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
Apr 15, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy build up of grease and grime on floor mixing in the front kitchen.
[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.
Missing outlet cover and an approximately 2 inch by 4 inch piece of dry wall next to the electrical outlet in the front kitchen area.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 15, 2026 · Original Source
Routine Inspection
Apr 13, 2026
Closed
The health department recorded a closure at this inspection.
10 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At time of inspection, facility lacked any type of sanitizer and does not have any means to properly sanitize food contact surfaces.
[CA] A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils.
The food facility shall cease operation immediately. The food facility shall remain closed until a method to clean and sanitize equipment or utensils is provided.
[COS] Owner arrived on site and obtained bleach.
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.
Heavy accumulation of grease, grime. and/or food debris observed on floors and walls throughout the facility:
- Around the cook line.
- Underneath three-compartment sink and food preparation sink.
- Around the water heater.
- Around the entrance into the first preparation room.
- Underneath the sandwich preparation refrigerator.
[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:
- 3+ live cockroaches observed behind the hand wash sink in the kitchen.
- 1+ live cockroach observed behind the L-bracket holding up the wall mounted shelves above the food preparation sink.
- 1 dying cockroach observed inside the right most compartment of the three-compartment sink.
- Dead cockroaches observed in the following areas:
- On floor outside the restroom.
- 4+ on floor inside the dry storage room outside of the restroom.
- In-between wall of the hand wash sink in the front service area.
- Cockroach egg sac observed in-between the trim between the wall and ceiling at the front service area, directly above the displayed food handler cards.
2. Photographs: Taken for documentation purposes.
3. Supervisor S. Lew was notified of closure.
4. Notification: The person in charge during inspection, Quan, 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.
Facility has replaced the previously approved bread oven with a dual stacked Blodgett oven. Facility has also removed the previously observed burner stove.
[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.
Various types of prepackaged food items, beef jerky, young coconut shreds, peanuts, bamboo shoots, crispy rice, pickled shallots, chili sauces, various types of pork rolls, maintained on sales floor for customer self-service lack complete labels.
[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.
Manager and/or person in charge, not present at time of inspection. Child was also present inside the kitchen. The individual on site was reported to be present for childcare purposes.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
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.
Individual present observed feeding child inside the kitchen.
[CA] No employee and/or person 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.
Time as a public health control; procedures & records
Inspector’s notes
Various types of fancy pork rolls maintained out in ambient temperature subjected to time as a public health control (TPHC) still offered for sale past the labeled 4 hour timer.
[CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.
[COS] Items were removed from the sales floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Four boxes of raw pork products maintained out in ambient temperature. No food preparation employees present at the time of inspection.
[CA] PHF items not in active preparation shall be turned to temperature control.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee present at the facility lacked food handler cards and unable to demonstrate food safety knowledge.
[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.
All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 13, 2026 · Original Source
Follow-Up Inspection
Nov 13, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed inside the hand soap dispenser inside the kitchen. Accumulation of cockroach feces observed on the wall where the water pipes protrude from the wall. Accumulation of cockroach feces observed on the corner of the kitchen above the three-compartment sink.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
[COS] Employee cleaned and sanitized area.
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, Nov 13, 2025 · Original Source
Routine Inspection
Nov 3, 2025
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees' personal beverages observed stored in areas of food preparation.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, that is separated and protected from facility food.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Employees' three-year food handler cards unavailable for review and/or are expired.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Cast off equipment maintained inside the facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Heavy accumulation of grease, grime, and food debris observed on floors and walls throughout the facility:
- Underneath sandwich preparation refrigerator.
- On wall at the corner where the trash can is stored at the sandwich preparation area.
- On wall where the floor mixer is stored.
- Underneath the three-compartment sink.
- Along the cook line.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Numerous gaps, cracks, and/or crevices observed throughout the facility:
- Ceiling panels.
- Ceiling trims/door trims, etc.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Heavy accumulation of grease, grime, and food debris observed in the following areas:
- Along the rim and hinges of the sandwich preparation refrigerator.
- On the floor mixer.
- On the sides of cooking equipment.
- Preparation tables where equipment is stored on.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed black totes used to store bread maintained inside the restroom uncovered.
[CA] Equipment shall be stored within an approved area to prevent contamination. Utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Remove equipment from restroom. Discontinue storing equipment inside the restroom.
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.
Prepackaged food offered for sale for customer self-service do not have proper labels.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease observed on ventilation hood and hood filters.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Observed electric stove used to fry eggs at the front service area next to the sandwich preparation refrigerator. Observed baking oven halfway out of the 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. Discontinue use of unapproved equipment and cooking in the front of the facility. All cooking shall be conducted at the cook line underneath the ventilation 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.
1. Observed Vermin:
- 10+ live of various life stages observed inside the crevices of the top door hinges of the sandwich preparation refrigerator. Nymphs observed inside the crevices where caulking is missing against the preparation table. Dead cockroaches observed on the rim once the top cover is lifted.
- 1+ live and numerous dead cockroaches observed below the cash register.
- Dead cockroaches observed on floor by the sandwich preparation refrigerator.
- Dead cockroaches observed on floor by the two-door merchandiser next to the altar.
- 2+ live carrying egg sac with numerous nymphs crawling on the inside of the both door gaskets of the inoperable two-door upright refrigerator.
- 2+ live adults carrying egg sac, and numerous juveniles observed crawling on the door hinges and gaskets of both bread proofers.
- 1+ live with accumulation of feces along the door trim from the kitchen to the side of the facility.
- Dead cockroaches observed in the following areas:
- On floor underneath the three-compartment sink.
- On floor underneath the oven.
- On wall by the grease collection on the top right of the ventilation hood system.
- On floor between the three-door upright freezer.
- On floor in the janitorial area.
- Underneath the meat slicer.
- On top of the ANSUL activation switch.
2. Photographs: Taken for documentation purposes.
3. Supervisor Monica H. was notified of closure.
4. Notification: The person in charge during inspection, Quan, 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.
Observed child inside the kitchen.
[CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
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.
Wiping cloth stored in the container with cutting knives and equipment at the sandwich preparation refrigerator observed with dead cockroach nymphs.
[CA] Ensure food contact surfaces and cleaned, sanitized, and free from contamination.
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.