More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Sep 2, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Line cooler at 48F [CA] Monitor and maintain at 41F
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.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Follow-Up Inspection
Mar 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source
Routine Inspection
Feb 23, 2026
Pass
4 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
REPEAT VIOLATION: No paper towel in the dispenser for the hand sink by the dishwasher [CA] Keep all dispensers supplied - Corrected
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.
REPEAT VIOLATION: Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with 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. You are scheduled for a follow-up inspection on Monday, 03/02/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $298 and for all related follow-up inspections thereafter.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
REPEAT VIOLATION: Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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.
REPEAT VIOLATION: Line cooler at 46F [CA] Monitor and maintain at 41F or colder You are scheduled for a follow-up inspection on Monday, 03/02/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $298 and for all related follow-up inspections thereafter.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source
Routine Inspection
Aug 15, 2025
Pass
5 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with 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.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink drain pipe by the dishwasher was disconnected causing waster water to run on the floor when washing hands [CA] Fix the drain pipe - It was corrected during the inspection
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.
No paper towel in the dispenser for the hand sink by the dishwasher [CA] Keep all dispensers supplied - Corrected
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.
Line cooler at 48F [CA] Monitor and maintain at 41F or colder
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 washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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.
Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source
Routine Inspection
Nov 11, 2024
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink by soaking in quaternary ammonium solution of 200 PPM concentration for at least 60 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.