Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Feb 11, 2026
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a single leak coming from one of the ceiling tiles located in the ware washing area. Per manager, this occurs when it rains and land lord/owner was contacted to repair.
[CA] Repair leak this week and contain the leak (taped off/ funnel into mop sink/bucket) while waiting for ceiling to be serviced. All pastry items on baking rack was relocated to counter.
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.
Measured deli sandwiches (turkey, cheese etc) at 64F on platter behind case and on baking rack. Measured pastries with goat cheese/tomato filling, mushrooms/cheese at 65F in bakery case.
[CA] These food items are potentially hazardous and must be kept 41F and below or 135F and above at all times.
[COS] Sandwiches and above mentioned pastries are time marked and will be discarded in 4 hours at 2pm today (10a-2p)
Manager agreed to have a few sandwiches and mushroom/goat cheese/beef hot dog pastries to be kept at room temperature and labeled for 'DISPLAY ONLY'. The remaining sandwiches and pastries with mushroom/goat cheese/beef hot dog filling will be stored in refrigerator, 41F and below.
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 11, 2026 · Original Source
Routine Inspection
Feb 5, 2026
Conditional Pass
9 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quaternary ammonium test strips for sanitizer. [CA] Provide and test at 200 ppm daily.
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
Unable to locate food safety managers certificate. [CA] At least one person at this location must be food safety certified.
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.
Door at restroom is unable to self close. [CA] Install a self closing device on the door.
Repeat violation.
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.
Ecolab sanitizer dispenser measured at 0 ppm quat ammonium at 3 comp sink. [CA] Maintain a minimum of 200 ppm quaternary ammonium, repair unit. Manually set up sink and fill sink with 1 tbsp of quat ammonium + 1 gallon of water.
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.
County issued green pass placard from 2024 is missing from the storefront window.
[CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment. The placard shall be removed by this Department only.
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.
Measured 2% milk, whole milk, almond milk on counter next to espresso machine between 50F-60F. Per employee, milks were left out 30 minutes ago. [CA] Maintain potentially hazardous food 41F and below at all times. During rush periods, recommend to provide a container with ice and place on counter so milk can be maintained 41F below. Or time mark each milk to be discarded after 4 hours.
[CA] Milk was placed back in unit to cool down.
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.
Time as a public health control; procedures & records
Inspector’s notes
Lack of time marking label for creamer on customer self service table. [CA] Time mark creamer and discard 4 hours from time was removed from refrigerator per TPHC (time as a public health control) procedures.
[COS] Creamer was discarded in trash.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warm water at hand sink behind POS system measured at 77F. Warm water at restroom measured at Hot water at 3 comp sink measured at 111F. Warm water at restroom measured at 70F.
[CA] Maintain warm water at all hand sinks 100F minimum and 3 comp sink 120F minimum.
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, Feb 5, 2026 · Original Source
Routine Inspection
Dec 16, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to review all of the food handler cards. [CA] Keep copies available (print) for review.
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.
Lack of self closing device on restroom door. [CA] Install the self closing device on the door.
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.
Time as a public health control; procedures & records
Inspector’s notes
Lack of time sticker on self serve creamer container. [CA] Provide a sticker with time per time as a public health control procedures. Discard after 4 hours from the time it was removed from the refrigerator. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Water at restroom hand sink measured at 55F. [CA] Maintain a minimum of 100F water at the faucet.
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.