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 21, 2026
Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Employee rinsed drip tray from soft serve machine in handwash sink near grill. Employee also filled pitcher of water from handwash sink.
[CA] Handwash facilities shall be used for employee handwashing exclusively.
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
Chef's knife with tip broken off observed in kitchen prep area.
[CA] Utensils and equipment used in facility shall be maintained in good repair. Discard any broken utensils or equipment.
Bowl being used as a scoop in bulk rice container.
[CA] Discontinue use of bowl as rice scoop. All utensils shall be used for their approved purpose.
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
Drain hoses from ice machine near microwave extend into floor sink.
[CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to
prevent backflow.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Bottles of food coloring stored on shelf in dry storage next to and under chemicals such as WD40.
[CA] Toxic chemicals shall be stored below and away from food to prevent potential chemical adulteration of food and beverages.
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.
1 dead American cockroach observed underneath water heater
1 dead German cockroach observed on floor under electrical box
2 dead German cockroaches observed behind spare wall panel in dry storage.
Mouse droppings observed in back corner of dry storage area.
Roaches and droppings appeared to be dry and no evidence of active infestation observed.
[CA] Clean and sanitize all areas where droppings or dead roaches were observed.
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.
The following potentially hazardous foods were found to be measuring 47F in the stand up refrigeration unit near the cookline: tofu in packaging; prepped tofu; ready to eat noodles; hot dogs; imitation crab. Ambient temperature of unit was measured at 47F with a probe thermometer. Employee in charge of prep indicated that all items were prepped 3 hours prior. PIC was instructed to move all PHFs into operable units under cold prep and to have someone out to repair the unit.
[CA] All potentially hazardous food items shall be held cold at or below 41F or held hot at or above 135F. Refrigeration unit shall be capable of maintaining temperature of 41F or below.
[COS] All PHF items were moved to operable refrigeration units.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Food container lids soiled and stored on ground next to chest freezer.
[CA] Equipment and utensils used for food storage or prep shall be kept clean and sanitized and stored in an approved manner.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed multiple gaps and holes in ceilings and walls throughout facility. Observed extra piece of wall paneling leaning against wall in dry storage area with two dead roaches behind it. Back door to facility propped open with piece of wood.
[CA] Maintain walls, floors, and ceilings of facility in good repair and free of gaps and holes to prevent ingress and harborage of vermin.
Keep exterior doors to facility closed to prevent ingress and harborage of vermin.
Employee's personal beverage open on counter in food prep area.
[CA] Employees shall keep any personal beverages covered with a lid to prevent spills or contamination of food or utensils/equipment/linens.
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.
No standing thermometers inside of refrigeration units. Standing refrigerator in back kitchen measured ambient temperature of 47F taken with a probe thermometer.
[CA] Keep internal thermometers inside of all refrigeration units to ensure proper function and ambient temperature of unit.
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, Sep 21, 2026 · Original Source
Follow-Up Inspection
Aug 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 20, 2025 · Original Source
Follow-Up Inspection
Aug 14, 2025
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed pitcher of water was stored inside the front prep area's handsink.
[CA] Do not store items inside handsink. Handsinks must be made available to make handwashing not only possible, but likely.
[COS] The pitcher was removed and placed on the nearby countertop.
*REPEAT VIOLATION - 4TH OBSERVED OCCURRENCE. SEE NOTES BELOW.*
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 14, 2025 · Original Source
Routine Inspection
Aug 4, 2025
Pass
17 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks quaternary ammonium test strips for testing the sanitizer 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.
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
1. Rice scoop observed to be stored in ice water that measured at 40F in the front area adjacent to the soda machine.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
2. Bottles of Sriracha in the front grill area observed to be reused to store other food items.
[CA] Single-use containers shall be discarded once emptied of their original contents. Single-use containers shall not be re-used to store other food items.
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.
Large amount of food buildup observed on the sides of equipment/on shelving units next to the cook-line.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Front door observed to be maintained open.
[CA] Keep door closed to prevent the intrusion of pests/vermin.
2. Gap under the back door measured greater than 1/4 inch owing to a partially missing door sweep.
[CA] Replace door sweep and seal gaps greater than 1/4 inch to prevent the intrusion of pests/vermin.
3. Two CO2 tanks are not chained/secured in the kitchen area next to the ice machine.
[CA] Chain/secure CO2 tanks.
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.
Multiple soiled wiping cloths observed to be left out on various counters.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Single-use wiping towels shall be removed when they become soiled.
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. Soft-serve ice cream mix in the upper hopper of the soft serve machine measured in the range of 45F to 51F.
2. Cut tomatoes, cut hot dogs, imitation crab, cooked corn (uncanned), chestnuts (uncanned), and pineapple (uncanned) measured in the range of 49F to 53F in upper prep inserts of the middle and left-most prep refrigeration unit in the front, customer service area.
[CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Discussed pre-chilling food, using metal inserts, and keeping lids on food to keep foods cold in upper prep unit inserts.
*NOTE* Commercial refrigeration units MUST be capable of maintaining potentially hazardous foods at or below 41F, regardless of surrounding ambient air temperature. Ensure that foods are properly cooled PRIOR to placing into prep refrigeration inserts, as these units are not designed to cool down foods, but only HOLD AT OR BELOW 41F.
[COS] Employee elected to discard the aforementioned foods after 4 hours of initially being uncanned OR removed from various, properly functioning refrigeration units in the kitchen. See VC&D report.
3. Soft-serve ice cream mix measured 55F for a time period exceeding 4 hours in the bottom of the left-most prep refrigeration unit in the customer self-service area.
[CA] PHF shall be held at or below 41F.
[COS] Ice cream mix VC&D. See VC&D report.
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. Table-mounted can opener blade observed to have large amounts of black buildup. Can opener not actively in use.
2. Brown buildup observed on the inner top-most panel of the ice machine.
[CA] Clean and sanitize.
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 observed filling up a pitcher of water that was situated inside of the hand sink in the front mongolian-grill area.
[CA] The hand sink shall be used for no other purpose than hand washing, and shall remain unobstructed at all times that the facility is in operation.
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
Observed 3 bottles of unlabeled chemicals in the hallway leading to the bathroom.
[CA] Chemicals shall be labeled with their common name.
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.
Observed two cans of pineapples with dented hermetic seals.
[CA] Cans with dented or potentially compromised hermetic seals shall be discarded immediately.
[COS] Cans marked for non-use, and intended for return to distributor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Yellow buildup observed on the ceiling above/adjacent to the front mongolian grill area.
[CA] Walls, floors, and ceilings in food preparation areas 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Hood screens in the kitchen area and hood screens in the front grill area observed to have large amounts of grease buildup.
[CA] Ventilation hood filters shall be maintained clean and good repair.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
*REPEAT VIOLATION*
1. Faucet at the three compartment sink is broken, and cannot output water. Spray rinse is capable of outputting water at greater than 120F.
[CA] Ensure that plumbing is maintained in good repair.
2. The plumbing of both hand wash sinks (in kitchen, and in the front grill area) observed to be leaking.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
All food handler cards provided by an employee 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.
1. Three dead german cockroaches observed inside the outer lining of the water heater in the kitchen area. No other evidence of cockroaches observed.
Employee states that the facility receives pest control treatments, but could not provide a pest control report.
[CA] Clean and sanitize area of dead cockroaches.
The premises of each food facility must be maintained free of vermin.
2. Approximately four flies observed in the kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Soft serve ice cream machine is not capable of keeping ice cream mix at or below 41F. Left-most and middle prep refrigerator in the front customer self-service area could not maintain PHF in their respective upper prep inserts at or below 41F. Ambient of left-most measured 42F. Ambient of other 2 prep refrigerators measured 41F or less.
[CA] Refrigeration equipment must be capable of maintaining PHF at or below 41F. Inspector will return for a follow-up to ensure units are functioning properly within the next 1 to 3 business days.
2. Gaskets in the lower prep units in the front customer service area are peeling/in disrepair.
[CA] Repair and maintain gaskets to ensure that refrigerator is able to maintain food at or below 41F.
3. Bowl observed to be used as a scoop for rice in white bulk rice bin.
[CA] Discontinue the use of bowls as scoops. Use scoops with handles, and do not allow handles to come into direct contact with food to prevent contamination.
4. Foil observed to be used to line shelves in the kitchen area.
[CA] Discontinue the use of foil to line shelves. Ensure that surfaces are smooth, cleanable, durable, and nonabsorbent.
5. To-go "thank you" bag observed to be used to store food in the dry storage area.
[CA] Discontinue the use of to-go bags to store food. Store foods in approved, durable containers.
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.
1. Staff could not provide a probe thermometer upon request.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
2. The left-most prep refrigeration unit in the front customer service area lacked an accurate thermometer reading (read 3+ degrees under inspector's probe thermometer reading of ambient).
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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, Aug 4, 2025 · Original Source
Routine Inspection
Oct 29, 2024
Pass
7 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed heavy accumulation of food debris on faucet/handles of 3-compartment sink. Observed heavy accumulation of grease on sides of deep fryer.
[CA] Keep surfaces 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed foil and cardboard were used as lining for floors/prep surfaces in the cooking area.
[CA] Discard foil and cardboard. All surfaces must be smooth, durable, and easily cleanable.
*REPEAT VIOLATION*
2) Inside the kitchen near the microwave: observed scoop for sesame seeds was stored with the handle in direct contact with sesame seeds.
[CA] Store scoop so that the handle is not in contact with 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
At the 3-compartment sink: hot water was only able to be provided from the spray nozzle, and not the main faucet.
[CA] Ensure hot water is available from the faucet.
Note: observed two sink compartments were filled with water.
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 a plastic jug was stored inside the front handwash sink.
[CA] Do not store items inside the handwash sink. Handwash facilities must be available to make handwashing not only possible, but likely.
*REPEAT VIOLATION*
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.
Observed accumulation of food debris on floors, especially around/under the cooking equipment.
[CA] Keep floors 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed the back door was open during the inspection.
[CA] Keep back door closed to prevent vermin entry.
2) Observed mops were stored with mop heads directly on the floor.
[CA] When not in use, mops must be stored/hung up so that they can quickly air-dry.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were not available for review.
[CA] Obtain valid employee food handler cards and keep them stored together at the facility for review.
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.