Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Aug 25, 2026
Pass
2 recorded violations
minorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
A child was found in the dry storage room. Per kitchen staff, the child was not admitted to daycare due to a fever.
[CA] The Person in Charge shall be on onsite and performing their duties. Person in Charge is responsible for granting access and consent to premises. Ill employees and other members of the public entering the food preparation and storage areas shall be screened to not be ill.
[SA] EH inspector instructed staff to relocate the child to the dining area and sanitize the area they were previously occupying. Per staff, the fever has since passed. After consultation with Food Senior EHS, G. David, PIC was instructed to have the child leave the premises.
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.
An alcohol bottle was found adulterated with an insect.
[CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.
[COS] Liquid was disposed of. See VC&D report.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer, chlorine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
1. Bean sprouts on the prep table measured between 45-50F. Per cook, they were removed from the cooler about 15 minutes prior.
2. Pork belly on the flat grill measured at 108F. Per cook, they were finished cooking about 30 minutes prior
3. Fried plaintains on an unused gas stove near the cookline measured at 100F. Per cook, they were finished cooking about 30 minutes prior.
4. Raw shelled eggs stored on the bottom shelf of the prep cooler measured at 70F. Per cook, they were removed from the cooler about 1 hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Bean sprouts were returned to the cooler.
[COS] 2. Pork belly was reheated to 165F and placed on a water bath to maintain hot.
[COS] 3. Fried plantains were moved to the cooler to cool rapidly.
[COS] 4. Eggs were returned to the cooler to rapidly 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has non - ANSI chest freezers, an upright freezer, and microwave.
[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).
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.
Staff were observed skipping the sanitizing step of warewashing when manually warewashing.
[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] EH inspector educated staff on sanitization step. A chlorine solution was made and dishes were sanitized.
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.
Facility lacks a prove type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Raw foods were found stored above produce in the upright cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Rice in a bus bin was measured at 80F. Per cook, it finished cooking about 2.5 hours prior and has been cooling since.
[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.
[COS] Rice was discarded. See VC&D report.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal effects were found stored amongst food and food related equipment in the storage room.
[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
At the bar, several bottles of alcohol were found to be adulterated with insects.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Bottles were discarded. See VC&D report.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Follow-Up Inspection
Mar 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source
Routine Inspection
Jan 20, 2026
Conditional Pass
8 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only handwash sink in the kitchen lacked paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[COS] PIC restocked the dispenser 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.
1. Rice was found measuring between 110-125F at 4 pm. Per chef, it was cooked around 11 am.
2. Imitation crab a the prep cooler measured at 56F. Per chef, it was placed in the cooler on Sunday and hasnt been removed. All other PHFs were measured at 41F or below.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Rice and imitation crab were discarded. See VC&D report.
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.
Kitchen staff were observed skipping the sanitizing step of dishwashing.
[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] Chef stepped in and prepared a quaternary ammonia sanitizer solution with tablets and sanitized dishes.
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, linens: Proper storage and use
Inspector’s notes
Observed a prep cooler and table set up in the dining area to prepare seafood menu options.
[CA] Ensure equipment and food preparation are conducted in the permitted kitchen area. Remove items from the dining floor immediately.
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.
Raw tuna was found thawing under refrigeration in its vacuum sealed packaging. Packaging directions clearly state to remove from packaging to thaw.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Tuna was discarded. See VC&D report.
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.
A single dead German adult cockroach was found in the water heater room. No other evidence of vermin observed.
[CA] Clean and sanitize area of dead cockroaches.
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.
Facility's menu lacks disclosure for items that come raw or undercooked.
[CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods.
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
The cabinets in the bar have large holes into the framing of the building.
[CA] Ensure to seal gaps and holes in the facility to prevent the entrance and harborage of vermin.
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 20, 2026 · Original Source
Routine Inspection
Mar 5, 2025
Pass
4 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the upright cooler, raw eggs were found stored above produce.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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
There is a white upright freezer that is not ANSI accredited.
[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).
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.
In the bar area, at both of the hand wash stations, no soap was available.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Staff filled the soap dispensers 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility lacks a Food Safety Certificate available upon request.
[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.
2. Facility lacks food handler cards for staff.
[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.
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, Mar 5, 2025 · Original Source
Routine Inspection
Dec 17, 2024
Pass
2 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The prep sink faucet is leaking.
[CA] Repair plumbing fixture and maintain in clean and 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.
1. Water in the men's restroom was measured at a peak of 91°F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
2. Water at both of the three compartment sinks and prep sink was measured at a peak of 109°F.
[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.
Official record from Santa Clara County Department of Environmental Health, Dec 17, 2024 · Original Source
Routine Inspection
Nov 26, 2024
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at both of the bar hand sinks were turned off.
[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.
[COS] Staff turned the water back on at the 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.
No paper towels were available at any hand wash station.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Staff restocked all the paper towel dispensers 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.