SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Nov 14, 2025
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Stock pot burners observed not fully under the exhaust hood.
[Corrective Action] There shall be at least 6 inches exhaust hood overhang above 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.
Observed standing water on the floor at the left side of the 3 compartment sink.
[Corrective Action] Ensure there are no standing water.
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.
Lack of soap and paper towels at the handwash sink at the cookline. Fully stocked soap and paper towels at nearby handwash station available.
[Corrective Action] Ensure handwash soap and paper towels are always available at handwash 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.
Fruit flies observed throughout service area, kitchen and warewash area.
[Corrective Action] Eliminate fruit flies using safe methods.
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, Nov 14, 2025 · Original Source
Routine Inspection
Aug 14, 2025
Pass
4 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Fruit flies observed at the service area, cookline, and warewash area.
[Corrective Action] Eliminate fruit flies using safe methods.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Observed the dual stock pot burner outside of the exhaust hood area.
[Corrective Action] All cooking equipments shall be used under the exhaust hood with at least 6 inches overhang.
2. Lack of cover on the lighting in the kitchen.
[Corrective Action] Provide a cover for the lighting.
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.
Grease accumulation on the sides of the deep fryers.
[Corrective Action] Thoroughly clean and maintain clean.
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. Old food grime on the walls in the kitchen. Heavy grease accumulation on the floors under the cooking equipments. Grime accumulation on the floor in the walk-in freezer.
[Corrective Action] Thoroughly clean and maintain clean.
2. Excessive grime accumulation in all the floor sinks.
[Corrective Action] Thoroughly clean and maintain clean.
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, Aug 14, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the time of inspection, observed chemical bottles stored inside the handwash sink nearby the 3-compartment sink and warewashing station. Another nearby handwash sink was fully stocked and accessible. [CA] Handwash sink shall be accessible and unobstructed 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.
1. Next to the cook line, measured two containers of cooked chicken at 90F. Per PIC, chicken was cooked approximately 3 hours prior to temperature measurement.
2. In the warmer, measured fried rice at 110F. Per PIC, fried rice was cooked approximately 1 hour prior to temperature measurement.
[CA] Potentially Hazardous Foods (PHFs) shall be kept at 41F or below or 135F or above. [SA] 1. PIC voluntarily discarded the chicken within 4 hours of cooking. Discussed TPHC.
2. PIC reheated the fried rice to 165F for hot holding.
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.
Observed open bulk bags of dried foods and spices (corn starch, cayenne powder, etc.) in the storage area. [CA] After opening, open bulk foods shall be stored in approved containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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.
Observed excessive accumulation of grease and food debris on the walls and floors, especially by the cook line and warewashing stations. [CA] Walls and floors in food preparation areas shall be kept clean to prevent pest harborage.
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.
Observed pot of soup broth stored directly under the handwash sink. [CA] Food shall not be stored nearby the handwash sink. All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed two deep containers of soup actively cooking on stove top that is not sufficiently covered by the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed two food warmers and domestic induction cookers in use on the food preparation counters without a ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The use of new equipment must be pre-approved by this department.
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.