ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jul 30, 2026
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal bags and drinks stored on the dry food storage shelve within the kitchen.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
The walk in freezer condenser drain line appears to be non-functional causing ice build-up on the floor and food boxes.
[CA] Equipment shall be maintained in good repair. Repair condenser 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.
Official record from Santa Clara County Department of Environmental Health, Jul 30, 2026 · Original Source
Routine Inspection
Jul 28, 2025
Pass
8 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Both prep units in the front kitchen area contain potentially hazardous foods, but do not have thermometers inside.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
1. Grease buildup on the ceiling to the left of and directly in front of the ventilation hood in the front prep area.
[CA] Clean and maintain. See "comments" for additional note on ventilation overhang above the stove.
2. Large gap in the paneling above the walk-in where exposed plumbing is visible.
[CA] Repair gap.
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
Food handler cards not available for review.
[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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed in the plumbing under the hand sink in the front prep area.
[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.
1. Multiple dry soiled wiping cloths left out on counters.
2. Quat sanitizer solution in wiping cloth bucket measured 100 ppm.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Cups used as scoops for bulk cornmeal and salt.
[CA] Discontinue using cups as scoops. Use scoops with handles, and store handles not in contact with food to prevent contamination. l
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.
Open employee drink cup observed in kitchen area.
[CA] Employees may not drink from open cups in order to prevent contamination of food/food contact surfaces. Drink cups shall be equipped with a tight fitting lid and straw.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee touched his face with bare hands then proceeded to wear gloves without proper handwashing.
[CA] Properly wash hands after being exposed to potential contamination.
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.