Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Apr 30, 2026
Pass
5 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine solution at the three compartment sink measured at 25 ppm. No active warewashing was taking place.
[CA] Ensure to maintain the chlorine solution at 100 ppm when manually warewashing.
[COS] Manager, Micah, readjusted the concentration to 100 ppm.
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.
1. The back of house hand wash station was blocked off.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Cook removed the obstructions.
2. The restroom lacks a wall mounted soap dispenser. A pump bottle of soap was available.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
Chicken wings, spam, and raw chicken were found stored out of temperature control on the prep counter of the prep cooler. Items measured between 50-60F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Cook relocated items back 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.
There is an accumulation of food debris on the floor and surfaces of equipment.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal affects were observed throughout the facility (airpods on counters, phone on cutting board, purse on food storage shelf).
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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, Apr 30, 2026 · Original Source
Follow-Up Inspection
Jun 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source
Routine Inspection
Jun 6, 2025
Conditional Pass
9 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Facility offers prepackaged foods at self service sales area with improper 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Major Violation: Staff were observed handling raw chicken then changing tasks to prepare foods without changing gloves and washing hands.
2. Minor Violation: Staff was preparing food without wearing gloves. Employee had artificial nails.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[COS] 1. Inspector instructed staff to wash their hands and change their gloves.
[COS] 2. Inspector instructed staff to wear gloves.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer, chlorine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Facility lacks a food safety certificate, per PIC, their manager left about 6 months ago and havent had a replacement.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The walk in cooler was not maintaining potentially hazardous foods at 41°F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
1. In the kitchen area, on the prep counter, rice in a rice cooker measured between 100-115 at around 2:30 pm. Per kitchen staff the rice finished cooking at 11 am and the rice cooker was turned off.
2. In the walk in cooler numerous potentially hazardous foods were measured above 41°F.
- Marinated raw chicken 70-74°F, per kitchen staff they had it out of the walk in cooler for about 3 hours and was delivered from the Santa Clara location.
- raw bacon 52°F
- Raw Shrimp 48°F
- Cooked Shrimp 46°F
- Pate 46°F
Note: Staff stated the walk in cooler has been having issues for about a week.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
1. [COS] The rice was discarded after 30 mins, with a cumulative time out of temperature control of 4 hours.
2. [COS] The raw chicken was immediately cooked, bacon was discarded, raw and cooked shrimp were discarded, and the pate were discarded. See VC&D report.
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.
Numerous large white buckets of meat were found thawing in room temperature. Food measured at 30.
[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 part of a cooking process.
[COS] Items were moved back to the walk in freezer as the walk in cooler was in disrepair.
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 front of house area, at the only hand washing sink, the soap dispenser was empty. A squeeze bottle of dish soap was available.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
Time as a public health control; procedures & records
Inspector’s notes
The boba didnt have the time markings for TPHC.
[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] Boba was 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, Jun 6, 2025 · Original Source
Follow-Up Inspection
Nov 14, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 14, 2024 · Original Source
Routine Inspection
Nov 13, 2024
Conditional Pass
7 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Expired chlorine sanitizer test strips.
[CA] Provide new chlorine sanitizer 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.
Observed food employee wipe down counter with a soiled, wet towel that came into contact with a sandwich bread roll. Employee then continued prepping the sandwich.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Employee voluntarily discarded bread roll.
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.
Multiple wet wiping cloths were observed stored on counters.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).
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 3 door preparation refrigerator inserts, sliced deli ham and turkey measured between 40-52F. (insert was overfilled) Per operator, sliced deli meats were stored in inserts one hour prior.
[CA] PHFs shall be held cold at 41°F or below. Ensure inserts are not overfilled to maintain all PHF's at 41F or below.
[SA] Top portion of deli meats were relocated to the walk in cooler for 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.
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer in sanitizer buckets measured above 200ppm.
[CA] Ensure chlorine sanitizing solution is maintained at 100 ppm.
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.
In the walk in cooler, cooked chicken was observed cooling in a deep container and covered with plastic wrap.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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.
Time as a public health control; procedures & records
Inspector’s notes
Various food items displayed in front counter area are time marked, however, TPHC written procedures are not available for review.
[CA] Provide written procedures for PHFs utilizing time as a public health control (TPHC). 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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.