More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 13, 2026
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at a maximum temperature of 112 degrees Fahrenheit.
[Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit at the 3 compartment 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.
Observed heavy dust accumulation on the ceiling by the vent at the cookline.
[Corrective Action] Thoroughly clean and maintain 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
The Tap Series manager Food Safety Certificate does not have the ANSI National Accreditation Board logo. Unable to verify certificate online.
[Corrective Action] Please contact Tap Series to confirm that certificate is from an accredited program.
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.
Heavy dust accumulation on the evaporator's fan guard in the walk-in cooler.
[Corrective Action] Thoroughly clean and maintain 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, Apr 13, 2026 · 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 23, 2025
Conditional Pass
8 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Washed and wet equipment stacked on top of each other at 3 comp sink.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
2. Staff was actively ware-washing dishes and submerged the equipment in the Chlorine sanitizer for less than 30 seconds.
[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]: Staff placed the equipment in the sanitizer compartment for at least 30 seconds.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of hot box measured at 120F.
[CA]: Hot holding units shall be capable of hot holding PHFs at 135F or above at all times. Discontinue use of unit for hot holding PHFs until it is working properly. Assess/repair/adjust hot box as needed.
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.
In the hotbox, monggo measured at 120F. Per Manager, monggo was cooked then placed in the unit approximately 1 hour prior to measurement. Unit's ambient temperature measured at 120F.
[CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times.
[COS]: Manager instructed staff to reheat mongo to at least 165F.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Stock pot burner is partially outside the ventilation hood.
[CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.
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.
Soiled wet wiping cloths stored on prep table without being placed back into sanitizer bucket in between use.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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.
In the 1 door reach in unit, rellenong bangus measured between 54F - 67F. Staff stated it was cooked last night. Rellenong bangus stored in large and deep container, completely sealed with saran wrap.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
[COS]: Rellenong bangus was voluntarily discarded by staff.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee with nail polish was directly handling lumpia wrappers without wearing gloves.
[CA]: Employees with artificial nails or nail polish shall wear gloves when handling unpackaged food or food contact surfaces.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine solution in the sanitizer bucket near 3 comp sink and cook line measured above 200 ppm.
[CA]: Chlorine solution in sanitizer bucket shall be maintained at 100 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.