ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Sep 1, 2026
Pass
2 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Found several containers of different types of curry's cooling in walk-in-cooler. Observed lids fully covering all containers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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.
After facility de-cluttered storage room located in back area, found 2 OLD rodent dropping on corner. [CA] Eliminate all evidence of OLD rodent dropping. Clean and sanitize all effected areas. Provide approved pest control services.
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, Sep 1, 2026 · Original Source
Routine Inspection
Aug 24, 2026
Conditional Pass
13 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Found containers of food/food related items stored on floor in small storage room located outside. [CA] Food shall be stored a minimum of 6 inches off the floor.
2. Found open foods stored in unapproved room located outside of food facility. [CA] Food must be stored in approved location, such as on the mobile food facility or at the approved commissary.
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. Found clutter in the following areas: front area near walk-in-cooler, mop sink area, back of the facility and in small unapproved storage room. [CA] All areas shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
2. Found employee shoes stored near food/food related items. [CA] Employee's personal effects (shoes) shall be stored in employee lockers or other designated areas for employee storage.
3. Found exterior screen door damaged. Screen door is unable to to prevent entrance of vermin.
4. Found accumulated food debris under cooking equipments, shelvings and on walls throughout food facility. [CA] Routinely clean.
5. Found household raid canister on rack above mop sink. Found electric fly zapper on table near credit card check out station. [CA] Eliminate unapproved device, use approved shelving.
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.
Major: Lacking single use paper towel at the ONLY hand wash station at prep area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator restocked.
Minor: Found items in hand wash station semi blocking usage. [CA] Ensure hand wash station is accessible 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.
Major:
1. Measured the following PHFs holding between 49F - 50F in walk-in-cooler for less than 4 hours: chick peas, briyani and tadka.
2. Measured container of milk holding at 66F in 1 door reach in for less than 4 hours. Note: Unit was unplugged.
3. Measured the following PHFs holding between 51F - 58F on rack for less than 4 hours: briyani rice and rice.
[CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F and relocate PHFs to reach in refrigeration unit.
Minor: Measured the following PHFs holding between 45F - 49F in 2 door reach in and walk-in-cooler for less than 4 hours: yogurt and raw marinated meat. [CA] Maintain all cold PHFs held at or below 41F.
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.
Found several moldy cucumbers stored in a box in walk-in-cooler. [CA] Moldy food shall be removed immediately from use. [COS] Operator voluntarily discarded moldy foods.
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.
Found the following newly added equipment in food facility: (2x) chest freezer for ice cream (Avantico), buffet line, mobile food facility (MFF) like structure to store pastry at the front of food facility. Per operator, device is used for show, but pastry is brought inside to be used for food item. [CA] Plan check required for newly added device for food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. 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.
1. Measured 0ppm chlorine for dish machine. Observed no active dish washing at the time of inspection, operator stated dish machine is used rather than warewash sink. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
2. Found brown like substance on white interior panel of ice machine. [CA] Routinely 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.
1. Found numerous fruit flies throughout food facility. [CA] Each food facility shall be free of pest such as fruit flies. Provide approved pest control services.
2. Found 1 OLD rodent dropping in small storage room outside of food facility on a roll of unopen receipt roll. [CA] Eliminate all evidence of OLD rodent dropping. Clean and sanitize all effected areas. Provide approved pest control services.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found leaks at the following sinks: hand wash sink (faucet) at cooks line, warewash sink (faucet/spray nozzle). [CA] Secure leak.
2. Found cold/hot water unable to dispense from warewash sink faucet at the time of inspection. Only spray nozzle was active. [CA] Ensure cold/hot water is free flowing from faucet. [COS] Operator repaired faucet, observed water free flowing.
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.
Measured a pot of butter chicken curry sauce holding at 95F. Per operator, PHFs was made over night. [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] Operator voluntarily discarded PHFs in trash.
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
1. Measured ambient air temperature of the following refrigeration unit holding between 49F - 70F: 1 door reach in near walk-in-cooler and 2 door reach in at cooks line. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to another unit.
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. Lacking food safety certificate (FSC). [CA] 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.
2. Lacking food handlers card. [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.
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
Found both filters at mechanical exhaust hood accumulated with dust and food debris. [CA] Routinely clean.
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, Aug 24, 2026 · Original Source
Routine Inspection
Jan 8, 2025
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold water valve off at hand wash station in back prep area. Per operator, water valve off due to leak. [CA] Ensure cold/hot water is provided at all times. [COS] Operator turned on cold water valve. Observed a leak.
2. Found leak at warewash sink (middle) section when water is off/on. [CA] Secure leak.
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.
Measured container of marinated chicken holding at 45F in 2 door reach in for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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
Found clutter in bar area. [CA] Re-organize bar area to provide adequate walking space.
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, Jan 8, 2025 · Original Source
Routine Inspection
Oct 8, 2024
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Found wooden shelving and counter top at front service area. [CA] Soft wood such as wood wicker shall not be used as a food-contact surface. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc.
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.
Found missing floor tiles and coved base tile throughout food facility. [CA] Replace broken/missing cove/floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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.
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Found unapproved goose neck faucet at 1-compartment sink. [CA] Install commercially approved goose neck faucet.
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.