ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 18, 2026
Pass
2 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen thawed tuna observed to be thawing inside ROP bag. [CA] Per packaging thaw frozen fish after removal from ROP packaging to minimisze risk of C. Botulinum. [COS] Tuna was removed from ROP packaging.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice cream scoop in scoop well observed to have water temperature at 102F. [CA] Keep scoops submerged in running water to remove debris or in water at least 135F or above to prevent bacterial growth.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2026 · Original Source
Routine Inspection
Jan 20, 2026
Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Bowl of citrus fruits observed to be stored on bar where customers are seated. Citrus observed to be used for garnishes at the bar. [CA] Ensure food displayed is protected from cross contamination. Ensure food is either behind sneeze guard, inside a container with a lid, or behind a counter.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Middle left prep cooler(Grill prep cooler) measured to have:
-Cooked Chicken thighs at 43F
-Raw beef steaks at 43F
-Raw Chicken breasts at 44F
-Raw salmon at 43F
-Raw beef at 44F
All PHFs out of temperature observed to be on the right hand side reach in drawers of cooler. PHFs in prep cooler inserts and left side drawers of cooler measured to be 41F or below(see measured observations).
[CA] Keep PHFs at 41F and below for cold holding.
[COS] After keeping cooler closed for 45 minutes cooler measured to have:
-Raw chicken breast at 41F
-Raw salmon at 42F
-Raw beef at 42F
-Cooked chicken at 41F
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.
Upright dishwasher measured to have chlorine at 25ppm.
[CA] Maintain chlorine in mechanical warewash machine at 50 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Clean strainers for bar observed to be hung on splash guard for dump sink. [CA] Store utensils away from splash guard compartment and other sources of contamination. [COS] Strainers were moved to separate containers.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed under handwash sink by warewashing area. [CA] Repair leak and maintain in 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.
Official record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source
Routine Inspection
Sep 3, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR:
1) Mashed potatoes and vegetable stock measured to be 129F and 125F on back stove area.
MINOR:
2) Tomato sauce observed on hot plate. Plate observed to be off and tomato sauce measured to be 135F.
[CA] Maintain PHFs at 135F and above for hot holding. Maintain active temperature control for PHFs.
[COS] 1)Mashed potatoes and stock were reheated on stove to 165F prior to returning on back burner. Back burner was turned up.
2) Hot plate was turned back on to low.
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 3, 2025 · Original Source
Routine Inspection
Mar 18, 2025
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A few food handler cards observed to be expired.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Filters in front cookline ventilation hood observed to have some gaps.
[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.
Bar dishwasher measured to have 25ppm chlorine.
[CA] Maintain chlorine in mechanical warewash machine at 50 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.
Roasted potatoes observed in large plastic tub with another bin stacked ontop. Potatoes measured to be 55F; per operator potatoes were made about 3 hours prior.
[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. Keep containers uncovered and unstacked for effective 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.
Tomato sauce measured to be 112F. Tomato sauce was on top of hot holding griddle. Griddle surface measured to be at 176F and other items on griddle surface measured to be 166F.
[CA] Maintain PHF at 135 or above for hot holding.
[COS] Pasta sauce was reheated to 165F on stove top prior to returning to 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.