ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jun 2, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked bacon in a container on the grill measured at 93F. [CA] Maintain potentially hazardous food 135F and above or 41F and below.
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, Jun 2, 2026 · Original Source
Routine Inspection
Jan 22, 2026
Pass
2 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock is present, howerver shellstock tags are not attached to the container they are received until empty but tags are available onsite. [CA] Keep tags in container until empty then store in file.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed toast/bagels not directly below the sneeze guard at breakfast buffet. [CA] Locate bread below sneeze guard to protect from droplet contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source
Routine Inspection
Jan 23, 2025
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured chicken, tomatoes, salsa betwee 42-45F in the 3 door pantry sandwich prep unit. [CA] Maintain potentially hazardous food 41F and below.
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 food cooling in an ice bath inside the 3 compartment sink. [CA] Cool food in food prep sink instead or on food prep table to protect food from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Empty paper towel dispenser noted at hand sink at wait station. The paper towel dispense is locked, unable to locate key. [CA] Keep dispenser stocked 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.