Follow-Up Inspection
Aug 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source
Pass
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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 inspectionsRoutine Inspection
Aug 12, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility is not complying with applicable laws of the California Labor Code. Facility is in non-compliance with an agreement for wages that need to paid. [CA] A food facility shall not be open for business without a valid permit. A return to compliance with all applicable laws, including the California Labor Code will allow for the Environmental Permit suspension to be lifted.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 12, 2026 · Original Source
Routine Inspection
Mar 27, 2026
Pass
8 recorded violations
minorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Both restrooms were lacking a toilet paper dispenser. [corrective action] Install toilet paper dispensers in both 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.
More about cleaning or sanitizing problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed a vertical broiler extend beyond the left side of the exhaust hood and a 6-burner range w/ oven extend beyond the right side of the hood. [corrective action] All cooking equipment shall be under the exhaust hood with minimum of 6 inches overhang.
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.
More about building upkeep issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Manager's Food Safety Certificate expired 08/31/2025. [corrective action] Provide a valid Food Safety Certificate.
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.
More about paperwork, training, or posting issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw meat stored above produce and cooked food items in the 3-door reach-in cooler. [corrective action] Store raw meat at the bottom to prevent potential cross contamination. [correction] Employee rearranged food in the cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
CO2 tanks at the bar were not secured. [corrective action] Properly secure the tanks to the wall with a chain.
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.
More about equipment or utensil issuescriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed employee handle raw chicken and then proceed to touch raw beef with the same gloved hand. [corrective action] When going from handling raw poultry to raw meat, ensure hands are washed and gloves are changed to prevent cross contamination. [suitable alternative] Ensure beef is cooked to at least 165F. Per employee, beef will be used to as an ingredient in menudo (a type of stew) and will be brought to a boil. Proper glove use was reviewed with employee.
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.
More about food not protected from contaminationminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed drain line for the soda machine and ice machine extend into the floor sink. [corrective action] Equipment shall drain indirectly into the floor sink. Reinstall the drain lines so that there is a minimum 1 inch air gap above the rim of the floor sink.
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.
More about water, plumbing, or sewage problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Cold water was not available at the food preparation sink. [corrective action] Provide cold water at the food preparation sink. [correction] Cold water valve under the sink was turned off due to leak from faucet. Valve was turned back on to provide cold water. Repair the leak from the faucet.
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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source
Routine Inspection
Feb 12, 2025
Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
FOUND RAW BEEF STORED ABOVE READY TO EAT SALSA CONTAINERS IN THE REACH IN REFRIGERATOR. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
FOUND A LARGE POT WITH TRIPE STORED ON THE FLOOR NEAR THE FOOD PREPARATION SIN. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
FOUND THE RESTROOM DOORS UNABLE TO SELF CLOSE. [CA] PROVIDE SELF CLOSING DOORS.
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.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
FOUND A LEAK AT THE FOOD PREPARATION SINK. [CA] REPAIR THE LEAK.
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.
More about water, plumbing, or sewage problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
FOUND TRIPE BEING THAWED IN STANDING WATER IN A LARGE POT. [CA] 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 A 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.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND BROKEN TILES IN THE KITCHEN AREA. [CA] REPLACE THE TILES.
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.
More about cleaning or sanitizing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND EXCESSIVE CLUTTER IN THE UTILITY ROOM. [CA] REMOVE CLUTTER AND KEEP THE FLOORS FREE OF CLUTTER TO BE ABLE TO CLEAN IT EFFECTIVELY.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Feb 12, 2025 · Original Source