ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 4, 2026
Pass
1 recorded violation
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Tags were not placed with the oysters and clams at the display.
[CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
Facility missing tags for the last 90- days.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
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, Sep 4, 2026 · Original Source
Routine Inspection
Aug 6, 2026
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cold holding unit next to the restroom with noddles and fish cakes were measured 55F.
[CA] Repair/fix the cold holding unit so can measure 41F and below.
Walk in freezer floor has a one inch thick ice build up.
[CA] Repair/fix the walk in freezer to prevent ice build up.
Glass aquarium with clams has a green algae like build up.
[CA] Clean and sanitize to prevent green algae like build up.
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.
Bean curd inside the container was measured 47F.
Sea weed inside the container was measured 44F.
Tofu brick inside the tub at the cold holding unit measured 55F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Add ice to keep PHF at 41F and below.
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.
Broken cement floor at the door of the second walk in freezer.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source
Routine Inspection
Feb 28, 2025
Pass
5 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags were not kept in chronological order.
[CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cardboard in use to line shelving.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Pork was thawing in a standing water inside the food prep sink.
[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.
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.
Butcher knife was stored between plywood and wall.
[CA] Knifes shall not be stored at the area where it can't be cleaned.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Food prep sink in the butcher area has a drain pipe inside the floor sink.
[CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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.