Routine Inspection
Jun 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up Inspection
Mar 4, 2026
Pass
1 recorded violation
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
The yellow CONDITIONAL PASS placard was missing from the placard sleeve. Per facility management they were unaware of the placard missing. Per Doug, they will launch an investigation and go through their CCTV footage. [CA] The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement may be required.
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 record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source
Routine Inspection
Feb 26, 2026
Conditional Pass
8 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The water heater servicing the mop sink, customer restrooms, and outdoor bar was not working. The kitchen, indoor bar, and staff restroom had hot water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [SA] Facility to not wash dishes in the bar. Restore hot water to the affected areas before follow up inspection.
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.
More about water, plumbing, or sewage problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Faciltiy lacks testing materials for their choice of sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for some staff were not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies were observed in the indoor bar near the soda gun. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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 insectscriticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
1. Facility is not maintaining records of pH meter calibration per HACCP. 2. Facility is not maintaining records of trained personnel per HACCP. 3. Facility was unable to demonstrate testing of sushi rice. Note: Per chef onsite and operations director their head sushi chef had left the location at 4pm after testing the sushi rice. Log was filled out by Luis. [CA] The food facility shall follow the approved HACCP plan procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Sanitizer solution in a sanitizer bucket stored near the outdoo rbar handwash station measured above 400 ppm of quaternary ammonia. [CA] Ensure to maintain quaternary ammonia based sanitizer solution at 200 ppm or the approved range listed on the manufacturer's label.
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.
More about chemicals stored or used unsafelycriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Ramen broth was found on the range on a burner that was turned off measuring at 120F. Per cook, they reheated it about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soup was reheated to 165F.
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 temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. The floors of the kitchen area have an accumulation of grime and food debris. 2. The wall under the sink across the fryers is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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, Feb 26, 2026 · Original Source
Routine Inspection
Jun 3, 2025
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, at the floor under the cook line equipment, there is an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility has a non ANSI accredited microwave. 2. Facility has a non ANSI accredited toaster oven. [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). 3. In the indoor bar area, at the three glass door low boy cooler, it is not maintaining temperature at 41°F or below. It is also pooling water. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the unit.
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 issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk in cooler, on the wire racks, raw shell eggs were found stored above several sauces. [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. [COS] Staff rearranged the eggs to be at the bottom of the walk in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jun 3, 2025 · Original Source
Routine Inspection
Oct 18, 2024
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. In the sushi preparation area, at the prep cooler closest to the server station, multiple PHFs (salmon, tuna, imitation crab) were found above 41°F for longer than 4 hours. 2. In the back of house area, at the cook line, PHFs (corn dog, chicken) in two prep coolers were found above 41°F for longer than 4 hours. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Staff VC&D the affected items. See VC&D report.
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 temperatureminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
In the kitchen area, at the hand washing sink, the hot water was turned off. Per kitchen staff they occasionally store a crate of dry goods near the hand sink that turns off the valve. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Staff turned on the valve at time of the inspection. Water measured at over 100°F.
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.
More about water, plumbing, or sewage problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*REPEAT VIOLATION* In the back of house area, at the cookline, there is a gas powered rice cooker that is not under the exhaust hood system. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Failure to comply may result in further enforcement action from this department.
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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. In the sushi preparation area, at the prep cooler closest to the server station, the unit is not maintaining PHFs at 41°F or below. 2. *REPEAT VIOLATION*: In the back of house area, at the cook line, there are two prep coolers that are not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Facility had a service technician come out and they fixed the prep cooler at the sushi preparation area and one of the coolers at the cook line.
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 issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
In the back of house area, at the faucet next to the dish washer, there is a leak. [CA] Repair plumbing fixture and maintain in clean and 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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 18, 2024 · Original Source