ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 24, 2026
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
THE ELECTRICAL OUTLET UPSTAIRS IN THE DRY STORAGE ROOM IS MISSING THE COVER PLATE. [CA] PROVIDE COVER PLATE.
THE FLOOR UPSTAIRS IN THE DRY STORAGE ROOM IS MISSING PARTS OF THE TILE. [CA] REPAIR FLOOR.
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, Aug 24, 2026 · Original Source
Routine Inspection
Oct 28, 2025
Pass
5 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Rice scoops are stored in stagnant water measured at 77F.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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
Food handler cards are expired.
[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.
Fan covers inside walk-in cooler and in refrigeration units have accumulation of dust.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Precooked noddles are measured at 54F inside the prep unit. Per staff, noddles were recently delivered.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Ice was added to noddles.
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.
Food residue observed on floor throughout kitchen.
[CA] Walls and/or floors in food preparation area shall be kept 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.
Official record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Routine Inspection
Nov 21, 2024
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Brown rice in rice cooker temperature measured between 130F. Observed rice cooker was turned off.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC turned rice cooker on and reheat brown rice for hot holding.
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.
Facility serves poki bowl (with raw/ undercooked) tuna without consumer advisory.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
"Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions."
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.