ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Feb 18, 2026
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Found black/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.
Found boxes of shell eggs stored above ready to eat foods in walk-in-cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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
Found loose CO2 tank near ice machine. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.
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 leaking faucet at warewash sink (left side) when water is on. [CA] Secure leak.
2. Found hand sink located at front station slow draining. [CA] Ensure hand wash station is free flowing and in 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.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source
Routine Inspection
May 13, 2025
Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Found container of ingredients missing a piece of its lid near cooks line. Observed a triangle cut out shape of container to allow easy access to content. [CA] Do not alter lids of food container. Use commercially approve container that allows easy access to food content.
2. Found cardboard boxes used to line shelvings and prep table. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
3. Observed metal scrubber at 1-compartment sink no longer in its original form. Per operator, scrub is not supposed to be used for cleaning any food equipment on site. [CA] All utensils and equipment shall be approved and meet applicable standards.
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.
Upon arrival, observed a plate of chicken karage sitting on cutting board at cooks line. Once walk-through of food facility was conducted, observed plate of chicken karage directly stored on top of chicken karage in container. [CA] All food shall be protected from potential contamination. [COS] Operator directed to remove plate from inside of chicken karage container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Found soap dispenser located at back hand wash station stuck. Observed another bottle of soap stored near hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Ensure to repair soap dispenser.
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.
Found handles of microwaves accumulated with dust and debris. [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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking faucets in the following areas: 3-compartment sink (right side) and 1-compartment sink (middle) at back area. [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.
Time as a public health control; procedures & records
Inspector’s notes
Found the following potentially hazardous foods (PHFs) under time as a public health control (TPHC) at cook station without updated time markers: sliced chicken, sliced pork, chicken karage and takoyaki. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark PHFs.
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
Found mop bucket stored directly in mop sink. [CA] Ensure mop sink is accessible at all times, relocate mop bucket.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Found knives stored on handles of 1-compartment sink located in back area. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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 several containers of food stored on floor in walk-in-freezer and walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source
Follow-Up Inspection
Oct 31, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 31, 2024 · Original Source
Routine Inspection
Oct 24, 2024
Conditional Pass
10 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found back entrance door open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
2. Found employee person clothing stored next to food related item in small side storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
3. Found 3 loose CO2 tank near 1 door reach in unit near prep area. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
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
Lacking chlorine test strip to test concentration of dish machine. [CA] Provide chlorine test strip.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees touching their face during inspection. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator was directed to stop what they were doing and wash their hands. No active adulteration/contamination occurred.
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.
Time as a public health control; procedures & records
Inspector’s notes
Found the following food items sitting on counter near prep line without time mark: fried karage, takoyaki, pork and chicken. Per operator, PHFs under time as a public health control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator directed to time mark all PHFs at counter cook service line.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured a pot of cream soup holding at 127F on stove top. Observed stove top off. Per operator, PHFs stove was turned off less than 4 hours ago. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.
Minor: Measured green tea in soft serve device holding at 46F 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found hot water valve off at 1-compartment sink. Per operator, hot water valve off due to a leak. [CA] Cold/hot water shall be provided at all times. [COS] Operator turned on hot water valve. Measured hot water greater than 120F.
2. Found cold water valve off at hand wash station in back prep area. Per operator, cold water valve of due to a leak. [CA] Cold/hot water shall be provided at all times. [COS] Operator turned on cold water valve. Observed cold water being dispensed.
3. Found leaking faucets at the following areas: hand wash station (front service line), 3-compartment sink (right side) faucet and 3-compartment sink (left side) goose neck faucet. [CA] Repair 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.
1. Found several flies in back prep area. [CA] Each food facility shall be free of pest such flies. Clean and sanitize all effected areas.
2. Found OLD rodent dropping under water heater stored in side storage room. [CA] Each food facility shall be free of rodent dropping. Clean and sanitize all effected areas.
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.
Found several containers of food stored on the floor in prep area, walk-in-cooler and walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Found a newly added soft serve (Vevor) dispenser. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). **Facility shall submit plans to health department for newly added equipment.**
For any soft serve product made for service on site, facility shall obtained a dairy license with California Department of Food and Agrilculture (CDFA).
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 ONLY hand wash station in back prep area with cold water valve off at time of inspection. Per operator, cold water valve turned off due to leak. [CA] Hand wash station shall have cold/warm water provided at all times. [COS] Operator directed to turn on cold water valve. Observed cold water provided.
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.