More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 4, 2026
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable upon request.
[CA] Ensure at least one valid food safety manager's certificate is obtained and kept on-site for review. All other employees that handle food shall obtain food handler cards with copies kept on-site for review.
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
At the hood, observed dust accumulation on the hood filters.
[CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of steam, heat, smoke, vapors, and grease.
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.
At the handwash station, observed paper towels stored outside of the paper towel dispenser.
[CA] Ensure paper towels are stocked and provided from a paper towel dispenser at the handwash station to allow for proper handwashing.
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, Feb 4, 2026 · Original Source
Follow-Up Inspection
Jun 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2025 · Original Source
Routine Inspection
Jun 3, 2025
Closed
The health department recorded a closure at this inspection.
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handwash station, observed a lack of hand soap in the hand soap dispenser. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided a bottle of soap at the handwash station. Bottle is able to pour, but does not pump.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate unavailable upon request. [CA] Ensure at least one employee obtains a valid food safety manager's certificate. All other employees that handle food shall obtain food handler cards.
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.
At the 3 compartment sink, measured hot water at 88F. Observed hot water heater was disabled. [CA] Ensure hot water heater is properly functioning and able to provide hot water at 120F at all times. Hot water shall be maintained at 120F at all 3 compartment sinks, prep sinks, and mop sinks. Facility closed due to lack of hot water.
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.
Observed open bags of powdered creamer and dry food stored at the cookline. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the kitchen area, measured covered containers of custard at 118F. Per operator, custard was prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, and/or in shallow containers left uncovered.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee food stored in the prep/cookline. [CA] Ensure all employee food items are stored separately and the area labeled.
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.