ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Mar 24, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Boba in the warmer was measured at 96 degrees Fahrenheit. Per PIC, the boba was made at 9:00 AM.
[Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit.
[Suitable Alternative] Boba was 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.
Official record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source
Routine Inspection
Aug 28, 2025
Pass
4 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloths stored in soapy water.
[Corrective Action] Store the wiping cloths in a sanitizing solution (100 ppm chlorine or 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.
Boba in the hot holding unit at the service area was measured at 130 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lack chlorine test strips.
[Corrective Action] Provide chlorine test strips to be able to monitor chlorine sanitizer concentration.
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.
Chlorine sanitizer in the 3 compartment sink was measured at 10 ppm.
[Corrective Action] Maintain chlorine sanitizer at 100 ppm in 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.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2025 · Original Source
Routine Inspection
Jun 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 5, 2025 · Original Source
Routine Inspection
May 7, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the 3 compartment sink was measured at 63 degrees Fahrenheit. All other sinks did not have hot water as well. Found the tankless water heater not functioning. This is a Closure Criteria. Ensure plans are submitted to this department prior to installing new water heater.
[Corrective Action] A food facility shall be able to provide hot water of at least 120 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.
Official record from Santa Clara County Department of Environmental Health, May 7, 2025 · Original Source
Routine Inspection
Mar 7, 2025
Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel is not placed in paper towel dispenser. Missing paper towel in the front cashier area.
[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.
Heavy grease built up on the floor near fryer.
[CA] Clean and maintain equipment
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Missing grease catch container for hood system.
[CA] Provide container.
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.
10+ dead cockroaches in the trap in dry storage area on the floor. 2 dead cockroaches outside trap. 1 dead cockroach near water heater. 1 dead cockroach in the cabinet in the front. PIC unable to provide last pest control report
[CA] Clean and sanitize area of dead cockroaches. Provide licensed pest control report for service provided.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lack chlorine test strips.
[Corrective Action] Provide chlorine test strips.
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.
Heavy accumulation of dust on the fan guards in the restrooms.
[Corrective Action] Thoroughly clean and maintain clean.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks a Food Safety Certified person.
[Corrective Action] 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Diverter knob on the faucet at the 3 compartment sink does not function properly.
[Corrective Action] Ensure the diverter knob is properly functioning.
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.
Chlorine sanitizer concentration in the 3 compartment sink was measured at 10 ppm.
[Corrective Action] Maintain chlorine sanitizer concentration at 100 ppm.
[Corrected on Site] Employee adjusted chlorine sanitizer concentration to 100 ppm.
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.
----------------------------------------------- 48 HOUR NOTICE --------------------------------------------------
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.