SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Feb 20, 2026
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Opening larger than 1/4" found at rear delivery door.[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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.
Observed slow draining floor sink in meat department.[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 20, 2026 · Original Source
Routine Inspection
Feb 18, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed one can of beans in the warehouse with rodent droppings on top.
[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] Manager instructed employee to discard pallet.
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.
1. Observed rodent droppings in the following areas:
- 10+ on floors and on pallets in the makeshift island in front of the office for alcoholic beverages.
- 3+ along wall by the side door of the facility behind shelving and pallet of soda by the seafood department.
- Throughout the warehouse:
- on and underneath pallets in the middle, on the side by the employee break area.
- on top of can of beans. \
2. Photographs: Taken for documentation purposes.
3. Supervisor S. Lew was notified of closure.
4. Notification: The person in charge during inspection, Judy, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Feb 18, 2026 · Original Source
Follow-Up Inspection
Jun 20, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
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, Jun 20, 2025 · Original Source
Follow-Up Inspection
Jun 19, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings observed in the following area:
- One dropping observed on floor behind the pallet at the front of the market where bags of rice are maintained.
- 2+ on the floor below the metal storage racks across from the produce preparation area.
- On middle shelf of the storage rack where boxed cereal is maintained.
- On floor below the hand wash sink at the employee break room area.
- On top of boxes on the metal storage rack closes to the left side loading bay.
- 10+ on the middle shelves of the produce islands where sweet potatoes and yams are displayed.
- One dropping on floor where the BBQ coal is maintained.
One dead rodent observed on snap trap below the metal storage rack at the employee break room across from the employee lockers.
Checklist to reopen after vermin closure was completed, signed off, and provided to this Division, however facility has failed to meet the requirements specified.
Pest report provided by manager for treatment on 6/19/2025 stated:
- No rodents found.
- Few droppings were found and areas were immediately cleaned.
- Photographs were taken for documentation purposes.
- Supervisor/manager was notified of scheduled follow-up and closure.
- The person in charge during inspection, Judy, has been informed that the facility is to remain closed.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
- Additional copy of the checklist was provided to operator.
2. Submit a copy of the pest control report from a licensed provider.
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.
Waste drain pipe of the three-compartment sink at the meat department drains directly on to the floor.
Observed minor leaks at the waste drain pipe below all hand wash stations at the meat and seafood department.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.
Hot water at three-compartment sinks at the seafood and meat department measured at 100F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 19, 2025 · Original Source
Routine Inspection
Jun 18, 2025
Closed
The health department recorded a closure at this inspection.
14 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employees utilizing three-compartment sink to conduct food preparation. Observed employees utilizing three-compartment sinks to wash hands.
[CA] Utilize sinks for their designated purpose. Food preparation shall be conducted only at food preparation sinks. All hand washing shall be conducted at the hand wash sinks.
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.
Employees' opened beverages observed stored inside hand wash basin at the meat department.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated area for employees to store personal food and beverages.
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.
Observed cutting boards at the seafood department heavily scored with heavy accumulation of grime and black/pink growth like matter at the top and bottom.
[CA] Food contact surfaces shall be clean and maintained.
** Note: Discussed with numerous employee regarding proper washing and sanitizing of food contact surfaces. Employees were unaware of the use of sanitizer to sanitize food contact surfaces.
- In use preparation surfaces shall be cleaned at least every 4 hours or as required.
- Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five year food manager certificate (FSC) 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.
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
Cutting boards at the seafood department observed heavily scored and stained with black/pink/green growth-like matter.
[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
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
Large gap observed below side door closes to the seafood department where pallets of beverages are stored.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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.
Live molluscan shellfish holding tank with live clams measured at 63F.
[CA] Live molluscan shellfish in holding tank shall be maintained at 45F or below.
[COS] Live clams were removed and relocated into the walk-in refrigerator to immediately 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.
Heavy accumulation of grime and debris observed on floors throughout the facility:
- On floors throughout the meat and seafood department.
- Inside numerous walk-in refrigerators and walk-in freezers.
- On floors throughout the warehouse, especially underneath pallets.
[CA] Walls and/or floors in food preparation area shall be kept clean.
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.
Hot water measured at 107F at all sinks at the meat, seafood, and produce department.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Rodent droppings observed in the following areas:
- 10+ on sales floor in front of the door of the seafood department where pallets of beverages are stored.
- On shelves on the sales floor where repackaged dried beans are displayed.
- On floors and on pallets throughout the entire warehouse.
- On top of cases of chicken bouillon on the middle shelf inside the warehouse.
Per manager, facility is serviced twice per week. Pest control reports provided for most recent service on 6/13/2025 stated that no rodents were observed, however numerous traps were set. Pest control report from the previous services stated that rodents were caught and new traps set.
- Photographs: Taken for documentation purposes.
- Supervisor was notified of the closure of facility.
- The person in charge during inspection, Judy has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Observed waste water backed up and not draining at the floor sink and floor trough on the warehouse side of the meat department walk-in refrigerator.
Numerous floor sinks observed with standing waste water, possibly from debris build up.
Observed waste drain pipe of the three-compartment behind the seafood display refrigerator disconnected. Waste water drains directly onto the floor.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.
All hand wash stations at the meat and seafood department observed with violations:
Hand wash station at the seafood department: hand soap dispenser observed inoperable. Wash basin was also obstructed with cleaning supplies.
Hand wash station directly behind the seafood display refrigerator: lacked paper towels. heavy accumulation of grime and partially obstructed with tools maintained inside the basin.
Hand wash station behind the meat department refrigerated display for pork: obstructed with personal beverages maintained inside the wash basin, lacked hand soap.
Hand wash station closes to the cremaria: obstructed with numerous knives inside the basin, and was inoperable at the time.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available at all times.
[CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area.
[CA] A handwashing facility shall not be used for purposes other than handwashing.
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.
Raw shrimp thawing in standing water.
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Test strips available for use.
[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.