Routine Inspection
Jan 23, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in ice baths on the counter-top, measured sliced tomatoes, sliced cheese, raw fish, squid, chicken wings, raw chicken, and buttermilk between 42F and 58F. Observed only the bottom of the containers submerged in the ice baths. Per operator, potentially hazardous foods stored from 4:00pm. On the counter-top edge of the flat top grill, measured caramelized onions at 105F. Per operator caramelized onions stored from 4:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed potentially hazardous foods in a deeper ice bath with containers sufficiently submerged to maintain proper holding temperatures. Operator reheated caramelized onions on the flat top grill to 165F and stored in a container on the grill 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.
More about food kept at an unsafe temperatureOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the kitchen area, observed paper towels stored away from the handwash station. At the bar, observed hand soap stored away from the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [SA] Operator placed hand soap and paper towels at the handwash stations in the kitchen and the bar.
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.
More about handwashing problemsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
At the bar, observed gaps between the installed FRP panels and the bar top. In the corners of the installed bar top, observed larger openings/holes. [CA] Ensure gaps, cracks, crevices, and holes are sealed to prevent possible 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.
More about signs of rodents or insectsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed open bags of dry food stored on shelving. [CA] Ensure all open bags of dry food are transferred to or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, observed multiple fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jan 23, 2026 · Original Source