ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jun 3, 2026
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain pipe from the ice machine lacks the airgap.
[CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack test strips.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
After use dirty mop with water was left in a bucket.
[CA] Mop water shall be disposed of in the janitorial sink or toilet facility. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Door to the food prep area was open.
[CA] Keep back door closed at all times to prevent the entrance and 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.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source
Routine Inspection
Aug 7, 2025
Pass
6 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
HIBISCUS JUICE IN A COLD DISPLAY UNIT LACK ANY LABELING.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
THREE DOOR REFRIGERATION HAS AN AMBIENT TEMPERATURE OF 52F.
[CA] Three door refrigeration - M3 Turbo Air - shall be repaired.
[SA] DO NOT STORE ANY PHF IN THAT REFRIGERATION. ALL PHF SHALL BE BE KEPT IN A WORKING UNITS.
BROKEN ELECTRIC SWITCH PANEL FOR THE RICE SCOOP WARMER.
[CA] Repair electric switch panel.
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
DUE TO LEAKAGE HOT WATER CONNECTION WAS TURNED OFF FOR THE FOOD PREP SINK.
[CA] Must provide hot running water up to minimum 120F at the food prep sink.
FOOD PREPARATION SINK LACK MINIMUM 1 INCH AIR GAP.
[CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap of minimum one inch into a floor sink or other approved type of receptor.
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.
SWEET CHILI SAUCE INSIDE THE THREE DOOR REFRIGERATION MEASURED 52F--SAUCE WAS KEPT INSIDE THE UNIT SINCE YESTERDAY.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] SWEET CHILI SAUCE WAS VC&D.
SCOOP HOLDER FOR RICE WAS NOT TURNED ON AND WAS MEASURED 70F.
[CA] Electric rice scoop holder shall held water at minimum 135F
[SA] REPLACE RICE SCOOP EVERY FOUR 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
LACK VALID FOOD SAFETY CERTIFICATION.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Health permit issued from our office was not posted for public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
[COS] PIC POSTED A COPY OF A 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.
Official record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source
Routine Inspection
Oct 31, 2024
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack sanitizing test strips.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee changed gloves after using cell phone but didn't wash hand.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
[COS] Employee washed hand after pointed out.
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.
Wet wiping cloths in reuse during inspection.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium) after using to kill bacteria.
[COS] Employee made sanitizer bucket and stored wiping cloth in it.
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.