Follow-Up Inspection
Jun 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2026 · Original Source
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspectionsFollow-Up Inspection
Jun 10, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - Three live German cockroaches (two juvenile and one adult) on the wall by the preparation sink and the cook line - Several dead cockroaches by the cook line and by the water boiler 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Kyle, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2026 · Original Source
Follow-Up Inspection
Jun 9, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - One live juvenile cockroach on the wall nearby the cook line - One live juvenile cockroach and one live adult on the wall behind the mechanical dishwasher - Dead cockroaches in the condenser of the preparation unit, in the handwash sink, and on shelf nearby the 3-compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne Lew. 4. Notification: The person in charge during inspection, Kyle, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source
Routine Inspection
Jun 8, 2026
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash sink in the kitchen was filled with boxes of food. When boxes were removed, observed the soap dispenser is empty. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times. [COS] Employees relocated the food and restocked the soap dispenser 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.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Observed the hot water inside the women's restroom is not consistently dispensing. [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.
More about water, plumbing, or sewage problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration units are missing internal thermometers. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible while checking ambient temperature.
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.
More about equipment or utensil issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed multiple foods stored on the floor in the dry storage room, walk-in cooler, and walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured jjigae on the preparation counter at 52F. Per PIC, jjigae was removed from refrigeration unit less than 30 minutes prior. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employee to reheat jjigae on the stovetop for hot holding.
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.
More about food kept at an unsafe temperaturecriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: - 25+ live German cockroaches of different life stages on the wall underneath the 3-compartment sink - 10+ live German cockroaches of different life stages behind the 3-door preparation unit at the cook line - Multiple live cockroaches on the wall and floor throughout the facility including above preparation counter and under cook line - Multiple dead cockroaches underneath the preparation sink and 3-door preparation unit at the cook line 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Samantha Kann. 4. Notification: The person in charge during inspection, Kyle, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
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.
More about signs of rodents or insectsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Underneath the 3-compartment sink, observed gap between the wall and the sewer panel. In the dry storage room, observed ceiling panel leading into the attic is currently open. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door propped open during inspection. [CA] Keep back door closed to prevent pest entrance and harborage.
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.
More about signs of rodents or insectsminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed fish cake cooling at ambient temperatures in a deep, plastic container. [CA] Potentially Hazardous Foods shall be cooled using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly 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.
More about food kept at an unsafe temperatureminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
1) Observed food stored inside and directly adjacent to the handwash sink. [CA] Store foods away from potential splash contamination. All food shall be separated and protected from cross-contamination. 2) Observed raw shelled eggs and meats stored above ready-to-eat foods. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jun 8, 2026 · Original Source
Routine Inspection
Aug 7, 2025
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the hot holding box, measured rice bowls from 120-125F. Per PIC, rice was cooked and moved to hot holding box approximately 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice will be served during lunch shift or discarded after lunch shift (within 4 hours). The hot holding box temperature will be turned up.
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.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the floor in the front area (with the 3-door preparation unit) is missing cove basing. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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.
More about cleaning or sanitizing problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed bowl without handle stored inside bulk chili powder mixture. Observed scoop handles stored in direct contact with bulk dry ingredients. [CA] Provide approved scoops with handles. Ensure scoops are stored in such a way to prevent direct contamination with food. 2. Observed knives stored in between the preparation unit lids. [CA] Equipment and utensils shall be securely stored in a clean and dry location.
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.
More about equipment or utensil issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths stored in buckets. Per employee, buckets are filled with sanitizing solution. Measured 0 ppm chlorine in the sanitizing buckets. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration (100 ppm chlorine, or as per manufacturer's specifications).
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.
More about cleaning or sanitizing problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Observed raw pork stored above ready-to-eat banchan in the refrigeration unit. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. In the walk-in freezer, observed boxes of meat stored directly on the floor. The floor appears to be wet or stained with liquid from meat. [CA] Food shall be stored six inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash sink in the kitchen is directly adjacent to the 3-compartment sink and is not separated to prevent contamination. [CA] The handwashing sink shall be separated from the 3-compartment sink by a metal splashguard with a height of at least 6 inches.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source
Routine Inspection
May 14, 2025
Pass
10 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed plastic, deep container of fish cake stored on food preparation counter undergoing cooling. Per employee, fish cake was cooked less than 30 minutes ago. [CA] Cooling foods shall be placed in shallow containers and have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
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.
More about food kept at an unsafe temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple wiping cloths stored on food preparation counters. Observed some wiping cloths stored in buckets with chlorine sanitizer concentration measuring at 25 ppm. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration (100 ppm of chlorine, or as per manufacturer's specifications).
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.
More about cleaning or sanitizing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the dry storage area, observed the ceiling panel to the attic area is propped open. Per chef, the panel has been broken for about a week and is unable to close. [CA] Repair the ceiling panel and seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.
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.
More about signs of rodents or insectsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured shelled eggs in the preparation unit insert at 49F. Eggs are overstacked and stored above the insert cooler line. Per chef, eggs were moved to preparation unit less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef relocated eggs to 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.
More about food kept at an unsafe temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed employee washing dishes in the preparation sink. [CA] Employees shall wash dishes in designated 3-compartment sink in order to prevent contamination.
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.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the only handwash sink in the kitchen is directly adjacent to the 3-compartment sink and is not separated to prevent contamination. [CA] The handwashing sink shall be separated from the 3-compartment sink by a metal splashguard with a height of at least 6 inches.
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.
More about handwashing problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw beef stored above ready-to-eat produce in the refrigeration unit. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the floor in the front area (with the 3-door preparation unit) is missing cove basing. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Comply within six months. Recommend consulting with Plan Check Department to ensure proper material usage and installation.
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.
More about cleaning or sanitizing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employees donning gloves for food handling without washing hands. [CA] Employees shall wash properly wash hands prior to donning gloves, or whenever contamination may occur. Gloves shall be properly used and changed when required.
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.
More about handwashing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the handwash sink is slow draining. The drain pipe leaks whenever the water is running. [CA] Ensure handwash sink is fast draining to facilitate proper handwashing. Repair plumbing fixture and maintain in good repair.
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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, May 14, 2025 · Original Source
Follow-Up Inspection
Apr 11, 2025
Pass
1 recorded violation
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloths sanitizer concentration measured at 200ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Employee added water to dilute and measured 100ppm.
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 11, 2025 · Original Source
Routine Inspection
Apr 10, 2025
Conditional Pass
6 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Drain pipe from the walk-in cooler releases into a container stored on the floor by the unit. [CA] Waste water shall be properly disposed of into approved waste receptors (i.e. floor sink by the walk-in cooler)
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.
More about water, plumbing, or sewage problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of single-use paper towels at the handwas sink located at the front prep area and in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employees refilled paper towel at both handwash sinks.
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.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pork backbone was placed on table next to the cook line and measured at 56F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the pork backbone into the walk-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.
More about food kept at an unsafe temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1) Wiping towels in the kitchen are used, reused, and stored on food prep surfaces. 2) Wiping towels in the front prep area are stored inside buckets with soap but no sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). DO NOT MIX SANITIZER WITH OTHER CLEAN PRODUCTS.
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.
More about cleaning or sanitizing problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer used in the facility. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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.
More about cleaning or sanitizing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper handwashing observed by employees. Employee washed hands without using soap; employees drying hands on apron or wiping towel; employee putting on disposable gloves to handle food without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels and prior to putting on gloves.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 10, 2025 · Original Source