ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Jul 8, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Wooden try at the buffet table with cheese and salami was measured 50F. Facility replace buffet food every 2 hours.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC took the wooden trays off the buffet.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employee was washing knifes inside the hand washing sink.
[CA] All the warewash shall be done in a 3-comp sink ( warewash area).
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, Jul 8, 2026 · Original Source
Routine Inspection
Sep 4, 2025
Pass
3 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
LACK MONITORING THERMOMETER FOR THE HOT HOLDING UNIT WITH BEANS.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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.
BEANS COOKED THIS MORNING WAS HELD AT 125 F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] ADJUST THE TEMPERATURE SETTING TO BRING THE FOOD TEMPERATURE TO MINIMUM 135F.
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.
EMPTY PAPER TOWEL DISPENSER INSIDE THE EMPLOYEE RESTROOM.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source
Follow-Up Inspection
May 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source
Routine Inspection
May 27, 2025
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed missing ceiling panel above light fixture at the corner fixture closes to the side door at the left side dining room.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Eliminate gap greater than 1/4" to prevent the entrance and 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.
Old rodent droppings observed in the following areas:
- Dry storage room:
- On floor underneath alcohol shelves and chemical storage shelves.
- On top of bucket of chemical.
- Two on top of ice machine outside of the dry storage room.
Per manager, facility is serviced monthly, with the most recent service conducted on 5/23/2025 in the morning. Pest control report was provided for review. Per report, "no rodent or insect activity was noted during the inspection and/or service."
[CA] Clean and sanitize area of old droppings.
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 heavy accumulation of garbage piled onto the floor outside of the compactor in the refuse area.
[CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
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
Observed back door of the facility leading into the parking garage opened while employees were cleaning.
[CA] Keep back door closed at all times to prevent the entrance and harborage 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.
Official record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source
Routine Inspection
Nov 19, 2024
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
One paper towel dispenser was empty.
[CA] Refill paper towel dispenser immediately.
[COS] Manager refill the paper towel dispenser.
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.
Build up of debris inside the CO2 spry holder in the bar area.
[CA] Clean CO2 spry holder more frequently 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.