ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Oct 1, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
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 1, 2026 · Original Source
Routine Inspection
Sep 24, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee was drinking water from a glass with a straw.
[CA] Personal drink shall contain a lid or a cover to prevent spillage.
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.
Employee was observed eating in the kitchen area.
[CA] Employee shall not eat in the food prep and cooking area. Employee only eat in the break room.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Demonstration of knowledge; food safety certification
Inspector’s notes
Expired Food Safety Certification.
[CA] 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.
Rodent dropping and dead german cockroaches on glue boxes are found through out the facility.
[CA] Clean and sanitize area of dead cockroaches or rodent droppings.
NOTE: Provide new pest control report with no activity statement.
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.
BACONS ARE COOLING INSIDE THE PREP COOLER WITH TIME MARKING ONE HOUR AGO.
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.
RAW BEEF WAS MEASURED 41F AND PICKLES NON-PHF WAS MEASURED 45F. EQUIPMENT NEEDS TO BE FIXED.
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 6, 2025 · Original Source
Routine Inspection
Jul 25, 2025
Conditional Pass
5 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
A GLASS WITHOUT LID WAS AT THE PREP TABLE.
[CA] Drinks or glass must have lid on and must be left at a designated area to prevent spills.
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.
GRILLED CHICKEN BOWL WITH PLASTIC COVE HAS CONDENSATION ON THE COVER.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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.
FOOD PREP COOLER WITH TOMATOES, LETTUCE, GROUND BEED WAS MEASURED 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA]KEEP SMALL PORTIONS IN THE UNIT. FACILITY HAS AN APPOINTMENT TOMORROW FOR A SERVICE.
BACONS WERE LEFT AT ROOM TEMP AND MEASURED 70F AND WAS PREPARED 4 HOURS AGO.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] ONCE COOLED DOWN TO 70F MOVED IT TO A COLD HOLDING UNIT UNCOVERED AT 41F AND BELOW. ONCE IT REACHES 41F THAN COVER IT.
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.
BUILD UP OF DEBRIS IN THE WALK IN COOLER FLOOR AND BEHIND THE EQUIPMENT.
[CA] Clean hard to reach areas more frequently to maintain.
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.