ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 19, 2026
Pass
3 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unfinished areas under the installed pastry and bread counter-tops. By the end of the food prep station, observed cracks and crevices around light switches/electrical sockets.
[CA] Ensure installed counter-tops are properly finished and all gaps and crevices are sealed. Ensure all gaps, cracks, crevices, and holes are sealed to prevent 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.
At the coffee prep counter, observed used wiping cloth stored on top of the espresso machine.
[CA] Ensure wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as quaternary ammonium sanitizer at 200 PPM OR chlorine sanitizer at 100 PPM.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a knife stored between the crevice of two prep refrigerators.
[CA] Ensure utensils and equipment are properly stored to in a manner that prevents contamination.
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 19, 2026 · Original Source
Routine Inspection
Jun 30, 2025
Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the 3 compartment sink, measured hot water at 116F. [CA] Ensure hot water is provided at 120F at all warewash sinks, prep sinks, and janitorial sinks.
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 cockroach activity on monitoring traps on the floor by the display refrigerator. Observed cracks and crevices around nearby walls/FRP panels in the area. No live activity outside of the monitoring trap noted in the facility. [CA] Ensure facility is kept free of cockroach activity. Contact pest control to provide service for facility. Seal all cracks and crevices to prevent harborage. Clean and sanitize all areas with activity.
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.
At the espresso machine, observed wiping cloth for milk wand/steamer. [CA] Ensure all used wiping cloths are stored in a sanitizer bucket with applicable sanitizer.
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.
On a baking tray in the cooling rack, measured ham and cheese croissant at 70F. Per operator, ham and cheese croissant stored from 7:00am. [CA] Ensure potentially hazardous foods (PHFs) are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. PHFs maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [COS] Operator discarded ham and cheese croissants.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the drawer prep unit, observed scoop for tuna stored directly in the container with the handle in contact with food. [CA] Ensure scoops are stored in manner that prevents contamination.
Observed debris accumulation on the bottom of the knife rack. [CA] Ensure knife rack is cleaned and sanitized. Knives shall be stored in a manner that prevents contamination.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate unavailable. Observed food handler cards for current employees are expired. [CA] Ensure at least one valid food safety manager's certificate is available for review. All other employees that handle food shall obtain valid food handler cards.
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.