Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Aug 27, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash sink in the warewash area was partially obstructed by water carafes.
[CA] Ensure to keep the handwash stations accessible.
[COS] PIC removed the carafes at time of the inspection.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source
Routine Inspection
Aug 18, 2026
Conditional Pass
7 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Chicken was found thawing in the prep sink in standing water.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[COS] EH inspector educated staff on proper thawing methods. Cold water was turned on.
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.
The handwash sink in the warewash area was missing a soap and soap dispenser. The paper towel dispenser was empty.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
[SA] Christian provided soap and refilled the paper towel dispenser.
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.
Facility has remodeled the warewash area without submitting to plan check and obtaining approval.
Facility has added the following:
- A three compartment sink
- A prep sink
- A handwash sink
- A mop sink
- A floor sink
Facility has removed the following:
- A two compartment sink
- A one compartment sink
- Ice machine
- An upright dishwasher
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit to plan check within 30 days to avoid future enforcement with this department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Facility is using cups as scoops for bulk ingredients and salsa.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
2. The rice serving spoon was found stored in water measuring at 77F.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. A food safety certificate is unavailable upon request.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Food handler cards for staff were unavailable for review.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non-ANSI ice machine and non-ANSI chest freezer.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Macaroni and Cheese in the upright cooler was measured between 45-48F. Per Christian, it was from yesterday and has not been taken out of the cooler yet.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Discussed cooling procedures with Christian. Mac and cheese was discarded. See VC&D report.
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, Aug 18, 2026 · Original Source
Routine Inspection
Oct 21, 2025
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Second Repeat Violation: In the ware washing area, at the two compartment ware wash sink, the hot water handle of the faucet does not work.
Note: There is a hose bibb that can provide hot water to one of the compartments of the sink. There is no dedicated handwash sink in the room, Staff were to wash hands in the 1st basin of the two compartment sink. Repair hot water immediately and cease washing hands in the prep sink.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
1. Partial rolls of toilet paper stored on toilet in employee restroom.
[CA] Store partial rolls of toilet paper in dispenser at all times.
2. Repeat Violation: Restroom door for employee restroom does not self close.
[CA] Repair restroom door so that it self closes.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The prep sink is 20x14x12 inches and directly plumbed.
[CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18".
2. Facility was reusing egg cartons to line inbetween hotel pans.
[CA] Use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
The employee restroom lacked soap.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Staff provided soap at time of the inspection.
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.
The employee restroom door does not self close.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
2nd Repeat Violation: The floor in front of the walk in cooler is in disrepair.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility has a non ANSI microwave.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
2. The prep cooler is not maintaining PHFs at 41°F or below.
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.
Facility lacks thermometers in refrigeration units.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Facility offers undercooked (eggs) menu items for sale without a consumer advisory and disclosure.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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 upright cooler raw chorizo was found stored above bread.
[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.
1. In the kitchen area, at the prep cooler across the cook line, numerous of Potentially Hazardous Foods were measured above 41°F (Sliced tomatoes 52°F, Boiled Potatoes 69°F, and shredded cheese 54°F). Per cook, the potatoes were left out for about an hour due to a rush. The rest of the food in the top section was found to be in double inserts and the ambient temperature of the bottom section was measured at 56°F at time of the inspection. Per cook, they refilled the line at 11:30 am.
2. In the kitchen area, at the deli slicer, ham was left on the machine and measured at 69°F. Per cook, they left it there about an hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Staff agreed to time mark the items for discard after 4 hours of removal from temperature control. Boiled potatoes were moved to the upright cooler to rapidly cool.
[COS] 2. The ham was moved to the upright cooler to rapidly cool.
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.
At the server station facility has three unlabled containers with a white crystalline substance.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility was storing in use utensils in water below 135°F.
[CA] Utensils shall be stored in the following manner:
1) in the food with their handles above the top of the food and the container
2) in running water
3) in a container of water at 135°F or above
4) at room temperature if washed within 4 hours of initial use.
[COS] Staff moved the container to one of the burners to maintain above 135°F.
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.
Several dead cockroaches were observed inside the ice machine.
Note: The ice machine is not in use and was empty. No other evidence of cockroaches were observed.
[CA] Clean and sanitize area of dead cockroaches.
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.
Raw chicken was found thawing in a container with water at the prep sink drainboard.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[COS] Cook moved the chicken to the upright cooler to thaw.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility has several pieces of equipment (display case cooler and ice machine) that are not used for the operation.
[CA] Remove or use the equipment to prevent vermin harborage.
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.
1. Repeat Violation: In the ware washing area, at the two compartment ware wash sink, the hot water handle of the faucet does not work.
Note: There is a hose bibb that can provide hot water to one of the compartments of the sink.
2. In the ware washing area, at the prep sink, the cold water handle does not work.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Repeat Violation: There is no Food Safety Certificate available upon request.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. There are no Food Handler Cards available upon request.
[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.
Official record from Santa Clara County Department of Environmental Health, May 28, 2025 · Original Source
Follow-Up Inspection
Oct 15, 2024
Pass
1 recorded violation
minorCode K58Permits, training, and postings
Official wording
Placard properly displayed/posted
Inspector’s notes
The Environmental Health Placard was removed from its sleeve upon arriving to the facility.
[CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, marred, camouflaged, hidden obstructed in any way, removed, or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Facility is subject to further enforcement action, office hearing will follow.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source
Routine Inspection
Oct 10, 2024
Closed
The health department recorded a closure at this inspection.
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
There is no Food Safety Certificate available upon request. Per Joseph, the previous food safety manager left three weeks ago.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
1. Live and dead bodies of all life stages were found throughout the facility. They were found on walls and concentrated behind openings in the coved bases of the facility particularly behind the cook line and near the two door upright cooler.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist to schedule a follow up inspection.
2. Flies were found throughout the facility.
[CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide approved pest control as necessary.
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: Approved, in good repair, adequate capacity
Inspector’s notes
REPEAT VIOLATION: The two door prep cooler is not maintaining food at 41°F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Failure to comply may result in further enforcement from this department.
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.
Sliced tomatoes were found at 67 in the two door prep cooler at around 3:00 pm. Per Joseph they had the tomatoes placed in the cooler at about 1:30 pm.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIc agreed to place the tomatoes on time and set to discard at 5:30 pm.
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. In the ware washing area, at the two compartment ware wash sink, the hot water handle is taped closed. Per Joseph, the handle doesn't close all the way unless taped down.
2. In the ware washinh area, at the prep sink, the cold water handle is taped closed. Per Joseph, the handle has the same issue as the ware wash sink.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
1. In the kitchen area, behind the cook line, coving has gaps.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
2. REPEAT VIOLATION: The floor in front of the walk in cooler is in disrepair.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.