ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 31, 2026
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Prep sink at bar observed to have drying mat with sponge and dish soap. No active dishwashing at this sink observed at time of inspection. [CA] Wash, rinse, and sanitize dishes using 3-comp sink. Prep sink shall only be used to prep foods or dump foods.
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.
Hot water measured to be 117F at 3-comp sink.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Assembled vegetable box with raw tofu and fried tofu measured to be 43F-47F on top of prep cooler inserts. Per employee, boxes were assembled in the last 15-30 minutes.
[CA] PHFs shall be held at 41°F or below for cold holding.
Keep PHF under the prep cooler insert fill line to effectively maintain temperature.
[COS] Boxes were moved into 2 door upright cooler behind prep 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, Aug 31, 2026 · Original Source
Routine Inspection
Jan 26, 2026
Pass
7 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at 3-comp sink measured to be 112F. [CA] Provide hot water at 120F or above at 3-comp sink for proper dishwashing.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
[CA] A facility that submits payment of the outstanding balance within 48 hours (2 business days, 1/28/2026) 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Warewash sink missing test stripes for quat ammonia. Facility only observed to have chlorine test stripes for upright dishwasher. [CA] Provide testing materials for every type of sanitizer used inside facility.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Gasket for under the counter freezer across from slicer is fraying and fall off door. [CA] Replace gasket and maintain in good condition.
2) Rice scoop observed to be stored in container of standing water next to rice cooker. [CA] Keep rice scoop in ice water or inside rice cooker with hot rice or wash rice scoop every 4 hours.
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.
Cut tomatoes measured to be 45F in ice bath. Ice bath observed to have ice at the bottom. [CA] Ensure ice bath has enough ice to surround sides of PHF containers. Maintain PHFs at 41F and below for cold holding. [COS] Ice was added to ice bath to come up the sides of container of cut tomatoes.
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
One food handler card observed to be expired. [CA] Each food handler shall maintain a valid food handler card within 30 days of employment.
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, Jan 26, 2026 · Original Source
Follow-Up Inspection
Jul 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 15, 2025 · Original Source
Routine Inspection
Jul 9, 2025
Conditional Pass
9 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken observed to be stored over produce and tofu inside walk in cooler. [CA] Store raw meats and poultry at the bottom of walk in or separated from ready to eat foods and produce to prevent cross contamination
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
MAJOR VIOLATION:
1) Observed employee not wash hands after taking trash go to put prep gloves on. Observed a second employee touch sink knobs and then go straight back to food prep
[CA] Properly wash hands with soap, warm water and dry using single use paper towels before handling food.
[COS] Had employees properly wash hands with soap and water.
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.
Observed hot water turned off for handwashing sink near prep sink because prep sink hot water valve leaks.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Repair leak to to faucet to allow hot water valve to be turned on.
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.
MAJOR:
1) Tomatoes measured at 43F and chicken stock measured at 50F placed in ice.
[CA] PHFs shall be held at 41°F or below.
[COS] Operator placed containers into a larger ice bath.
3) Grape fruit juice container stated juice was perishable and needed to be refrigerated. Juice measured to be 63F on countertop. Per employee juice was taken out about 1 hour ago to make drink.
[CA] PHFs shall be held at 41F or below. Store PHFs inside prep cooler between use.
[COS] Operator put juice inside 2 door under the counter cooler.
MINOR:
3) Prep cooler observed to have PHFs measuring:
-Fish balls at 43F
-Meat balls at 43F
-Fired tofu at 45F
-Tofu skins at 44F.
PHFs observed to be overstocked in prep cooler insert.
[CA] Ensure PHFs inside prep cooler insert does not exceed fill line. Maintain PHF at 41F and below.
[COS] Extra PHFs were moved to under the counter reach in portion of 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility missing FSC and food handlers cards.[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.
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.
Observed single-use utensils being stored in a large pull-out drawer with handle and eating surfaces intermingled.[CA] Single-use utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Both handwash sinks did not have paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] PIC restocked papertowels
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.
Observed old mouse dropping on floor in storage area located in dining area.[CA] Clean and sanitize area of old droppings. Survey facility regularly for new signs of rodent activity. If observed, contact pest control to abate vermin infestation.
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.