ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 4, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of dust and food debris observed on floors and shelving.
[CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
In the 2 door upright display cooler: cooked refried beans and potatoes observed cooling in deep metal containers and covered with plastic wrap.
[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.
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, Aug 4, 2026 · Original Source
Routine Inspection
Jul 21, 2025
Pass
11 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
FOUND DUST ON THE FAN COVERS IN THE REACH IN REFRIGERATOR. FOUND FOOD DEBRIS AND GREASE ON THE FRONT OF THE SLIDE DOOR REFRIGERATOR AND SLIDING DOORS BASE. [CA] CLEAN THIS AREA MORE OFTEN.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND A SPRAY BOTTLE WITHOUT A LABEL IN THE JUICE AREA. [CA] PROVIDE A LABEL.
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.
MISSING THERMOMETER FOR THE HOT HOLDING UNIT. MISSING PROBE LIKE THERMOMETER TO TAKE INTERNAL TEMPERATURE OF THE FOOD. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
MISSING THE CHLORINE TEST STRIPS. [CA] PROVIDE TEST 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.
FOUND BAGELS AT 115F, BURRITOS 120F AND PRETZELS WITH HAM AT 105 IN THE HOT HOLDING UNIT AT THE FRONT SERVICE DESK. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. NOTE: THE FOOD WAS REHEATED TO 165 AND PLACED BACK IN THE UNIT WITH INCREASED HEAT.
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 MOLD LIKE SUBSTANCES ON THE WALL BY THE FOOD PREPARATION SINK IN THE BAKERY AREA. [CA] REMOVE THE MOLD.
FOUND FOOD DEBRIS ON THE FLOOR BELOW THE DRY STORAGE SHELVES BY THE BACK DOOR. [CA] CLEAN THE FLOORS MORE OFTEN.
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.
THE HAND WASH SINK IN THE KITCHEN HAS HOT WATER AT 71F. [CA] PROVIDE HOT WATER AT 100F.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND RUSTED SHELVES IN THE REACH IN REFRIGERATOR. [CA] REPLACE THE SHELVES.
FOUND PLASTIC NON FOOD GRADE CONTAINERS BEING USED FOR THE BREAD. [CA] USE FOOD GRADE NSF APPROVED PLASTIC CONTAINERS.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 21, 2025 · Original Source
Routine Inspection
Jan 20, 2025
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Single use paper towels are not installed in an approved dispenser. Liquid hand cleanser is not installed in an approved dispenser.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop in bulk container lacks a handle.[CA] Use scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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.
Flan cooling at front countertop lacks protection from the public.[CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.