ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Sep 25, 2026
Pass
3 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed the floor sink for the dipper below the main preparation line to be clogged.
[COS] Remove the obstruction to allow for proper drainage and proper use of the dipper well.
*Note: No evidence of sewage back up at other sink locations was observed at this time.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a slow leak at the pipe fittings below the middle compartment and left compartment of the three compartment sink.
[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.
*Repeated violation
Observed multiple plastic containers above the preparation sink stored to dry directly on top of each other preventing proper air flow for air drying.
[CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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, Sep 25, 2026 · Original Source
Routine Inspection
Mar 4, 2026
Pass
8 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands for less than the required amount of time. [CA] Properly wash hands with soap, warm water for at least 10-15 seconds and dry using single use paper towels as required. [COS] Employee was directed to wash hands for the proper amount of time.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handles stored in direct contact with bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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.
Accumulation of grease on hood. Grease is dripping from hood onto floor behind cooking equipment. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Accumulation of water and debris on shelving underneath steam table at cook line.
Accumulation of water on top of bulk food containers from drainboard of prep sink.
Accumulation of debris on shelving throughout prep area.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
*REPEAT VIOLATION*
Per manager, eggs are cooked to order. Facility does not have a consumer advisory.
[CA] When offering raw or undercooked animal products, a consumer advisory must be available. Consumer
advisory consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories,
label statements, table tents, placards, or other effective written means.
'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).” And/or,
(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.
'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."" And/or,
(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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Single-use containers for seasonings are re-used to store food (fish seasoning, garlic powder, salt, etc.). [CA] Food containers intended for single use shall not be reused.
Right prep cooler appears to be leaking. Accumulation of water on bottom shelf. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 chicken stored above raw fish in right prep cooler. [CA] All food shall be separated and protected from cross-contamination. Store raw fish above raw chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean, wet plastic and metal containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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.
Accumulation of food debris on floor between and underneath equipment.
Accumulation of food debris in floor sinks.
[CA] Floors in food preparation area shall be kept 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, Mar 4, 2026 · Original Source
Routine Inspection
Aug 25, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine in the 3-compartment sink to be 0ppm. No active warewashing was occurring.
[CA] Sanitize wares using 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions.
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 accumulation of food build-up on refrigerator handles and rice cooker handle.
[CA] Keep surfaces 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.
Per PIC, the eggs offered on the menu are runny / undercooked. However, a consumer advisory was not available.
[CA] When offering raw or undercooked animal products, a consumer advisory must be available. Consumer advisory consists of both disclosure AND reminder statements, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
'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).” And/or,
(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.
'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."" And/or,
(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.
Inside the walk-in refrigerator: measured internal temperature of multiple raw meats and macaroni salad to be 43 - 44F.
PIC stated the door had been opening constantly for the lunch rush since 12pm today (approximately 1 hour prior).
Note: a metal probe thermometer measured the refrigerator's ambient temperature to be 41F after it had been left inside with the door closed for 20 minutes.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times.
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
Observed two mops were stored with the cleaning part directly in contact with the mop sink.
[CA] Store mops so that they can air-dry without contaminating surfaces/equipment.
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.
Observed food containers stored directly on the floor inside the walk-in refrigerator and walk-in freezer.
[CA] Store food at least 6 inches above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed accumulation of food debris/grease on the floor/lower wall tiles in the cooking area, especially on the leftmost wall.
[CA] Keep floors 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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed one light bulb under the hood was not functioning.
[CA] Replace/repair light bulb.
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.
Measured warm water at the kitchen handwash sink to be 94F.
[CA] Provide warm water (100F) at the handwash sink.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request.
[CA] Keep sanitizer test strips available to measure sanitizer concentration.
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
One employee's food handler card was expired.
[CA] Obtain a valid food handler card.
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.
Measured chlorine in cloth bucket to be over 200ppm.
[CA] Sanitizing solution for cloth buckets must be 100ppm.
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 raw meat defrosting at ambient room temperature on a drain board at the prep sink.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the cooking process
[COS] Meat was moved to the walk-in refrigerator.
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) Observed heavy accumulation of grease/food debris on sides of cooking equipment.
2) Observed accumulation of grey/brown substance on the soda machine, on the metal surface behind the dispensing tabs/beverage nozzles.
[CA] Keep surfaces 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.