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
Feb 10, 2026
Pass
1 recorded violation
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Lack of Time as a Public Health form, form was not provided to this inspector as requested. [CA] Email completed form to aleli.crutchfield@deh.sccgov.org as soon as possible.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source
Routine Inspection
Feb 5, 2026
Pass
10 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 0000.00. 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door left open. [CA] Door shall remain closed during business hours to prevent entrance of debris, vermin (rodents/cockroaches) etc.
REPEAT VIOLATION.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards available for review on site. No current food safety manager certificate on site. The current one that is posted on the wall next to POS is not valid as this employee no longer works at this facility.
[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. Provide food handler cards for employees and at least one person must be food safety certified. A copy of this shall be on site.
REPEAT VIOLATION (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.
Observed gallons of milk in refrigerator next to soft serve machine is not organized to ensure first in first out is being practiced (FIFO). [CA] Ensure proper milk rotation by locating the oldest best by date for milk is in the front of the unit and the newest date is located at the back of the unit.
[COS] Feb 15 milk dates were located to the front and Feb 18 milk dates were located in the back of the unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REPEAT VIOLATION.
Measured open gallon of milk, almond milk, soy milk, oat milk between 46F-54F on counter at front prep service area. Measured a container of white cream and matcha cream on top of ice between 45F-55F. Boba measured at 92F. Egg tarts measured between 62-63F.
[CA] Maintain potentially hazardous food 41F and below or 135F and above.
[SA] Store opened at 10a and tarts were removed from oven and placed at front counter around 945a-10a. Boba was prepared right before 10a. All products were time labeled and shall be discarded after 4 hours if there are any leftovers (10a-2p).
Provided paperwork for Time as a Public Health Control for the above mentioned products. Discussed TPHC with manager. This form was provided during last inspection (June 2025), however this Department did not receive the completed paperwork as requested.
Submit paperwork to aleli.crutchfield@deh.sccgov.org by TOMORROW 2/6/26.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips on site to test sanitizer. [CA] Provide test strips and test sanitizer at 100 ppm daily.
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 hand sink next to the 3 compartment sink was blocked by 2 containers of bulk sugar. [CA] Keep hand sink unobstructed at all times. [COS] Sugar was relocated to another area.
Inoperable hand dryer in restroom, paper towel not available at hand sink. [CA] Ensure hand sink is supplied with paper towels in a container/ dispenser if the automatic hand dryer is not operable. [COS] Paper towels were provided.
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.
Measured chlorine sanitizer at 200 ppm at ware washing sink. [CA] Maintain a maximum of 100 ppm. [COS] Sink was adjusted to 100 ppm chlorine.
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.
Lack of thermometers for the 2 door refrigerator next to soft serve machine and 2 door refrigerator behind POS counter. [CA] Each refrigeration unit/freezer shall be equipped with a thermometer.
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, Feb 5, 2026 · Original Source
Follow-Up Inspection
Jun 12, 2025
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door left open. [CA] Keep door closed during all hours of operation to prevent dust, debris, flies from entering, even when there is a long line of customers. Recommend to provide a sign to stating to " keep door closed at all times."
REPEAT VIOLATION.
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.
Gallon of whole milk measured at 46F, soy milk measured at 45F, almond milk/oat milk measured at 48 located on beverage counter. [CA] Maintain 41F and below by submerging milk containers in an ice bath or provide time marking labels and discard after 4 hours.
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, Jun 12, 2025 · Original Source
Routine Inspection
Jun 9, 2025
Conditional Pass
8 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen fruit thawing in ware washing sink. [CA] Thaw fruit under refrigeration 1-2 days prior.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front door left open. [CA] Keep door closed during all hours of operation to prevent entrance of dust, debris, flies etc.
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.
Inoperable soap dispenser at hand sink next to beverage station. Soap cannot be dispensed. [CA] Ensure soap is available at all times and dispenser is operable. [COS] A portable hand soap dispenser was provided.
REPEAT VIOLATION.
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
Lack of chlorine test strips on site. [CA] Provide and test at 100 ppm daily.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee switch from point of sale screen to making drinks without washing hands in between. [CA] When switching job tasks employees shall wash their hands in between. [COS] Employee asked to wash hands.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to locate food handler cards.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Provide hard copies on site for all employees for review.
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.
Measured egg tarts behind front service counter and on baking sheet rack below oven in the back kitchen between 63F-70F. Per employees, tarts were finished baking at 945a. Measured snow cap (contains dairy) at 44F located on top of ice at beverage counter. Measured milk and plant based milks above 50F on counter.
[CA] Maintain egg tarts, milks for drinks, snow cap under refrigeration or in containers of ice at 41F and below or in warmers 135F and above. Fill snow cap half way and ensure ice water contacts all sides of the container.
[COS] Tarts were time marked at time of inspection and shall be discarded at 145p (4 hours).
2nd request: Provide written procedures if time is used as a public health control, time mark all tart products, milk products on counter if temperature cannot be maintained 41F and below at all times.
REPEAT VIOLATION.
NOTE: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
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, Jun 9, 2025 · Original Source
Routine Inspection
Nov 4, 2024
Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Soap dispenser empty and in disrepair at hand sink across from espresso machine. [CA] Soap dispenser shall be operable and stocked at all times. [COS]
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food safety managers certificate and food handler cards on site for review. [CA] At least one person must be food safety certified. 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.
Observed bags of milk powder stored on shelf next to floor cleaner inside the janitorial sink. Observed bags of sugar stored below pipes undereneath the 3 compartment sink and hand sink. [CA] Store food away from chemicals/ waste pipes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed waffles irons on site. [CA] Per final inspection report, waffle irons are not approved unless a mechanical exhaust ventilation exemption statement is provided.
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.
A ceiling tile is missing in the back prep area. [CA] Re-install the ceiling tile.
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.
Soiled wiping cloths noted on counters in the front prep area. [CA] Store soiled wiping cloths in a sanitizer bucket in between uses.
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 packaged frozen strawberries thawing inside the 3 compartment sink. [CA] Thaw frozen produce in the refrigerator overnight.
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.
Measured boba in kettle between 80F-100F, oat milk, regular milk, and matcha milk on counter in the front measured between 47F-53F. Matcha cream noted on top of ice in a container on the counter at 46F. Cheese tarts at front display measured at 73F.
Operator stated boba was prepared at 12p and will discard after 4 hours. No time marking or procedures available for review.[CA] Maintain potentially hazardous foods 41F and below or 135F and above.
[COS] Boba was time marked and will be discarded at 4pm. Milk products were time marked.
Note- Time as a public health control document was provided. Complete the paperwork and email to aleli.crutchfield@deh.sccgov.org by Friday.
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.