SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 21, 2026
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Interior plastic lip has an accumulation of biological growth.
[CA] Maintain the ice machine clean and sanitize.
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.
The handwash sink in the bar service area is lacking hot water.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility is using a plastic cup as a scooper for salsa.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
[COS] Staff placed an approved scoop at time of the inspection.
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, Dec 23, 2025 · Original Source
Routine Inspection
Jan 22, 2025
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the upright reach in cooler near the rear entrance, carne asada and al pastor meat was measured between 47-53°F. Per Sonia, they had the meat removed from temperature control for about an hour for the lunch rush.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend setting up an ice bath on the stainless steel table near the flat griddle for PHFs that are used heavily during the lunch rush to maintain cold holding temperatures.
[COS] Items were uncovered to rapidly cool in the reach 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.
Facility offers raw or undercooked items on their menu with no consumer advisory or disclosure.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
REPEAT VIOLATION: In the kitchen area, at the exhaust hood, all filters are missing.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Ventilation hood filters shall be maintained clean and good repair.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility is using plastic grocery bags in direct contact with food items for storage in coolers/freezers.
[CA] Cease the use of grocery bags in direct contact with foods. Use approved equipment and materials such as food grade containers/plastic bags.
2. Facility has two non ANSI microwaves.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
REPEAT VIOLATION: Facility has the back door propped open.
[CA] Keep back door closed at all times to prevent the entrance and 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.