Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 5, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured warm water at the restroom handsink to be 65F.
[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.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source
Routine Inspection
Oct 15, 2025
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the handsink in the front service area: observed the paper towel dispenser was empty. Note: a fully stocked handsink was located nearby.
[CA] Keep paper towels stocked at all times.
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.
Inside an upright hot holding unit in the front service area: measured internal temperature of cooked falafel and pizza bites to be 125F - 130F. PIC stated they had been reheated and placed into the hot holding unit approximately 1 hour prior.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods to be discarded within 4 hours.
[SA] Foods will be served in 30 minutes, per usual lunch schedule. Any leftovers shall be discarded.
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.
Measured the following sink water temperatures:
- 3-compartment sink: 101F
- 2-compartment prep sink: 116F
- 1-compartment prep sink: 70F
- Restroom handsink: 73F
[CA] Provide 120F hot water at the 3-compartment and prep sinks, and 100F warm water at all handsinks.
Ensure handsink water temperature does not exceed 108F.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2025 · Original Source
Routine Inspection
Feb 5, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the walk-in refrigerator: measured temperature of turkey to be 45F. PIC stated food had been held for more than 4 hours.
[CA] Keep potentially hazardous foods at 41F/45 and below or 135F and above.
[COS] Turkey was voluntarily discarded. See VC&D form.
Note: the walk-in refrigerator was not functioning properly, but all other foods in the refrigerator measured at 45F and were either unopened sealed dairy products, or non-PHFs.
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.
At the handwash sink closest to the service line: observed the soap dispenser was empty. Note: another fully stocked handwash sink was located nearby.
[CA] Keep the soap dispenser stocked at all times.
[COS] A pump bottle of soap was placed at the 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The walk-in refrigerator was not able to keep foods at 41F and below (ambient air temperature measured 45F after a metal probe thermometer was left inside with the door closed for 30 minutes). Logs from this month/this morning showed ambient temperatures measured 44F.
[CA] Repair/adjust walk-in refrigerator so that it can keep foods at 41F and 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.