ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Aug 12, 2026
Pass
3 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The back premises of the facility have an unused oven in the back premises, charcoal, ashes, and a steam table/griddle.
[CA] The premises of each food facility shall be kept clean and free of litter and rubbish. Remove items from premises within 48 hours.
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.
1. There is a hole in the wall of the closet facing the storage room.
[CA] Keep floors, walls, and ceilings of the facility clean and in good repair. Correct within 48 hours.
2. Facility was to install cove base in the restrooms by 8/8/2026 and has failed to do so.
[CA] Ensure to install an approved cove base. Submit the material selected to district specialist at Alexander.Alfaro@deh.sccgov.org within 48 hours.
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.
1. A few old dead cockroaches on a sticky trap in the expo room near the bar.
2. Old rodent droppings in the water heater closet.
Notes: Per Juan, they have a pest control guy, but no documentation was able to be produced. No other evidence of vermin observed.
[CA] Clean and sanitize affected areas of old droppings and dead cockroaches. Provide a pest control report for treatment and verification of complete abatement of a previous rodent and cockroach infestation within 24 hours. Ensure the pest control company is licensed to operate in the state of California.
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, Aug 12, 2026 · Original Source
Follow-Up Inspection
Jul 9, 2026
Pass
12 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Onions were found to be spoiled and harboring flies.
[CA] Moldy food shall be removed immediately from use.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Facility lacks a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Faciltiy lacks testing materials for their choice of sanitizer, chlorine.
[CA] Testing equipment and materials shall be provided to measure the applicable sanitization method.
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.
The urinals in the men's restroom are not flushing.
[CA] Toilet facilities shall be maintained clean, sanitary and in good repair. Repair the urinals and ensure they are functioning properly.
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.
1. The FRP near the cook line is in disrepair.
[CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Repair the FRP.
2. The existing restrooms have top set rubber cove base.
[CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. Submit to plan check within 30 days.
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.
Raw shelled eggs were found stored over cilantro in the walk in cooler.
[CA] All food shall be separated and protected from contamination. A proper refrigeration storage sticker was provided onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified, stored, used
Inspector’s notes
Household insecticide was observed in the facility.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non-ANSI upright freezer, counter deep fryer, and microwave.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
There are numerous old pieces of equipment in the back premises.
[CA] The premises of each food facility shall be kept clean and free of litter and rubbish.
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.
1. Flies were found present in the facility.
2. Dead cockroaches were found near the lockers.
[CA] Keep the facility free of animals, pests, and vermin. Remove and sanitize affected area of dead cockroaches.
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.
The men's restroom lacks a handwash reminder sign.
[CA] Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom
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, Jul 9, 2026 · Original Source
Routine Inspection
Jun 3, 2026
Conditional Pass
11 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Pork was found being thawed in the back alley on a prep table.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Facility has changed ownerships. The environmental health permit is non-transferable. Per Juan, they have been operating the kitchen for about a month and a half.
[CA] Submit a Facility Evaluation application within 48 hours. A 25% late penalty will be applicable
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating 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.
Tomato chunky salsa was measured at 64F in an undercounter cooler. Per PIC, it was made 5 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Salsa was discarded.
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.
Facility has converted the bathroom in the back to dry storage, taking out the handwash station and toilet.
[CA] Reinstall the toilet and handwash lavatory.
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.
1. Staff were observed skipping the sanitizing step of warewashing.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] EH Inspector educated staff on proper wasrewash technique and aided setting up a chlorine solution of 100 ppm. Dishes were sanitized for a minimum of 30 seconds in the chlorine solution.
2. The interior of the ice machine has biological growth accumulation.
[CA] Clean and sanitize the ice machine.
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: Approved, in good repair, adequate capacity
Inspector’s notes
1. The prep sink is being used as a handwash station and lacks a drainboard or adjacent prep table.
[CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. The food preparation sink shall have a drainboard or an adjacent prep table that is at least 18x18 inches.
2. A two door undercounter cooler is not maintaining PHfs at 41F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
There is an accumulation of grease and grime on the walls and floors throughout the facility.
[CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Facility lacks testing materials for their choice of sanitizer, chlorine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
2. Facility lacks drain plugs to fill the basins of the warewash sink. Paper towels and plastic were found being used.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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.
Flies are present in the facility.
[CA] Maintain the facility free of animals, pests, and 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.
Beans were found cooling in a sealed container in the walk in cooler and measured between 90-100F at 6 pm. Per PIC, they had started cooling at 1:00 pm.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Beans were discarded.
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
Facility lacks a food safety certificate.
[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.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source
Routine Inspection
May 5, 2025
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1 compartment sink is directly plumbed and without drainboard or table.
[CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.” Food preparation sink shall be indirectly plumbed.
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.
Raw beef was stored on top of vegetable in walk-in fridge.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
[COS] PIC relocate items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified, stored, used
Inspector’s notes
Yellow liquid spray bottle is not labeled. Per PIC, liquid is detergent.
[CA] Chemicals once removed from original container shall be labeled with common name.
[COS] PIC labeled spray bottle.
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.
Missing thermometer in counter fridges in kitchen.
[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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Goose neck faucet is not operating at 3 compartment sink. Only sprayer is operating.
[CA] Repair 3 compartment sink to ensure hot and cold water supply for both goose neck faucet and sprayer.
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
Missing stoppers for 3 compartment sinks. PIC used plastic wraps as stopper.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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, May 5, 2025 · Original Source
Routine Inspection
Mar 11, 2025
Pass
11 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food items were stored on the floor in walk-in freezer. A bucket of cooked pork were stored on the floor at cookline. A bag of raw onion were stored on the floor at the back storage area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Debris and grease built up throughout kitchen area. Pills and personal items (jackets, phone, purse) observed in kitchen near food prep area.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Cold water temperature measured at 93F at 3 compartment sink. Observed employee defrosting chicken with 98F water. (See thawing violation). Employee unable to turned off hot water knob.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
2 pots of cooked beans in walk-in fridge measured between 46F-50F. Per PIC, beans were cooked last night and cool in walk-in fridge.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] PIC VC&D beans
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.
Heavy dust built up on fans actively in used in kitchen.
[CA] Clean and maintain fans.
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.
Prepackaged baked items at cashier area do not have proper label.
[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.
Hand wash station was blocked by a bowl.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] PIC relocated bowl and put to 3 compartment sink for warewash.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Several bottles of chemical (Graffiti removal, ant killer spray bottle) were placed near food contact surfaces.
[CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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.
Raw chicken thawing at 98F warm water in 3 compartment sink.
[CA] Water temperature shall be under 70°F while thawing food.
A bucket of marinated raw chicken was placed on shelf outside walk-in fridge. Per employee, defrosting chicken for tomorrow use. Internal temperature measured at 37F.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[COS] Employee relocated chicken to walk-in fridge.
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.
Missing probe thermometer to measured internal temperature of food item.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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.