More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Mar 11, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
beef in walk in cooler at 50F
[CA]maintain perishable food under 41F (or 45F for dairy products)
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.
empty soap and paper towel dispensers to handsinks
[CA]refill empty dispensers
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, Mar 11, 2026 · Original Source
Follow-Up Inspection
Oct 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 28, 2025 · Original Source
Routine Inspection
Oct 10, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
one of handsinks with empty soap dispenser
[CA]refill empty dispensers
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.
Time as a public health control; procedures & records
Inspector’s notes
chicken stew at 58F on work table without timer etc., manager stated that the item are stored at room temperature for 3 hrs then placed into walk in cooler
[CA]properly monitor perishable food when storing between 41 - 135F
In plain English
An issue that does not fit the common categories. Check the official wording for details.
dead cockroaches and flying insects in kitchen
[CA]maintain facility free of vermins
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.
3 door prep cooler with ambient temperature of 52F. cooked noodle and rice measured at 65F, both items were VC & D.
[CA]maintain perishable food under 41F
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
clogged mop sink
[CA]maintain plumbing in good repair
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.
Official record from Santa Clara County Department of Environmental Health, Oct 10, 2025 · Original Source
Follow-Up Inspection
Jul 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 26, 2025 · Original Source
Routine Inspection
Jan 3, 2025
Pass
5 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of 3 compartment sink at the facility.
[Corrective Action] Submit application to Plan Check Program at this department to propose installing a 3 compartment 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.
Dust accumulation on the fan guard 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Rubber seals on the doors of the 3 door prep cooler and the 3 door island prep cooler observed in disrepair.
[Corrective Action] Repair or replace the rubber seals.
2. Observed grime accumulation inside all of the refrigeration units.
[Corrective Action] Thoroughly clean and maintain clean.
3. Hood does not close properly at the 3 door prep cooler.
[Corrective Action] Ensure hood closes properly.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light in the storage room observed broken.
[Corrective Action] Ensure light is working.
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. Heavy grime, oil, grease, or old food debris accumulation observed at the cookline, work table at service area #1, and work table and handwash sink at service area #2.
[Corrective Action] Thoroughly clean and maintain clean.
2. Back door does not close properly.
[Corrective Action] Repair or replace back door.
3. Rusted areas on the stainless steel wall of the walk-in cooler.
[Corrective Action] Maintain wall in good condition.
4. Observed broken or separation of the cove base tiles at the warewash area.
[Corrective Action] Repair cove base tiles.
5. Wall in poor condition next to the walk-in freezer.
[Corrective Action] Repair the wall.
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.