Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
Sep 10, 2026
Pass
2 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Observed facility is operating without a permit.
[CA] A food facility shall not be open for business without a valid permit. Facility has 48 hours to pay annual permit fee.
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.
Food prep table was measured 45F to 50F. Food was placed in it this morning 6 hours ago.
[CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F.
[COS] Out of temperature was VC &D
**Enforcement action food at 50F was discarded. view VC& D report for details.**
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, Sep 10, 2026 · Original Source
Follow-Up Inspection
May 6, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Food at the preparation cooler was measured 50F.
[CA] PHF shall measure 41F and below or 135F and above.
[SA] Bring small portions from the walk in cooler to the food prep cooler and discard the left over at the end of the day.
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.
Plan check was not submitted for the two new equipment:
1. Facility is returning the Boba machine - .
2. Must submit the specs with a plan check application to our office for the dishwasher - Jackson.
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 6, 2026 · Original Source
Routine Inspection
Apr 28, 2026
Pass
6 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility added two new equipments with out a plan check.
1. Boba Machine - Botrisa
2. High heat dishwasher - Jackson
[CA] A facility adding new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food prep table on the other side of the flat grill was measured 45F - 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Mop was left in a bucket holder with dirty water.
[CA] Mop water shall be disposed of in the janitorial sink or toilet facility immediately after use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Back door was left open.
[CA] Back door to food prep area shall be self-closing.
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.
Large containers holding food inside the dry storage room lack common name.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Three compartment sink was full of dirty dishes. Both side boards are full of dirty dishes.
[CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Three-comp sink can not be blocked with dirty dishes. It shall be accessible for washing rinsing and sanitizing.
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.
Beef was soaked in the food prep sink for thawing.
[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.
[SA] Place beef in a tub or container and let it sit under the water at 70F.
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, Apr 28, 2026 · Original Source
Routine Inspection
Sep 3, 2025
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
CHLORINE SANITIZE BUCKET WAS MEASURED 50PPM.
[CA] Maintain chemical solution 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.
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.
1. FOOD INSIDE THE PREP COOLER WAS MEASURED 55F - 60F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] FOOD MOVED TO THE WALK IN COOLER AND ONLY SMALL PORTION SHALL BE KEPT IN PREP COOLER NEXT TO A GRILL. PREP COOLER SHALL BE FIXED IMMEDIATELY.
2. CONTAINERS OF CHICKEN AND BEEF PIECES WERE MEASURED AROUND 100F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] KEEP PHF ON A LOW FLAME AT 135F MINIMUM.
3. POT OF RICE WAS MEASURED 125F.
[CA] Hot holding for PHF shall be minimum 135F.
[COS] PIC OPEN FLAME UNDER THE RICE POT.
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.
OPEN CEILING PANELS FOR THE INSTALLATION OF CAMERAS.
[CA] Close all the ceiling panels as soon the work is over.
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.
1. LACK MONITORING THERMOMETER FOR THE PREP COOLER.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
2. LACK PROBE THERMOMETER.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
PIZZA OVEN IN THE BACK AREA.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 3, 2025 · Original Source
Routine Inspection
Jun 26, 2025
Pass
4 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Remove pizza oven from the facility.
[CA] Non operational equipments shall be removed from the facility before opening.
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.
Lack thermometer.
[CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility lack food preparation sink.
[CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similarpreparation of foods. The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.”
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Provide sanitizer for the three step warewash process with test strips to measure the accurate level of sanitizer.
[CA] Sanitizer shall be provided before opening to follow the three step wash - rinse - sanitize process. Testing equipment and materials shall be provided to measure the applicable sanitizing method.
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, Jun 26, 2025 · Original Source
Routine Inspection
Feb 13, 2025
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Mop was drying on floor.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Single use paper towel dispenser was empty but employ using paper towel roll.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Refill paper towel 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.
Official record from Santa Clara County Department of Environmental Health, Feb 13, 2025 · Original Source
Routine Inspection
Oct 1, 2024
Pass
6 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Mango lassie without label.
[CA] Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Only chicken in the 4 drawer refrigeration was at 60F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC moved it to freezer for rapid 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.
Food container on floor.
[CA] Food and food containers shall be stored at least 6 inches above the floor to prevent contamination.
Single use container in use to store food.
[CA] Food containers intended for single use shall not be reused. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
3-compartment sink faucet is not working only pressure spray is working.
[CA] Repair or replace 3-cpm sink faucet.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Sanitizer bottles lack label.
[CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.