More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Feb 26, 2026
Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the food preparation refrigerator across from the cook line measured at 46F via probe thermometer placed inside the unit.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed tube style light bulbs without any shields throughout the kitchen. Numerous inoperable light bulbs and/or light bulbs with build up of grease.
[CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
Damage flooring at the butcher station with concrete on the bottom exposed. Numerous missing and/or damaged quarry tiles throughout the kitchen.
[CA] Replace broken floor tiles/flooring with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Numerous areas throughout the facility lack coved base tiles - restrooms, server station, etc.
[CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Walls at the butcher station utilizing exposed wood. Observed section of the wall outside of the walk-in refrigerators detached.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Build up of grease observed on ceilings and light fixtures in the kitchen.
[CA] Ceilings, walls and/or floors in food preparation area shall be kept clean.
Build of grease and/or grime observed on floors underneath the cook line.
[CA] Regularly clean under cooking equipment to prevent accumulation of 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.
Paper towels maintained on top of towel dispenser at the hand wash station in the employee restroom.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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.
Build up of grime observed on faucets, refrigerator door handles, storage racks throughout the facility, doors of the walk-in refrigerators, etc.
[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.
Refrigeration units lacks thermometers.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Three-compartment sink has only one integral drain board.
[CA] All warewashing equipment shall be provided with two integral drainboards.
** Note: Owner stated that the three-compartment sink will mainly be used for food preparation due to the large scale of the restaurant and that only one food preparation sink is available. Owner stated that the three-compartment sink will be cleaned and sanitized in-between food and will be used for manual ware washing if mechanical dish machine fails to dispenser the required sanitizer.
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, Feb 26, 2026 · Original Source
Follow-Up Inspection
Jan 13, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Old rodent droppings observed in the following areas:
- On top of stacked chairs in the unused dining room area.
- On floor in the crevices against the wall in the dry storage room; black shelving for unused utensils, low rack for bulk ingredient bins underneath the stairwell.
- On the floor behind heavy unused equipment in the small storage room to the left of the walk-in refrigerator.
Areas appear to be partially cleaned, but not thoroughly.
Owner provided latest pest control report. Last service was conducted on 12/31/25 with no findings.
[CA] Clean and sanitize areas of old droppings.
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, Jan 13, 2026 · Original Source
Routine Inspection
Jan 6, 2026
Pass
11 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Rear door of the facility observed slightly propped opened.
[CA] Keep back door closed at all times 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls used as scoops in numerous bulk ingredient bins.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Observed scoops stored in bulk ingredient bins with handles in direct contact with food ingredient.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease and soot observed on ventilation hood above roasting ovens.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed numerous areas around the dry storage room for food, storage room for documents, and the adjacent dining/storage area with plates of rodenticide pellets. Observed rodenticide blocks places on inverted chairs in the adjacent dining/storage room.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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.
Restroom door maintained opened.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
Paper towels were maintained outside of dispensers at the hand wash station in the kitchen as well as at the butcher station.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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.
Bag of cooked pork large intestines and pork ears thawing in ambient temperature.
[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.
Rodent dropping was observed in the following areas:
- 5+ on floor in the equipment storage room at the corner of the facility.
- 10+ on floor underneath the storage rack in the dry storage area were utensils are stored.
- 2+ along the stairwell leading to the balcony storage area in the dry storage area.
- 10+ on the wooden shelves in the storage room for old equipment and boxes of documents.
Observed numerous areas around the dry storage room for food, storage room for documents, and the adjacent dining/storage area with sticky traps and plates of rodenticide.
No contamination of food or food contact surfaces was observed. PIC stated that facility is serviced by pest control, however, they were unsure of the frequency of service. Pest control reports were unavailable for review.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
** A follow-up inspection will be conducted to verify that affected areas have been cleaned and sanitized.
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.
At the cook line, the following PHF items were maintained out in ambient temperature:
- Bowl of blanched shrimp measured at 83F.
- Container of blanched pork kidney measured at 76F.
- Container of fish balls in soup measured at 131F.
- Colander of bean sprouts measured at 64F.
- Bowl of blanched bok choy measured at 61F.
- Pot of porridge measured at 96F.
- Pot of beef stew measured at 98F.
Per cook line employee, all items were either blanched in advance for the lunch rush and have been out for approximately 30 minutes to an hour. Pots of porridge and beef stew, per employee was reheated in the approximately 2 hours prior to warm, and that the item is reheated again upon orders.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS/SA] All items were returned into the preparation refrigerator to immediately cool. Container of fish balls at the cook line hot holding was reheated to 165F prior to hot holding at 135F. Pots of beef stew and porridge were placed on time as a public health control (TPHC) and will be discarded at 4:00 PM.
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 debris, grime, grease, and food debris observed on floors throughout the kitchen and butcher area.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of 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.
Accumulation of grime observed on refrigerator door handles, doors of refrigerators, storage racks inside walk-in refrigerators, handles of preparation sinks, equipment surfaces, etc.
[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.
Official record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source
Routine Inspection
Nov 14, 2024
Pass
12 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed container with bag of raw pork and cooked diced BBQ pork maintained together. Observed numerous bags and containers of raw items maintained above ready-to-eat food items inside both walk-in refrigerators.
[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.
Observed cases and tubs of food maintained directly on the floor.
[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.
Heavy accumulation of grime and black mold-like growth observed on storage shelves inside the walk-in refrigerators.
[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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employee washing hands at the food preparation sink.
[CA] Utilize sinks for their designated purpose. All hand washing shall be conducted at the hand wash sink.
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.
Observed garbage containers outside maintained opened.
[CA] Refuse containers shall be covered at all times when not in use.
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.
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.
** Repeat violation
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
Observed butcher at the front station using phone, blowing nose, and then donned on gloves to help customer.
Observed dish washing employee returning to wash dishes from outside of the facility without washing hands. Same employee was observed handling clean and sanitized dishes after handling soiled utensils.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat foods.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Instructed employees to properly wash hands.
Observed kitchen employee with black matter around the edges of their fingers.
[CA] All food employees shall keep their fingernails trimmed filed and maintained or use gloves.
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.
Employees' opened beverages observed stored on top of opened food at the food preparation line.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food, food preparation areas, and food contact surfaces.
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.
Metal colander of cooked rice cooling maintained inside the walk-in refrigerator kept covered. Rice measured at 136F.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
Back door of the facility maintained opened during time of inspection.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Mop maintained inside mop bucket inside the employee restroom.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Warm water at the hand wash station at the butcher station measured at 88F.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Hot water at the three-compartment sink measured at 103F.
Hot water at the food preparation sink measured at 101F.
[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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Rodent droppings observed in the following areas:
- On floor at the corner of the waiter station where beverages are prepared.
- On floor underneath the burners in the kitchen.
- On floor in the corner of the storage room where equipment is stored.
- On floor underneath dry storage shelves in the dry storage room.
- On floor and shelves inside the storage room on the left side dining room where documents and non-food related items are stored.
Owner stated that facility is serviced monthly. Latest pest control services were unavailable for review, however past reports were provided.
Sticky traps and snap traps observed free of rodents. No contamination of food observed.
[CA] Clean and sanitize area of old droppings.
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.