Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Dec 23, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two dead cockroaches observed on the underside of the three-door upright freezer in the back area by the dry storage racks. One dead cockroach observed inside the crevice behind the shelf of the dry toppings display.
No other live or dead activity was observed.
[CA] Clean and sanitize area of dead cockroaches.
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, Dec 23, 2025 · Original Source
Follow-Up Inspection
Dec 22, 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
1. Observed Vermin: Documented in the following areas:
- Dying nymph observed on floor in front of two-door cabinet.
- 3+ live adults and juvenile observed on the top left door hinge of the food preparation refrigerator.
- One dead cockroach observed in-between the ceiling panel and wall above the food preparation sink.
- Two dead cockroaches observed on the floor below the two-door upright refrigerator.
2. Photographs: Taken for documentation purposes.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Dec 22, 2025 · Original Source
Follow-Up Inspection
Dec 19, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- 1 adult live German cockroach inside the cabinet in the front service area
- 1 adult live German cockroach and nymph on the left side of the 3 door refrigeration unit in the back
- 1 dead adult German cockroach under the shelving in the back
- 1 dead nymph near the house hold refrigerator in the back.
2. Photographs: Taken for documentation purposes: yes
3. Supervisor Notified: yes
4. Notification: The person in charge during inspection, Ash Gowal , has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
- Eradicate all live and dead cockroaches from the facility.
- Clean and sanitize the affected area(s) and equipment.
Seal all gap and crevices in 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.
Significant residue build up behind and on side of refrigeration units.
[CA] Walls and/or floors in food preparation area shall be kept clean.
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, Dec 19, 2025 · Original Source
Routine Inspection
Dec 17, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Cold water faucet inoperable at the hand wash sink in the front service area.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Accumulation of grime and food residues observed on the bottom of the upright refrigerators.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Watermelon maintained on the top inserts of the preparation refrigerator measured between 47F to 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain watermelon deeper inside the preparation containers to maintain cold holding temperature and/or provide lids.
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.
Observed floors throughout the floor to be sticky. Observed accumulation of grime and food debris below preparation refrigerators and underneath storage racks.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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. Observed Vermin:
- 2+ live cockroaches observed in the crevices between the wall and food preparation refrigerator at the front service area.
- 5+ live cockroaches observed on the underside of the counter behind the food preparation refrigerator.
- 20+ live and dead cockroach nymphs and adults observed on the sticky monitoring trap below the dump sink.
- 20+ live and dead cockroach nymphs and adults observed on the sticky monitoring trap below the three-compartment sink.
- Inside the crevice between the wall and wall-mounted shelf brackets directly above the three-compartment sink.
- 2 live nymphs crawling on floor in front of the food preparation refrigerator at the front service area.
- Dead cockroaches observed in the following areas:
- On floors in the front service area.
- On black rolling cart maintained next to the two-door upright freezer (juvenile and egg sac).
- On floor in front of the white upright refrigerator across from the three-compartment sink.
- 2+ inside the two-door upright freezer.
- 2+ inside the three-door upright refrigerator.
- On floor underneath dry storage racks.
2. Photographs: Taken for documentation purposes.
3. Supervisor S. Lew was notified of closure.
4. Notification: The person in charge during inspection, Carol, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Numerous containers of frozen yogurt mixing thawing in standing water inside the food preparation refrigerator.
[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.
Hand wash station in the front service area lacked cold water; cold water faucet observed inoperable. Hot water exceeding 115F at the hand wash station.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
[SA] Temporarily use hand wash sink inside the back kitchen to conduct all hand washing.
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.