SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 18, 2026
Pass
1 recorded violation
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy dust accumulation on the exhaust vent in the men's restroom.
[Corrective Action] 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.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source
Routine Inspection
Jul 24, 2025
Pass
1 recorded violation
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The back door was observed left wide open.
[Corrective Action] Ensure back door is closed when not actively going in and out. Discussed installing a screen door or air curtain.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 24, 2025 · Original Source
Routine Inspection
Oct 10, 2024
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods (PHFs) in the 2 door undercounter cooler at the service area were measured at 48 degrees Fahrenheit.
[Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit. Ensure refrigeration unit is working properly.
[Suitable Alternative] PIC re-located the PHFs into the walk-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.