ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 31, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed unapproved cooking equipment and refrigeration installed in the kitchen area and front counter.
[CA] Ensure new equipment is submitted to plan check for approval.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source
Routine Inspection
Feb 25, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed minor accumulation around edges of prep tables by the cookline.
[CA] Ensure all non-food contact surfaces are cleaned and maintained to prevent possible contamination and/or 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.
In the kitchen area, at the 2 door prep unit, in the insert prep top, measured pooled eggs 45F and raw shelled eggs at 47F.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] Operator moved container of pooled eggs to undercounter refrigeration to facilitate proper holding temperatures, and placed ice water into container of raw shelled eggs.
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 25, 2026 · Original Source
Routine Inspection
Jan 16, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, in an ice bath, measured cut tomato at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.
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.
At the dry storage area, observed open bags of dry food stored on the storage rack. [CA] Ensure open bags of dry food are stored in containers with a fitted lid, or transferred into food grade containers 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 walk-in refrigerator, measured a covered container of cooked sausages cooling at 60F. Per operator, sausages prepared about an hour prior. [CA] Potentially hazardous foods shall be cooled in shallow containers and left uncovered to allow for heat to adequately ventilate.
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.