ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Aug 24, 2026
Pass
3 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee touched the trash can and did not properly wash hands before continuing food preparation.
[CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur.
[COS] Employee was directed to properly wash his hands.
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.
Hand sink by the cookline observed to be partially obstructed.
[CA] Handwashing facility shall be clean, unobstructed, and accessible 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.
Measured the following PHFs at improper holding temperatures:
Held for less than 2h per PIC : in the prep refrigerator at the cookline: chicken wings (47F), at service station : raw steak (46F)
[COS] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 24, 2026 · Original Source
Routine Inspection
Aug 13, 2026
Conditional Pass
10 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1) Food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect the food from contamination and to allow adequate space for ease of frequent cleaning.
2) Single-use food containers are stored on counter outside of the restroom and accessible by the public. [CA] Food equipment and utensils shall be stored in a location that is protected and not readily accessible by the public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility has a self-service line where consumer uses a single utensil to handle all items at the line. [CA] Utensils shall be provided for each container of food item at the self-service line to prevent cross-contamination.
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.
Open container of vegetables is stored next to the handwash sink at the front counter. [CA] Over foods shall be stored in a manner where it is protected from contamination such as splashing.
Inside the walk-in cooler, raw meat and raw fish, are observed stored above ready-to-eat foods including cooked broths and vegetables. [CA] Raw items shall be stored separately or below ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Potentially hazardous foods in warmer on the prep table is measured at improper hot holding temperatures. Cooked potatoes and pork measured at 60 - 105F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
[COS] Employee reheated the food to 165F prior to returning into the warmer.
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
Food Safety Certificate for manager and food handler cards for employees are not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate for manager. All employees shall have a valid food handler card available within 30 days from their 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed changing tasks from handling soiled dishes and mop bucket back to the food prep line without washing their hands. [CA] Employee shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food.
[COS] Employee stopped and properly washed their hands.
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.
Facility's Environmental Health Permit expired on 2/28/26 and is operating without a valid permit. [CA] Facility shall have a valid health permit to operate.
A 48 hour notice is issued. See comments section below.
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.
Wiping towels are observed used, reused and stored on food contact surfaces.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Handwash sink located by the cook line is obstructed and did not have single-use paper towels available. [CA] All handwash sinks shall be readily available with warm water, soap, and single-use paper towels and be unobstructed for employees to easily wash their hands when required.
[COS] Employee cleared obstruction and refilled paper towel dispenser.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Single-use cups are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and store in a manner where the handle of the utensils does not come into direct contact with the food.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source
Follow-Up Inspection
Jul 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source
Routine Inspection
Jul 15, 2025
Conditional Pass
9 recorded violations
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
A sauce bar is available for consumer self-service but the sauces are open and unprotected. [CA] Open foods placed out for consumer self-service shall be protected with a cover or a sneeze guard.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back doors of the facility are kept partially open at time of inspection. [CA] Keep back doors closed when not in use to prevent entrance of vermin.
2) Employees' personal items (drinks, keys) are stored on shelf directly above open food prep and storage.
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.
Pork is placed in the steam warmer to be reheated and measured at 98F. [CA] Potentially hazardous foods shall be reheated to 165F within 2 hours prior to placing into the steam table.
[COS] The pork was placed on the cook top to be reheated to 165F.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees observed entering to the kitchen to prepare food at the prep station and cook line without first washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to handling food or food contact surfaces.
[COS] Utensils that were touched by the employee was removed from use to be washed and sanitized. Employees were instructed to properly wash hands.
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
1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
2) Food handler cards for employees are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handle card available within 30 days from their 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.
1) Lack of single-use paper towels at both handwash sinks in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required.
[COS] Employee refilled paper towel dispensers.
2) The handwash sink located by prep area was obstructed by excess equipment stored in front of the sink. The sink is only accessible from the side. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to properly and easily wash their hands.
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.
Inside the walk-in cooler, raw meats and raw eggs are stored above ready-to-eat foods (vegetables and cooked foods). [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The handle for hot water at the handwash sink located by the cook line is in disrepair. [CA] Repair handle and maintain all parts of plumbing in good repair.
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, Jul 15, 2025 · Original Source
Follow-Up Inspection
Nov 21, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper hot holding temperatures. In steam warmer, BBQ pork measured at 97F and chicken measured at 68F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
[COS] Employee reheated the food items to 165F.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 21, 2024 · Original Source
Routine Inspection
Nov 18, 2024
Conditional Pass
14 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door in kitchen is kept propped open at time of inspection. [CA] Facility shall keep doors closed when not in use to prevent the entrance 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.
Facility added new equipment without submitting to this department for review and approval. Three open air grab and go display refrigerators by the front counter; two commercial noodles cooker, and one four-burner electric cook top at the cook line. [CA] The addition of cooking equipment or equipment that required plumbing shall be approved by this department's Plan Check.
Facility shall either remove or submit plans for the above equipment by 11/29/24.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Food Safety Certificate for Managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review.
2) Food handler cards for employees are not available. [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.
Inside the walk-in cooler, observed raw meats stored on shelves above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Potentially hazardous foods measured at improper holding temperatures.
-Across from the cook line on the prep table: fish balls, quail eggs, spam, cut tomatoes, and pork blood is meaured at 48-50F.
-In food prep unit : bean sprouts and cooked eggs measured at 61F.
-In warmer units: chicken measured at 114F and BBQ pork measured at 110F.
[CA] Potentially hazardous foods when hot holding shall be held at or above 135F; when cold holding shall be held at or below 41F.
[COS] Items across from the cook line were relocated into the reach-in cooler. Ice and water was added to the bean sprouts and the cooked egg relocated into the reach-in of the food prep unit. The chicken and BBQ pork was reheated before being placed back into the warmer unit.
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.
Frozen meats observed thawing in room temperature at the three compartment 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.
Employee observed eating at the food prep line. [CA] Employees shall not eat food in areas of food preparation or storage.
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.
1) Wiping towels are used, reused, and stored on food prep surfaces.
2) Chlorine sanitizer in bucket by the cook line is measured at 200 ppm.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Both handwash sinks located in the kitchen was obstructed and not accessible with equipment stored in front of the sink and in the basin of the sink. There was also no paper towels available at both sinks. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands with warm water, soap, and single-use paper towels.
[COS] Obstructions were relocated and employee refilled the paper towels dispensers.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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.
Containers of open food items are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1) Facility added three self-service refrigeration units and a self-service sauce bar with open foods that has no protection from contamination (i.e covers, sneeze guard). [CA] Foods that are placed out for consumer self-service shall be protected from contamination by the consumers.
2) A single utensil is provided per consumer to use at the self-service line. [CA] A utensil shall be provided for each container of food item at the self-service line to prevent cross contamination.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
There are less than 6 inches overhang of ventilation hood over cooking equipment. [CA]Provide at least 6 inches overhang of ventilation hood over cooking equipment.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Lack of proper handwashing observed by employees. Observed employee cleaning tables, eating, handling frozen raw meat, or touching soiled equipment and did not wash hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels as required and prior to handling food.
[COS] Employees were told to properly wash hands.
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.