Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Mar 26, 2026
Pass
3 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
In the walk in, observed a container of sauce with heavy accumulation of mold like substance on the cover and in the inside.
[CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
[COS] Employee discarded the food.
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.
Inside prep refrigerator: black bean sauce held for more than 4 hours measured at 78F.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
[COS] employee VC&D the bean sauce.
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.
In the kitchen area: Old cockroach dropping on shelves above the restroom door.
In the dry storage room : Old rodent droppings on the floor below shelves.
Multiple house flies by the kitchen back door.
[CA] Facility shall be kept free of vermin. Clean and sanitize area of old droppings, seal all cracks and crevices to prevent possible infestation.
Note : Facility is currently serviced monthly, pest report was provided for review.
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, Mar 26, 2026 · Original Source
Follow-Up Inspection
Mar 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source
Routine Inspection
Mar 9, 2026
Pass
11 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, at the shelving installed to the right of the employee restroom, observed accumulation of cockroach droppings between the door trim and the stainless steel shelf. At the warewash/prep area, on shelving installed above the area, observed cockroach droppings around brackets and on the wall behind the shelves.
[CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service as necessary.
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.
In the walk-in refrigerator, observed roast duck hanging next to dirty shelving. Observed shelving in the area around hanging duck is rusted with accumulation of debris.
[CA] Ensure food is stored in a manner that prevents contamination. Discontinue storage of duck in a manner that may cause contamination. Clean and maintain areas where food is stored to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the walk-in refrigerator, observed heavy accumulation of debris and rust on shelving. Observed food items stored in close proximity of unclean surfaces.
[CA] Ensure all non-food contact surfaces are frequently cleaned and sanitized to prevent possible cross contamination of food items stored.
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.
Observed used wiping cloths stored on kitchen counter-tops.
[CA] Ensure all used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
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
Observed cracks and crevices along the edges of shelving between the wall and shelf.
[CA] Ensure all cracks, crevices, holes, and gaps are sealed to prevent harborage of vermin.
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, linens: Proper storage and use
Inspector’s notes
In the kitchen area, in dry food containers, observed the use of bowls as scoops, with the sides and bottom of bowls in direct contact with food.
[CA] Ensure scoops with handles are used for scooping dry food. Scoops stored in dry food containers shall be stored with the handle facing away from food to prevent possible contamination.
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 kitchen area, measured improper holding temperatures in the following areas:
1. At the bbq roasting area, measured raw duck at 53F. Per operator, raw duck stored for about 2.5 hours.
2. In the insert top for the 4 door insert prep unit, observed various potentially hazardous foods stored between 46F and 52F including marinated chicken, scallops, and canned mushrooms. Per operator, potentially hazardous foods stored for 2 hours.
3. In the walk-in refrigerator (previously stored on a shelf in the kitchen area), measured cooked lobster at 65F. Per operator, cooked lobster stored for about 2.5 hours.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] Operator moved raw duck to walk-in refrigerator to facilitate proper holding temperatures. Cooked lobster kept in walk-in refrigerator to facilitate proper holding temperatures. Operator added ice to potentially hazardous foods in the insert top of the 4 door insert prep unit to facilitate proper holding temperatures.
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.
In the kitchen area, observed food debris and standing water throughout the entire flooring. In the kitchen area, underneath the cookline and in the cooking areas, observed heavy accumulation of food debris and standing water.
[CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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.
Observed containers of food stored on the floor in the walk-in refrigerator and in the kitchen area.
[CA] Ensure all food is stored at least 6" off the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
On shelving, observed two plastic wrap covered trays of cooked pork belly cooling at 99F. Per operator, cooked pork belly prepared an hour prior.
[CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Ensure all potentially hazardous foods are left uncovered when cooling to allow for ventilation of heat.
[SA] Operator removed plastic wrap from trays of cooked pork belly to allow for proper cooling.
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.
At the warewash machine, measured chlorine sanitizer at less than 50 PPM.
[CA] Ensure chlorine sanitizer is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
At the ice machine, observed mold-like accumulation in the inner panel.
[CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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, Mar 9, 2026 · Original Source
Follow-Up Inspection
Feb 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 24, 2025 · Original Source
Routine Inspection
Feb 19, 2025
Conditional Pass
9 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is provided at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment.
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
In the back prep room, observed the use of cardboard to line shelving, line the area between wooden tabletop and stainless steel prep table In the kitchen area, observed the use of cardboard to prop up broken table legs. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard within the facility to prevent possible harborage of vermin.
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 kitchen area, around the cookline, and underneath the warewash area, observed accumulation of food debris and standing water. In the employee service area, observed accumulation of food debris and standing water. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 kitchen area, measured cooked duck and cooked pork belly cooling on hanging hooks at 75F and 68F respectively. Per operator cooked duck and pork belly prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice; in an ice bath; in shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved cooked duck and cooked pork belly to nearby walk-in freezer to facilitate proper cooling.
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.
In the kitchen area, observed accumulation of food debris on and around shelving, and refrigerator door handles. [CA] Ensure non-food contact surfaces are frequently cleaned and sanitized ti prevent possible cross-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.
In the water heater closet, observed rodent droppings on the floor. At the kitchen area, on the shelving installed to the right of the employee restroom, observed accumulation of cockroach droppings between the door trim and the stainless steel shelf. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service as necessary.
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.
In the kitchen area, measured a container of bean sprouts at 60F, platters of cooked lobster at 65F, and a container of chicken broth at 95F. Per operator, bean sprouts stored on the counter-top for an hour, platters of cooked lobster stored on the counter-top for 1.5 hours, and chicken broth stored for about 2 hours. By the 3 compartment sink, in the hot holding unit, measured baked bbq pork pastry at 110F. Per operator, baked bbq pork pastry prepared 1.5 hours prior and is served only between 10:30 and 14:30. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved bean sprouts, and cooked lobster to nearby refrigeration to facilitate proper holding temperatures. Chicken broth was placed on the stove-top and reheated to 165F. Baked bbq pork pastry to be served by 14:30, for a total of 4 hours from when removed from temperature control or discard.
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.
In the kitchen area, measured hot water at the 3 compartment sink at 59F, and hot water at the handwash sink at 60F. [CA] Ensure hot water is provided at all warewash, prep, and mop sinks at 120F. Provide hot water at handwash stations between 100F and 108F. [SA] Operator turned hot water heater back on. Remeasured hot water at the 3 compartment sink at 102F. Operator was informed to maintain hot water at least 120F 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee attempting to switch tasks after emptying floor sink stainer without washing hands at the handwash station. [CA] Ensure hands are properly cleaned at the handwash station using warm water, hand soap, and paper towels. [COS] Employee instructed to wash hands at the handwash station.
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, Feb 19, 2025 · Original Source
Routine Inspection
Oct 8, 2024
Pass
12 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Found cloth linen used throughout food facility to cover food items in walk-in-cooler to food in prep station. [CA] Discontinue using cloth linen, use approved food grade covers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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.
Found several wiping cloths sitting on counter top at cooks line. [CA] When not in use, store wiping cloth in sani buckets.
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.
Observed container of noodles and soup cooling in walk-in-cooler. Observed plastic wrap covering beef herbal soup and noodles covered by lids. Per operator, PHFs made less than 4 hours. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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.
Found toilet tissue stored outside of mounted dispenser in employee restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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.
Major:
1. Measured the following PHFs holding between 50F - 112F at cooks line counter/rack for less than 4 hours: raw shrimp, minced pork, shrimp and chives dumplin, cooked pork and raw chicken.
2. Measured container of bean sprouts holding at 66F near walk-in-cooler.
3. Measured the following PHFs holding between 50F - 53 in cold prep table at cooks line (right side): cubed beef, scallop and beef.
Per operator, PHFs made and prep for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135. [COS] Operator directed to add ice to PHFs. [SA] Operator opted to use time as a public health control (TPHC).
Minor:
Measured the following PHFs holding between 45F - 49F in 4 door reach in (M) at cooks line: pork, chicken, raw shrimp, tofu and fried pork. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 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.
Measured chlorine concentration less than 50ppm at dish machine. Observed sanitizer bin for dish machine almost empty. Per operator there were no other replacement of chlorine sanitizer bottle. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator directed to set up chlorine sanitizer at 3 compartment sink.
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.
Measured hot water holding at 118F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water to be held at 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found a leaking faucet at 2-compartment sink when water knob is on.
2. Found leaking drain line under 2-compartment sink (right side).
[CA] Secure leak.
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 container of meat thawing in middle compartment sink of warewash sink. [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. [COS] Facility has a 2-compartment sink where all food prep shall occur. Operator directed to redirect thawing of meat to 3rd compartment sink after cleaning due to need of warewash sink for sanitizing purposes.
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.
Found wall and ceiling panels at cooks line and in walk-in-cooler with accumulated black substance, dust and debris. [CA] Routinely 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.