Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Sep 22, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- Dead cockroaches were observed throughout facility in the water heater, on the wall next the water heater, on the floor under the water heater, in the paper towel dispenser, in the meat saw, on traps under the warehouse racks, on traps under the couch.
- Rodent droppings were observed on the floor under the clothing racks next to the warehouse racks in the sales area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Faiz, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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 22, 2026 · Original Source
Routine Inspection
Sep 16, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- Live cockroaches in the gasket of the walk in cooler.
- Live cockroach near the ice cream freezer and fan at the entrance of the facility.
- Dead cockroaches throughout the facility around the water heater, on the floor near the water heater, on shelves of the sales aisles, and on walls throughout the kitchen.
- Dead cockroaches also observed in the display case at the front and the refrigerated display case near the meat processing area.
- Two dead cockroaches in two different frying pans with used oil in them.
- Dead cockroaches on sticky traps under the bulk items shelf and under a couch in the break room/ storage area.
- Rodent droppings on a deli slicer in the kitchen.
- Excessive rodent droppings in the break room/storage area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Faiz, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility is using propane tanks with single burners on frying pans with oil in them under a type II hood. Grease accumulation is visible on the stainless steel canopy and inside the vent.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease use of the propane tanks under the type II hood. Clean the hood of grease accumulation.
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.
1. There is a missing ceiling tile in the kitchen are that has a metal mesh covering it.
[CA] Repair or replace the missing ceiling tile. The metal mesh does not suffice to prevent entrance and harborage of insects such as cockroaches.
2. There are gaps along the wall of the walk in cooler. Caulking was observed to be used to seal parts of the gap.
[CA] Finish sealing the gaps.
3. Walls have an accumulation of cockroach droppings.
[CA] Clean the walls of cockroach droppings.
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, Sep 16, 2026 · Original Source
Follow-Up Inspection
Sep 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 7, 2026 · Original Source
Routine Inspection
Aug 28, 2026
Closed
The health department recorded a closure at this inspection.
8 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed live cockroaches in the following areas:
- One on the hand sink faucet
- One under equipment to the right of the cook line
- At least three around the water heater
- At least five in stick trap behind the meat slicer
Observed 30+ dead cockroaches around the water heater and sticky traps along the wall near the water heater and behind refrigeration units.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Elizabeth Tobin
4. Notification: The person in charge during inspection, Faiz Zaidi (owner), has been informed that the facility must close immediately.
[corrective action] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider. The report must show that this facility was treated specifically for cockroaches and that there is no more cockroach activity.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed unfinished wood behind the 3-compartment sink and behind wall mounted shelf. [corrective action] Finish the wood so that it is smooth, easily cleanable, and non-absorbent.
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.
Meatballs were found to be cooling in a closed pot. [corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed package of cockroach bait and cans of insecticide in this facility. [corrective action] Do not use household insecticides in a public food facility. Provide professional pest control service.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate was not available. [corrective action] Provide a valid Food Safety Certificate.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed cracks around the 3-compartment sink, food prep sink, and wall mounted shelves. [corrective action] Seal all the cracks to prevent harborage of 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.
Observed grease and food debris building up on the floor between and behind equipment. [corrective action] This facility is in need of a thorough cleaning. Move equipment out to thoroughly clean under and behind to remove grease and food 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.
Paper towel dispenser near the kitchen hand sink found to be broken. Roll of paper towel was stored outside of the dispenser. [corrective action] Repair the dispenser or install a new one. Store paper towel inside of the 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, Aug 28, 2026 · Original Source
Follow-Up Inspection
Dec 4, 2024
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The restroom handwash sink lacked paper towels.
[CA] Keep handwash facilities stocked with paper towels.
[COS] Paper towels were placed next to the handwash sink.
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, Dec 4, 2024 · Original Source
Routine Inspection
Nov 27, 2024
Conditional Pass
5 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged curries in grab-and-go refrigerator lacked complete label information.
[CA] Food prepackaged in a food facility shall bear a label that includes:
1. The common name of the food.
2. If made from two or more ingredients, a list of ingredients in order of weight.
3. Quantity of the contents.
4. Name and place of business of the manufacturer, packer, or distributor.
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.
Inside one of the grab and go upright glass door refrigerators: measured internal temperature of milk and yogurt to be 54-55F. PIC stated the milk hand been stored since yesterday, and the yogurt had been delivered less than 4 hours prior today.
[CA] Keep potentially hazardous foods at 41/45F and below or 135F and above.
[COS] Milk was voluntarily discarded. Yogurt was moved to a different refrigerator. See VC&D form.
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.
Observed lack of paper towels at the kitchen handwash sink and the restroom handwash sink.
[CA] Keep paper towels stocked at handwash sinks at all times.
[COS] Paper towels were placed next to both sinks.
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.
Observed accumulation of grease on cooking equipment.
[CA] Keep surfaces 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
The food safety certificate was expired.
[CA] Obtain a valid food safety certificate.
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.