Routine Inspection
May 6, 2026
10 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door propped open throughout inspection. [CA]: Facility shall be fully enclosed.
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.
More about signs of rodents or insectsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* Missing testing method for sanitizer level. [CA]: Provide a testing method for measuring sanitizer level (ie test strips).
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.
More about cleaning or sanitizing problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* At the front hand sink, soap not stored in dispenser. [CA]: Hand soap shall be stored in dispenser. No soap provided at back hand sink. [CA]: Provide soap in dispensers at all hand sink stations.
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.
More about handwashing problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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.
More about cleaning or sanitizing problemsOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
1. *REPEAT VIOLATION* Accumulation of debris and food residue on the the nonfood contact surface areas of all frozen yogurt machines including the sides and underneath of the machines. [CA]: Routinely clean and sanitize mentioned areas so it is kept free of accumulated 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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Boba on counter-top measured at 102F, cooked approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Boba relocated to prep line cooler. Per Owner (via phone call), boba will be cold held.
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.
More about food kept at an unsafe temperatureOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* 1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. *REPEAT VIOLATION* 2. Food handler training not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her continued noncompliance may lead to enforcement.
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.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* Clean utensils/equipment such as blenders stored next to front hand sink. Hand sink does not have splash guard. [CA]: Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination. Ware-washing shall NOT take place at front hand sink.
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.
More about equipment or utensil issuesOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Induction cook-top placed outside of hood. [CA]: Induction cook-top shall be properly placed underneath existing mechanical ventilation or it shall be removed.
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.
More about building upkeep issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of debris on floors underneath equipment throughout the front prep line. [CA]: Clean noted area and maintain floors 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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, May 6, 2026 · Original Source