Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Oct 21, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Chicken salad at the very front in the produce case was measured at 49 degrees Fahrenheit. Chicken salad behind the front container were all measured below 41 degrees Fahrenheit. The shelf appears to be extended further than where the cold air blows out from.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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, Oct 21, 2025 · Original Source
Routine Inspection
Oct 14, 2025
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed flooring material separating from the floor and wall near the mop sink.
[Corrective Action] Maintain floors in good condition.
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. MAJOR. REPEAT. Multiple items in the produce case was measured at 45 - 56 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Dairy items may be held at 45 degrees Fahrenheit or below.
[Suitable Alternative] Bean sprouts and first row of cream cheese were removed and placed at discard section at the back area.
2. MAJOR. The cut melon that was triple stacked at the fruits island cooler was measured at 53 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Discontinue triple stacking cut melons in this cooler.
[Suitable Alternative] All containers in this cooler not triple stacked anymore.
3. REPEAT VIOLATION. Smoked salmon in the middle grab and go cooler was measured at 49 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed large gap under the double door at the back area.
[Corrective Action] Ensure gaps are not larger than 1/4 inch.
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, Oct 14, 2025 · Original Source
Routine Inspection
Oct 3, 2024
Pass
4 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed fruit flies around the decomposing produce by the veg/meat walk-in cooler.
[Corrective Action] Eliminate fruit flies using safe methods. Discussed re-locating the decomposing produce into a walk-in refrigeration/freezer unit.
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. Observed spilled milk and old food debris under shelvings, crates and pallets in the 9 door/walk-in cooler.
[Corrective Action] Thoroughly clean and maintain clean.
2. Observed old food debris under shelvings in the veg meat walk-in cooler.
[Corrective Action] Thoroughly clean and maintain 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gap under the double back door.
[Corrective Action] Eliminate gap greater than 1/4" 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.
1. Major. Chicken salads in the produce case was measured at 52 degrees Fahrenheit. All packages at the front were measured above 41 degrees Fahrenheit. Packages behind front packages were measured at or below 41 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.
[Suitable Alternative] Packages of chicken salad were re-located to the deli case.
2. Fish in the grab and go cooler #2 was measured at 47 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.
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.