Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Oct 30, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the food preparation refrigerator measured at 70F. Owner stated that the refrigerator was working properly in the morning. This Division verified refrigeration was operating during the follow-up on 10/23/2025.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Temporarily discontinue use of the refrigeration until it is able to maintain food at 41F and below.
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.
PHF items maintained inside the food preparation refrigerator measured between 60F to 70F; cut tomatoes, container of milk, various types of meats.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF items were VC&D due to time and temperature abuse.
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, Oct 30, 2025 · Original Source
Follow-Up Inspection
Oct 23, 2025
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the walk-in refrigerator measured at 60F via IR, probe thermometer, as well as the facility provided thermometer inside. Technician was on-site and stated that the walk-in refrigerator was repair about an hour to two hours prior and will need about 45 minutes to an hour to come down in temperature. At the end of the inspection, ambient temperature did not drop. At time of inspection, facility only has beverages and non-PHF items inside the refrigerator.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[SA] Facility has repaired the food preparation refrigerator and the two-door upright refrigerator in the back of the facility. Per owner, menu will be restricted to limit the amount of food preparation required, as majority of the sales is from beverages. Facility shall not store any PHF items inside the walk-in refrigerator until it is able to maintain PHF at 41F or below.
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, Oct 23, 2025 · Original Source
Routine Inspection
Oct 22, 2025
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Warm water not available at the hand wash sink in the kitchen.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Hot water fluctuates between 110F to 115F at the food preparation sink.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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.
Raw chicken, raw beef, and pork ribs maintained inside the food preparation refrigerator at the cook line measured between 51F to 55F. Employee stated that items were from the walk-in refrigerator and was brought out in the morning.
Ambient temperature of the food preparation refrigerator measured at 51F via probe thermometer placed inside.
Cooked sausages, various types of raw meats maintained inside the walk-in refrigerator measured between 54F to 56F. Ambient temperature of the walk-in refrigerator measured at 55F via probe thermometer placed inside.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF items were VC&D due to time and temperature abuse. Facility lacks any other refrigeration units to maintain PHF at 41F or below.
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
Ventilation hood at the time of the inspection is inoperable.
[CA] Mechanical exhaust ventilation shall be on while cooking is taking place. All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Counter top deep fryer observed in use maintained at the preparation line.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Manager and/or "person in charge" not available at time of inspection.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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.
5+ live flies observed flying around the kitchen.
[CA] Use any and all approved methods to abate 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.
Facility does not have adequate refrigeration to continue operations. Facility's walk-in refrigerator, food preparation refrigerator, and two-door upright refrigerator are unable to maintain food at 41F or below. Ambient temperature of other refrigeration units observed holding alcoholic beverages also measured above 41F.
[CA] No facility shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the food preparation refrigerator measured at 51F. Ambient temperature of the walk-in refrigerator measured at 55F. Ambient temperature of the two-door upright refrigerator by the rear door of the facility measured at 69F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
** Note: Ambient temperature of the reach-in refrigerators at the bar measured between 45-47F.
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
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Employees' three-year food handler cards unavailable for review.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed large amounts of recycle material and garbage maintained outside in the rear of the facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Outside refuse enclosure shall be kept clean and free of debris.
Employees' personal belonging observed stored in areas of food preparation and/or food storage.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
The only hand wash station in the kitchen lacked paper towels and hand soap. Hot water is also not provided at the hand sink.
Men's restroom lacked paper towels.
Women's restroom lacked paper towels and hand soap. Hand washing station also lacks hand soap dispenser.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure paper towels and hand soap are readily available and easily accessible at all times.
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.
Observed frozen meats maintained inside chest freezer located outside in the rear of the facility. Storage rack with bags of raw onions also maintained outside in the back of the facility.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate freezer to inside the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.