Follow-Up Inspection
Mar 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 12, 2026
Conditional Pass
4 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at 92F maximum at the three compartment sink, and measured at 98F maximum from both dump sinks at the front service counter. [CA] Facility shall be capable of providing water at minimum of 100F from the three compartment sink for the purpose of dishwashing. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Contractor arrived on-site and adjusted the diverter valve. Hot water remeasured at 122F from the three compartment dishwashing sink.
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.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Guava cloud, matcha cloud, cheese cloud, and pistachio cloud measured between 50F and 51F while maintained in the two door under-counter cooler at the front service area. Ambient of the unit measured 50F via probe. Per staff, items had been relocated to the cooler 45 minutes prior. Guava cloud measured 56F while maintained in an improper ice bath on the counter at the front service line. Per staff, it had been taken out of refrigeration 30 minutes prior. Matcha jelly measured 46F, and coconut jelly measured 49F while maintained in prep top inserts at the toppings station at the front service area. Per staff, items had been placed into the unit less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items time labeled to be discarded by 2:30PM.
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 temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility observed utilizing a pearl cooker to cook boba pearls. Pearl cooker lacks any form of overhead ventilation. [CA] Per the facility's permit condition issued during the final plan check inspection of the facility, facility shall utilize the existing hood to cook boba pearls only. Facility is in direct violation of facility permitting condition. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
More about building upkeep issuesminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has installed an unapproved milk/tea mixing and dispensing machine. Numerous hoses observed extending into various containers of product. [CA] Facility shall submit photos and specs to DEH Plan Check at dehplancheck@deh.sccgov.org. Failure to comply will result in the machine being impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Routine Inspection
Apr 24, 2025
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep cooler was not maintaining at or below 41F due to missing covers on open inserts. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Covers were placed on open inserts.
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.
More about equipment or utensil issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of water on floors throughout prep area. [CA] 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.
More about cleaning or sanitizing problemsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Measured chlorine at 0 ppm in wiping cloth bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Mop sink is leaking from hose. [CA] Repair plumbing fixture and maintain in clean and good repair.
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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 24, 2025 · Original Source