ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
May 14, 2026
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls used as scoops in bulk storage food containers. (beans, rice)
[CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
1) Multiple wet wiping cloths were stored on prep table.
2) On the cook line, chlorine sanitizer measured 25ppm in the wiping cloth bucket.
[CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (100ppm – chlorine)
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.
In the employee restroom hand wash sink, paper towels observed stored outside of dispenser.
[CA] Ensure paper towels are stored inside dispenser at all times to prevent contamination.
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.
Official record from Santa Clara County Department of Environmental Health, May 14, 2026 · Original Source
Routine Inspection
Jan 9, 2025
Pass
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Debris/food buildup under equipment at cook line.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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.
Several wet/used wiping cloths found on preparation tables.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Raw eggs stored above ready to eat food in the walk-in refrigerator.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC is not available for review at time of inspection. [CA]
Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Food handler cards are not available for review at time of inspection.
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.
Frozen meat found thawing at ambient temperature on preparation tables.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lights bulbs missing in overhead lighting at cook line.
[CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
0PPM sanitizer measured at main mechanical dishwasher.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Use adjacent 2 compartment sink for washing, rinsing and sanitizing.
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, Jan 9, 2025 · Original Source
Follow-Up Inspection
Nov 21, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 21, 2024 · Original Source
Routine Inspection
Nov 19, 2024
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed what appeared to be older rodent dropping on shelf by floor and cooking equipment and in the bottom of a cabinet in the bar area. Observed what appeared to be fresh droppings on the floor in the corner of the dry storage area and behind the wall of a sitting booth. Did not observed any other evidence of active infestation. [CA] Food facility shall be kept free of vermin. [SA] All affected areas were cleaned and sanitized. Email a copy of the most recent pest control reports to district inspector. A follow up inspection will occur on 11/20/2024. If further evidence is observed at follow up inspection, further enforcement, such as closure of facility, may occur.
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.