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
Follow-Up Inspection
Jul 22, 2026
Pass
2 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
A 1/3 hotel pan of beans were measured at 47F. Per PIC, they were cooled last night.
[CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours.
[COS] Beans were VC&D
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature at the walk in cooler shelving dedicated to the facility was measured at 45F. Ambient temperature for the rest of the unit was measured at 38F. Shelving with foods has a plywood covering one side of the shelving and the top was also covered with boxes, possibly restricting airflow.
[CA] Investigate the temperature discrepancy. Ensure refrigeration is able to maintain PHFs at 41F 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.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2026 · Original Source
Routine Inspection
Jul 14, 2026
Conditional Pass
8 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks drain plugs to fill basin of three compartment sink, facility was observed using rags.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink. Provide within 24 hours.
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
Food handler cards for staff are expired or unavailable.
[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.
Staff were observed using an unsanitized spoon to stir beans on the range.
[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] Beans were discarded.
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.
Wet cloth rags were found stored on counters.
[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.
Staff were observed skipping the sanitizing step of dishwashing.
[CA] 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).
[COS] A chlorine solution was made to sanitize dishes.
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.
Second Repeat Violation: In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice was found.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Carne asada was found cooling in the walk in cooler in two 1/3 hotel pans and measured between 72-85F at around 4 pm. Per PIC, they were pulled from the flat top to cool at 12 pm.
2. Chicken was found in the walk in cooler measuring at 48F. Per PIC, it was cooked the day before.
[CA] 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.
[COS] Items were discarded. Went over cooling process with PIC. Facility to transfer cooling items to shall pans and cool in the walk in cooler.
Note: no ice machine is available to the facility to facilitate use of ice to 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.
1. Repeat Violation: Raw chorizo was found stored above cooked meats in the walk in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
2. Repeat Violation: Pickled jalapeños were found to not be protected from contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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, Jul 14, 2026 · Original Source
Follow-Up Inspection
Sep 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Sep 8, 2025
Conditional Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeat Violation: In the walk in cooler, above the plastic container of rice, rice was observed to be stored in plastic grocery bags.
[CA] Ensure to use food grade materials and equipment only. Cease use of the grocery bags and replace with either containers with lids or other food grade plastic bags.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Facility was using a scented chlorine bottle for sanitizing dishes.
[CA] Use non-scented chlorine intended for use at a food facility.
[COS] Facility provided non scented bleach.
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.
1. Raw chorizo was found stored above cooked meats in the walk in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
2. Pickled jalpenos were found to not be protected from contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeat Violation: In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice was found.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The floor sink of the three compartment sink overfilled as the basin was drained.
The three compartment floor sink was evaluated to be draining slowly. Floor sinks did not over fill when the faucets of the hand sink and three compartment sink were left running. When the faucets of the three compartment sink, prep sink, and handwash sink were left on the prep sink floor sink would overflow.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
[SA] Facility to limit use of the prep sink or wash produce in the three compartment sink in a container/strainer. Facility to fix the floor sinks within 24 hours.
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.
Beef in the steam table measured at 105F. Per cook they reheated the meat on the griddle before placing it in the steam table.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
[COS] Beef was reheated on the griddle to a minimum of 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Second Repeat Violation: Facility lacks chlorine test strips. They have quat test strips available.
[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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The drain pipe of the prep sink has a leak when turned on.
[CA] Repair plumbing fixture and maintain in clean and 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, Sep 8, 2025 · Original Source
Routine Inspection
Jan 28, 2025
Pass
4 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the hand sink, the drain pipe has a leak.
[CA] Repair plumbing fixture and maintain in clean and 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
REPEAT VIOLATION: Facility lacks chlorine test strips. They have quat test strips available.
[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.
In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice and beans were found.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the walk in cooler, above the plastic container of rice, rice was observed to be stored in plastic grocery bags.
[CA] Ensure to use food grade materials and equipment only. Cease use of the grocery bags and replace with either containers with lids or other food grade plastic bags.
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.