Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Sep 8, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed sliced tomatoes located in the food prep cold hold unit that measured in the temperature danger zone (sliced tomatoes 53F) . Per PIC, the tomatoes were recently sliced and put into the unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue putting PHFs into unit that are not 41F or below (chill in the reach-in cooler to 41F prior to putting into prep unit). [COS] PIC put the tomatoes in the reach-in cooler.
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, Sep 8, 2026 · Original Source
Routine Inspection
Jun 27, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Several potentially hazardous foods are stored inside the display case and prep table above 41F (see temperature log) for less than 2 hours per owner.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Food items were relocated to a cold holding unit to hold below 41F 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of display case is 49F and ambient temperature of prep table is 48F; equipment is being used to cold hold potentially hazardous foods.
[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.
Dust and food debris observed on multiple non food contact surfaces in facility:
- coffee bean cabinet
- storage shelves under front counter tops
- inside cabinets in front area
[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.
1. Observed 2 dead juvenile German cockroaches inside the storage cabinet underneath the front hand sink. No live cockroach activity observed.
[CA] Remove dead bodies and clean and sanitize impacted area.
Ensure facility is free of vermin and obtain professional pest control. Use traps to monitor for vermin and seal all gaps and crevices to prevent vermin harborage.
2. Observed multiple fruit flies near the mop sink.
[CA] Use approved pest control methods to remove fruit flies and to prevent contamination of foods.
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.