ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Nov 20, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three-compartment sink measured at 116F.
[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.
Official record from Santa Clara County Department of Environmental Health, Nov 20, 2025 · Original Source
Routine Inspection
Nov 4, 2024
Pass
5 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw quarter pound beef patty maintained inside the drawer refrigerator next to the cook line measured at 45F. Ambient temperature of the refrigerator measured at 48F. Initially the thermostat displayed a temperature of 50F, manager stated that the refrigerator was turned on at approximately 45 minutes to one hour prior. At the end of the inspection, thermostat on the refrigerator displayed a temperature of 48F. Manager also stated that the raw beef was placed inside the refrigerator approximately 30 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Two containers of raw beef patties were relocated into separate refrigerators to immediately 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.
One dead cockroach observed on floor behind the two-door glass refrigerator across from the ice machine. Manager stated that facility is serviced monthly. No other live or dead activity was observed.
[CA] Clean and sanitize area of dead cockroaches.
Numerous fruit flies observed in the back area by the employee breakroom and soda syrup dispenser.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
* The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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.
Hot water at the three-compartment sink measured at 108F.
[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.
Sanitizing solution in the buckets maintained underneath the cash registers measured at 50 ppm. Sanitizing solution in buckets maintained by the hand wash sink in the back of the facility measured at 25 ppm. [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] Sanitizing buckets were replaced.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the drawer refrigerator/freezer next to the griddle for beef patties measured at 48F. Thermostat displayed at temperature initially at 50F and then at 48F at the end of the inspection. Thermostat for the freezer was currently on defrost mode at time of inspection.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[SA] Temporarily utilize separate refrigerator to maintain cold PHF.
Note* Two-door upright refrigerator in-between the two-door upright freezer, and two-door upright glass refrigerator displayed a temperature of 47F. Refrigerator stored a container of dehydrated onions and pickles; non-PHF items. Refrigerator may be used to store non-PHF items, however, if PHF items are to be stored, ensure, until 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.