More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Apr 30, 2026
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Water heater was changed to a new model without prior submittal and approval from this department's plan check. [CA] The addition, replacement, or modification of previously approved equipment shall be submitted this department's Plan Check for review.
New water heater: Brand: Bradford White
Model: URG275H6N
75 gal capacity
Input: 7600 Btu/hr
Submit plans with all applicable fees to this department's Plan Check by 5/7/26
Additional information for plan check can be located at www.Ehinfo.org
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source
Follow-Up Inspection
Apr 29, 2026
Conditional Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 29, 2026 · Original Source
Routine Inspection
Apr 28, 2026
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Open foods observed stored on the drain board of the three compartment sink while employee was washing utensils. [CA] Food shall be stored in a location and manner where it shall be protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed changing task from handling raw meat, cleaning, and back to food handling without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to handling food.
[COS] Employee stopped and asked to properly wash their hands.
Employee observed washing hands while still wearing disposable gloves. [CA] Proper handwashing shall be conducted prior to putting on dispsoable 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.
Only handwash sink located in the back prep area was unobstructed and not accessible. [CA] All handwash sinks shall be kept unobstructed and easily accessible when operating to allow employees to readily wash their hands when required.
[COS] Employee removed items obstructing 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.
Employee observed washing utensils and equipment at the food prep sink and did not complete the sanitizing step.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Employee completed the sanitizing step for the utensils at the three compartment sink with chlorine sanitizer.
Minor violation:
White and green mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate for manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Ambient temperature of drawer cooler is measured at 58F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.
2) Gasket on drawer cooler door is in disrepair. [CA] Replace gasket on refrigeration unit and maintain in good repair.
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.
Lack of hot water in the facility. Water temperature measured at 69F from the three compartment sink.
[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 where it shall reach a minimum of 100F.
Facility shall immediate cease and desist all food operations.
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.
Potentially hazardous foods measured at improper holding temperatures. Minced pork at the back of the kitchen is measured at 70F. Raw chicken and cooked beef inside the drawer cooler is measured at 53F. Per employee, the minced pork has been put for all day but the raw chicken and cooked beef were refilled in the drawer cooler within the last two hours. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F.
[COS] The minced pork was discarded into the trash by employee. The raw chicken and raw beef were relocated into the walk-in cooler.
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
Knives observed stored with it's blade in an unclean location. Knives observed in soiled knife holder and in crevice behind the three compartment sink. [CA] Food contact surface of utensils shall be stored in a location that is clean and sanitized. Remove knives to be properly washed, rinsed, and sanitized before use.
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.
Time as a public health control; procedures & records
Inspector’s notes
Potentially hazardous foods, fried chicken, are subject to time but are not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked for a maximum of 4 hours where it shall be discarded if not used/served.
[COS] Employee time-marked the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Potentially hazardous observed thawing in food temperature at the back prep area.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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, Apr 28, 2026 · Original Source
Follow-Up Inspection
Feb 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 18, 2025 · Original Source
Routine Inspection
Feb 12, 2025
Conditional Pass
9 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, raw pork is stored on the top shelf above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
Multiple potentially hazardous foods ( cooked chicken, cooked sausage, and cooked pork) are subject to time and were not properly time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature control shall be properly time-marked with the start/end of the 4 hour period where the food shall be discarded if not used/served.
[COS] Per employee, the items were prepared around 12 PM and the food were time-marked to be discarded by 4 PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees observed improperly washing hands. Employees washed hands while still wearing disposable gloves, or put on disposable gloves to handle food without first washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on gloves and when required.
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.
Single-use utensils (spoons, forks, knives) are placed out for self-service in open container where the utensils are not protected from contamination. [CA] Utensils that are placed out for self-service shall be stored in a manner where the part that comes into contact with food is protected from contamination. For example, stored where only the handle of the utensil is facing upwards.
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.
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Potentially hazardous foods held near the back by the cook line are measured at improper holding temperatures. Tofu (54F), chicken (67F), and cooked vegetables (98F). [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F.
[COS] Employee relocated the items into the walk-in cooler and reach-in coolers.
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.
Knives stored on magnetic holder next to the food prep sink are observed to be dirty with raw food debris. [CA] Food contact utensils that are in storage shall be clean and 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.
Handwash sink located in prep and warewashing area was obstructed and not readily accessible with items stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to wash their hands when required.
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.