Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Oct 30, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND CLAMS IN WATER IN A CONTAINER NEAR THE COOKING EQUIPMENT AT 66F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE CLAMS WERE OUT FOR ABOUT 1 HR PER OPERATOR.
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.
FOUND A PUDDLE OF WATER ON THE FLOOR NEAR THE FOOD PREPARATION SINK. [CA] REMOVE THE 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.
FOUND A WIPING CLOTH STORED ON THE FOOD PREP COUNTER. [CA] KEEP THE WIPING CLOTH IN A SANITIZER SOLUTION WHILE NOT IN USE.
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, Oct 30, 2025 · Original Source
Routine Inspection
Jan 23, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the steam table, two pots of melted butter with garlic and heavy cream were observed to be out of temperature control with each measuring between 112-130F. Per PIC, they removed them from the steam table about an hour prior.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
[SA] PIC agreed to discard items after 4 total hours from removal of temperature control.
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, Jan 23, 2025 · Original Source
Follow-Up Inspection
Jan 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 10, 2025 · Original Source
Routine Inspection
Jan 9, 2025
Conditional Pass
8 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed bulk dry foods (seasoning powders) being stored in an enclosed utility room outside of the building. The room is not accessible through the kitchen. [CA] All food shall be stored within the approved food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed broken tiles and uneven surfaces throughout the kitchen area. [CA] Floors shall be kept clean and maintained 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused cooking equipment (refrigerators, fryers, hot holding units) stored outside in the back of the building. [CA] Equipment not in use shall be removed from the premises to prevent pest harborage.
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.
In the restrooms, observed accumulation of grime and dirt on the handles of the stall. [CA] Routinely clean door handles and restrooms.
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.
Observed soap dispenser at the handwash sink (nearby the cook line and 3-compartment sink) was broken and unable to dispense soap. [CA] Handwash sink shall be supplied with soap and paper towels at all times. [COS] PIC repaired dispenser at the time of inspection. Soap dispenser is now 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.
In the 2-door refrigeration unit at the front counter, measured opened jar of mayonnaise at 51F. Per PIC, mayonnaise has been stored in unit overnight. The ambient temperature of refrigeration unit measured at 55F. [CA] Potentially Hazardous Foods (PHFs) shall be held at 41F or below and 135F or above. [COS] PIC voluntarily discarded the mayonnaise. See VC&D form. Refrigeration unit will only be used to store non-PHFs until able to maintain temperatures at 41F or below.
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.
In the walk-in cooler, observed raw chicken stored over hot links. [CA] Raw foods of animal origin shall be stored below ready-to-eat foods to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
At the front handwash sink, observed pitcher placed directly underneath the soap dispenser. Observed plastic cups stored directly adjacent to the sink. [CA] Store equipment and utensils away from the handwash sink to prevent splash and contamination.
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.