Routine Inspection
Oct 16, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cooked boba stored on preparation counter at 99F. Per employees, boba was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Boba will be served within the next 4 hours. Per employee, boba is replaced about every hour. Completed TPHC documentation for boba on-site.
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.
More about food kept at an unsafe temperatureOfficial wording
Signs posted; last inspection report available
Inspector’s notes
Facility Environmental Health permit is not posted in public view. [CA] The most current Environmental Health permit shall be posted in public view 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.
More about paperwork, training, or posting issuesOfficial wording
Hot and cold water available
Inspector’s notes
Measured the maximum water temperature at the 3-compartment and preparation sink at 108F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source