ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Jun 1, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR:
1) Horchata measured to be 54F. Per employee horchata containers condensed milk and evaporated milk. No ice observed inside horchata. Per employee ice was in horchata about until about 30 minutes prior.
[CA] PHFs shall be kept at 41F and below for cold holding. Facility may use ice bath to keep horchata cold as well as adding ice directly into horchata.
[COS] Ice was added to horchata.
MINOR:
2) Shrimp and shredded cheese measured to be 46F in drawer under griddle. Per employee he had been cleaning cooler and doors had been opened during cleaning.
Ambient temperature did not change during 30 minutes of keeping cooler shut.
[CA]Keep PHFs at 41F and below. Ensure cooler can maintain ambient temperature at 41F and below.
[COS] Ice was added to shredded cheese bag and to raw shrimp.
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, Jun 1, 2026 · Original Source
Routine Inspection
Jan 14, 2026
Pass
4 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Large covered containers of beans observed in 2-door reach in cooler in the back. Beans measured to be 67F and per employee beans were cooked in the last 3 hours. [CA] Cool beans in shallow beans and stir frequently to facilitate cooling. PHFs shall be left uncovered [COS] Beans were reheated to 165F and then cooling was restarted by placing beans into shallow chaffing dishes and placing in ice bath and will be placed into reach in cooler.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps observed in ventilation hood filter over cookline.
[CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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.
Dishwasher observed to wash dishes with soap and warm water and 50ppm chlorine.
[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..
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.
Flies observed in back area.
[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.
Official record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source
Follow-Up Inspection
Sep 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source
Routine Inspection
Sep 2, 2025
Conditional Pass
3 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Large pot of broth observed to be stored in 3 door upright vegetable cooler measuring 92F. Per chef, food was cooked in the last hour
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids and stir frequently.
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.
Dishwasher observed to wash dishes with soap and warm water without sanitizing.
[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.
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) 3-door upright cooler in the back area observed to have:
-Eggs at 66F
-Salsa fresca at 75F (per chef salsa was prepped within the last 30 minutes)
-Broth at 92F (per chef broth was made within the last 1 hour)
-Ambeint temperature at 65F.
2) Prep cooler insert by soda machine measured to have:
-Chorizo at 92F (per chef chorizo was done cooking within the last 30-15 minutes)
-Pooled eggs at 50F.
Other items in prep cooler reach in area measured to be less than 41F.
[CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period.
[COS]
1)Upright 3-door cooler was emptied of PHFs. PHFs were placed into 3 door upright meat cooler with ambient temperature of41F.
2) Prep cooler was missing containers to cover the fans of the prep cooler insert. Operator added empty containers to seal up insert portion of prep cooler to keep cold air in.
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 2, 2025 · Original Source
Routine Inspection
Apr 17, 2025
Pass
3 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Dried bulk foods, such as beans and rice, observed in 3 container bin observer to be missing lid. [CA] Provide tight fitting lids to bulk food containers to protect foods from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Trays of cooked beans observed to be stacked and cooling inside 3 door reach in cooler. Beans measured to be 64F-72F. Per operator beans were made about 2 hours prior. [CA] When cooling foods ensure foods are unstacked to increase air flow. When cooling foods stir foods frequently to evenly cool foods. [COS] After stirring beans measured to be 69F. Top tray of beans was moved to another shelf inside reach in cooler.
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.
Some floor tiles observed to be cracked. [CA] Repair cracked quarry tiles.
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, Apr 17, 2025 · Original Source
Routine Inspection
Dec 17, 2024
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwash sink measured to be 67F in bathroom. Other handwash sinks have hot water. [CA] Maintain handwash sink at 100F.
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.
Nacho cheese measured to be 105F in the center and at 154F on the sides inside steam table.
[CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding.
[COS] Nachoes was reheated to 165F on griddle.
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.
Facility has a over 3 month delinquent for the annual permit fee.
[CA] --48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days 12/19/2029) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.