Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Sep 2, 2026
Pass
5 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Tofu skins measured 48F, and bean sprouts measured 49F while maintained out of temperature control at the cook-line. Per staff, items had been removed from refrigeration between 15 and 25 minutes prior.
In the upright warmer at the entrance to the kitchen, egg and custard tarts measured between 130F and 132F. Per staff, items had been heated and placed into the unit less than 45 minutes prior.
In the unapproved walk-in cooler adjacent to the barbecue station, a large container of soy sauce chicken measured 45F. Per staff, item had been relocated to the unit earlier this morning, approximately 1.5 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Instructed employees to add ice to tofu skins and bean sprouts. Soy sauce chicken relocated to an alternate walk-in cooler.
[SA] Potentially hazardous foods in the upright hot holding unit to be served or discarded by the end of lunch service (less than 4 total hours elapsed after initially leaving temperature control)
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.
Observed the hand wash station at the back kitchen area near the three walk-ins obstructed by multiple bulk containers of food and equipment placed directly in front, as well as equipment maintained in the wash basin.
*Note: Additional, available hand wash station located nearby
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has remodeled the previously existing dry storage room into a walk-in cooler by adding metal walls and floors, as well as a compressor unit. Ambient of the unit measured between 45F and 49F via probe, depending on location.
[CA] Submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org, or else remove unapproved modifications and revert to previously approved plans.
See "comments" for further details.
Unapproved walk-in cooler impounded. See impound report, ID: MC - 090226 - 1A
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.
Observed an employee skipping the sanitizing step during manual warewashing of a large stock pot that she was washing while maintained directly on the basin of the mop sink.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Discontinue the use of the mop sink for manual warewashing.
[COS] Instructed employee to add and sanitize with bleach.
____________
Minor violation:
High temperature sanitizing rinse measured 158F in the mechanical dishwasher in the kitchen.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
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 employee handling personal phone, then attempted to resume food preparation before being stopped.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Instructed employee to wash hands.
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, Sep 2, 2026 · Original Source
Routine Inspection
Aug 27, 2026
Conditional Pass
12 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed drinking from an open bowl at the cook-line. Observed employee personal food stored on food preparation surfaces throughout the facility.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area.
Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Observed 10+ flies in the dry storage room adjacent to the warewashing area.
Observed 7+ flies flying around uncovered vegetables at the cook-line.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
At the cook-line, numerous dim sum measured between 46F and 75F while maintained in stacks of steamer baskets out of temperature control on the prep table across from the dim sum line, including shiu mai, rolled tripe, chicken feet, steamed buns, and radish cake. Per staff, they had been removed from refrigeration between 15 minutes and 1.5 hours prior.
At the barbecue area, observed 9 cooked cantonese style ducks and 7 raw ducks hanging from hooks from the ceiling. Cooked ducks measured 75F, and raw ducks measured between 61F and 62F. Per employees, cooked duck had been maintained in the walk-in refrigerator at the barbecue station overnight and had been taken out 30 minutes prior, and the raw ducks had been stored in the two door upright near the three walk-ins at the back kitchen.
Ambient of the walk-in cooler at the barbecue station measured 50F via probe. Numerous potentially hazardous foods in the aforementioned barbecue walk-in cooler measured between 50F and 51F, including pork belly, roast quail, roast duck, roast and raw cha siu, and raw shell eggs. Per the manager, ducks, roast quail, some of the roast pork belly, and raw cha siu had been maintained in the unit overnight, and all other foods had been placed into the unit earlier this morning, approximately 2 hours prior.
*Note: Walk-in cooler at the barbecue station has a wooden door. Will check to ensure barbecue walk-in cooler has been approved by DEH Plan Check.
At the barbecue station, raw pork belly measured 64F on a lower prep table, raw pork belly measured 68F while maintained in standing water while "thawing", and jellyfish soup maintained on a large pot on the floor measured 76F. Per staff, items had been removed from refrigeration less than 1 hour prior. In the same area, in the steam table, potentially hazardous sauces intended for topping barbecue meat measured between 103F and 106F. Per staff, items had been heated and placed into the unit less than 1 hour prior.
At the back kitchen area near the walk-in cooler, egg bao on a speed rack measured 96F, and 6 tubs of dough sticks on a rolling cart measured 73F. Per staff, egg bao had been steamed less than 45 minutes prior, and dough sticks had been fried less than 1 hour prior.
At the cook-line, numerous potentially hazardous foods maintained out of temperature control without active preparation of said items measured between 67F and 99F, including two pots of broth, rice noodles, a large pot of congee, raw marinated pork, bowls of chicken feet soup on a rack, garlic in oil mixtures, and bean sprouts.
In the same area, in the upright warmer, glutinous rice dumpling, egg and custard tarts, and pork buns measured between 103F and 140F. Per staff, they are aware that the upright warmer does not hold at 135F. Staff stated that items had been cooked and placed into the unit between 20 minutes and 1.5 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Cantonese style ducks, roast pork belly, roast quail, and raw cha siu maintained the improperly functioning barbecue walk-in cooler overnight were voluntarily condemned and discarded. All other potentially hazardous foods were relocated to adequate refrigeration, reheated and maintained hot, served, cooked, or else marked to be served or discarded by the end of lunch service.
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.
Observed raw meats stored directly over vegetables in multiple refrigeration units. Observed uncovered raw cha siu dripping onto a plastic-wrap covered container of raw ducks in the two-door upright cooler near the walk-in cooler/walk-in freezers.
Observed containers of vegetables stacked up with bottom of containers in direct contact with vegetables underneath.
Observed containers of meat stacked up with bottom of containers in direct contact with meat underneath.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the walk-in cooler at the barbecue area measured 50F via probe.
*Note: Door of the walk-in is a wooden residential door
[CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41°F or below.
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.
Water measured at a maximum of 93F from the hand sink in the men's restroom and a maximum of 76F from the hand sink in the women's restroom.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee working at the cook-line observed handling raw squid, then proceeded to handle a cooked, ready to eat plate of food.
Employee working at the barbecue station observed handling raw ducks, then attempted to handle a cooked duck before being stopped and instructed to wash their hands.
Employee working at the warewashing area observed loading soiled dishes into the mechanical dishwasher, then proceed to take cleaned dishes out of the dishwasher without changing gloves or washing hands.
Employee working at the cook-line observed drinking from an open bowl, then proceeded to continue handling food and cooking.
Multiple employees working at the dim sum line and steamer line observed scratching face, nose, hair, neck, or shoulder, and continuing to handle food and/or cook.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Instructed employees to properly wash hands.
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.
In the dry storage room adjacent to the warewashing area, observed 5+ flies and beatles crawling directly on dried beans maintained in an uncovered soy sauce bucket on a lower shelving racks.
At the cook-line, observed multiple flies landing on uncovered, cut raw onions maintained in a plastic tub on a shelving unit.
[CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
[COS] Bucket of dried beans and tub of cut onions were voluntarily condemned and discarded due to insect adulteration.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags could not be provided for the following:
- three tubs of oysters maintained in the walk-in cooler closest to the vegetable preparation room
- one tub of oysters maintained in an under-counter cooler across from the cook-line
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
[COS] Four tubs of oysters were voluntarily condemned and discarded due to unverifiable tags.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed numerous frozen potentially hazardous foods thawing at ambient temperature, or in standing water in preparation sinks.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
A tub of hainan chicken measured 51F, and a tub of soy sauce chicken measured 50F while maintained in large tubs kept plastic wrapped in a two door upright near the barbecue area. Per staff, they had been cooked last night and placed into the unit to cool down overnight.
In the two-door upright cooler near the walk-in cooler in the vegetable preparation room, chicken feet soup measured 68F. Per staff, soup had been cooked less than 2 hour prior and placed into the unit to cool.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Hainan chicken and soy sauce chicken were voluntarily condemned and discarded due to improper cooling. Chicken feet soup was uncovered and relocated to one of the walk-in freezers.
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.
High temperature sanitizing rinse measured 149F in the mechanical dishwasher while in active use to wash various dishes.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[COS] Instructed employees to set up the sanitizing compartment and add bleach (100 ppm chlorine). Employees to manually warewash in the three compartment warewashing sink until the mechanical dishwasher can be repaired to output at 160F utensil contact.
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 27, 2026 · Original Source
Routine Inspection
Jan 9, 2026
Pass
10 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1. Chlorine sanitizer in the sanitizing bucket was measured at 0 ppm.
[Corrective Action] Ensure chlorine sanitizer concentration in the sanitizing bucket is maintained at 100 ppm.
2. Damp wiping towels observed stored on the work tables at the cookline.
[Corrective Action] Store wiping towels in sanitizing buckets when not actively in use.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowl without handles used to scoop rice porridge. Observed most bulk foods container using bowl without handles to scoop contents.
[Corrective Action] Use a scoop with handles.
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.
1. Heavy grease accumulation on the bottom level shelf of the dim sum steamers.
[Corrective Action] Thoroughly clean and maintain clean.
2. Grime accumulation on the door handles of most refrigeration units.
[Corrective Action] Thoroughly clean and maintain 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
Water leak observed under the 3 compartment prep sink.
[Corrective Action] Repair to stop the 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.
Marinated duck and marinated pork in the drying room at the BBQ side was measured at 50 degrees Fahrenheit. Per PIC, they started the drying process last night and will be cooked today.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Recommended to dry in the walk-in cooler.
[Suitable Alternative] The meats will be cooked shortly.
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.
1. Utensil surface in the high temperature dishwasher was measured below 160 degrees Fahrenheit.
[Corrective Action] Ensure utensil surface reaches a minimum temperature of 160 degrees Fahrenheit for proper sanitizing. Use thermo test strips daily to monitor.
2. Grime or mold like substance observed inside the ice machines.
[Corrective Action] Thoroughly clean and sanitize inside the ice machines.
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.
Bean soup dessert on the cooling cart was observed tightly wrapped with plastic food wrap.
[Corrective Action] Foods may be left slightly open to allow heat and steam to vent while cooling.
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.
1. Hot water was turned off at the handwashing sink by the warewash area.
[Corrective Action] Ensure hot water is available to properly wash hands at all times.
2. Warm water at the automatic faucets in the restroom were measured at 63 degrees Fahrenheit.
[Corrective Action] Provide warm water between 100 - 108 degrees Fahrenheit.
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. Dumpster lids left open.
[Corrective Action] Close the dumpster lids when not actively dumping trash.
2. Cigarette butts littered on the ground around the hot water enclosure and the grease collection bin.
[Corrective Action] Provide a cigarette disposal container.
3. Trash bags observed left outside of the dumpster.
[Corrective Action] Ensure trash bags are placed into the dumpster.
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. Damaged floor tiles observed at the BBQ side, near mop sink, and at the warewash area.
[Corrective Action] Maintain floors in good condition.
2. Grease and grime accumulation on the floors by large stock pot burners and deep fryers.
[Corrective Action] Thoroughly clean and maintain 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, Jan 9, 2026 · Original Source
Routine Inspection
Feb 18, 2025
Pass
2 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed raw chicken being prepped at the far right area of the kitchen. Staff did not acknowledge to using sanitizer to clean. Employee pointed to detergent and stated they do not use bleach, no sanitizer buckets observed.
[CA] - Ensure raw food surfaces are cleaned and santiized after use.
[COS] - Sanitizer solution prepared and area was cleaned and sanitized. Use chlorine at 100ppm. Highly recommend a sanitizer bucket for each prep area.
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.
Lack of paper towels at the dishwashing area handwash sink
[CA] - Provide soap and paper towels at each handwash sink
[COS] - Restocked.
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.