More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 24, 2026
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has installed the following new appliances to the facility:
- (2x) Under counter refrigerations (Avantco)
- Small bread toaster (Vollrath)
Equipment is conditionally approved. If any issues of sanitation or food violations occur. Equipment may have to be removed from the facility.
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, Jun 24, 2026 · Original Source
Follow-Up Inspection
Feb 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source
Routine Inspection
Feb 10, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Noted a container of Fabuloso (chemical) next to the food dry storage rack.
[CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
[COS] Container was moved away from food rack.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Hot water heater is not operational at the time of inspection. Per PIC, they started having issues with the water heater last night.
[CA] Ensure hot water heater is operable and maintained in good repair at all times.
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.
Noted wiping cloths around the facility not within sanitizer solution.
[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.
Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source
Routine Inspection
Mar 14, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within the prep table were measured between 122-124*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] All foods within the prep table were re-heated and temperature within steam table was risen.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide food handler cards for employees within the kitchen at the time of inspection.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Facility makes flan within facility and it is not properly labeled, sold individually.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.