ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Sep 3, 2026
Pass
1 recorded violation
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Dust and grime accumulation on walk-in cooler fan guards.
[CA] Regularly clean and sanitize fans and guards inside walk-in cooler to prevent cross contamination.
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, Sep 3, 2026 · Original Source
Routine Inspection
Jun 11, 2026
Pass
4 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead adult cockroach observed under the ice machine. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area.
Did not observed signs of vermin elsewhere in the facility.
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
Commercial tilt skillet is stored partially outside the ventialtion hood. [CA] Ensure cooking equipment are within a 6 inch overhang of the ventilation hood to ensure it can adequately capture heat, grease, vapors, and smoke.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Hole observed on the wall inside the dry storage room. [CA] Seal and eliminate any gaps, crevices, holes, or openings on walls that may be used as harborage for 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.
The bottom shelf of a shelving unit located in the dry storage room is mounted less than 6 inches from the ground. [CA] Ensure there is a minimum 6 inch clearance between the bottom shelf used for food storage and the ground to ensure there is adequate space for ease of regular cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Tray of shakes observed thawing at room temperature inside the dry storage room. [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.
[COS] Employee relocated the items into the walk-in cooler.
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.
Single-use utensils placed out for consumer self-service are not properly stored where the end that is used in direct contact with foods is exposed. [CA] Utensils placed out for consumer self-service shall be stored in a manner where the end that directly contacts food is protected from contamination.
[COS] Employee placed the utensils into a container with only the handle of the utensil is exposed.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 17, 2026 · Original Source
Follow-Up Inspection
Oct 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Routine Inspection
Oct 22, 2025
Conditional Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken inside the warmer unit is measured at 113F. Per employee, the chicken was cooked in the morning, used to make burritos, and returned to holding. [CA] Potentially hazardous foods that is hot holding shall be held at or above 135F.
[COS] Employee reheated the chicken to 165F.
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.
Chlorine sanitizer at the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Employees will complete the sanitizing step using the three compartment sink.
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 22, 2025 · Original Source
Routine Inspection
Mar 24, 2025
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) White and black mold like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
2) Quat sanitizer for the three compartment sink is measured at 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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.
Quat sanitizer in sanitizer bucket for towels is measured at 100 ppm. [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.