Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Routine Inspection
May 14, 2026
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient temperature inside prep refrigerator at the tea station area at 43F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Note: No PHFs held at this unit at time of inspection.
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.
Measured cooked mushroom held in prep cooler for less than 2 hours at 44F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Wet wiping cloths left on counter.
[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.
Hole on wall under the 3-comp sink.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Accumulation of grease and debris on walls and ceiling. Heavy accumulation of debris on ceiling vents.
[CA] Walls and floors in food preparation area shall be kept clean. Ceiling vents shall be kept 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.
Multiple food containers stored directly on the floor throughout kitchen.
[CA] Food shall be stored at least 6 inches above the floor to prevent 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
Food prep sink is directly connected to sanitary sewer.
[CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
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, May 14, 2026 · Original Source
Follow-Up Inspection
May 6, 2026
Pass
5 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the kitchen, storage area, and back aisle.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: There is excessive food residue, oil, grease, and grime accumulation on the floor below the shelf, cook-line, and the wash sinks.
[CA] Conduct a regular thorough cleaning on the floor area.
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
Repeated violation: A couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.
The back door was left open.
[CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
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, May 6, 2026 · Original Source
Routine Inspection
Apr 22, 2026
Conditional Pass
10 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Food preparation was being conducted on the unclean three compartment warewash sink which was also being used for washing dishes.
[CA] Food preparation may only be conducted on a clean preparation sink. Any food contact surface must be properly washed, rinsed, and sanitizer before it is used for food preparation. The chicken was moved into the preparation sink which was used to store big pots (COS).
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.
There was no paper towel supply on the handwash station located next to the three compartment warewash sink.
[CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
There is excessive oil, grease, and oil accumulation on the panels of the exhaust hood.
[CA] Conduct a thorough cleaning of the exhaust hood immediately.
A double pit stove was stored outside the rim of the exhaust hood which is blocking access to the preparation sink.
[CA] Remove the stove from the kitchen area to provide an easy access to the preparation sink.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the kitchen, storage area, and back aisle.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Many open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler.
[CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is excessive food residue, oil, grease, and grime accumulation on the floor below the shelf, cook-line, and the wash sinks.
[CA] Conduct a regular thorough cleaning on the floor area.
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.
Multiple potentially hazardous food products including cooked potato and shredded cheese were stored at room temperature by the preparation fridge.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. The manager is told to either label the food products to be used within the next three hours or rapid the product inside the walk-in freezer. He voluntarily condemned and destroyed the cheese and stored the potato inside the preparation fridge (COS).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
A couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.
The back door was left open.
[CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Servers working in the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands.
[CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
Employees were observed washing hands in the three compartment warewash sink without soap with gloves on.
[CA] Employees may only have their hand washed in the designated handwash station with soap and dry their hand with a single use towel.
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
There is no approved bleach sanitizer measuring strip for the mechanical dishwasher.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
PHFs ijnside the walk in measured at improper holding temperatures between 43F-45F : Milk, cheese, eggs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] All PHFs will be relocated to different refrigeration units.
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.
Wet and soiled wiping cloths left on 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.
Grease buildup on the walls and ceiling throughout the kitchen.
[CA]Clean routinely.
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.
Container of food stored directly on the floor inside the walk in.
Bulk food containers are not labeled.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Boxed vegetables deliveries left outside stored directly on the floor and exposed to potential contamination from running water from a drain.
[CA] Food shall be protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PHFs (cooked noodles, pooled eggs, shredded cheese, wontons) held inside the walk in measured between 43F and 46F.
PHFs left at room temperature measured at improper holding temperatures : cooked potatoes (51F), fried pork belly (78F), fried tofu (49F), raw shelled eggs (56F). Per the manager all the items are taken out of the walk about an hour before and left at room temperature during service within 4 hours.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs are time marked to discard within 4 hours from when removed from temperature control.
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
Quat sanitizer testing strips are not 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.
~3 dead cockroaches found inside the dry storage room, 2 dead cockroaches found in the kitchen near the cookline.
Old rodent droppings found by the back door entrance above bulk dry food containers, on cooling rack shelves . Per the manager, facility is serviced weekly but the most recent report provided for review dates back to June.
[CA] Clean and sanitize area of dead cockroaches and old droppings. Recommend increasing the frequency of pest control visit, seal gaps and crevices, protect food from potential contamination.
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.
Heavy accumulation of grease and debris on surfaces throughout the kitchen.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Water at the 3 -comp sink measured at 111F.
[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, Aug 18, 2025 · Original Source
Follow-Up Inspection
Dec 5, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 5, 2024 · Original Source
Follow-Up Inspection
Nov 21, 2024
Pass
3 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found rodent feces on cans and on floor in both dry storage rooms.
[CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.
[COS] - Staff cleaned and removed feces.
Orkin pest control reports were submitted for review, the most recent report was dated 10/24/2024. Please send this month's report when received. Continue to follow recommendations by pest control technician. Such as repairing any leaks, eliminate standing water, seal any holes and clean facility.
Manager stated hole will be professionally sealed this Saturday. Look for other holes/openings in rear dry storage room and seal.
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.
Found duct tape on wall by dishwashing machine, duct tape on wall by kitchen entrance and cardboard with tape near prep area. Also observed saran wrap around base of mobile cart at cookline
[CA] - Remove any and all duct tape, cardboard, unclean saran wrap and clean all surfaces.
[COS] - Duct tape and saran wrap removed
Observed hoods have been cleaned. Continue to clean remaining surfaces, such as floor drains, floors, shelves, walls, tables, and all equipment.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Found Ortho Home defense in dry storage room
[CA] - This pesticide is not approved for commercial use. Use only approved pesticides applied by a professional.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 21, 2024 · Original Source
Follow-Up Inspection
Nov 8, 2024
Pass
4 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Unclean surfaces observed in ktichen, such as area with tools, floors and walls. There is duct tape and plastic on some walls in the kitchen
[CA] - Thoroughly clean all surfaces in facility. Remove duct tape and plastic
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.
Found rodent droppings on the floor in the small dry storage room.
Found one live cockroach on the storage rack near the tools (not on or near foods). Found glue trap on the floor in the hallway with 4 live cockroaches. No other evidence of vermin observed in the facility.
[CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies
[COS]- Employees clean rodent droppings and killed the cockroach. Glue trap was discarded in the trash.
Reexamine the dry storage room for holes/openings. Facility may need to permanently seal the opening covered with metal mesh.
Continue to work with pest control service for cockroaches and rodents.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Owner submitted four food handler cards for staff. There are two other staff that do not have food handler cards available for review.
The food safety manager certificate provided was also used for food facility next door, Mingkee Deli.
[CA] - All food handlers shall maintain valid food handler cards. Keep cards at facility available for review.
The certified food safety manager is valid only for one food facility and cannot be shared between facilities.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Found Ortho-defence pest spray in the small dry storage room
[CA]- Remove this chemical from the facility. Only professional pest control service may be utilized.
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.