ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Jun 12, 2026
Pass
3 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front and back door propped open.
[CA] Keep doors closed to prevent the 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.
Many flies observed inside facility.
[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.
Official record from Santa Clara County Department of Environmental Health, Jun 12, 2026 · Original Source
Routine Inspection
Aug 12, 2025
Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple flies observed in the kitchen. [CA] Food facility shall be kept free of flies and fly activity.
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.
1) Containers of food stored on the floor of the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination.
2) Bags of onions and potatoes observed stored outside the facility. [CA] Food shall be stored in an approved location within the facility where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent vermin from entering the facility.
2) Employee's personal drink observed stored on top of food inside the walk-in cooler. [CA] Employee's personal food shall be stored separate or below food that is served or sold in the facility to prevent cross-contamination.
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.
Potentially hazardous foods measured at improper holding temperatures. Tofu, pork, raw pork, raw fish, bean sprouts, and beef were measured at 47F to 71F. [CA]Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F.
[COS] All items were out in the prep areas of the kitchen and were relocated into the reach-in coolers or the walk-in cooler at the start of the inspection.
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.
Raw foods (eggs, meats) observed stored above ready-to-eat foods (cooked foods, vegetables) inside the walk-in cooler. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Follow-Up Inspection
Jun 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 30, 2025 · Original Source
Routine Inspection
Jun 26, 2025
Closed
The health department recorded a closure at this inspection.
16 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Several soiled wiping cloths were stored on food preparation counter.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
*REPEAT VIOLATION
Gnaw marks observed on the plastic bag which stored peanuts.
[CA] Food shall not be adulterated by vermin or vermin debris.
[COS] Employee discarded the bag of peanuts.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
* REPEAT VIOLATION
Food safety manager certificate and food handler cards are not available for review
[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.
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.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy grease built up on hood filter and hood system.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
*REPEAT VIOLATION
Gas rice cooker, steamer and portable oil fryer are not operating under a hood.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Container of sauce was stored on the floor next to cookline. Containers of food were stored directly on the floor in walk-in fridge.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Missing label for bulk food container.
[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.
Heavy dust built up on the fan guard in walk-in fridge.
[CA] Clean and maintain
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.
Employee washed bulk container cover, without sanitizing, put on a cart and store. Observed lids still has debris and grease.
[CA] The food-contact surfaces shall be kept free of grease deposits or other soil accumulations. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[SA] Education provided. Employee placed covers in dishmachine and rewash. Dishmachine machine chlorine concentration measured at 50ppm.
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: Documented in the following areas:
- 3 dead juvenile, 1 dying rodent and 6+ dead american cockroaches on the glue trap on the floor under 3 doors counter fridge in front prep area
- 1 dying american cockroach on the floor near 1 compartment sink across from cookline.
- Fresh droppings on the floor in dry storage area near walk-in fridge
- Fresh rodent droppings and 2 broken american cockroaches wings on the shelf near gas rice cooker
- Gnaw mark on plastic bag storing peanuts across from walk-in fridge
- Fresh rodent droppings on top of bulk containers in dry storage.
2. Photographs: Taken for documentation purposes.
3. Supervisor Lew Notified.
4. Notification: The person in charge during inspection, Lily, 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.
minor violation:
Gnats observed near hand wash sink in 3 compartment sink.
[CA] Eliminate gnats.
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.
Refuse containers were opened in parking lot.
[CA] Refuse containers shall be covered at all times when not in use.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
* REPEAT VIOLATION
Equipment and 3 doors counter fridge stored outside facility.
[CA] Equipment shall be stored inside the facility where it is protected from 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leaking pipe under 3 compartment sink and slow floor drainage. Water leaking from sink across from cookline when water turned on.
[CA] Repair plumbing fixture and maintain in clean and good repair.
Slow drain floor sink at 3 compartment sink and dishmachine area. Debris built up in floor sink.
[CA] Clean and maintain.
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.
Holes observed on ceiling near hood system and ceiling at front area.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Accumulation of debris and grease on wall and floor under equipment.
[CA] Clean and maintain.
Peeling paint on the wall in kitchen.
[CA] 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Heavy grease built up on equipment throughout facility.
[CA] Clean and sanitize equipment.
Loosen and broken gasket observed in counter/open top fridge across from cookline.
[CA] Repair or replace gasket
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing test strip for testing chlorine concentration.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Hand cream, car key and chewing gum were stored on shelf on top of food preparation table and on paper dispenser on top of hand wash sink across from cookline.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
[COS] Employee relocated items.
*REPEAT VIOLATION
Side door leading to the kitchen was left opened.
[CA] Keep back door closed at all times to prevent the entrance and 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.
Missing probe thermometer and thermometer in the fridges.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 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.
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, Jun 26, 2025 · Original Source
Follow-Up Inspection
Nov 13, 2024
Pass
1 recorded violation
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Pipe under the three compartment sink is in disrepair and waste water drains onto the kitchen floor rather than into the floor sink. [CA] Food facility shall be able to properly disposes of waste water through approved plumbing system.
[COS] Employee repaired drain pipes under the three 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.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2024 · Original Source
Routine Inspection
Nov 12, 2024
Closed
The health department recorded a closure at this inspection.
17 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located in the kitchen by the three compartment sink is obstructed with equipment in front of the sink and in the basin of the sink. The handwash sink also did not have soap available in the dispenser. [CA] Handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands as required.
[COS] Obstructions relocated and employee refilled the soap dispenser.
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.
A person in charge (PIC) is not present during operating hours.[CA]A PIC who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottle stored by the ice machine is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door of kitchen is kept open at time of inspection. [CA] Keep doors to the kitchen closed when not in use to prevent the entrance 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.
1) Facility observed preparing open food outside of the facility. Raw chicken observed on cutting board on unused refrigeration unit and boxes of food stored on the floor. [CA] Food prep and food storage shall be kept inside of food facility where the food is protected from contamination.
2) Open food observed thawing inside two of the compartments at three compartment sink while the remaining sink compartments is filled with soap water.
3) Uncovered pot of food is stored on the floor by the mop where employee was observed using hose to spray the ground.
[CA] Food shall be prepared and stored in a manner where it is protected from contamination.
REPEAT VIOLATION
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Accumulation of grease on walls and ceilings located between the cook line and walk-in cooler. [CA] Maintain walls and ceiling of facility clean and free of debris accumulation
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.
Boxes and containers of food are observed stored on the floor inside the walk-in cooler and back dry storage room. [CA] Food shall be stored a minimum of 6 inches off the floor to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At time of inspection, fresh and old rodent droppings was observed in multiple location throughout the facility.
- Around the water heater.
- Under the three compartment sink
- Under shelving by the backdoor
- Under shelving by dry storage
- On top of canned food on dry storage shelves.
- On bulk storage container
- Inside bulk container of flour.
- On food prep table next to the food prep unit.
- On plates stored on food prep table
- Along the walls around the entire front counter
- On shelves used for equipment by the front counter
- In back room dry storage area on shelves.
- On the floor all along the walk-in cooler.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Facility is CLOSED due to vermin infestation and shall cease all food operations. See comment section below.
REPEAT VIOLATION
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 black mold-like substance observed on the inside panel of the ice machine. Mold-like substance was in direct contact with consumable ice. [CA] Frequently clean and sanitize the inside panels of the ice machine.
[COS] Employee discarded all the ice from the ice machine and cleaned and sanitized the ice machine.
REPEAT VIOLATION
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.
Potentially hazardous foods measured at improper holding temperatures. By the mop sink, pork belly is measured at 64F. In front of the handwash sink, raw chicken is measured at 50F. In front of the ice machine, raw shell eggs measured at 64F. Outside the walk-in cooler, raw chicken and raw pork measured at 52F. [CA] Potentially hazardous when cold holding shall be held at or below 41F.
[COS] Per employee all items were in active prep within the last two hours and relocated into the walk-in cooler.
REPEAT VIOLATION
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
Equipment (meat grinder) observed stored outside behind the facility. [CA] Equipment shall be stored inside the facility where it is protected from contamination.
REPEAT VIOLATION
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
2) Food handler cards for employees are not available. [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.
REPEAT VIOLATION
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Steamer is stored outside of the 6 inch overhang of the ventilation hood.
2) Deep fryer is observed in use outside of the ventilation hood.
[CA] All cooking equipment shall be operated under the ventilation hood as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Rodent dropping observed inside bulk container of flour stored on dry storage shelf. [CA] Food shall not be adulterated by vermin or vermin debris.
[COS] Employee discarded the entire bulk container of flour by dumping it into outdoor trash bin.
REPEAT VIOLATION
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.
Heavy accumulation of grease on hood filters above the cook line. [CA] Frequently clean hood filters or as needed.
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.
Improper thawing of potentially hazardous foods observed. Frozen meat observed thawing in standing water inside the three compartment sink. Frozen meat observed thawing in room temperature in front of the back door.
[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.
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.
Waste water was observed overflowing onto the kitchen floor from the floor sink located under the three compartment sink. [CA] Ensure that floor sinks are kept clear and operable to properly remove waste water.
[COS] Employee cleared food debris from strainer in the floor sink and began to clean and sanitize the kitchen floor.
REPEAT VIOLATION
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.