Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Dec 26, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
On the counter-top at the prep line, measured a container of cream cheese at 65F and string cheese at 56F. Per labeling, cream cheese and string cheese stored for about an hour.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. Potentially hazardous foods maintained by a time shall be time marked when removed from temperature control and served within 4 hours or discard.
[COS] Operator moved containers of cream cheese and string cheese to refrigeration to facilitate proper holding temperatures.
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, Dec 26, 2025 · Original Source
Routine Inspection
Jan 9, 2025
Pass
4 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The current Environmental Health permit was not posted in public view.
[CA] Post the current Environmental Health permit in public view.
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.
At the frontmost kitchen handwash sink: observed the paper towel dispenser was empty.
At the rear/warewashing area handwash sink: observed the soap dispenser was empty.
[CA] Keep paper towel and soap dispensers stocked at all times.
[COS] Dispensers were refilled.
Minor violation:
In the restroom: observed the paper towel dispenser was full but was not functioning consistently.
[CA] Keep dispenser in good repair.
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.
In the restroom: observed toilet paper roll stored on hand rail.
[CA] Store toilet paper roll inside an approved dispenser.
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.
A metal probe thermometer was not readily available (employee on site had to ask manager over the phone for its location).
[CA] Ensure employees on site are able to locate and use a metal probe thermometer at all times.
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.