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
Sep 21, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts on counter measured 57F. Per PIC, they were removed from refrigeration 1 hour prior. [CA] Maintain PHF at 41F or below or 135F or above. [COS] Bean sprouts were placed back into refrigeration.
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, Sep 21, 2026 · Original Source
Routine Inspection
Sep 16, 2026
Conditional Pass
17 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water in rest room measured at 88F. [CA] Maintain warm water for handwashing at a minimum 100F.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the following unapproved equipment: Ninja bread toaster, Microwave oven, ice maker, 3 upright residential freezers.
[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.
Bean sprouts measured at 70F in container of water on preparation table, shrimp in two separate containers were double stacked in two preparation coolers measured at 49F and at 64F for less than 2 hours. [CA] Potentially hazardous food for cold holding must be at 41F or below. [COS] Double stacked shrimp was removed and placed in walk-in cooler.
Egg noodles were measured at 126F for less than 2 hours. [CA] PHF for hot holding must be held at 135F or higher.
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.
Observed many soiled wiping cloths stored on preparation counters throughout preparation 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee purse stored on top of food containers and employee medication stored next to preparation areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Rice noodles on counter measured 98F and 78F in two different containers. Per PIC, the noodles were cooked 2.5 hours prior to temperature measurement. [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] Noodles were VC&D.
MINOR: Chicken next to cook line was measured at 64F, per PIC chicken was cooked 1.5 hours prior to temperature measurement. Egg rolls at cook line were measured at 82.4F, per PIC egg rolls cooked one hour prior to temperature measurement. [CA] PHF must be cooled from 135F to 70F with in the first two hours using active cooling methods.
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.
Food thawing on floor, observed food stored on floor in the dry storage area. [CA] Food must be stored six inches above the floor, on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Meat on floor was thawing at room temperature. Meat in 3 compartment sink was being thawed 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.
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.
There was no person in charge at the beginning of the inspection. The employee working agreed to be the PIC after speaking with the manager. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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, linens: Proper storage and use
Inspector’s notes
Observed bowls used as scoops in bulk sugar, MSG etc containers. [CA] Provide scoops with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed large gaps in ventilation filters. Also observed grease drips from filters and equipment. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Observed employee drying bowls with cloth towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees using one time use gloves working in different food prop areas. [CA] Employees handling food should be changing gloves when working with different foods or performing different tasks.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Two cans of raid insecticide clearly labeled 'For residential use only." [CA] Use only those insecticides that are approved for use in a food facility.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucet at handwash sink next to three compartment sink was leaking while water was shut off. [CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Observed restroom converted to a storage room, toilet had been removed. [CA] Restroom may not be converted to an office/storage space, resulting in a toilet facility that does not meet local building and plumbing ordinances. Remove all items and ensure that the restroom is used as a restroom only.
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.
Hand wash sink next to cook-line covered by storage bins and handwash sink next to three compartment sink was full of bags of food. [CA] Hand wash sinks must be easily accessible and free of obstructions.
[COS] Storage bins/bags were removed from hand wash 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.
Official record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source
Follow-Up Inspection
May 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 22, 2025 · Original Source
Routine Inspection
May 19, 2025
Conditional Pass
14 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed many wiping cloths stored on preparation counters while not in use. [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.
Observed noodles and green vegetables stored under raw shelled eggs in walk in fridge. [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.
Observed two employees eating food while preparing cooked shrimp. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed Raid inside facility meant for residential indoor use only. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Remove Raid from facility.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed cups used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Observed handle of ice scoop in contact with consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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.
Observed large cuts of raw beef in sanitizing compartment of three compartment sink thawing in standing water that measured 111F.
[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.
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.
Beef measured 83F. Per PIC, it was cooked one hour prior to temperature measurement. Egg rolls in fryer basket measured 118F. [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.
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.
Both handwash sinks in the back preparation area were completely inaccessible (large red hose wrapped around faucet/sink in sink by three compartment sink. Food and food equipment in containers in handwash by preparation sink. Paper towels were not provided at handwash sink by three compartment sink and handwash sink in front preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. Handwash sinks will be maintained accessible at all times. [COS] All items were removed from handwash sinks. Paper towels were provided at handwash sinks.
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.
Probe thermometer was not available at time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed several bottles of employee medication stored on food preparation counter. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
Observed employee phone stored on food preparation counter. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Noodles, raw shelled eggs and sausage were left out in the temperature danger zone (see measured observations). Per PIC, they are all brought out when facility opens (1 hour and 45 min prior to temperature measurement). Items are used during the lunch rush and then placed back into the walk in or other refrigeration after use. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[COS] Items must be discarded at 3pm.
Bean sprouts in container of water measured 77F. Per PIC, they had been out since facility opened at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to container.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak in faucet at preparation sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Observed employee wash hands in preparation sink with water while still wearing gloves. Observed a second employee wash hands with only water. [CA] Ensure that gloves are removed and hands are washed with warm water and 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.
Observed raw beef thawing in sanitizing compartment of three compartment sink. Observed employee preparing/cutting raw beef on the drain board of the mechanical warewash. [CA] Three compartment sink and mechanical warewash shall be used for warewashing and sanitizing only.
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, May 19, 2025 · Original Source
Routine Inspection
Mar 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2025 · Original Source
Follow-Up Inspection
Jan 17, 2025
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility is operating without a valid Environmental Health Permit. [CA] A food facility shall not be open for business without a valid health permit.
CEASE AND DESIST ALL ACTIVITIES.
A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department.
Please contact local health department at 408-918-3400 to obtain a valid health permit.
Received confirmation that Environmental Health Permit had been paid. If mailing/billing address must be updated, please email district inspector at Jennifer.L.Rios@deh.sccgov.org with the updated information.
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.