More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jan 9, 2026
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
pizza oven extending over canopy ventilation hood
[CA]canopy hood should extend 6" beyond cooking equipments
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
empty sanitizer container to dishwashing machine
[CA]maintain dishwashing machine supplied and in good repair
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.
empty paper towel dispenser and non working soap dispenser to handsink next to back door
[CA]maintain handsink fixtures in good repair
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.
empty paper towel dispensers in restrooms
[CA]refill empty dispensers
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.
rodent droppings in water heater shed. advised operator not to store food and utensils outside facility
[CA]clean and sanitize pest infested area
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, Oct 8, 2025 · Original Source
Follow-Up Inspection
Jan 8, 2025
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine at the dishwasher was measured at 25 ppm.
[CA] Ensure to maintain the chlorine concentration at 50 ppm.
[SA] PIC contacted EcoLab to service the machine. Manually wash wares until machine is serviced.
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, Jan 8, 2025 · Original Source
Routine Inspection
Dec 27, 2024
Pass
9 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
REPEAT VIOLATION: Facility has added an unapproved dry storage area and numerous refrigeration units.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit to plan check by 01/10/2025.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REPEAT VIOLATION: Facility is storing bulk containers of spices, seasonings, and produce outside of the permitted area of the facility. There is an enclosed closet that is not vermin proofed nor has approved finishes and an unenclosed space with tiled floor, lockers, a mop sink, and wire racks with produce.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Relocate items within the approved fully enclosed facility. A follow up inspection shall be conducted to verify compliance.
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
1. REPEAT VIOLATION: Facility is using a non ANSI certified chest freezer outside of the facility in the rear premises.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
2. Observed butane single burners stored within the facility and found numerous empty butane bottles on the counter across the restrooms.
[CA] Discontinue the use of the butane burners. Use approved equipment.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Staff lack basic food safety knowledge in regards to hand washing and proper ware washing.
[CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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.
1. Staff were observed skipping the sanitizing step of ware washing.
2. Staff were observed pouring bleach over a cutting board to sanitize it.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Staff used the dishwasher to sanitize dishes. Dishwasher measured at 50 PPM.
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.
Pork was found thawing on a wire shelf located outside the facility. Pork measured at 32F.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[COS] PIC moved the meat to a 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.
In the kitchen area, at the hand sink near the ice machine, the sink was blocked off by several pots.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Kitchen staff moved the items at time of the 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed rinsing hands in the the three compartment sink with the spray nozzle. Inspector instructed staff to properly wash hands and they proceeded to do the following:
- Rinse their hands using the gooseneck faucet at the three compartment ware wash sink.
- Went to the mop sink located outside after PIC instructed him to wash their hands.
- PIC guided him to one of the hand sinks and staff did not appear to know how to operate the soap dispenser.
- Staff dispensed soap then went to rinse hands at one of the compartments of the second three compartment sink near the storage room.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
[COS] Inspector instructed kitchen staff to wash their hands in the hand sink.
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.
In the storage closet located outside several rodent droppings were found amongst the containers of seasonings.
[CA] Clean and sanitize area of old droppings.
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.