ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Sep 25, 2025
Pass
2 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC expired 4 years ago. [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.
Observed ants under food prep sink. [CA] Eliminate pests from facility; recommend working with professional pest control.
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, Sep 25, 2025 · Original Source
Routine Inspection
Jan 9, 2025
Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed closed and open bags of tortillas maintained on the side of the food preparation refrigerator in front of the hand wash station in the kitchen less than 12" from the wash basin.
[CA] All food shall be separated and protected from possible contamination. This Division recommends relocating tortillas to prevent contamination from splash during hand washing.
Observed containers and cases of food maintained directly on the floor in the walk-in refrigerator.
[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.
Toxic substances properly identified, stored, used
Inspector’s notes
Domestic insecticide spray observed stored on the bottom of the food preparation table between the food preparation sink and three-compartment sink.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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.
Observed employee's half eaten plate of tacos maintained at the food preparation table across from the three-compartment sink.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Hand wash station in the kitchen was partially obstructed with a water pitcher maintained inside the wash basin.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstruction was removed.
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.
Numerous PHF items maintained inside the food preparation refrigerator measured as follows:
- Top inserts:
- Pico de gallo - 44F.
- Sliced tomatoes - 45F - 48F.
- Shredded cheese - 45F.
- Drawer refrigerator:
- Cooked carne asada - 44F.
- Cooked diced chicken - 43F.
- Cooked al pastor - 45F.
- Baked potato - 44F.
- Cooked carnitas - 45F.
Owner stated that all items were taken out from the walk-in refrigerator approximately 2 hours prior. Ambient temperature of the drawer refrigerator measured at 46F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Five year food manager certificate is unavailable for review.
[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.
Employees' food handler cards unavailable for review. Owner stated that employee just started less than 30 days.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the 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: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the drawer refrigerator measured at 46F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Temporarily discontinue usage of the food preparation refrigerator until unit is able to maintain required cold holding temperatures. Investigate cause and repair in an approved manner.
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.