Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Routine Inspection
Mar 31, 2026
Pass
5 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer concentration at 0 ppm from the warewashing machine. Sanitizer dispenser container is empty.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Obtain chlorine sanitizer for use with the warewashing machine.
[SA] All wares are to be manually sanitized using 200 ppm quat sanitizer at the 3 compartment sink.
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.
Measured PHF's within the 4 drawer preparation refrigerator at 48 F to 52 F. PIC stated that the items were placed within the unit from the walk in 3 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF's within the unit discarded following a 4 hour service time.
Measured cheese cake at 55 F within the 2 door upright refrigerator at the banquet area.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Cheese cake discarded.
Measured sausage at 132 F within a pan under a heat lamp at the cook line.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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. Measured the ambient temperature at 48 F to 52 F within the 4 drawer preparation fridge at the front cook line. Measured the ambient air temperature of the 2 door upright fridge at 55 F within the banquet area.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
2. Installation of a unapproved chest freezer within the rear banquet hallway.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
The kitchen entrance hand wash sink lacks a supply of paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers at all times.
[COS] Paper towels provided.
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.
Drain fly activity at the bar.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source
Follow-Up Inspection
Jul 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 11, 2025 · Original Source
Routine Inspection
Jul 9, 2025
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. Food debris and crumbs observed throughout kitchen storage shelves and inside cabinets.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2. Grease accumulation observed in between cooking equipment and on hood baffles.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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.
Toxic substances properly identified, stored, used
Inspector’s notes
1. Observed unlabeled chemical bottles near dish machine.
[CA] Chemicals once removed from original container shall be labeled with common name.
2. Observed 2 chemical bottles stored on food prep counters in kitchen.
[CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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.
Observed rice at 60F cooling in a shallow pan with plastic wrap inside the walk-in cooler; observed moisture inside container. Per staff. rice was cooked about 4 hours ago.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] Plastic wrap was removed during inspection.
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 raw shell eggs stored on shelf above bread inside the walk-in cooler.
[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.
1. Grease accumulation observed on floor under cook-line.
[CA] Walls and/or floors in food preparation area shall be kept clean.
2. Observed wall panel displaced in the banquet room.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 potentially hazardous foods are held above 41F in various locations within facility (see temperature and VC&D log).
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF's VC&D.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Several food and non food equipment (chairs, crates) observed in rear outdoor area of facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
2. Employee aprons are observed hanging from dry food storage rack.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
3. The front and side double entry doors into the facility have gaps of greater than 1/4 inch below them.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Kitchen paper towel dispenser is empty; per staff, a new dispenser is being ordered; Specialist observed singe use paper towels placed on counter for use.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Observed a personal beverage stored inside ice machine; ice is for consumption.
[CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
[COS] Ice was voluntarily discarded by PIC.
Discontinue storing anything inside the ice to prevent contamination of ice.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed rodent droppings throughout kitchen, documented in the following areas:
- on top convention oven at cook-line
- floor of kitchen cook-line
- on floor in dry food storage area
- on floor under the bar 3 comp sink
- on floor in under dishware rack in the banquet area
- on shelf next to dry food in the dry food storage room
- on sticky traps at cookline
- rodent droppings observed at other various locations within kitchen.
[CA] Clean and sanitize all impacted areas.
Thoroughly clean and sanitize all impacted areas; seal all gaps and crevices to prevent vermin harborage.
Professional pest service arrived on site during inspection.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Follow-Up Inspection
Jan 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 15, 2025 · Original Source
Routine Inspection
Jan 13, 2025
Pass
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed rodent droppings within the following locations:
1. On the floor, bulk dry food storage containers and shelfing within the kitchen dry storage room.
2. Next to clean plates on the storage rack at the cook line.
3. On the floor below the front soda dispenser
4. On the floor below the towel storage rack
5. On the floor within the table/ chair storage room
6. On clutter/ boxes within the exterior storage shed.
[CA] 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 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.
[SA] Facility was self closed for maintenance at the time of investigation with no food production occurring.
Contact inspector for a follow-up inspection prior to reopening.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed clutter and unused equipment stored outside the rear door of the facility and within the exterior storage shed. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Observed gaps larger than 1/4 inch below the front, rear and side doors into the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 13, 2025 · Original Source
Follow-Up Inspection
Oct 15, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source
Follow-Up Inspection
Oct 9, 2024
Pass
2 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed old rodent droppings on the floor under the front soda bib storage rack area and behind hoses at the front soda dispenser.
[CA] Clean and sanitize area of old droppings.
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 PHF's within the 4 drawer preparation refrigerator at 45 F. Ambient temperature of the unit measured at 45 F.
Manager stated that the items were placed within the unit 1 hour prior from the walk in refrigerator.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF's within the unit placed on ice baths to maintain 41 F or below.
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, Oct 9, 2024 · Original Source
Routine Inspection
Oct 7, 2024
Conditional Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels stored outside of a dispenser at the kitchen hand wash sink.
[CA] Paper towels shall be stored inside the dispenser to prevent potential 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.
Observed rodent droppings on the floor/ shelving in the following areas:
1. the kitchen dry storage room (gnaw marks on a box of tea)
2. the lower plate storage shelf at the prep line
3. the plate storage shelf in the event area
4. behind the soda machine at the front serving line
5. On single use food containers in storage sheds behind the facility
Observed one dead mouse in the drip tray of the soda machine compressor in the dry storage room.
[CA] 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(
All contaminated surfaces shall be cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages shall be resolved.
[COS] Rodents droppings eliminated, areas cleaned and sanitized with bleach. Single use containers and box of tea bags voluntarily discarded.
A follow-up inspection will be conducted. If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.
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.
Observed a hole in the ceiling in front of the walk in freezer.
Observed gaps around the waste piping below the warewashing area.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
High temperature measuring device not available for testing the final hot water sanitizing rinse of the warewashing machine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps of greater than 1/4" below the main entry way, banquet area and dining room doors leading into the facility.
[CA] Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin.
Observed the build-up of clutter and unused equipment outside the rear door to the facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Observed the use of pallets to store product within the storage shed.
Remove pallets to eliminate harborage point for vermin.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient air temperature of the 4 drawer preparation fridge at 52F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F 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.
PHF's within the cook line 4 drawer preparation refrigerator at 48 F to 53 F. Ambient temperature of the unit measured at 52 F. PIC stated that PHF's were placed within the unit at 10:00am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHF's within the unit were voluntarily discarded.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate and employee food handler cards not available or expired.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
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.