Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
May 22, 2026
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Couple drain flies were observed in the preparation area and some in the front dining area.
[CA] Eliminate all insects and rodents from the facility by a legal method.
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.
Repeated violation: There are some damaged/broken or missing floor tiles below the cooking equipment in the cook line and on the floor in the front counter.
[CA] Replace the damaged/broken or missing floor tiles immediately.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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, May 22, 2026 · Original Source
Routine Inspection
May 13, 2026
Conditional Pass
7 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[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.
Couple of dry rat droppings were observed by the water heater.
[CA] Eliminate all insects and rodents from the facility by a legal method.
Many drain flies were observed in the preparation area and some in the front dining area.
[CA] Eliminate all insects and rodents from the facility by a legal method.
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.
Milk on a plastic container stored on the self-serve counter was measured above 55 OF. There was no time/temperature log which indicates what time the milk was removed from the safe temperature zone.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If milk is going to be left at room temperature, proper time/temperature logs must be maintained. The milk on carafe is voluntarily condemned and destroyed by the manager (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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
During the time of this inspection, an employee working back in the preparation area was observed touching raw food and proceed to touch ready to eat food products.
[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).
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.
Multiple 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.
Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: There are some damaged/broken or missing floor tiles below the cooking equipment in the cook line and on the floor in the front counter.
[CA] Replace the damaged/broken or missing floor tiles immediately.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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, May 13, 2026 · Original Source
Routine Inspection
Jul 24, 2025
Pass
7 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 storage and kitchen areas.
[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 approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The sink in the employee's restroom is damaged.
[CA] Please replace the sink immediately.
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 were observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (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.
Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Repeated violation: There are some damaged/broken or missing floor tiles below the cooking equipment in the cook line and on the floor in the front counter.
[CA] Replace the damaged/broken or missing floor tiles immediately.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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, Jul 24, 2025 · Original Source
Routine Inspection
Dec 23, 2024
Pass
6 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees working in the back in the kitchen area was observed eating while preparing food.
[CA] Employees may only drink or eat in designated areas. If employees have to drink in food preparation area, they must use covered cup container with a straw. Their drinks must also be stored in designated area to prevent possible contamination.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage and kitchen areas.
[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 approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Some open bag food products were stored on the shelf of in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Couple of drain flies were observed back in the kitchen and janitorial sink areas.
[CA] Eliminate all insects and rodents from the facility by a legal method.
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.
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).
There was very low sanitizer concentration on one of the sanitizer buckets.
[CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
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 are some damaged/broken or missing floor tiles below the cooking equipment in the cook line and on the floor in the front counter.
[CA] Replace the damaged/broken or missing floor tiles immediately.
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.