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
Routine Inspection
Aug 31, 2026
Pass
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in cooler, observed bags of pre-cooked mussel meat stored in the same tub as a bag of raw fish fillets. Observed raw fish fillets stored directly over cases of cooked octopus and bags cooked mussel meat.
[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.
In the two-door upright cooler at the center of the preparation area, two containers of oat milk measured between 49F and 50F. Per staff, oat milk had been relocated to the unit earlier this morning, approximately 2.5 hours prior. Ambient of the unit measured 51F via probe and via internal thermometer maintained inside the unit.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Instructed employee to relocate oat milk to an alternate refrigeration unit.
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.
Chlorine sanitizer in the mechanical dishwasher measured greater than 200 ppm.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee rubbing the inside corner of his eye, then proceeded to unpackage paper towels and refill the dispenser at the hand sink at the entrance to the back kitchen area.
Observed employee wiping his mouth with the back of his gloved hand, then proceeded to continue food service.
Observed employee throwing items away into a trash can, contacted the trash can with gloved hands, then did not change gloves or wash hands until prompted to.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Instructed employees to de-glove (if applicable) and properly wash hands.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source
Routine Inspection
Apr 9, 2026
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous potentially hazardous foods, including chopped cooked chicken, roasted corn, blanched edamame, roasted sweet potatoes, and various opened milks/creams measured between 43F and 47F while maintained in the two-door upright cooler to the right of the entrance of the middle kitchen area. Ambient of the unit measured between 44F and 45F, depending on location. Per staff, some of the items had been maintained in the unit overnight, and some had been relocated to the unit less than 3 hours prior.
Sliced steak measured 103F while maintained in an under-counter hot hold unit at the entree station. Per staff, it had been placed into the unit less than 1 hour prior.
*Note: Recommend subjecting to time as a public health control.
Heat-treated asparagus salad measured 55F while maintained in an improper ice bath at the asian station. Sliced tomatoes, aoli, and burata measured between 52F and 56F while maintained in improper ice baths at the grill station.
*Note: Recommend subjecting items to time as a public health control.
Raw shell eggs measured between 51F and 53F after being cracked open while maintained overfilled in the prep cooler between the korean station and the grill station. Per staff, eggs had been placed into the unit 1.5 hours prior.
*Note: Ensure items are not held above the load limit.
[CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Potentially hazardous foods held in the two-door upright cooler since the previous night were voluntarily discarded. Other potentially hazardous foods relocated to other, working units. All items held at improper holding temperatures at the front service line stations were subjected to TPHC, to be served or else discarded by the end of lunch service.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the two-door upright cooler to the right of the entrance of the middle kitchen measured between 44F and 45F, depending on location.
[CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using a paper towel to wipe the floor (thereby contacting the floor with hands), moved a speed rack containing pans of tofu, then attempted to don gloves to begin food service at the front service line before being stopped and instructed to wash hands.
Employee observed wiping nose, then continued onto food service.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
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.
High temperature sanitizing rinse measured 153F in the mechanical dishwasher while in active use to wash various dishes/utensils. Machine was stopped and restarted. High temperature sanitizing rinse measured 156F, and then 143F respectively during test runs while not in use to wash utensils.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[COS] PIC adjusted machine to cycle at a slower rate. High temperature sanitizing rinse remeasured at 161F.
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.
Heat treated pickled onion measured 103F while maintained in a deep, plastic wrapped container on a prep table at the back kitchen. Per staff, it had been heat treated 1 hour prior, and they were letting it rest prior to cooling it. Heat treated pickled onion was placed into an ice bath and relocated to the two-door upright cooler at the front service line. After re-measurement, item measured 70F after 1 hour and 50 minutes had elapsed.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Pickled onion rapidly relocated to the walk-in freezer.
*Note: Ensure potentially hazardous foods that are being cooled are not left out in ambient for extended periods of time after initially being heat treated.
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.
Soap dispenser at the hand sink at the front service line between the korean entree station and grill station observed broken. Top of pump dispenser observed broken off; However, it could still be placed on top of the broken dispenser stump and soap could still be dispensed, albeit with some difficulty. Per staff, it had broken 30 minutes prior.
[CA] Provide handwashing cleanser in an operable dispenser at handwash stations at all times.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 9, 2026 · Original Source
Routine Inspection
Apr 21, 2025
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Clean, wet plastic containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 paper towels at handwash sink in warewash area. [CA] Single-use sanitary towels shall be provided in dispensers at all times.
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.