ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jun 17, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found a few flies in the back prep area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 17, 2026 · Original Source
Routine Inspection
Feb 13, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The 2-door reach-down refrigerator was not able to keep foods at 41F and below (ambient air temperature measured 51F with an IR thermometer; the outer display thermometer read 51-52F several minutes after the door was left closed).
[CA] Repair refrigerator so that it can keep foods at 41F and below. Do not place potentially hazardous foods inside until it is repaired.
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.
Inside the 2-door reach-down refrigerator: measured temperature of sliced cheese and bagged sauces to be 51F. PIC stated foods had been held since 2pm (per label), approximately one hour prior.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Foods were moved to a different refrigerator.
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.