SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jun 16, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
both handsinks with empty paper towel dispenser/roll
[CA]provide paper towel for hand washing
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.
no quat ammonium from 3 comp sink sanitizer dispenser
[CA]maintain sanitizer dispensers 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.
Official record from Santa Clara County Department of Environmental Health, Jun 16, 2026 · Original Source
Routine Inspection
Mar 20, 2026
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer in the dishwasher was measured at 25 ppm.
[Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.
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.
One live cockroach observed in the facility on the wall by the dishwasher. No other evidence of possible infestation.
[Corrective Action] Maintain facility free of pest.
[Suitable Alternative] Operator eliminated the cockroach.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 20, 2026 · Original Source
Routine Inspection
Mar 14, 2025
Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed food stored directly on the floor under the 2 compartment prep sink.
[Corrective Action] Discontinue storing food on the floor. Store foods at least 6 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed the back door left open.
[Corrective Action] Ensure back door is closed or install device such as a screen door or air curtain when leaving the back door open.
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, linens: Proper storage and use
Inspector’s notes
Observed metal strainer frayed and damaged.
[Corrective Action] Discard broken equipment.
[Corrected on Site] Person in charge discarded the metal strainer.
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.
Meat balls in the insert of the single door prep cooler observed overstacked and measured at 46 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit and discontinue overstacking foods in the inserts.
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.
Chlorine sanitizer in the dishwasher was measured at 10 ppm.
[Corrective Action] Maintain chlorine sanitizer at 50 ppm.
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.