Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Sep 30, 2026
Conditional Pass
3 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee tasting granola with bare hands and then putting on gloves without washing hands in between. When instructed to wash hands employee observe to rinse hands at prep sink prior to going to handwash sink.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after eating prior to putting on gloves. Ensure hands are washed in handwash sink.
[COS] Employee washed hands with soap and warm water at handwash sink and donned a new pair of gloves.
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.
Hot holding by indian station measured to have beef at 110F. [CA] Maintain PHFs at 135F and above 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.
Some handwash sinks at service area had paper towels blocked with garbage cans. [CA] Keep All handwash sink stations and supplies unobstructed at all times. [COS] Trash cans were moved.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source
Routine Inspection
May 6, 2026
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR:
Breakfast potatoes measured to be 88F in hot box. Per operator potatoes were pulled from hot box at service kine at 10AM(1.5 hours prior).
[CA] Keep PHFs at 41F or below for cold holding or at 135F and above for hot holding
[COS] Ooerator placed potatoes into upright blast chiller for rapidly chill potatoes to below 70F within 2 hours of being pulled from hot box.
MINOR:
Sushi display case measured to have eel at 48F. Door to sushi display observed to be open. [CA] Keep PHFs at 41F and below for cold 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Plate observed in cole slaw bin observed to be stored as scoop [CA] Provide scoops with handles and store with handle not in direct contact with food.
2) Walk in freezer observed to be icing over. [CA] Defrost freezer and maintain in good condition.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Jacket observed to be stored on top of dry bulk foods. [CA] Store employee personal items away from food.
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 drink was obstructing handwash sink in leftmost triangle island station. [CA] Keep handwash sinks free of obstruction and easily accessible at all times. [COS] Drink was removed from 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.
Official record from Santa Clara County Department of Environmental Health, Nov 19, 2025 · Original Source
Routine Inspection
Jul 8, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bowls and containers without handles observed to be stored in bulk dry storage (rice and sugar) containers. Bowl observed to be used as scoop at salad station stored directly in salad. Scoop with handle observed to be stored with handle directly in the leek shrimp mix. [CA] Provide scoops with handles and store in such as way that handles are not in direct contact with food to minimize cross contamination.
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.
1) Cream alfredo sauce measured to be 71F inside bakery walk in cooler. Per label on batch of alfredo sauce, sauce was cooked about 3 hours prior. Sauce was in large 5 gallon plastic container.
2) Cubed chicken, beans, and tofu in walk cooler attached to blast chiller measured to be 66F, 70F, and 61F. No labels observed with time or date and logs observed to be not filled out. Per employee all items were cooked early today and unsure about time each were made.
[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]
1) Creamy alfredo was reheated to 165F and then placed into large chaffing tray and placed into blast chiller to cool down quickly.
2)Chicken, beans, and tofu were VC&D.
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.
1) Walk in cooler by pastry area measured to have:
-Ambient temperature of 45F
-Sausage at 43F
-Pooled eggs at 42F
-Pasta at 59F (Per employee pastas were made in the last 2 hours prior)
-Dipping sauce at 47F
-Cut cheese at 43F
-Cooked eggplant at 143F (Eggplant is currently cooling)
Condenser observed to be spraying water.
2) Guacamole packet in walk in cooler next to blast chiller measured to be 43F. Hot cooked food observed to be placed below guacamole in speed rack and covered with plastic bag.
[CA] Keep PHFs at 41F and below for cold holding.
[COS] 1) All PHFs in bakery walk in cooler was moved to blast chiller and then to another cooler to keep temperature below 41F.
2)Guacamole was moved to a different shelf in same walk in cooler, walk in cooler measured to have other PHFs at 41F and below
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
1) Condenser in walk in cooler at bakery area observed to be spraying water. All food observed to be covered in walk in cooler or unwashed produce. [CA] Ensure condenser in walk in cooler is repaired and maintained in operational condition. Ensure no open foods are kept under the condenser. Unwashed produce shall be washed prior to use.
2) Upright warmer between bakery area and cookline measured to have rice and curry at 138F and 142F. Unit observed to not have lights or thermostat indicating the warmer is on. [CA] Repair upright warmer and ensure thermostat is able to read. [COS] PHFs were moved to upright warmer next to it.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 8, 2025 · Original Source
Routine Inspection
Oct 14, 2024
Pass
3 recorded violations
minorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Raw tuna observed to be thawing in prep cooler inside ROP packaging. [CA] Raw fish shall be kept frozen before and during ROP. [COS] Seal on ROP was broken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Grab n go cooler measured to have:
-Melon at 52F
-Chicken cubed at 56F
-Yogurt cup at 49F
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Maintenance repaired cooler and cooler measured to be 41F after 1 hour.
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.
1) Handwash sink by pasta station missing handsoap. Fully stocked handwash sink avaiable around corner inside kitchen.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Dispenser was refilled.
2) Sink at sushi station missing 6" splash guard. [CA] Provide 6" splash guard to prevent cross contamination.
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.