Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Sep 4, 2025
Pass
2 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed time-marking for sushi rice stated "10am - 2pm" for discard time, but rice had not been discarded yet at approximately 2:45pm.
[CA] When using TPHC, foods must be discarded by the 4-hour time mark.
[COS] Rice was discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed cooked rice cooling in thick layers (approximately 5 inches tall) in plastic containers in the walk-in refrigerator.
[CA] Cool foods in thin layers (2 inches for thick foods like rice and beans), and in metal containers.
[SA] Rice was immediately portioned out into smaller portions and placed on ice 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, Sep 4, 2025 · Original Source
Follow-Up Inspection
Sep 2, 2025
Conditional Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the refrigerator drawers under the cooktop: measured internal temperatures of cooked meats to be 53F. At the time of inspection, a technician was servicing the unit and the drawers were kept open.
Inside the prep inserts of the prep unit across from the cooktop: measured internal temperature of tuna marlin to be 45F. The food was densely stored inside the prep insert all the way to the top of the metal insert.
Inside the prep inserts of the prep unit near the walk-in refrigerator: measured internal temperatures of cooked shrimp and cooked octopus to be 47F - 51F. Ambient temperature of reach-under section of prep insert measured 39F via IR thermometer. Food in the inserts was densely stacked over the fill line.
PIC stated all foods had been held since 9am today (approximately 90 minutes prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Foods in the cooking area were moved to a different refrigerator. For the cooked shrimp and octopus: some food was removed to create a thinner layer of food, and ice was placed on top to facilitate rapid cooling.
*REPEAT VIOLATION*
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.
Inside the walk-in refrigerator: measured internal temperature of cooked beans inside large plastic buckets to be 47F - 51F. PIC stated they had been cooked the day prior. When asked how the beans were cooled, PIC stated they were placed inside metal trays until they reached 55 - 70F, then they were placed inside the plastic buckets.
[CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled:
• From 135°F to 70°F in 2 hours, AND
• From 70°F to 41°F in 4 hours
Potentially hazardous foods must be rapidly cooled using one or more of the following methods:
• Placing the food in shallow pans
• Separating the food into smaller or thinner portions
• Using rapid cooling equipment
• Using containers that facilitate heat transfer
• Adding ice as an ingredient
• Using ice paddles
• Inserting appropriately designed containers in an ice bath and stirring frequently
**DO NOT PLACE COOLING FOODS INTO TALL CONTAINERS UNTIL THE FOOD MEASURES 41F OR BELOW.**
[COS] Beans were voluntarily discarded. See VC&D form.
Note: other PHFs in the walk-in and the ambient temperature of the walk-in measured 41F and below.
*REPEAT VIOLATION*
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 two knives stored in a gap between the prep unit and the adjacent wall/equipment.
[CA] Do not store knives in unapproved locations.
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.
Observed several damaged tiles causing water puddles throughout the kitchen.
[CA] Replace/repair tiles.
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.
1) Inside the small prep unit in the rear storage area: measured internal temperature of shredded cheese to be 55F. PIC stated cheese had been stored inside since yesterday.
2) Inside the right refrigerator drawer under the cooking equipment: measured internal temperature of cooked chicken and raw beef to be 51F. PIC stated food had been stored since 9am (less than 2 hours prior).
3) Inside the prep inserts across from the cookline: measured internal temperatures of cheese, pico de gallo, and cooked fish to be 44-49F. PIC stated food had been held since 9am (less than 2 hours prior). Inside the reach-under area, measured internal temperature of cooked shrimp to be 56F (PIC stated shrimp had been cooked yesterday).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Foods held since yesterday were discarded (see VCD form). Other foods were moved to a different refrigerator.
*REPEAT VIOLATION*
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.
Inside the walk-in refrigerator: measured internal temperature of cooked rice verde and cooked beans to be 85-90F. Employees stated rice had been cooked this morning at 6am, and beans were made yesterday and were left on the kitchen table overnight. The rice was stored in a thick layer inside a covered plastic tray, and the beans were inside a 20-quart plastic bucket.
[CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled:
• From 135°F to 70°F in 2 hours, AND
• From 70°F to 41°F in 4 hours
Potentially hazardous foods must be rapidly cooled using one or more of the following methods:
• Placing the food in shallow pans
• Separating the food into smaller or thinner portions
• Using rapid cooling equipment
• Using containers that facilitate heat transfer
• Adding ice as an ingredient
• Using ice paddles
• Inserting appropriately designed containers in an ice bath and stirring frequently
[SA] Foods were voluntarily discarded. See VCD form.
*REPEAT VIOLATION*
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available. Some employee food handler cards were expired.
[CA] Obtain valid food safety certificate(s) and 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed the ventilation hood filters were missing (PIC stated they were being cleaned) while employees were using cooking equipment.
[CA] Hood filters must be in place whenever the hood is used.
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.
Observed accumulation of food debris inside refrigerators/on refrigerator handles, etc.
[CA] Keep surfaces clean.
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.
Observed approximately 15-20 flies, especially in the rear dry storage area.
[CA] Keep facility clear of flies.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Observed employee belongings (purses, phone) stored among/above food storage shelves.
[CA] Store personal belongings away from/below food.
2) Observed vertical gap under dry storage door was greater than 1/4 inch. Observed one rear door was propped open and side doors were left open during inspection.
[CA] Eliminate gaps and keep doors closed to prevent vermin entry.
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, Aug 4, 2025 · Original Source
Follow-Up Inspection
Apr 21, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the refrigerator drawers under the griddle: measured internal temperature of cooked meats to be 48F.
Inside the front prep insert in front of the cookline: measured internal temperature of tomato/cucumber salad to be 45F.
PIC stated food had been held for less than 4 hours.
[CA] Keep potentially hazardous foods at 41F and below or 135F and 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, Apr 21, 2025 · Original Source
Routine Inspection
Apr 14, 2025
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured internal temperatures of multiple PHFs in the prep units across the cookline to be 45 - 51F (meats, tuna, pico de gallo, pork, shrimp, fish), foods in the prep unit closer to the walk-in refrigerator (seafoods, ceviche) to be 48F, and foods in the clear door upright refrigerator next to the walk-in refrigerator to be 51F.
[CA] Keep potentially hazardous foods at 41F and below, even during busy times.
[COS] Foods that were held for more than 4 hours were discarded. See VC&D form.
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.
In the walk-in refrigerator: measured internal temperature of chipotle cream to be 51F. Other PHFs in the walk-in refrigerator measured 41F and below. PIC stated chipotle cream was made yesterday.
[CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled:
• From 135°F to 70°F in 2 hours, AND
• From 70°F to 41°F in 4 hours
Potentially hazardous foods must be rapidly cooled using one or more of the following methods:
• Placing the food in shallow pans
• Separating the food into smaller or thinner portions
• Using rapid cooling equipment
• Using containers that facilitate heat transfer
• Adding ice as an ingredient
• Using ice paddles
• Inserting appropriately designed containers in an ice bath and stirring frequently
[COS] The chipotle cream was discarded.
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: Approved, in good repair, adequate capacity
Inspector’s notes
The prep unit in front of the cookline, the prep unit near the walk-in refrigerator, and the clear-door refrigerator in front of the walk-in refrigerator was not able to keep foods at 41F and below.
[CA] Repair units so that they can keep foods at 41F and below even during busy times.
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.