Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
Sep 16, 2026
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed fresh rodent droppings in remote storage unit located 4 feet away from facility that is used to store prepackaged sodas. [CA] Facility must discontinue using storage unit to store any kind of food or drink. Drinks must be cleaned and sanitized with a diluted bleach solution (100ppm) and relocated into the facility.
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, Sep 16, 2026 · Original Source
Routine Inspection
Sep 5, 2026
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a missing ceiling panel above the bagel oven. [corrective action] Facility must be fully enclosed to prevent vermin/rodents from entering. Replace the missing ceiling panel.
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.
Smoked salmon in the large prep unit was not maintained at proper temperature. Container was found to be overfilled. Salmon at the top measured 55F, while salmon at the bottom of the container measured 41F. [corrective action] Maintain potentially hazardous foods at 41F or below. Do not overfill containers in the prep unit. [correction] Employee removed the salmon at the top and moved back to the walk-in cooler.
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
This facility utilizes Chlorox bleach for sanitizing food contact surfaces but had test strips that are meant for quat sanitizer. [corrective action] Provide the correct sanitizer test strip for Chlorox 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.
Official record from Santa Clara County Department of Environmental Health, Sep 5, 2026 · Original Source
Follow-Up Inspection
May 27, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods located in the food prep cold hold unit that measured in the temperature danger zone (mainly PHFs that were stocked above the chill line). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue overilling PHFs above the chill line. [SA] PIC will discard the overfilled PHFs at the end of service.
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.
No soap at back handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] PIC provided soap at handwash station during time of inspection.
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.
Official record from Santa Clara County Department of Environmental Health, May 27, 2026 · Original Source
Follow-Up Inspection
Nov 18, 2025
Conditional Pass
2 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous food that is subject to time control to be put into the walk-in cooler AFTER being in the display case for 4 hours (bagel hot dogs). [CA] Ensure PHFs that are time controlled are time marked for 4 hours and then DISCARDED. [COS] PIC voluntarily discarded the 3 bagel dogs during time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (see "Measured Observations" ). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC put the PHFs in the food prep cold hold unit into the walk-in cooler to rapidly cool.
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, Nov 18, 2025 · Original Source
Routine Inspection
Nov 12, 2025
Conditional Pass
4 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged food to be missing proper labels (prepackaged cut melon, muffins, cookies).
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) 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.
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous food located in the display case to be in the temperature danger zone and not marked for time control (bagel hot dogs 76F). [CA] Ensure PHFs subject to time control are properly time-marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC voluntarily discarded the bagel hot dogs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available during time of inspection. [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.
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.
Observed potentially hazardous food located in the large food prep cold hold unit that measured in the temperature danger zone (ham, sausage, salmon lox). The PHFs were stacked above the chill line; PHFs below the chill line were in the proper temperature range. Items above the chill line were in the temperature danger zone. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the prep unit above the chill line. [COS] PIC relocated the PHFs above the chill line to the walk-in cooler.
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, Nov 12, 2025 · Original Source
Follow-Up Inspection
Oct 23, 2024
Pass
2 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed 2 fruit flies on pastries. [CA] Keep food covered and protected. Facility must use lids or fully enclose display case by 11/23/24. [COS] PIC voluntarily discarded pastries.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed potentially hazardous foods in the food prep cold hold unit that were loaded above the chill line, and the food above the chill line measured in the temperature danger zone. [CA] Discontinue loading PHFs above the chill line in the food prep cold hold unit. Ensure PHFs measure at 41F or below OR hot hold at 135F 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.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source
Routine Inspection
Oct 18, 2024
Conditional Pass
8 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous food that is subject to time control (TPHC- Time as a Public Health Control) that was not time-marked (hot dogs 71F). [CA] Ensure PHFs that are subject to TPHC are time marked and have TPHC procedures available for review. [COS] PIC discarded PHFs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed fruit flies and gnats on bagels, pastries, and hot dogs. Foods were in an open display with only one glass wall. [CA] Protect food from contamination and adulteration. Store food in an enclosed case for protection. Conduct deep cleaning of facility including floor sinks. Recommend working with professional pest control to eliminate fruit fly issue. [COS] PIC voluntarily discarded the compromised foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (sliced tomatoes 47F, roast beef 52F, sausage patties 52F). The PHFs were overfilled (above the chill line). Per PIC, the foods had been in the unit for 1 hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling the inserts. [COS] PIC put PHFs back into the walk-in cooler.
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.
Observed fruit flies throughout facility. [CA] Eliminate vermin from facility; recommend professional pest control.
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 prepackaged foods such as wrapped muffins, orange juice and melon cups that did not have a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate not available 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.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy staining on the walls and ceilings next to conveyor toaster oven and near ovens in the back . [CA] Ensure equipment is working properly. Clean and sanitize walls and ceilings; monitor for ventilation issues.
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.