ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Feb 23, 2026
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has a four compartment sink installed. Between the routine inspection and the follow up inspection, a three compartment sink was installed. Did not observe a preparation sink in the meat preparation area. [CA] Facility must submit plans to this agency's Plan Check department with the three compartment sink, preparation sink and handwash sink in the meat preparation area by 03/23/2026 to submit plans. Recommend submit any other planned remodeling or equipment changes at this time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source
Routine Inspection
Feb 18, 2026
Conditional Pass
11 recorded violations
criticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
Owner unable to provide receipts for marinated frozen boar meat and frozen deer meat. Per owner, no goat meat on site.
[CA] Food must be from an approved source or properly documented.
[CA] Game animals that are received for sale or service shall be obtained from an approved source.
[SA] Boar meat was impounded; receipt provided for deer meat.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unlabeled chemical bottle stored in food prep area.
[CA] Chemicals once removed from original container shall be labeled with common name.
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.
Upon arrival hot water at the ware washing sink and hand sink measured 88F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[SA] Owner called technician who restored hot water to 117F at ware washing sink, 115F at food prep sink and 113F at hand washing sink.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Raw oysters stored on ice bath are missing the shellstock tags. Tags are not held for 90 calendar days from the date of harvest.
[CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
[COS] PIC provided the oyster tag and receipt showing approved source.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
MAJOR
1. Observed employee cleaning wood table used for raw meats with purple chemical (fabuloso), and no soap or chlorine.
[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.
[SA] Specialist discussed proper cleaning and sanitizing of table and instructed employee to clean table properly. \
2. Chlorine not available upon inspection for cleaning and ware washing.
[CA] Facility shall have an approved sanitizer on site for cleaning and ware washing.
[COS] PIC provided chlorine for use from store.
MINOR
3. Long cutting board stored on top of 3 comp sink has black stains and deep cutting grooves.
[CA] Wash, rinse and sanitize cutting board; resurface cutting board of replace if no longer 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards are not provided for employees handling the raw meats.
[CA] 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. No drain stoppers are provided for the 4 compartment sink.
[CA] Provide drain stoppers for the ware washing sink to fill up basins when ware washing.
2. Unapproved fly/bug zapper is stored over the food prep sink.
[CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
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.
Wiping cloths are not stored in sanitizer solution.
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test paper not provided.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Multiple prepackaged frozen and refrigerated foods (pork bone, frozen squid, frozen fish, raw chicken ect) lack a label.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Meat knives are stored in unapproved gap between wood cutting board and ice bin for fish.
[CA] Store knives in an approved location to prevent contamination.
[COS] Knives were removed and placed at 3 comp sink.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source
Follow-Up Inspection
Oct 9, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 9, 2024 · Original Source
Routine Inspection
Oct 3, 2024
Conditional Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Customer grab n go fridge temperature storing vietnam yogurt measured at 55F. Thermometer for fridge showed 60F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Steamed peanut and steamed corn measured at 73F in a metal container near cashier area. Per PIC, food is delivered by a person at 10am and the person will collect the leftover back at 5pm. The food is not in any temperature control.
Vietnam yogurt measured 50F in customer grab n go fridge. Per PIC, yogurt just got delivered about an hour ago and just placed in fridge.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC removed items from sales floor and wait for the person comes at 5pm to collect items and get credit. For vietnam yogurt, PIC relocated yogurt to another fridge for cooling.
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.
A few flies at cashier area and fish area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
2 bags of oyster on sales floor without shell tags, even though receipt was produced showing the approved source.
[CA] Shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
[COS] PIC VC&D oysters
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple food items (include Tom Kho Louisiana- Dry shrimp), Marinated boar meat, Marinated deer meat, venison boar meat, Mountain goat meat, Cha ca, Rieu cua) without receipt provided.
[CA] Food must be from an approved source or properly documented.
[COS] Shrimp, boar meat, Cha ca (fish paste) receipts were provided. Food is from Texas. Need to verify food source for next follow up inspection. Unable to provide receipt for deer meat. Deer meat is VC&D
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.