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
Dec 9, 2025
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate not available for review at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Observed waffle spatula to no be clean to sign and touch. [CA] Ensure utensils and food contact surfaces are clean to sight and touch.
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.
No paper towels at handwash station. [CA] Ensure handwash station is stoked with soap and paper towels at all times. [COS] PIC put paper towels by handwash station during time of inspection.
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, Dec 9, 2025 · Original Source
Follow-Up Inspection
Jun 16, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the reach-in cooler (milk 46F-52F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC discarded both containers of opened milk.
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 dried rodent droppings in cabinets under buffet line. [CA] Thoroughly clean and sanitize cabinets; remove droppings and recommend working with professional pest control. Set up at least 5 monitoring traps.
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, Jun 16, 2025 · Original Source
Routine Inspection
Jun 11, 2025
Conditional Pass
8 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate and Food Handler Cards not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Observed one dried rodent dropping near trap in kitchen. [CA] Discard dropping, clean and sanitize floors, add more monitoring traps to kitchen area.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Warewash sink is a single compartment sink. REPEAT VIOLATION. [CA] Facility must submit to Plan Check to upgrade sink to a 3 compartment sink by 7/30/2025.
Facility did not have chlorine strips to test sanitizer concentration. [CA] Provide test strips at facility.
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 several jars and containers of bulk food items without labels. [CA] Identify/label bulk food items.
Observed eggs and milk stored in residential refrigerators outside of the facility. REPEAT VIOLATION. [CA] Discontinue storing food in outdoor refrigerators. [COS] Operator moved food to indoor refrigerator unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed residential refrigerators located outside to store food for guest breakfast. REPEAT VIOLATION. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (ex NSF, UL, CSA). Replace cooler with approved commercial refrigerator.
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 potentially hazardous food that measured in the temperature danger zone located in the reach-in refrigerator (sausage 50F). PIC stated breakfast service ended a little while ago and that the kitchen staff may have had the sausage out for a while. Ambient temperature measured at 41F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Minimize the amount of time PHFs are in the temperature danger zone during preparation. [COS] PIC will leave the sausage in the refrigerator and monitor the temperature to ensure it cools back down to 41F.
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.
No paper towels at handwash station. [CA] Ensure single use paper towels are stocked in a dispenser at the handwash station at all times. [SA] PIC provided napkins as a temporary solution and will have paper towels available for tomorrow's breakfast service.
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.