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
Jul 31, 2026
Pass
4 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door (near walk-in cooler) found to be kept open. [corrective action] Keep the door closed or install a screen door to prevent pests from entering the facility.
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 "rare steak" offered on the menu. [corrective action] Place an asterisk (or other symbol) next to any menu item served raw or undercooked and provide consumer advisory on the menu.
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.
Bean sprouts held on work surface at room temperature. Bean sprouts measured 73F. [corrective action] Maintain bean sprouts at 41F or below. [corrective action] Ice was added to bean sprouts.
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.
Hand sink at the cook line was lacking a paper towel dispenser. [corrective action] Install a paper towel dispenser near this hand sink and keep stocked.
Note: Other nearby hand sink available.
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, Jul 31, 2026 · Original Source
Routine Inspection
Apr 1, 2026
Pass
7 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leaky faucet at the two-compartment food preparation sink at the cook line.
[CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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 build up of grime on floors and walls throughout the kitchen: beverage preparation area, dry storage room, storage area outside of the walk-in refrigerator.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 20+ rodent droppings on floor in the external storage room where the water heater and water filtration system is located. No food nor food equipment maintained inside room. Observed no signs of vermin inside main food facility.
[CA] Clean and sanitize area of old droppings.
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.
Paper towels at the hand wash station at the cook line not easily accessible.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple refrigeration units were not turned on and/or inoperable: Food preparation refrigerator at the end of the cook line, one-door upright refrigerator at end of cook line, upright refrigerator at the drive through area.
[CA] Refrigeration must be capable of 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.
Observed build up of grime on refrigerator door handles, light switches, storage racks, etc.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Mechanical dish machine failed to dispense any measurable sanitizer after two cycles.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.
[SA] Temporarily utilize the three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
Build up of pink growth matter observed on the white baffle of the ice machine closes to the drive-through window.
[CA] Clean, sanitize, and maintain food contact surface.
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, Apr 1, 2026 · Original Source
Routine Inspection
Jun 18, 2025
Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station by the beverage preparation area lacked paper towels. Second hand wash station by the food preparation sink available with warm water, hand soap, and paper towels.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
Paper towels were maintained outside of dispenser at the hand wash station at the drive through area.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
Accumulation of grime observed on faucets of hand sinks throughout the kitchen.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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.
Metal cool of cooked pork cooling inside the merchandiser refrigerator outside of the walk-in refrigerator kept covered with small opening to allow for air exchange.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] Plastic cover was partially removed to expedite cooling 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.
Beans sprouts maintained in an adequate ice bath measuring between 45F to 50F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division recommends maintaining PHF item subjected to time as a public health control (TPHC)
[COS] Employee added more ice to immediately 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.
Observed employee utilizing two-compartment food preparation sink as dump sink to rinse blenders while raw chicken was actively thawing in the next basin.
[CA] All food shall be separated and protected from possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Time as a public health control; procedures & records
Inspector’s notes
At time of inspection, observed boba subjected to time as a public health control not properly labeled. Employee had placed sticker on container upon this Division entering into the kitchen.
Container of grilled pork maintained at the griddle measuring between 118F to 120F. Employee stated that pork chops were par-grilled in preparation for the lunch rush is is usually discarded if not served after 4 hours. Container was not labeled.
Container of steamed egg cake maintained inside the food preparation refrigerator measured at 83F. Employee stated that eggs were steamed in preparation for orders, is usually maintained out in ambient temperature, and discarded if not served after 4 hours. Container was not labeled.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of grease on ventilation hood filters.
[CA] Ventilation hood filters shall be maintained clean and good repair.
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 heavy accumulation of debris and/or grime on floors and walls:
- Stainless steel wall behind the griddle.
- On floors on of the cookline, especially underneath preparation refrigerators, hand sink, and cook line.
- On floors in the rear ware washing area., underneath and on the side of ice machine, preparation sink, three-compartment sink, etc.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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, linens: Proper storage and use
Inspector’s notes
Observed plastic to-go containers used as scoops.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Observed scoops used for bulk ingredients maintained with handle in direct contact with ingredient (bins at the drive through).
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Observed large cleaver maintained wedged between the wall and food preparation refrigerator at the cook line across from the noodle preparation area.
[CA] Properly store utensils and equipment in a clean and sanitary manner.
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.