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 11, 2025
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a few fruit flies in the bar area. [CA] Eliminate the fruit flies and contact pest control service.
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.
Missing tile/floor piece near floor sink at the bar. [CA] Repair the floor where the tile is missing.
A hole noted on the ceiling above the large ice machine. [CA] Seal the hole to prevent entrance of vermin.
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, Nov 11, 2025 · Original Source
Routine Inspection
Oct 7, 2025
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at hand sink in back area. Additional stocked hand sink near by. [CA] Keep dispensers stocked at all times. [COS]
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.
Measured 2 full covered containers of cooked chicken w/ sauce in walk in cooler between 49-60F. Manager stated chicken was cooled last night. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. If using a blast chiller, ensure temperature is measured after the cooling process (timer) to ensure it reaches 41F. Recommend to change reading from farenheit to celsius instead.
[COS] Food was discarded in trash. See VC&D form.
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.
Measured chlorine at dishwasher in kitchen area at 0 ppm chlorine. [CA] Maintain a minimum of 50 ppm.[COS] Bottle of chlorine was changed out with a new one. Re-tested and measured at 50 ppm.
Interior ice panel at large ice machine noted with pink/black mold like substance. [CA] Clean and sanitize panel regularly.
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.
Soiled wiping cloths noted on prep tables. [CA] Store wiping cloths in sanitizer bucket between uses. [COS]
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.