Official record from Santa Clara County Department of Environmental Health, May 29, 2026 · Original Source
Routine Inspection
Oct 22, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed 2 unapproved portable induction cook top units in kitchen. This facility does not have a ventilation hood. [CA] Equipment that generates grease, steam, vapors, heat require a ventilation. All food shall be cooked in the approved ovens only.
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, Oct 22, 2025 · Original Source
Routine Inspection
Dec 3, 2024
Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed fruit flies at 1st floor bar. [CA] Continue to eliminate 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.
Lack of consumer advisory statement on breakfast/lunch/dinner menu for raw/undercooked food items (raw oysters, ceviche etc). [CA] Include consumer advisory statement on menu.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed dish machine chemicals stored on shelf where clean food equipment is located. [CA] Locate chemicals in another area.
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 oysters, clams in prep sink, thawing. [CA] Thaw food under refrigeration.
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.