More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
May 25, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the dish washing area lacked soap.
*Note: Additional hand sink stocked with soap located nearby
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
Taro measured 118F to 133F from top to bottom, and cooked boba pearls measured 110F while maintained in the steam table at the front service line. Per staff, they had been initially cooked at 11AM (approximately 3.5 hours prior).
Opened canned coconut milk measured 65F while maintained on a prep table at the front service line. Per staff, it had been removed from refrigeration 15 minutes prior.
Milk measured 48F while maintained in a melted ice bath at the front service line. Per staff, milk had been taken out of refrigeration and placed into the ice bath less than 2 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Taro and boba pearls served or discarded by 4PM. Staff turned up the setting of the steam table. Canned coconut milk relocated to a refrigeration unit. Staff added ice to milk in ice bath.
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, May 25, 2026 · Original Source
Routine Inspection
Oct 27, 2025
Pass
1 recorded violation
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Lack of handwashing sign at all handwashing sinks.
[Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source
Follow-Up Inspection
Dec 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2024 · Original Source
Follow-Up Inspection
Nov 20, 2024
Pass
1 recorded violation
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water at the 3-compartment sink to be 106F (hot water temperature fluctuated between 89F - 100F for several minutes, then rose to and stayed at 106F after operator adjusted water heater.
[CA] Provide hot water at 120F at the 3-compartment sink.
REPEAT VIOLATION. Another follow-up inspection will be conducted to determine compliance. See notes below.
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, 2024 · Original Source
Routine Inspection
Nov 14, 2024
Conditional Pass
7 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mop stored with mop head inside of bucket.
[CA] When not in use, mops must be stored so that they can air-dry.
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.
Measured hot water at the 3-compartment sink to be less than 100F (hot water temperature fluctuated between 69F - 98F).
[CA] Provide hot water (120F) at the 3-compartment sink.
[COS] Water heater was adjusted/repaired and water was re-measured at 123F.
Minor violation:
Hot water at janitorial sink fluctuated between 95F - 100F.
[CA] Provide hot water (120F) at the janitorial sink.
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.
1) Employee placed wiping cloth bucket inside the front handwash sink.
2) One rear handwash sink (rear food prep area) was completely blocked off by two bulk sugar bins, and had several spray bottles stored inside.
3) The other rear handwash sink (warewashing area) had several items/spray bottles stored inside.
[CA] Keep handwash sinks unobstructed at all times. Do not store items inside handwash sinks. Handwash sinks must be used only for handwashing.
[COS] Objects were moved out of/away from handwash sinks.
*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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed aluminum foil and cardboard were used as lining on equipment.
[CA] Discard foil and cardboard; all surfaces must be smooth, durable, and easily cleanable.
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
1) Next to the ice machine: observed lack of 1 inch air gap between drain pipes and the floor sink.
[CA] Maintain a minimum 1 inch air gap between drain pipe and floor sink to prevent wastewater backflow.
2) Observed the faucet of the 3-compartment sink leaked when turned on.
[CA] Repair leak.
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.
A designated person in charge was not present at the time of inspection.
[CA] A designated person in charge must be present during all operating hours.
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.
In the front prep area, on a prep counter: measured internal temperature of boba pearls and various taro balls to be 69F - 71F. Employee stated food had been held since 1:00pm (approximately 1 hr 20 minutes prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC (time as a public health control) and clearly time-mark food items.
[SA] Foods shall be used or discarded by the 4 hour time mark today (5pm).
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.