SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Nov 18, 2025
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels at one of the front handwash stations (repeat violation). [CA] Provide paper towels in a permanent dispenser at all handwash stations. [COS] PIC provided paper towels during time of inspection.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 18, 2025 · Original Source
Routine Inspection
Oct 25, 2024
Pass
1 recorded violation
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility uses raw milk for milkshakes and does not state that raw milk is used nor does it have a consumer advisory. [CA] Facility must state the milkshakes are made with raw milk and provide a consumer advisory (See code section below):
(a) Except as specified in subdivision (c) and paragraph (2) of subdivision (d) of Section 114004 and pursuant to subdivision (e) of Section 114091, if an animal FOOD, including beef, EGGs, FISH, lamb, milk, pork, POULTRY, or shellfish, is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TOEAT
form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform consumers of the significantly increased risk of consuming those FOODs by way of a disclosure pursuant to subdivision (b) and reminder pursuant to subdivision (c), using brochures, deli case or menu advisories, label statements, table tents, placards, or
other effective written means. [COS] Facility added "made with raw milk" on menu and provided consumer advisories.
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.