ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 28, 2026
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash area, observed inadequate contact time using quaternary ammonium sanitizer during sanitizing step.
[CA] Ensure utensils and equipment are properly sanitized using quaternary ammonium sanitizer with contact time for at least 30 seconds.
At the sushi prep room, observed mold-like growth on the inner panel of the ice machine.
[CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed loose door sweep installed for the back exit, and noticeable gaps between the bottom of the door sweep and the ground.
[CA] Ensure door sweeps are installed without gaps to prevent an entrance for 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.
Official record from Santa Clara County Department of Environmental Health, Apr 28, 2026 · Original Source
Routine Inspection
Oct 16, 2025
Pass
5 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed open bags of corn starch, baking powder, oat flour, and pasta.
[CA] Ensure all open bags of dry food are transferred to food grade containers or placed into food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At the 3 compartment sink, measured hot water at 109F.
[CA] Ensure an adequate supply of hot water is provided at 120F at all warewash, prep, and mop sinks. Adjust water heater temperatures to provided increased supply of hot water at 120F.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
In the kitchen area, at the cookline, observed a detached/split drainage pipe behind ovens. Observed standing water in the area due to detached drainage.
[CA] Ensure drainage piping is repaired and able to properly dispose of wastewater to floor sinks.
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.
Our records indicate this facility is operating with a delinquent account. Your balance due is $ 319.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
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.
In the hot holding unit, measured various pizzas at 131F. Per operator, pizzas prepared about 30 minutes prior.
[CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth.
[SA] Operator to place pizzas on TPHC using a time log when pizzas are removed from temperature control, and to serve within 4 hours or discard. Pizzas to be served for lunch service ending within 4 hour time period. Operator to provide a physical
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, Oct 16, 2025 · Original Source
Routine Inspection
Mar 31, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
3-comp sink measured to have 100ppm quat ammonia.
[CA] Maintain quat ammonia at 200ppm for dishwashing. Ensure to maintain contact with food surface for at least 1 minute for proper manual sanitation.
[COS] Employee drained sink and refilled sink with 200ppm quat ammonia.
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.
Hummus trays measured to be 89F-85F inside walk in cooler. Trays were stacked and covered. Per employee, hummus was done prepping1 hour prior.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling and properly store cooling foods in such a way to allow proper air flow.
[COS] Hummus was moved to speed rack and loosely covered trays to allow for more airflow and cooling.
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.
Right upright speed rack cooler observed to have door ajar. Ambient temperature measured to be 44F and PHFs measured to be 43F (see measured observations).
[CA] Maintain PHFs at 41F and below for cold holding. Ensure cooler doors stay closed when not actively in use.
[COS] Door was closed and ambient temperature lowered to be 39F after 30 minutes.
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.