ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 15, 2026
Pass
1 recorded violation
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack mop rack.
[CA] Mop rack or other devices not made available to hang and store cleaning tools.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source
Routine Inspection
Oct 22, 2025
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FRONT HAND WASHING STATION HAS A CONTAINER INSIDE IT.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.
EXPIRED HEALTH PERMIT WAS POSTED.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Santa Clara County Department of Environmental Health, Oct 22, 2025 · Original Source
Routine Inspection
Jan 15, 2025
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Front paper towel dispenser was stuck.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Keep paper towel dispenser accessible.
[COS] PIC used a key to make paper towel dispenser running.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Bucket chlorine sanitizer was at 200ppm.
[CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
[COS]PIC made a new sanitizer solution 100 ppm.
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 food prep sink. Facility has a two compartment ware wash sink and using tub for sanitizing.
[CA] Manual warewashing sinks shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. Facility with PHFs shall have a food preparation sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.