ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Apr 2, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed handwash sink next to the warewashing sink is blocked by preparation table. Nearby handwash sink is available for use. [CA] Handwash station shall be fully accessible and unobstructed at all times.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed facility is utilizing an unapproved, countertop grill extending outside of the ventilation hood. Per PIC, facility is ordering a new countertop grill. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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, Apr 2, 2026 · Original Source
Routine Inspection
Mar 25, 2026
Conditional Pass
9 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen chicken found thawing in still water at food preparation sink.
[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.
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.
Open employee beverage found on food preparation table.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Raw food of animal origin stored above ready to eat food in standing refrigerators. Observed preparation of raw food of animal origin next to produce.
[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.
Food preparation observed at 3 compartment warewash sink.
[CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand wash sink in kitchen is obstructed by a preparation table, trash can and stored items.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags were not held with oysters in preparation refrigerator.
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Bean sprouts and raw meat held at cook line and preparation refrigerator, measured >41F,<135F,<2hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Sanitizer level in mechanical dishwasher and 3 compartment sink measured at 0PPM.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Long narrow grill extends outside of ventilation hood.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
1 live cockroach found on wall at dry storage room. No evidence of contamination of food/ food surfaces. [CA] Maintain facility to prevent entry harborage of vermin. Provide pest control invoices to your district inspector at re-inspection.
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, Mar 25, 2026 · Original Source
Routine Inspection
Jun 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 28, 2025 · Original Source
Follow-Up Inspection
Jun 27, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
FOUND A LIVE COCKROACH CRAWLING ON THE WALL BY THE REACH IN REFRIGERATOR. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. HIGHLY RECOMMEND HAVING A PEST CONTROL COMPANY PROVIDE A TREATMENT. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT.
NOTE: THE COCKROACH WAS KILLED BY THE OWNER.
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 27, 2025 · Original Source
Routine Inspection
Jun 26, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
MISSING LOCKERS FOR THE EMPLOYEES' BELONGINGS. [CA] PROVIDE LOCKERS.
THERE IS A GAP OF ABOUT A QUARTER ON AN INCH ABOVE THE METAL DOOR IN THE BACK. [CA] REDUCE THE GAP TO NO MORE THAN A QUARTER OF AN INCH.
FOUND SOME SHOES STORED ON A SHELF NEXT TO OIL CONTAINERS IN THE BACK. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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.
Found one live cockroach on top of a bbq sauce packet on the shelves. Found a dead cockroach on top of the working container for the rice. Found a dead cockroach on the floor by the reach in refrigerator in the back of the kitchen. [CA] Clean and sanitize area of dead cockroaches.
FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR. CALL MARCELA AT 408-687-3451 WHEN READY FOR A RE-INSPECTION.
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.
FOUND SOME EQUIPMENT THROUGHOUT THE KITCHEN WITH GREASE, GRIME AND FOOD DEBRIS. [CA] CLEAN THE EQUIPMENT AND TABLES.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
FOUND THE CHINESE BBQ GRILL EXTENDING OUTSIDE THE HOOD CANOPY. [CA] ENSURE THE BBQ GRILL IS INSIDE THE HOOD CANOPY 5 INCHES.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND PLASTIC BOWLS BEING USED TO SCOOP THE RICE AND THE FLOUR FROM THE WORKING CONTAINERS. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HAND AND KEEP THE HANDLE OUTSIDE THE FOOD.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
FOUND THE FAUCET IN THE RESTROOM TO BE LOOSE. [CA] REPAIR THE FAUCET.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source
Follow-Up Inspection
Dec 24, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 24, 2024 · Original Source
Routine Inspection
Dec 20, 2024
Conditional Pass
12 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The dishwasher is not functioning properly.
2. The sanitizer dispenser is not functioning properly.
[CA] Ensure to maintain equipment clean and in good repair. Repair, service, or replace the equipment.
3. The facility has added a grill that is not ANSI certified to the front kitchen area.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for several of the kitchen staff were unavailable.
[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.
1. REPEAT VIOLATION: Working containers of MSG and other seasonings are not labeled.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
2. In the kitchen area, near the ice machine, several containers of food were found on the floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
3. Facility is storing food and food equipment in what used to be the men's restroom.
[CA] Food or food related equipment shall be stored approved areas of the facility only.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Facility lacks testing materials for their choice of sanitizers, chlorine at the dishwasher and quaternary ammonia at the three compartment sink.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
2. Facility lacks sufficient number of stoppers/plugs to fill all basins of the three compartment sink.
[CA] Plugs/stoppers shall be available to fill up the warewashing 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.
1. In the back of house area, near the front exhaust hood system, there is an accumulation of grease.
2. In the back of house area, by the prep area, there is a hole in the ceiling.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean the walls/ceilings and repair the hole.
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.
1. REPEAT VIOLATION - Minor Violation: In the back of house area, at the hand wash station, the basin of the sink was obstructed by several dishes and food items.
[CA] Ensure to maintain the hand wash stations fully operable and easily accessible.
2. Major Violation: In the back of house area, at the hand wash station, the electronic paper towel dispenser did not work.
[CA] Ensure to maintain all hand wash stations fully stocked with soap, warm water, and paper 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
There are several pieces of equipment at the front exhaust hood system that are not within six inches of the hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Facility has changed out various types of equipment from what was approved on the original plans. Flat griddles are are no longer present and have been replaced by non ANSI certified grills. The toilet and sink have been removed form the mens restroom and is being used as storage for additional refrigeration units and a deli slicer.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Major Violation: In the kitchen area, near the front exhaust hood system, there was a tub of raw beef left out of temperature control that measured between 52-57°F at around 7:10 pm. Per staff they removed it from the fridge around 5:00 pm when they opened.
2. Minor Violation: In the kitchen area, near a prep cooler, a bag of bean sprouts was found left out of temperature control. the interior of the bag measured at 40°F while the exteriors were around 55°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Staff cooked the rest of the meat immediately to the required temperature.
[COS] 2. Bean Sprouts were placed in the upright cooler to rapidly chill.
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.
1. In the kitchen area, at the prep sink, a large block of frozen chicken was found thawing in still water.
2. In the kitchen area, on a short rack in front of the ice machine, a box of chicken was found thawing at ambient temperatures. Per PIC, they received the chicken about an hour prior from a delivery.
[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] 1. The faucet was turned on at time of the inspection to thaw.
[COS] 2. The box of chicken was placed into a cooler to thaw.
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.
The Environmental Health Permit is not displayed within public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
1. Major Violation: In the back of house area, at the dishwasher, chlorine measured at 0 PPM while active ware washing took place.
Note: The sanitizer container was empty and the facility had no more.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
2. Minor Violation: In the back of house area, at the three compartment sink, the sanitizer dispenser was not functioning as intended. Sanitizer would measure at 0 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.
[COS] A chlorine solution was made in the three compartment sink to facilitate proper warewashing.
3. Minor Violation: The deli slicer in the former men's restroom had an accumulation of dried food debris.
[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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.