SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Sep 29, 2026
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the quat sanitizer solution at 100ppm within the 3 compartment sink (not actively in use). Quat sanitizer dispensing container appears to be low.
[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. Replace sanitizer container prior to resuming 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.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Routine Inspection
Mar 5, 2026
Pass
1 recorded violation
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The light within the ventilation hood above the oven is nonfunctional.
[CA] Replace/ repair light fixture.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Routine Inspection
Sep 23, 2025
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed the installation of an AccuTemp Evolution steamer adjacent to upright oven at the cook line.
[CA] A person proposing to add new cooking equipment shall submit plans and specifications for review and shall receive plan approval prior to the installation or use of new equipment. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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, Sep 23, 2025 · Original Source
Follow-Up Inspection
Mar 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2025 · Original Source
Routine Inspection
Feb 25, 2025
Pass
2 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the hot water temperature at a maximum of 62 F from the 3 compartment sink. The hand washing sink hot water supply measured at a minimum of 100 F.
PIC stated that the hot water heater for the three compartment sink is non-functional. The hand wash sink hot water is supplied from an alternative, functional water heater.
[CA] Ensure hot water heater is operable and maintained in good repair at all times. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[SA] Cease all ware washing onsite. All wares shall be returned to the central kitchen for warewashing until hot water supply has been restored to the 3 compartment sink.
Met with plumbers onsite, whom started repairs.
Contact inspector for a follow-up inspection when hot water has been stored to 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.
The wall paint surrounding the three compartment sink is in disrepair.
[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.