ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 27, 2026
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured 1/4 pound beef patty at 45 degrees Fahrenheit in the 2 drawer cooler at the cookline. The unit was accidentally turned off since the switch is near the door handle.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. The on and off switch may need to be re-located.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Door hinge on the single door undercounter cooler under espresso machine observed damaged preventing the door to properly close.
[Corrective Action] Repair or replace the door hinge so that the door is able to properly close.
2. Observed two broken freezers and an in-op soft serve machine.
[Corrective Action] Ensure equipments are properly functioning.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary ammonium sanitizer in the 3 compartment sink was measured above 400 ppm.
[Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source
Routine Inspection
Mar 18, 2026
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple refrigeration units are "out of service". Per manager, the three refrigeration units are awaiting service or replacement.
[Corrective Action] Ensure refrigeration units are properly functioning.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary ammonium sanitizer at the 3 compartment sink was measured to be above 400 ppm.
[Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
1. Large opening in the floor grate near the 3 compartment sink poses a trip hazard.
[Corrective Action] Replace floor grate without an opening.
2. Observed broken floor tiles by the back door and near the washing machine.
[Corrective Action] Maintain floors in good condition.
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, Mar 18, 2026 · Original Source
Routine Inspection
Aug 15, 2025
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed multiple expired Food Safety Certificates.
[Corrective Action] Maintain Food Safety Certificates current and valid.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Rust observed on the stainless steel portion inside the ice machine.
[Corrective Action] Replace the stainless steel.
2. Observed broken 2 door upright cooler in the kitchen. Per PIC, the refrigerator has been broken for months.
[Corrective Action] Repair, replace or remove the 2 door upright cooler.
3. REPEAT VIOLATION. Curtains on the muffin/bagel toaster observed frayed.
[Corrective Action] Replace the curtain.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The lever for the faucet at the handwash sink in the restroom observed loose.
[Corrective Action] Secure the lever.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source
Routine Inspection
Jan 30, 2025
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed the soft serve machine to be broken.
[Corrective Action] Ensure equipment is working properly.
2. Observed the door broken on the undercounter cooler at the service line.
[Corrective Action] Repair the doors.
3. Observed a large ice formation inside the 2 door upright cooler.
[Corrective Action] Ensure refrigeration unit is working properly.
4. Observed the curtain on the muffin toaster damaged and frayed.
[Corrective Action] Replace the curtain.
5. All the food products in the 2 drawer cooler were measured at 53 degrees Fahrenheit.
[Corrective Action] Ensure refrigeration unit in able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a unused equipments such as a washing machine, cup dispenser, metal work table, and microwave in the the enclosure next the the blue recycle dumpster.
[Corrective Action] Remove unused equipments from the premise.
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.
1. MAJOR. Quarter pounder beef patty in the 2 drawer cooler was measured at 53 degrees Fahrenheit. Per employee, the quarter pounder beef patty was taken out from the walk-in cooler and move into the 2 drawer cooler at 6: 00 AM.
[Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.
[Suitable Alternative] Three of the five containers of the quarter pounder beef patties were moved to the walk-in cooler. Re-measured the quarter pounder beef patties in the 2 drawer cooler at 48 degrees Fahrenheit after an hour. Digital temperature display read 37 degrees Fahrenheit. Ensure refrigeration temperature is monitored at least twice per day.
2. Raw shell eggs and pooled eggs in the 2 door upright cooler were measured at 46 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Observed a damaged floor tile near the 3 compartment sink.
[Corrective Action] Maintain floor in good condition.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary ammonium sanitizer in the 3 compartment sink was measured at 400 ppm.
[Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.