ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Aug 25, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the sink in the kitchenette was measured at 72 degrees Fahrenheit. Hot water at this faucet takes a long time to get up to proper temperature.
[Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit at designated handwash sinks. Hot water should arrive in a reasonable amount of time.
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, Aug 25, 2026 · Original Source
Routine Inspection
Feb 5, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple food items in the warmer cart were measured at 120 degrees Fahrenheit. Per PIC, foods were re-heated in the hot cabinet and placed into the warmer cart not too long ago. The plastic tub appears to prevent the transfer of heat.
[Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. Use a metal tub instead of a plastic tub.
[Suitable Alternative] Lunch starts at 11:40 AM and all foods will be distributed out.
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.
Hot water at the 2 compartment sink used for handwashing in the kitchenette room was measured at 63 degrees Fahrenheit.
[Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit for handwashing.
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, Feb 5, 2026 · Original Source
Routine Inspection
Oct 16, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pasta and ham sandwiches in the open top service cooler was measured at 48 degrees Fahrenheit. Per PIC, those food items arrived 30 minutes prior to inspection.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Ensure PHFs are maintained below 45 degrees Fahrenheit during delivery. All PHFs at the service line will be discarded after lunch service.
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.
Lack of handwashing sign at 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.
Hot water at the handwash sink in the kitchenette was measured at 66 degrees Fahrenheit.
[Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit at handwashing 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, Oct 16, 2025 · Original Source
Routine Inspection
Jan 22, 2025
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Cheese sticks and fries in the hot holding unit were measured at 120 degrees Fahrenheit. Foods were re-heated 5 minutes prior to inspection and students picked up all the foods by 11:50 AM.
[Corrective Action] Ensure Potentially Hazardous Foods are hot held at 135 degrees Fahrenheit or above.
2. Turkey sandwich in the cold holding unit was measured at 46 degrees Fahrenheit.
[Corrective Action] Ensure Potentially Hazardous Foods are maintained at 41 degrees Fahrenheit 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.
Hot water for handwashing at the 2 compartment sink was measured at 80 degrees Fahrenheit.
[Corrective Action] Provide hot water for handwashing of at least 100 degrees Fahrenheit.
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.