soil wiping cloths on food prep surfaces. [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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gap under back delivery door. REPEAT VIOLATION. [CA] Eliminate gaps larger than 1/4". Recommend installing weather stripping under the 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.
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep units, drawer coolers, and walk-in cooler (see Measured Observations). REPEAT VIOLATION. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded the compromised PHFs.
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.
Observed dried rodent droppings by water heater, along with holes in the walls. Also observed 4 ootheca (cockroach egg sac) in the back storage room. PIC provided pest control report showing they were serviced on 8/13/2025.
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, Aug 19, 2025 · Original Source
Follow-Up Inspection
Mar 13, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed a potentially hazardous food (sliced tomatoes) located at the cold line next to the kitchen entrance that measured at 54F. According to PIC, staff put the tomatoes in the unit at 11am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Facility may consider using time control (4 hours maximum and then discard). [SA] PIC time-marked the tomatoes and will discard at 3pm.
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.
Observed raw shell eggs stored over ready to eat food such as ham. [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.
Observed potentially hazardous foods located in an ice bath, lowboy cooler, food prep cold hold unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue ice baths for temperature holding (either use time control or refrigeration). Repair, adjust or replace units if necessary. [COS] PIC time-marked the food and will discard within 4 hours.
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.
Observed soiled wiping cloths stored directly on food prep surfaces. [CA] Keep wiping cloths in sanitizer bucket after use (with 100ppm chlorine or 200ppm quat).
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
Observed gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Observed clutter and unused equipment in room with janitor sink. [CA] Remove unused equipment and clutter from the premises.
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.
Missing wall tile, exposed wall behind cooler closest to the office. [CA] Replace tiles and repair wall.
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 ice machine to have black mold-substance built up on inside panel. [CA] Thoroughly clean and sanitize sanitize ice machine on a regular basis.
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 potentially hazardous food warming in the steam table (gravy 47F). [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheating in steam table; recommend reheating on the stove or in microwave oven. [COS] PIC reheated gravy on stove.
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.