Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Sep 28, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs measured at improper holding temperatures: Sweet potatoes held in cold holding drawer for more than 4h measured at 61F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS[ Employee discarded PHF.
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 28, 2026 · Original Source
Routine Inspection
Mar 23, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs (rice, chicken, mushroom rice, quinoa) held inside hot holding drawers for 4 hours measured between 120F and 133F.
[CA]Potentially hazardous foods shall be held at or below 41 or at or above 135°F
[COS] PHFs were discarded by employees.
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, Mar 23, 2026 · Original Source
Routine Inspection
Dec 5, 2025
Pass
3 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw fish stored above ready to eat food inside the walk in.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
Time marking is not available for sauces kept on TPHC.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Held inside hot holding drawer for 2 hours: measured cooked beans and cooked rice/quinoa below 135F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC put a time sticker to discard PHFs within 4 hours of removal from 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.
Official record from Santa Clara County Department of Environmental Health, Dec 5, 2025 · Original Source
Follow-Up Inspection
Nov 27, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 27, 2024 · Original Source
Routine Inspection
Nov 22, 2024
Conditional Pass
9 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler card for one employee not available for review
[CA] - Ensure all food handlers maintain valid food handler cards. Keep cards at facility available 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.
Observed raw duck hanging above cooked duck
[CA] - All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed heavy oil/grease on the floors and food stained walls.
[CA] Walls and/or floors in food preparation area 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.
Found food containers, such as MSG and salt in containers without labels
[CA] - Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Handwash station was obstructed and insufficiently stocked. Faucet was turned to the side, a bucket was inside the sink and there are no paper towels available to dry hands
[CA] - Handwashing facility shall be clean, unobstructed, and accessible at all times.
Single-use sanitary towels shall be provided in dispensers.
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 unclean cardboard on the floor and sticky exterior of food containers
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discontinue using unclean cardboard in facility.
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.
No sanitizer at this facility.
[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] - Employee borrowed bleach from neighboring facility and setup 3-comp sink and bucket.
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.
Found cooked duck hanging to cool, measured at 78F, per chef it was cooked within last hour.
[CA] - Cooked duck shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Move ducks to refrigerator to rapidly cool
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.