Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
May 21, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Line cooler containing lone quart packages of liquid eggs and raw vegetables at 53F [CA] Maintain cooler at 41F or colder. Do not store dairy, meat, or any potentially hazardous foods in this unit until it can maintain41F or cooler.
The following was discarded in the sink due to temperature violation
11 one quart liquid eggs 53F
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.
Official record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source
Follow-Up Inspection
Sep 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 23, 2025 · Original Source
Routine Inspection
Sep 19, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Beef in the walk-in cooler at 47F [CA] Monitor the unit and maintain at 41F or cooler by 09/23/25. You are scheduled for an inspection on 09/23/25. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $298 and for all related follow-up inspections thereafter.
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.
No soap in the prep area dispenser [CA] Keep all dispensers supplied - Corrected
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.
Employee eating in the kitchen [CA] No eating is allowed in the food storage or handling area - Corrected
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.