ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Jun 3, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Some gnats are still noted within the bar area at the time of inspection.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Continue on working with pest control to eliminate the issue. Also place more blue lights around the facility and submit pictures to specialist. Failure to comply may result in enforcement action.
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, Jun 3, 2026 · Original Source
Routine Inspection
May 28, 2026
Conditional Pass
9 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Major
Sanitizer within the dish washer in the back of the facility was measured at 0PPM of chlorine at the time of inspection. Active ware-washing is taking place.
[CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Re-wash any equipment that was placed through the dish washer.
[SA] 3-Compartment sink was set up to wash, rinse, sanitize.
REPEAT VIOLATION. Failure to comply may result in enforcement action.
Minor
Knives are being stored in between prep tables.
[CA] Discontinue this practice since those areas do not get cleaned frequently.
[SA] Knives were taken to the back of the facility to be cleaned/sanitized.
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.
Food is being thawed out at ambient temperature within plastic trays.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[SA] Food was moved into the walk in to thaw properly.
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
Light bulb is out within the hood system.
[CA] Install a new light bulb.
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.
1. Hand wash station next to the ice machine was missing soap at the time of inspection.
[CA] Hand wash stations must be fully stocked and operational at all times.
[COS] PIC added soap to dispenser.
2. Hand wash station within the bar was missing paper towels at the time of inspection.
[CA] Hand wash stations must be fully stocked at all times.
[COS] PIC added paper towels into dispenser.
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.
Multiple flies noted within the facility at the time of inspection. Noted within the following area:
- Around the dish washer
- Around the bar
- In the back storage area
- Around the back prep area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to eliminate the issue and place blue lights around the facility.
REPEAT VIOLATION. Failure to comply may result in enforcement action.
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.
Unable to provide a food probe thermometer at the time of inspection.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
REPEAT VIOLATION. Failure to comply may result in enforcement action.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,513.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Tags are not being kept in chronological order of when they were sold.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
REPEAT VIOLATION. Failure to comply may result in enforcement action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
3-Compartment sink is being used as a prep sink at the time of inspection.
[CA] Use equipment based on the manufacturer's intended use.
REPEAT VIOLATION. Failure to comply may result in enforcement action.
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, May 28, 2026 · Original Source
Follow-Up Inspection
Sep 29, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine at mechanical warewash measured 100ppm. [CA] Maintain chlorine concentration in mechanical warewash at 50ppm.
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 29, 2025 · Original Source
Routine Inspection
Sep 23, 2025
Conditional Pass
10 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wash hands in prep sink at the time of inspection.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[SA] Employee was instructed by specialist to wash hand properly within hand wash station.
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.
1. Dish wash in the back kitchen area was measured at 200PPM of chlorine at the time of inspection.
2. Dish washer within the bar was measured at 0PPM at the time of inspection.
[CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM.
[SA] Facility set up the 3-compartment sink to wash, rinse, sanitize all equipment. Re-wash any equipment placed through dish washer.
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.
All hand wash stations within the kitchen/bar area are missing paper towels at the time of inspection.
[CA] Single-use sanitary towels shall be provided in dispensers at all times.
[COS] All hand wash stations were re-stocked at the 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. 3-Compartment sink is being used as a prep sink at the time of inspection.
[CA] Use equipment based on the manufacturer's intended use. Discontinue this practice and use prep sink to prepare any food.
2. Unable to provide test strips for chlorine and quats at the time of inspection.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee lockers have not yet been installed within the facility.
[CA] Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.
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.
Under counter refrigeration within cook line was measured between 48-49*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F 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.
Unable to provide a food probe thermometer at the time of inspection.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
1. Food noted on the floor of the walk in freezer at the time of inspection.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
2. Some bulk containers within the dry storage area are not labeled at the time of inspection.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple flies noted within the back dry storage area and around the kitchen area at the time of inspection.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to set up blue lights around 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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell tag for oysters are being thrown into a bag next to the 3-compartment sink and not within chronological order.
[CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.