More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Routine Inspection
Jul 13, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple fruit/drain flies observed throughout the facility behind the front counter, in the back prep kitchen, and in the restroom. [CA] Food facility shall be kept free of flies and fly activity.
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 13, 2026 · Original Source
Follow-Up Inspection
May 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 11, 2026 · Original Source
Routine Inspection
May 6, 2026
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cheese cream in strawberry maritozzo pastry is measured at 51F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[SA] Employee agreed to subject the food to time. Per employee, the items were made at 10:30AM and will be discarded if not sold by 2:30 PM.
REPEAT VIOLATION
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.
Tea maker/dispenser was observed in use while under impound. Equipment is not approved for use until approval is received from this department's plan check. [CA] The addition of food preparation equipment with plumbing requirements shall be submitted to this department's plan check for review and approval prior to use.
Equipment shall NOT be in use when it has been impounded. Further enforcement action will be required due to continued failure to comply.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of display cooler is measured at 48F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods 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.
Handwash sink located behind the front counter was obstructed and not accessible. The drain line under the handwash sink was also in disrepair rendering the sink unusable. [CA] All handwash sinks shall be maintained in good repair able to provide warm water, soap, paper towels , and kept unobstructed for employees to readily wash their hands when required.
[SA] Employees will use the nearby dump sink as their handwash sink until hand wash sink is repaired.
REPEAT VIOLATION
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.
Employee observed manually washing utensils at the three compartment sink without completing the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Employee prepared chlorine sanitizer solution measured at 100 ppm and sanitized the previously washed utensils.
REPEAT VIOLATION
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, May 6, 2026 · Original Source
Routine Inspection
Apr 30, 2026
Pass
2 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Tea maker is observed in use without prior approval from this department's plan check. [CA] The addition of food preparation equipment with plumbing requirements shall be submitted to this department's plan check for review and approval prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Egg tarts and bacon potato salad tarts are made at an unapproved source. [CA] All food shall be obtained from an approved source such as a commercial kitchen with a valid permit.
[COS] Employee discarded the food into the trash and denatured with bleach.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source
Follow-Up Inspection
Apr 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 16, 2026 · Original Source
Follow-Up Inspection
Apr 15, 2026
Conditional Pass
4 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed on and documented on 4/13/26: Employee observed washing utensils and equipment at the three compartment sink without completing the sanitizing step. [CA]
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Employee prepared sanitizer at the sink and sanitized the washed utensils and equipment.
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.
Time as a public health control; procedures & records
Inspector’s notes
Observed on and documented on 4/13/26: Egg tart and pastries with potato salad are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not used or sold.
[COS] Employee time-marked the food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed on and documented on 4/13/26: Potentially hazardous foods located in the prep unit cooler was measured at improper cold holding temperatures. Matcha cheese and milk measured at 62 F - 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Employee discarded the items into the sink.
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, Apr 15, 2026 · Original Source
Routine Inspection
Apr 13, 2026
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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.
Potentially hazardous foods located in the prep unit cooler was measured at improper cold holding temperatures. Matcha cheese and milk measured at 62 F - 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Employee discarded the items into the sink.
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.
Small drain flies observed around the back kitchen by the handwash sink. [CA] Facility shall be kept free of flies or fly activity.
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.
Time as a public health control; procedures & records
Inspector’s notes
Egg tart and pastries with potato salad are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not used or sold.
[COS] Employee time-marked the food items.
Provided TPHC handout to PIC
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Multiple equipment drain lines extend into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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.
Facility has made multiple unapproved changes to equipment:
- Handwash sink located at the prep line was removed.
- Food preparation sink was removed.
- Three compartment was removed and replaced with one without drain boards.
- Multiple unapproved equipment was added - ice machine, refrigeration units, and drink dispenser.
[CA] Facility cannot make unapproved equipment or structural changes to the food facility from when the permit was originally issued. Modifications or addition of equipment that connects to plumbing are required to be submitted to this department's Plan Check for review and approval prior to installation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Reach-in cooler behind the front counter and the prep unit portion of the boba dispenser was not operational at time of inspection. Units had an ambient temperature of 70F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
[COS] Employee powered on the refrigeration units.
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.
Hot water at the three compartment sink is measured at 114F. [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.
Employee observed washing utensils and equipment at the three compartment sink without completing the sanitizing step. [CA]
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Employee prepared sanitizer at the sink and sanitized the washed utensils and equipment.
Provided manual warewashing handout.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
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.
Handwash sink located at the front prep station has been removed and not available for use. [CA] A handwash sink shall be available at food prep stations to allow employees to properly wash their hands when required.
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.
Lacking self-closing device on restroom door.[CA]Restroom doors shall be kept closed, well fitting, and provided with a self closing device.
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, Apr 13, 2026 · Original Source
Follow-Up Inspection
Feb 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 10, 2025 · Original Source
Routine Inspection
Feb 5, 2025
Conditional Pass
12 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Employee observed using the food preparation sink to wash and rinse utensils and equipment. [CA] The food preparation sink is designated for food preparation (thawing, soaking, or washing of food). All warewashing shall be conducted at the three compartment sink where utensils are washed, rinsed, and sanitized.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Knife stored on the magnetic holder above the food prep sink is observed damaged with chips on the blade of the knife. [CA] Remove and replace utensils that are damaged.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Accumulation of debris along the walls under shelving and equipment. [CA] Frequently clean floors to prevent accumulation of debris.
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.
1) Employee observe manually washing and cleaning utensils without the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
2) Facility did not have any means of sanitizing food contact equipment as they are out of sanitizer. [CA] Food facility is required to have a means to accomplish the sanitizing step for food contact equipment and surfaces (i.e bleach, quaternary ammonium).
[COS] Employee bought bleach to use to make a chlorine sanitizer solution. Employee prepared the three compartment sink with chlorine sanitizer measured at 100 ppm to sanitize previously wash utensils.
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.
Sanitizer bucket with wiping towels was measured at 0 ppm of chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1) Food safety certificate for managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
2) Employee food handler cards are not available. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their 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.
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous food, boba, is subject to time as a public health control but is not time-marked. Per employee, the boba was prepared at 10:30 AM. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked and discarded if not used/served within 4 hours.
[COS] Employee discarded the boba into the trash.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Improper and lack of handwashing observed by employee. Employee observed changing tasks from cleaning soiled utensils and floor drain cover to handling cleaned utensils and food by only changing their gloves without washing hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels when required.
[COS] Employee was asked to demonstrate proper handwashing.
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.
Hot water at the three compartment sink is measured at a maximum of 108F. [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.
1) Lack of hand soap at the hand wash sink located behind the front counter.
2) Only handwash sink located in the kitchen prep area is obstructed and unusable as the drain pipe underneath is removed.
[CA] All handwash sinks shall be kept usable, unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands.
[SA] Soap is placed at the front handwash sink where employees will wash their hands until the sink inside the kitchen is repaired. There is no way separating the two sinks.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Drain pipes located under the handwash sink in the back kitchen is removed so water from the hand sink drains directly on to the floor.
2) Faucet for the handwash sink located behind the front counter is not securely installed to the sink.
[CA] Repair drain pipes and ensure faucets are securely fasten. Maintain all plumbing in good repair.
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.