Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
May 23, 2026
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There are holes, crevices, and cracks below the bar's counter.
[CA] To prevent vermin hiding and infestation, please seal all the holes, crevices, and cracks immediatley
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, May 23, 2026 · Original Source
Follow-Up Inspection
May 22, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Live cockroaches observed in the following areas:
-1 nymph near ice machine
Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/21/2026.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
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, May 22, 2026 · Original Source
Follow-Up Inspection
May 21, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Live cockroaches observed in the following areas:
-1 nymph on floor near poke prep line cooler
-1 nymph underneath 3 comp sink
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/20/2026.
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, May 21, 2026 · Original Source
Routine Inspection
May 20, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed live cockroaches in the following areas:
-2 nymphs on cove base/floor near poke prep line cooler.
-1 adult underneath 3 comp sink
Observed 1 dead cockroach under small ice machine.
Pest control report from Mills Pest Control for service on 04/21/26 provided. Pest control technician (via phone call) and Chef stated pest control service occurred yesterday/last night as well. Pest control report from 05/19/26 provided.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Elizabeth T.
4. Notification: The person in charge during inspection, Fredy C, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, May 20, 2026 · Original Source
Routine Inspection
May 14, 2026
Pass
5 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Vacuum packaged raw tuna was thawing improperly in the refrigerator.
[CA]: Vacuum packaged raw tuna shall be thawed according to the manufacturer's guidelines (be removed from packaging when thawing).
[SA]: Vacuum packaged raw tuna were relocated to freezer.
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.
In the right side prep top wells of the salad prep line cooler, noodles measured at 52F, cut tomatoes measured at 51F, and mushroom measured at 50F, all removed from refrigeration and placed into the unit approximately 3 hours prior to measurement. Ambient temperature of the right side top wells of the unit measured at 60F.
[CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times.
[SA]: Food items were time marked to be discarded on the 4th hour it was removed from temperature control.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed from prep sink's faucet.
[CA]: Repair prep sink's faucet and remove leak.
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.
At the prep sink, hot water valve was turned off.
[CA]: Hot water of at least 120F shall be provided at all sinks except for hand sinks.
[COS]: Chef turned on hot water valve and 120F was measured.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the right side top wells of the salad prep line cooler measured at 60F.
[CA]: All cooling units shall be able to cold hold Potentially Hazardous Food items at 41F or below. Discontinue use of unit for PHFs until it is properly working. Assess/repair/adjust unit as needed.
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, May 14, 2026 · Original Source
Routine Inspection
Feb 19, 2026
Pass
4 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies observed at bar area.
[CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle was in direct contact with flour inside bulk storage container.
[CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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.
*REPEAT VIOLATION* Washed and wet utensils stacked on top of each other at ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing observed.
[CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer when conducting mechanical ware-washing. Assess/adjust/repair equipment as needed. Discontinue use of equipment until it is working properly.
[SA]: Facility shall use available 3 comp sink or high temp dish machine for ware-washing and 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips at bar expired on 07/2025.
[CA]: Provide new Chlorine test strips.
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, Feb 19, 2026 · Original Source
Routine Inspection
Jun 3, 2025
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION*
MAJOR:
Within the hot box at the cook line, multiple Potentially Hazardous Food (PHF) measured between 116F - 124F. Per Chef, PHFs were cooked and placed into the unit approximately 3 hours prior to measurement.
MINOR:
Within the hot box at the cook line, rice with quinoa measured at 132F. Per Chef, food item was cooked and placed into the unit approximately 3 hours prior to measurement.
Ambient temperature of unit measured at 123F.
[CA]: Potentially Hazardous Food shall be hot held at 135F or above.
[SA]: All PHFs in the unit were time marked to be discarded at 2 pm, 4th hour after it was removed from temperature control.
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.
Washed and wet utensils stacked on top of each other at ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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.
In the walk in cooler, kimchi fried rice stored in deep container secured with a lid, measured at 62F. Per Chef, food item started cooling approximately 4 hours prior to measurement.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total).
Approved cooling methods include;
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment (no plastic bins or containers).
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance to an approved HACCP Plan
[COS]: Kimchi fried rice was transferred to shallow hotel pans.
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
Hot box's ambient temperature measured at 123F.
[CA]: Hot holding units shall be capable of hot holding PHFs at 135F or above. Discontinue use of unit for PHFs until it is properly working.
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.
In the dry storage area, 2 jalapeno pepper cans had minor indentation.
[CA]: Maintain food cans in good condition.
[COS]: Chef voluntarily discarded jalapeno pepper cans.
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.