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 18, 2026
Pass
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed one live juvenile cockroach on the floor below prep table.
[CA] Eliminate cockroach and clean and sanitize the area. [COS]
Per owner, pest control service to be provided and facility will be deep cleaned prior to opening on June 1. Recommend to set up monitoring traps throughout the kitchen.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed drain lines for the 2 compartment sink and ice machine without an air gap. [CA] Provide a minimum of 1 inch air gap from the end of the drain line to the rim of the floor sink.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine sanitizer test strips. [CA] Provide test strips.
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
Observed mold like debris on shelves and door gasket in disrepair for 2 door refrigeration unit located closest to the office.
[CA] Clean interior of unit and repair/replace the door gasket.
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.
Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source
Routine Inspection
May 27, 2025
Pass
10 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside a pot on one of the rear Changbert hotplates: measured internal temperature of broth to be 128F. PIC stated broth was being kept warm, and that it had been held since just a few minutes prior.
(minor violation) At the front prep unit: measured internal temperature of cooked shrimp and raw bean sprouts to be 45-47F. PIC stated food had been held since 11am today.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] PIC immediately increased the temperature of the hotplate to reheat the broth.
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
Under the 2-compartment prep sink: observed multiple drain pipes extended into the floor sink.
[CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent wastewater backflow.
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.
In the front prep area: observed a bowl of clean utensils were stored next to the handwash sink, which lacked a splashguard.
[CA] Store clean equipment away from handwash sinks (or install an approved splashguard) to prevent cross-contamination.
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 approximately 10 flies in the kitchen.
[CA] Keep facility clear of flies/vermin.
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.
Observed several containers of broth were thawing at ambient room temperature on the floor in the rear storage area.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the 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.
Inside a rear upright refrigerator: observed raw meat was stored on a shelf above vegetables.
[CA] Store raw animal products below/away from ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed the menu offered rare wagyu steak, but no "Reminder" statement was on the menu.
[CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH:
1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND
2) "Reminder": The following statement in writing on the menu: “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.
Throughout the kitchen and rear storage area: observed approximately 10 large plastic containers of broth, and a bag of onions were stored directly on the floor.
[CA] Store food on approved shelving, at least 6 inches above the floor to prevent contamination and to facilitate easy cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured chlorine in dishwasher to be 10-25ppm.
[CA] When using a dishwasher, chlorine must measure 50ppm.
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) Observed unapproved sugar cane juicer in the front area was in use. *REPEAT VIOLATION*
2) Observed 3-4 unapproved hotplates in the kitchen area stored outside of the hood. See notes below.
[CA] All equipment must be NSF/ANSI etc. approved and obtain Plan Check approval. Remove items from facility immediately, or submit plans to Plan Check for the hotplates outside of the hood and the sugarcane juicer by 7/27/25. Failure to comply may result in enforcement action. See notes 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.
Official record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source
Routine Inspection
Mar 28, 2025
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The faucet spout at the 3 compartment sink does not reach the right compartment.
[Corrective Action] The faucet spout shall be able to reach all three compartments.
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
Observed unapproved sugar cane juicer machine in the kitchen.
[Corrective Action] Submit application to the Plan Check Program at this department before using machine.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Observed drain pipe extending pass the rim of the floor sink under the food prep sink.
[Corrective Action] Provide a one inch gap between the end of the drain pipe and the rim of the floor sink.
2. Observed flex pipe used for the drain pipe under the 3 compartment sink.
[Corrective Action] Use approved material for the drain pipe.
3. Observed water leak from the pipe under the ice machine.
[Corrective Action] Repair to stop the leak.
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 dust accumulation on the ceiling panels above the ventless hood in the kitchen.
[Corrective Action] Thoroughly clean and maintain clean.
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.