ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
May 27, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Fan guards observed observed to have built up debris in beer walk in cooler. [CA] Clean fan guards and maintain in good repair.
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.
Handwash sink in front cookline area observed to have wall mounted soup dispenser off of wall and on shelf nearby. Other handwash sinks are available and front cookline is only being used to batch fry foods at this time. [CA] Ensure hand soap dispenser is mounted in an area that is easily accessible in a way easy to use.
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, May 27, 2026 · Original Source
Routine Inspection
Jan 21, 2026
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1) Walls observed to have minor holes in cookline area by handwash sink, behind cooking equipment and by end of cookline wall.
2) Ceiling tile observed to be missing above walk in beer cooler. [CA] Replace ceiling tile.
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.
Open containers of sugar and corn starch observed to be stored on shelf. [CA] Keep open bulk foods in containers with tight fitting lids or other sealed container to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Fan in beer walk in cooler observed to have dust accumulation. [CA] Clean fan guards of cooler.
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.
Side prep cooler by cookline measured to have:
-Shrimp at 44F
-Creamy pesto sauce at 45F
Per operator PHFs have been stored inside prep cooler reach in since last night and no temperature has been taken of the ambient temperature of cooler. Leafy greens and salad dressings in the prep cooler inserts were stocked within the last 15 minutes for lunch service.
[CA] Keep PHFs at 41F and below for cold holding.
[COS] Shrimp and pesto were VC&D. Leafy greens and salad dressings were moved to a different unit for storage.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 21, 2026 · Original Source
Routine Inspection
Sep 22, 2025
Pass
2 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Sink between two steam tables observed to have a leak. [CA] Repair link and maintain in good condition.
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.
Places in walls observed to be chipped and discolored. [CA] Repair walls and maintain in good condition.
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, Sep 22, 2025 · Original Source
Follow-Up Inspection
Mar 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Conditional Pass
7 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Filters for front cookline observed to be bent and have gaps.
[CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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.
1 live adult cockroach observed in kitchen hallway by walk in cooler. [CA]
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Ensure that signs and evidence of vermin have been removed; any contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Ensure to monitor for vermin daily and provide regular pest control.
RECOMMNED: Immediately call pest control to service facility and place sticky traps to monitor vermin activity.
[COS] Operator killed cockroach and discarded it.
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.
1) Some boxes of sugar and spices observed to be open on shelves. [CA] Store foods in containers with tight fitting lids and keep lids closes th prevent cross contamination.
2) Boxes of food observed to be stored on the floor of walk in freezer. [CA] Ensure boxes of food are stored at least 6 inches off of the floor
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
Half and half measured to be 57F inside reach in cooler. Per operator half and half is left out for breakfast service used and should have been discarded. [CA] When using time rather than temperature, PHFs kept out shall not be returned to cold holding and MUST be discarded. [CA] Half and half was VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Frozen stewed beef and raw chicken observed to be stored in ROP in drawer cooler on side of kitchen. Per operator beef is cooked and cooled and then placed in ROP and frozen and chicken ROP sealed then frozen. Per operator all items were sealed in the last 72 hours.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility shall submit SOPs to this Agency for any ROP that is used within 48 hours. Facility shall submit to CDPH for all ROP used over 48 hours. Facility shall discontinue use of ROP until HACCP is approved.
[COS] All ROP sealed foods were removed from packaging and placed back into cooler.
Email was sent to operator with information regarding submitting to state and requirements for ROP.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Shelves under prep tables observed to have dust and some food debris.
[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.
Menu observed to have steak that are cooked to order without consumer warning. [CA] Provide a consumer warning, to denote which menu items contain raw or under cooked meats or animal products (a description of the item as containing raw meat, a foot noted label by the menu item, etc)
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.