More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 6, 2026
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed lots of water on the floor by 3 comp sink. [CA] Clean, sanitize floors; recommend drying floors with a fan.
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 6, 2026 · Original Source
Routine Inspection
Oct 16, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source
Routine Inspection
Feb 27, 2025
Pass
2 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed rice scoop stored in standing water. [CA] Ensure scoops and utensils are time marked and washed every 4 hours OR temperature controlled like PHFs (keep in ice water or hot water above 135F).
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.
Observed potentially hazardous food that measured in the temperature danger zone (raw chicken 53F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. PHFs need to return to proper temperature holding after preparation; limit the amount of food being prepared (observed 10 containers of chicken). [COS] PIC put chicken back into 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.