Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Nov 26, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Food inside the walk in cooler was measured 45F.
[CA] PHF shall be held at 41F and below.
NOTE: Facility has an appointment for a repair.
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
REPEAT VIOLATION: Lack Food safety Certification.
[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.
[SA] Provide or post a copy of a Safe Serve for review.
Some employee lack food handlers card.
[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.
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.
MAJOR: Food prep cooler near entrance was measured 45F - 48F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Repair the unit.
MAJOR: The whole cooked duck inside the walk in cooler was measured 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
Two prep tables top across the cook line was measured 43F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Close the lid when not in use.
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.
Expired health permit was posted.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Lack monitoring thermometer for all three prep table coolers.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Lack soap dispenser for the Bar hand washing sink.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack mop rack.
[CA] Mop rack or other devices not made available to hang and store cleaning tools.
Front door was open.
[CA] Facility shall be fully enclosed to prevent vermin entry.
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.
Some food items including fish, corn, and tomatoes were out of temperature.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Close the food prep table lid once no actively using to maintain temperature at and below 41F.
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
Facility lack food safety certification.
[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.
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.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 3, 2025 · Original Source
Routine Inspection
Feb 25, 2025
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack Food Safety Certification.
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.
Bar hand washing sink paper towel dispenser was empty and sink has a strainer in it.
[CA] Single use paper towels dispenser shall always be full and do not store anything inside hand washing sink and keep it and accessible and un abstracted at all times.
[COS] PIC refill the paper towel dispenser and took the strainer out.
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.
Chef was drying beijing ducks at room temp for 4 hours without time marking or log sheet.
[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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Beijing duck can be out from 135F - 70F for two hours and shall be shifted to walk in refrigeration. Recording time is necessary for a cooling 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack copy of Food safety certification.
[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.
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.
Two drawer refrigeration with soft shell crab and shrimps were at 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Frozen crab and shrimps were placed inside 4 hours ago and therefore moved to the working unit.
Pork belly pieces were stored between two stoves at 130F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Chef moved it to a oven.
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.