Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Jun 18, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
[REPEAT VIOLATION] In the display refrigerator, measured tofu, savory tofu, and tofu strips stored between 45F and 54F. Per operator tofu, savory tofu, and tofu strips stored from 11:00am.
[CA] Ensure potentially hazardous foods are maintained cold at 41F and below to prevent bacterial growth.
[SA] Tofu, savory tofu, and tofu strips were VC&D due to time and temperature abuse. Further enforcement may occur for continued repeat violation.
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, Jun 18, 2026 · Original Source
Routine Inspection
Jun 11, 2026
Conditional Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed in the facility. No direct contamination observed.
[CA]: The premises of each food facility must be maintained free 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.
Tree berry fruit observed with mold-like substance.
[CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS]: Tree berry fruit was voluntarily discarded.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Raw oysters, raw clams, raw fish stored in unapproved styrofoam coolers and submerged in ice.
[CA]: Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system.
[COS]: Noted foods were relocated to refrigerators.
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.
Lack of hand wash sink in food preparation area. Open food handling observed.
[CA]: Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers.
[COS]: Open food preparation was ceased and desist.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
No tags provided with manila clams stored in styrofoam cooler.
[CA]: The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another
container. All shellstock tags shall be kept in chronological order for 90 days after harvest.
[COS]: Tags provided and placed with clams.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Live blue crabs stored in baskets on prep table measured between 57F - 61F.
[CA]: Potentially Hazardous Food shall be cold held at 41F or below.
[COS]: Owner decided to VCD crabs.
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, Jun 11, 2026 · Original Source
Follow-Up Inspection
Dec 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source
Follow-Up Inspection
Dec 4, 2025
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the facility, at the display refrigerator, measured whole chicken at 58F, and in the 2 door reach in refrigerator, measured cut chicken at 54F. In the adjacent permitted facility kitchen, measured raw chicken and whole chicken stored at 70F. Per operator, chicken purchased at 7:00am.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] All chicken was VC&D due to time and temperature abuse.
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.
Observed food preparation occurring in the adjacent permitted facility kitchen without a functioning handwash station. Observed handwash station in the area does not have hand soap and paper towels, and running water.
[CA] Facilities that conduct food preparation shall have a proper handwash station installed with running hot water between 100F and 108F, hand soap, and paper towels. Handwash stations shall be stocked with hand soap and paper towels to allow for proper handwashing. New equipment installed within the facility shall require approval through plan check.
[SA] Operator to discontinue all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees.
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.
Observed ongoing food preparation without any approved sanitizer available for cleaning and sanitizing utensils and equipment.
[CA] Facilities that prepare food using utensils and equipment shall have adequate warewash facilities and an approved sanitizer for use in cleaning and sanitizing utensils and equipment. Applicable sanitizer includes chlorine sanitizer at 100 PPM and quaternary ammonium sanitizer at 200 PPM.
[SA] Operator to discontinue all food preparation within the facility. This is the second notice to discontinue food preparation. Any continued non-compliance will result in further enforcement including office hearings and additional inspection fees.
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, Dec 4, 2025 · Original Source
Routine Inspection
Nov 21, 2025
Conditional Pass
4 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Food contact surfaces are only sprayed with water and are not cleaned and sanitized. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required.[SA] Facility to discontinue food preparation in the
grocery area.
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
Observed saltwater fish and shrimp stored in unapproved plastic containers in the prep
area. [CA] Ensure facility only uses equipment that has been approved through plan check. Discontinue sales of
saltwater fish and shrimp in plastic containers. [SA] Operator removed saltwater fish and shrimp from the facility
and was instructed to cease sales from unapproved containers. Any containers used shall be approved through
plan check.
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 chicken and swamp eel held in coolers measured >41F,<135F,>4hrs. [CA] Ensure potentially hazardous foods are
held cold at 41F or below to prevent bacterial growth.[COS] PIC voluntarily condemned and destroyed approximately 60lbs of raw chicken and 20 lbs of swamp eel.
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.
Lack of hand wash sink in food preparation area. [CA] Ensure a handwash station is available in areas where food preparation occurs, and is supplied
with hand soap and paper towels in their respective dispensers. [SA] Facility to discontinue food preparation in the
grocery area. Discussed with operator that any food preparation would have to occur in the adjacent kitchen
where handwash stations, prep sinks, and warewash sinks are installed and available for use.
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, Nov 21, 2025 · Original Source
Follow-Up Inspection
May 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 6, 2025 · Original Source
Routine Inspection
May 1, 2025
Conditional Pass
5 recorded violations
criticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed shellstock tags for live conch and razor clams are not available on-site for review. Shellstock tags from the past 90 days have not been kept on-site for review. Observed live scallop and live surf clams commingled in the same container. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [SA] Live razor clams, conch, surf clams, and scallop were VC&D due to improper storage and unlabeled/unverifiable shellstock.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
No handwash station available in the prep area for preparing fish, shellfish and vegetables. [CA] Ensure a handwash station is available in areas where food preparation occurs, and is supplied with hand soap and paper towels in their respective dispensers. [SA] Facility to discontinue food preparation in the grocery area. Discussed with operator that any food preparation would have to occur in the adjacent kitchen where handwash stations, prep sinks, and warewash sinks are installed and available for use.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed saltwater fish and shrimp stored in unapproved plastic containers in the prep area. [CA] Ensure facility only uses equipment that has been approved through plan check. Discontinue sales of saltwater fish and shrimp in plastic containers. [SA] Operator removed saltwater fish and shrimp from the facility and was instructed to cease sales from unapproved containers. Any containers used shall be approved through plan check.
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.
Stored on a table by the prep area, measured live razor clams, manila clams, conch, surf clams, and scallops between 46F and 62F. Per operator, live razor clams, manila clams, conch, surf clams, and scallops were received and brought over from the port at 11:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container.
In the display refrigerator, measured raw whole chicken stored between 45F and 50F. Per operator, raw chicken stored since 11:00am. In a upright display refrigerator, measured raw shelled eggs at 46F to 52F. Per operator, raw shelled eggs stored from the previous night. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Raw whole chicken and raw shelled eggs were VC&D due to time and temperature abuse.
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
Food safety manager's certificate was unavailable upon request. [CA] Ensure a food safety maanger's certificate is available upon request.
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.