ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 12, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
By the front counter, on the counter-top, observed the use of cardboard to line the counter.
[CA] Ensure only smooth, durable, and easily cleanable material is used within the facility.
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, Jan 12, 2026 · Original Source
Routine Inspection
Dec 12, 2024
Pass
4 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed handwash station was turned off due to non-functioning faucet. Per operator, new faucet nozzle to be replaced within the next few days. Nearby handwash station accessible with hand soap and paper towels. [CA] Ensure handwash station is fully functioning and available for handwashing.
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, linens: Proper storage and use
Inspector’s notes
In the kitchen area, at the fryer line, observed two spatulas stored between stainless steel panels at the fryer line. [CA] Ensure equipment and utensils are properly stored 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, above the steam table for macaroni, observed the use of a non-durable plastic liner for the shelf. [CA] Ensure only smooth, durable, and easily cleanable material is used within the facility. Remove non-durable plastic liner.
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.
In the kitchen area, at the hot holding line, observed fried chicken pieces stored at 132F. At the prep unit, measured sliced cheese, mayonnaise, and spicy spread at 46F. Measured ambient air temperature of prep unit at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded fried chicken pieces and placed PHFs in the prep unit under an ice bath. Operator to contact for repairs to prep unit.
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.