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 inspections
Follow-Up Inspection
Aug 26, 2026
Pass
1 recorded violation
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
1. Prep station (salsa, cheese, cut tomatoes) were not being time marked.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Items were in proper holding temperature. Reminded cook that the timer shall be started when removed from temperature control and placed on time control.
2. Breakfast items subject to TPHC were found cooling in the walk in cooler.
[CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.
[COS] Cook was reminded of TPHC requirements to discard food items after 4 hours. Items were discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 26, 2026 · Original Source
Routine Inspection
Aug 19, 2026
Conditional Pass
9 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Orange sauce bottles lack required information on the labeling.
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food,
2) list of ingredients in descending order of predominance by weight,
3) quantity of contents,
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
1. Repeat Violation: Pico de Gallo, cheese, and salsa in an improper ice bath measured between 48-55F. Per staff it had been on the ice bath for about 30 minutes.
2. PHFs in the walk in cooler measured between 44-50F. Per cook they had been in the walk in cooler for two days.
Note: Ambient temperature of the unit was measured twice, each measuring at 44F. Integrated thermometer readout measured at 40F.
3. Repeat Violation: Raw beef on the bottom shelf of the cookline table measured between 50-60F. Per cook, he took it out to cook some portions about 30 minutes prior and hadn't returned the tray to the walk in cooler.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Staff agreed to time mark the salsa for discard after 4 hours of removal from temperature control.
[COS] 2. PHFs were discarded. See VC&D report.
[COS] 3. Raw meat was discarded.
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.
Small flies are present in the downstairs storage room.
[CA] Maintain the facility free of animals, pests, and 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The exhaust hood at the main cookline was not functioning.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
[COS] Facility already had a vendor coming out. Vendor fixed the ventilation hood onsite.
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.
Time as a public health control; procedures & records
Inspector’s notes
Per Bianca, the kitchen is using TPHC for the breakfast ingredients and pre-portioned salsa bowls. No time markings or written procedures were available.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
[COS] Written procedures were filled out and approved onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeat Violation: In the basement area fried dried chilis were in a cardboard box.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooling cooked vegtables for a salsa were found cooling with a tight plastic wrapping.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
2nd Repeat Violation: There is no food safety certificate available upon request. The posted Food Safety Certificate is for completion of a course and states "This certificate does not replace the Certifies Professional Food Manager Certification".
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source
Routine Inspection
Jan 19, 2026
Pass
4 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed picking up a tortillas that fell on the floor, throwing it in the garbage can, and attempt to return to handle food without washing hands.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Inspector intervened and instructed staff to wash their hands before returning to handle food.
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. Pico de Gallo in an improper ice bath measured between 47-50F. Per staff it had been on the ice bath for about 3 hours.
2. Chile verde in the walk in cooler measured between 45-47F. Per cook, it had been in the walk in cooler since last night. Item had yesterday's date marked on it. All other PHFs in the walk in cooler were in appropriate time and temperature relationships.
3. Raw beef on the bottom shelf of the cookline table measured between 50-60F. Per cook, he took it out to cook some portions about 30 minutes prior and hadn't returned the tray to the walk in cooler.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Staff agreed to time mark the salsa for discard after 4 hours of removal from temperature control.
[COS] 2. Chile Verde was discarded. See VC&D report.
[COS] 3. Raw meat was returned to the walk in cooler for rapid cool down.
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
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.
Official record from Santa Clara County Department of Environmental Health, Jan 19, 2026 · Original Source
Routine Inspection
Apr 30, 2025
Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the basement, in the shared hallway, a dead and dried rodent was observed under a pallet.
Note: No food or food related equipment is stored in the area. All food storage is in a room separated by a self closing door.
[CA] Clean and sanitize area of dead rodent body.
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.
1. In the kitchen area, at the cook line, blocked cheese, diced tomatoes, and a chunky salsa were found above 50°F. Per cook, they moved them out of the walk in cooler about 20 minutes prior.
2. In the kitchen area, on the bottom shelf of a prep table, raw beef was measured at 55°F. Per cook, they removed it from the undercounter cooler about 30 minutes prior.
3. In the walk in cooler several food items were found above 41 but less than 50. Ambient air of the cooler was measured at 45.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Food items were placed on an ice bath.
[COS] 2. Beef was moved back to the cooler.
[COS] 3. The door of the walk in cooler was kept closed and measured at 40°F about 15 minutes later. Food temperatures began to drop as well.
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.
The women's restroom hand washing station automatic paper towel dispenser wasnt working
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] PIC changed the batteries at time of the inspection.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Repeat Violation: There is no food safety certificate available upon request. The posted Food Safety Certificate is for completion of a course and states "This certificate does not replace the Certifies Professional Food Manager Certification".
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
A large hotel pan of black beans were found cooling at ambient temperature. Beans were measured between 120-150°F.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] Staff separated the beans into three shallow hotel pans.
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.
In the basement storage area numerous buckets of salsa were found open on the floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility uses animal derived ingredients in menu items branded as "veggie" versions of regular items.
[CA] Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Disclose that the rice used in the facility is not vegetarian or denote that "veggie" items are not vegetarian.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.