Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Sep 9, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a singular dead cockroach on the floor underneath a green milk crate in the corner of the warewashing area.
Behind the openable lower panel underneath the mechanical component of the right-side fryer, observed a singular hatched ootheca on the raised metal platform.
Pest control service report conducted by IPM on 8/27/2026 provided.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
Facility shall be maintained free of vermin.
[COS] Operator cleaned and sanitized 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.
On the stove with the burner underneath turned off, a large stock pot of heat-treated vegetable and fruit soup base measured 112F. Per the PIC, soup base had been maintained hot until approximately 1.5 hours prior, after which the flame was turned off.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Instructed operator to reheat soup base to 165F and maintain hot.
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 9, 2026 · Original Source
Routine Inspection
Sep 3, 2026
Conditional Pass
8 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
False wall is open and insulation is exposed. Walls and floors are have food debris.
[CA] Floor must be cleaned, keep free of food debris. Repair hole in 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.
3 dead cockroaches in the hood by filters above cookline. Another dead cockroach found in open wall by server beverage area.
[CA]: Clean and sanitize areas with dead cockroaches. IPM is current pest control provider. Operator sent last report to inspection at time of inspection. Facility shall remove all signs of vermin and vermin attractants and continue to monitor for new signs of vermin.
[COS]: Operator was able to clean dead cockroaches immediately.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine in 3-comp sink measured to be 200ppm. [CA] Maintain chlorine in 3-comp sink at 100ppm
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.
MAJOR: Pork in sink with standing water, temperature measured at 70 degrees F. Per operator meat has been thawing for 1.5 hours.
[CA]Keep PHFs at 41F or lower for cold holding. Active prep shall not exceed 2 hours.
[COS]Operator began to cook meat immediately.
MINOR: Raw eggs placed in prep cooler, temperature measured at 48 degrees F.
[CA]Keep PHFs at 41F and below for cold holding. Ensure PHFs are not placed above fill line of prep cooler inserts
[COS] Eggs were moved to proper section of prep cooler.
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 temperature of hot water at 3 comp sink at 118 degree F.
[CA]: Provide a continuous supply of hot water at 120F or above.
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.
1 roasting oven. Per plans finalled by this Agnecy2023, no oven was present. [CA] When adding new equipment oeprator shall obtain approval from this agency prior to installation. [CA] Operator shall submit oven to this department for approval by 09/30/2026
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Pork was being thawed in standing water measuring 70F. Per operator his employees used warm water to thaw pork
This minor lead to an 07 major violation.
[CA] Thaw meats using cold running water. Running water should have sufficient velocity to agitate and flush off loose particles into drain.
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 3, 2026 · Original Source
Risk Factor Inspection
Aug 25, 2026
Pass
5 recorded violations
criticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Pork ears observed to be in reduced oxygen packaging. Per operator, they vacuumed sealed the bags in the last day for storage only.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] Pig ear bags were unsealed and corner of each bag was cut.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Only handwash sink in facility observed to be blocked by cutting board. [CA] Keep handwash sink completely clear and easily accessible.
Handwash sink paper towels were stacked on top of paper towel dispenser. [CA] Keep paper towels inside a dispenser.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit. Old owner stated restaurant had closed 07/30/2026 and facility was sold. Facility has 48 hours to submit for facility evaluation and to apply for health permit and 25% penalty will be applied to facility.
Failure to submit will result in a cease and desist and a 100% penalty.
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.
1) Boiled chickens and pigs feet measured to be 81F - 135F in various bins inside back sink area. Per operator all items were cooked about 1 hours prior and should be cooled down completely prior to roasting items later.
2) Roasted chickens and pigs feet measured to be 67F-63F resting on table in the front. Per operator both items were cooked in the last hour and will be placed into bags later.
[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]Both types and and pigs feet were moved into walk in cooler or freezer to continue cooling.
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.
Hot water measured to be 110F at 3-compartment sink. [CA] Provide hot water at least 120F.
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, Aug 25, 2026 · Original Source
Routine Inspection
Mar 31, 2026
Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside the food prep unit and walk-in cooler, raw meat is observed stored above ready-to-eat foods. [CA] Properly store raw meats separately or below ready-to-eat foods to prevent cross-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
At time of inspection, back door of facility is kept propped opened. [CA] Keep back door closed when not in use to prevent entrance 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler card for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Rice scoops that are in use is stored in room temperature standing water. [CA] Utensils used for potentially hazardous foods and subject to be reused shall be stored in water measured at 135F or above or changed every 4 hours.
2) Knifes observed stored with blade in crevice of dry storage shelves. [CA] Knifes shall be stored in a location that is safe, clean, and protected from cross-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.
Potentially hazardous foods measured at improper holding temperatures.
Major violation:
- Bowl of rice from previous day stored on top of the food prep unit insert is measured at 54F.
Minor violation:
Inside the food prep unit inserts: raw chicken, raw beef, noodles, and raw shell eggs were measured at 44-46F.
[CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] The bowl of rice was discarded into the trash by employee.
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.
Two dead cockroaches observed under the three compartment sink. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area.
No other signs or evidence of vermin was observed within the facility. Operator showed pest control receipt dated 3/22/26 - receipt only knows preventative treatments used and does not provide any additional information.
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.
Wiping towels are observed used, reused, and stored on food prep surfaces.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Multiple dead cockroaches observed on the floor in the middle of the kitchen. Per employee, the cockroaches were flushed out from behind and under equipment by him spraying the floors with the sprayer hose. [CA] The premises of each food facility shall be kept free of vermin and vermin debris. Facility shall clean and sanitized all affected areas.
Did not observed any other evidence or live or dead cockroaches in the kitchen or food storage areas. There is also no signs that food have been contaminated by vermin. A follow-up inspection will be conducted and if additional evidence of a vermin infestation is observed - facility will be subject to enforcement action.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door of facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance 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.
Employee was cleaning the kitchen using the sprayer hose that resulted in contaminating paper towels inside the dispenser. [CA] All parts of the handwash sinks shall be maintained clean and useable.
[COS] Soiled paper towels were taken out of the dispenser.
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.
1) Observed knives stored on shelf while still soiled with dried debris from raw meat.
2) Food contact utensils and equipment on storage shelves were contaminated from splash by employee using sprayer hose to clean the floors.
3) Containers used to serve rice to customers are stored under the rice cooker while still soiled with debris of rice.
[CA] Food contact equipment and utensils shall be properly cleaned and sanitized prior to storage or use.
[COS] Employee removed all equipment to be properly washed, rinsed, and sanitized.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for employees are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available for review within 30 days from their date of hire.
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.
Accumulation of grease and debris on shelves located under prep tables and on storage shelves. [CA] Frequently clean nonfood contact surfaces, or as needed, to prevent the accumulation of debris.
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.
Inside reach-in cooler and walk-in cooler, raw foods are stored above ready-to-eat foods. [CA] Raw foods shall be stored separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed cleaning with the hose and towels and then proceeded back to the cook line and handled food contact equipment without handing his hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels when changing tasks and prior to handling food or food contact equipment.
[COS] Employee was stopped to have him properly wash his hands. Employee was also instructed to properly wash contaminated equipment.
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.
Open container of oil was adulterated by splash from employee spraying the walls, tables and floor of the kitchen with a sprayer hose. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
[COS] Employee discarded the oil into the trash.
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.
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.