SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Aug 13, 2026
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the front kitchen area, on the counter-top, measured container soup stored at 60F. Per operator, stored from an hour prior.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth.
[SA] Operator moved container of soup to the walk-in refrigerator to facilitate proper holding temperatures.
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.
In the outdoor storage shed, observed rodent droppings on the floor. Observed rodent droppings on top of clean towels and aprons.
[CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. Discontinue use of outdoor shed for any form of food storage until approved by district inspector.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps, cracks, and crevices around installed stainless steel shelving in the kitchen area. At the front kitchen area, observed gaps between stainless steel wall panels and the wall.
[CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent possible 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.
In the kitchen area, on the storage/cooling rack, measured three containers of soup cooling between 80F and 85F. Per operator, soup was cooked about 1.5 hours prior.
[CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitate by one or more of the following methods: using an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology.
[COS] Operator placed containers of soup in an ice bath to facilitate 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.
In the ice machine, observed accumulation on the interior side panels.
[CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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.
Observed debris accumulation underneath the cookline at the front kitchen area.
[CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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, Aug 13, 2026 · Original Source
Routine Inspection
Apr 13, 2026
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard used to line shelving in the walk-in refrigerator.
[CA] Ensure only approved, smooth, durable, and easily cleanable equipment is used within the facility. Discontinue use of cardboard.
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.
By the back entrance, observed boxes stored on the handwash sink and hand soap not easily accessible from the hand soap dispenser. Handwash sink unable to provide hot water due to missing hot water knob. Observed a handwash station towards the entrance into the kitchen area stocked with hand soap and paper towels.
[CA] Ensure handwash stations are kept accessible and stocked with hand soap and paper towels to allow for proper handwashing. Ensure handwash station is repaired and provided with hot water to allow for proper handwashing.
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.
Observed debris accumulation on the floor underneath the cooklines and in edges between equipment.
[CA] Ensure facility and equipment are frequently cleaned and maintained to prevent possible harborage of vermin.
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.
Observed accumulation on the interior panels of the ice machine.
[CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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.
Observed two flies inside the facility, and a large number of flies in the storage shed in the back of the facility.
[CA] Ensure facility is kept free of fly activity to prevent possible contamination of food and food contact surfaces.
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, Apr 13, 2026 · Original Source
Follow-Up Inspection
Mar 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 3, 2025 · Original Source
Follow-Up Inspection
Feb 27, 2025
Conditional Pass
2 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the spray sink for the warewash machine, observed employee cleaning containers in dirty water in the sink, rinsing using the spray faucet, and proceed to store on storage shelving without sanitizing. [CA] Ensure all equipment and utensils are cleaned and sanitized to prevent possible contamination. [SA] Operator removed all containers from the storage shelving and proceeded to wash and sanitize in the warewash machine.
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 kitchen area, in the walk-in refrigerator, measured potentially hazardous foods including ground pork/pork meat mixtures, large size raw shelled eggs, packages of fish, packages of cooked clams, cooked pork, cooked beef, cooked beef roll, steamer trays of sticky rice in lotus leaf, and packages of tofu between 49F and 58F. Per operator, potentially hazardous foods stored in the walk-in refrigerator from the previous day. Measured ambient air temperature of walk-in refrigerator between 50F and 58F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] All potentially hazardous foods were VC&D due to time and temperature abuse. See VC&D report for further details. Operator to contact for repairs to walk-in refrigerator and discontinue use for storage of potentially hazardous foods until refrigeration is repaired.
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, Feb 27, 2025 · Original Source
Routine Inspection
Feb 24, 2025
Conditional Pass
10 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--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.
In the walk-in refrigerator, measured ambient air temperature at 56F. Measured ground pork, raw shelled eggs, cooked pork, tofu, raw pork, and raw beef between 46F and 52F. Per operator, refrigeration has been accessed in the past hour for deliveries and restocking. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator opened the internal door for the walk-in freezer to bring ambient air temperatures to 41F and below. Remeasured ambient air temperature of the walk-in refrigerator at 41F. Operator to monitor proper function of refrigeration and ensure potentially hazardous foods are maintained at 41F or below.
On a cooling rack by the cookline, measured a container of cooked tofu in sauce at 110F. Per operator, tofu was prepared an hour prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of cooked tofu to steam table by the front counter to facilitate proper holding temperatures. Discussed change in procedure with operator to store cooked tofu at the front counter steam table.
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.
In the kitchen area, observed standing water on the floor around the steamer. In the kitchen area, on the floor, observed accumulation of food debris around handwash station and prep sink. Observed accumulation of food debris underneath the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
In the wall corner behind the mop sink, observed a large gap in the wall between the stainless steel wall panels. [CA] Ensure all gaps, cracks, and crevices are properly sealed to prevent harborage of vermin.
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 outdoor storage shed, observed rodent droppings on top of boxes around packaged food items. [CA] Ensure facility and all food storage areas are free of vermin and vermin activity. All packaged food items stored in outdoor storage areas shall be stored in containers with a fitted lid to prevent access to 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.
Observed open packages of flour, and spices stored in containers in the outdoor storage shed. [CA] Ensure only prepackaged, un-opened packages of food are stored in the outdoor storage shed. Open packages of dry food shall be stored inside the facility in a food grade container and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the kitchen area, measured cooked tofu cooling at 116F. Per operator, cooked tofu was prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice; using an ice bath; using shallow containers; separated into smaller portions; using ice paddles and/or using rapid cooling technology. [SA] Operator separated cooked tofu into two containers and placed in ice bath to facilitate cooling. Re-measured cooked tofu after an hour and measured at 68F.
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.
In the kitchen area, by the ice machine, at the handwash station, observed a lack of cold water provided to the sink. Measured hot water from the handwash station at 120F and unusable for handwashing. In the kitchen area, by the back exit, at the handwash station, observed a lack of hot and cold water provided due to non-functioning hot and cold water knobs. [CA] Ensure hot water at all handwash stations are provided between100F and 108F to allow for proper handwashing. Ensure handwash stations are provided with hot and cold water, and maintained to allow for handwashing. [SA] Employees to use prep sink station next to handwash station as a dedicated sink to wash hands until handwash stations may be repaired. Observed the 3 compartment sink in use for prep and warewashing occurring at the warewash machine. Operator to provide repairs to handwash stations.
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.
Observed mop sink is clogged. Observed all other sinks in the facility continue to dispose of wastewater and no sewage backup occurring at floor sinks/floor drains. Per operator, a plumber has been contacted to provide service within the day. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure mop sink is fully-functioning at all times to dispose of wastewater.
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.
In the kitchen area, by the ice machine, observed handwash station does not provide cold water. Hot water provided at the handwash station is too hot for use in handwashing. In the kitchen area, by the back exit, observed an unusable handwash station due to non-functioning hot and cold water knobs. [CA] Ensure facility handwash stations are accessible, able to provide hot water between 100F and 108F, and are stocked with hand soap and paper towels. [SA] Employees to use prep sink station next to handwash station as a dedicated sink to wash hands until handwash stations may be repaired. Observed the 3 compartment sink in use for prep and warewashing occurring at the warewash machine. Operator to provide repairs to handwash stations.
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.
Observed frozen packages of raw pork thawing on the drainboard of the 3 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 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.