More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Dec 12, 2025
Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured a pot of refried beans holding at 110F on counter top for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F or cold held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash.
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. Lacking mounted soap dispenser at hand wash station located at front service line. [CA] Install mounted soap dispenser.
2. Found warewashing soap used as hand soap for hand wash station at front service line. [CA] Use proper hand soap.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Found an unapproved electric Aroma pot used to reheat refried beans. [CA] Discontinue using household appliances, use approved commercialized equipment for cooking of food items.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found leaking faucet at warewash sink (middle section) when water knob is off. [CA] Secure 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide 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.
Found several trays and basket of bread stored on top of display case at service line where customer has access to. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
2. Found single use cups used to dispense bulk goods in back storage area. [CA] Provide scoops with handles for bulk goods to prevent from potential contamination.
3. Found bulk goods stored in household containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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, Dec 12, 2025 · Original Source
Routine Inspection
Oct 9, 2025
Pass
3 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple fruit flies observed throughout facility.
[CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, drain flies, and fruit flies.
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.
All hand wash stations are lacking soap dispensers. Hand soap pumps are available for use.
[CA] Provide soap dispensers for all hand wash stations.
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.
Heavy accumulation of grease and food debris on ventilation hood, exterior of cooking equipment, exterior of refrigeration units, and floors.
[CA] Routinely clean and sanitize non food contact surfaces to prevent buildup.
Operator stated that a work order will be placed for deep cleaning.
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, Oct 9, 2025 · Original Source
Follow-Up Inspection
Apr 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 21, 2025 · Original Source
Routine Inspection
Apr 17, 2025
Conditional Pass
12 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured fried rice at 108F, chow mein at 109F, green bean chicken at 90, teriyaki chicken at 91F, pork egg rolls at 80F, potsticker at 87F, and shrimp ball at 130F at service line. PIC states that food has been out for 15-45 mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All foods were served or discarded by 3PM.
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.
Front handwash sink had two boxes of gloves and a bag of food in basin.
Back handwash sink had a pan in the basin.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. A handwashing facility shall not be used for purposes other than handwashing. [COS] Items were removed from basin.
Back handwash sink did not have any paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Napkins were provided to handwash 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.
Several fruit flies present in prep area and warewash area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, drain flies, and fruit flies.
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.
Accumulation of debris on floors throughout prep area, including underneath cooking equipment and coolers. [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.
Partially cooked chicken cooling in deep container in prep cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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.
--48 HOUR NOTICE--
Our records indicate this facility has a delinquent account and is operating without a valid permit since 03/31/2025.
Total account balance due is $1975.00
Account Number: AR1358134
Payment must be made within 48 hours (2 business days) to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
Proof of payment must be provided to district specialist at glencijoy.david@deh.sccgov.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
*REPEAT VIOLATION*
Wiping cloths stored on counters in prep area. [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.
*REPEAT VIOLATION*
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations.
Accumulation of debris on shelving and exterior of equipment (cooking equipment, food storage containers, etc.). [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.
Drain line of prep sink drains on to floor sink grate and does not drain directly into floor sink. Accumulation of water on floor. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled a wastewater pipe and proceeded to directly touch raw pork without washing his hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee was directed to properly wash his hands. Pork was voluntarily discarded.
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.
*REPEAT VIOLATION*
Raw chicken stored above ready eat sauces and vegetables. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Open containers of bulk food stored in prep area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee contaminated raw pork by touching raw pork directly after handling a wastewater pipe without washing hands. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Raw pork was voluntarily discarded.
Container of mushrooms had a raw piece of pork. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Container of mushrooms was voluntarily discarded into garbage.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 17, 2025 · Original Source
Routine Inspection
Jan 22, 2025
Pass
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken held inside the prep refrigerator was measured at 47F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Wet wiping cloths stored on the counter.
[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.
Raw chicken, raw shelled eggs are stored directly above juice boxes, tofu and cut vegetables inside the prep refrigerator.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Heavy mold like buildup on the outside of containers used to store cooked noodles and cooked rice inside the upright refrigerator.
[CA] Clean and sanitize routinely to prevent contamination.
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.
Grease and food debris accumulated on the area surrounding the cookline, debris accumulated below and between equipments.
[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.
1- Hand cleanser dispenser is inoperable, cleanser is not available. PIC stated they get it from the warewash area while the dispenser is getting repaired.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times.
2- Hand sink in the front is turned off, no water was available at the time of inspection.
[CA] Maintain all hand washing stations operable at all times for proper handwashing.
[COS] PIC provided soap in dispenser and turned on the hand sink in the front.
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.