ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Sep 29, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Onion sauce and other items in the 2 door prep cooler were measured at 45 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source
Routine Inspection
Sep 23, 2026
Pass
8 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed rodent droppings on the floor behind the chest freezer by 3 compartment sink, on the wooden base of the dough mixer, on the floor and boxes in the momo dough rolling room, and in the box of the bench seating at customer eating area.
[Corrective Action] Thoroughly clean and sanitized affected areas. Maintain facility free of rodents.
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
The dual stock pot burner next to the tandoori oven observed not fully under exhaust hood.
[Corrective Action] The hood shall have at least 6 inches overhang above cooking equipments.
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.
Automatic soap dispenser at the handwash sink in the kitchen by the 3 compartment sink does not work. Nearby dish soap available.
[Corrective Action] Ensure automatic soap dispenser is properly functioning.
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.
Accumulation of grease and old food debris on the floor under cooking equipments.
[Corrective Action] Thoroughly clean and maintain 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.
1. MAJOR. Chicken curry and other curry items in the 2 door prep cooler in the kitchen were measured at 50 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
[Suitable Alternative] Move items to a working refrigeration unit.
2. MINOR. Chicken in the single door undercounter cooler was measured at 46 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Back doors left open.
[Corrective Action] Maintain doors closed to prevent entry of pest.
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
1. The 2 door prep cooler in the kitchen is not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. The rubber seals/gaskets on the doors of the 2 door prep cooler were observed damaged.
[Corrective Action] Refrigeration unit shall be able to maintain temperature of 41 degrees Fahrenheit or below. Repair or replace rubber seals/gaskets.
2. Door hinge of the single door undercounter cooler observed broken.
[Corrective Action] Repair or replace the door hinge.
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.
Observed meat thawing at room temperature.
[Corrective Action] 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.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2026 · Original Source
Routine Inspection
Oct 14, 2025
Pass
5 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The dual stock pot burner next to the tandoori oven does not completely fit under the exhaust hood.
[Corrective Action] There shall be at least 6 inches exhaust hood overhang above cooking equipments. Re-locate the dual stock pot burner.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The back door from the kitchen was left wide open.
[Corrective Action] Close the back door or the screen door when not actively going in and out.
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, linens: Proper storage and use
Inspector’s notes
Cloth towel was observed within the fried chicken tub in the walk-in cooler. Per cook, the cloth towel is used to absorb the oil.
[Corrective Action] Discontinue using cloth towel in 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. Lack of paper towels at the handwash sink near the walk-in cooler. Paper towels available nearby.
[Corrective Action] Ensure paper towels are available at all times to properly dry hands after washing.
2. Soap and paper towel dispensers installed at the food prep sink.
[Corrective Action] Remove the soap and paper towel dispenser at the food prep 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, Oct 14, 2025 · Original Source
Routine Inspection
Jan 16, 2025
Pass
6 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy grime accumulation on the racks in the walk-in cooler.
[Corrective Action] Thoroughly clean and maintain 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.
1. Dust on the ceiling in the walk-in cooler.
[Corrective Action] Thoroughly clean and maintain clean.
2. Heavy discoloration of the paint in the warewash room.
[Corrective Action] Maintain walls in good condition.
3. Multiple cracked and missing floor tiles at the warewash area.
[Corrective Action] Maintain floor in good condition.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The dual stock pot burner next to the tandoori oven does not fit under the exhaust hood.
[Corrective Action] There shall be at least 6 inches overhang over cooking equipments. The hood may need to be extended or replaced to provide adequate coverage over cooking equipments. Contact Plan Check Program at this department for more information.
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. Boxes and containers of meat observed stored on the floor at the warewash room.
[Corrective Action] Store foods at least 6 inches above the floor to prevent contamination.
2. Observed buckets and containers of food stored on the floor in the walk-in cooler.
[Corrective Action] Store foods at least 6 inches above the floor to prevent contamination and to be able to clean the floors.
3. Containers of food in the walk-in cooler observed uncovered.
[Corrective Action] Ensure foods are covered to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.