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
Follow-Up Inspection
Feb 5, 2026
Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three-compartment sink and two-compartment sink measured at 115F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed leak at the faucet of the hand wash shink.
[CA] Repair plumbing fixture and maintain in clean and good repair.
[COS] Plumbing was repaired.
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.
Dead cockroaches were observed inside hand soap.
[CA] Clean and sanitize area of dead cockroaches.
[COS] Hand soap dispenser was washed and sanitized. Hand soap was replaced.
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.
Minor leak observed below the waste drain of the three-compartment sink.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.
[COS] Plumbing was secured.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source
Follow-Up Inspection
Jan 29, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed Vermin:
- Live cockroach observed inside gasket of the food preparation refrigerator.
- Live cockroach observed inside the crevice of the right side of the wok line.
- Live cockroach observe inside the crevice of the wall mounted shelf above the food preparation sink.
- Live and dead cockroaches observed inside the monitoring trap placed on the floor behind the two-door upright refrigerator.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
At time of inspection, main water valves at the hand wash station were turned off.
[CA] All food facilities shall provide an operable handwashing station.
[COS] Water valves were turned on.
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, Jan 29, 2026 · Original Source
Routine Inspection
Jan 21, 2026
Closed
The health department recorded a closure at this inspection.
10 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin:
- Live and dead nymphs, cockroach feces, and hatched egg sacs observed on the wall mounted shelf above the food preparation sink.
- Live cockroach carrying egg sac observed on the crevice of the rolling cart maintained next to the preparation refrigerator.
- Live cockroach observed on the underside at the corner of the preparation table maintained behind the preparation refrigerator.
- Live and dead cockroaches observed inside the rubber gaskets of the food preparation refrigerator in the kitchen.
- Numerous dead cockroaches observed on the floor underneath the food preparation refrigerator in the kitchen.
- Live cockroaches observed inside the crevice between the stainless steel wall and ventilation hood along the wall of the food preparation sink.
- Live cockroaches observed in the crevice of the lip of the wok burner.
- Live cockroaches observed in the crevice of the stove top oven door.
- Live and dead cockroaches, cockroach feces, and hatched egg sacs observed below the microwave and throughout the wall mounted shelf above the service window were food containers are stored.
- Live cockroaches observed underneath the wooden service window between the kitchen and front service area.
- Live and dead cockroaches observed inside the exposed electrical outside to the left of the service window inside the kitchen.
- Live cockroaches observed in-between the crevice of the caulking in the junction between the wall and ceiling directly above the service window inside the kitchen.
- Hatched cockroach egg sacs and feces observed inside the gasket of the unused two-door food preparation refrigerator maintained in front of the three-compartment sink.
- Live and dead cockroaches observed inside and squished between the refrigerator and gasket of the two-door upright refrigerators in the ware wash area.
- Dead cockroaches of all life stages observed on the floor underneath both the two-door upright refrigerators in the ware wash area.
- Numerous dead cockroaches observed on spider webs throughout the ware washing area.
- Live cockroaches observed inside the crevices where the copper pipe from the tankless water heater extends into the wall.
2. Photographs: Taken for documentation purposes.
3. Supervisor S. Lew was notified of closure.
4. Notification: The person in charge during inspection, Mai, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed steady leak from faucet of the hand wash sink in the kitchen.
[CA] Repair plumbing fixture and maintain in clean and 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' three-year food handler cards unavailable for review.
[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.
Restroom hand wash station in the kitchen lacked paper towels.
Men's restroom in the dining area lacked paper towels.
[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.
The only hand wash station in the kitchen is obstructed with a container maintained inside the wash basin.
[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.
Heavy accumulation of grease and food debris observed on floor underneath the cookline.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Missing coved base tiles with large gaps between wall and ceilings - along wall by the service window, outside the walk-in freezer, etc.
[CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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.
Heavy accumulation of grease and food debris on the insides of the wok burner.
Heavy accumulation of grease on the side, in-between of the wok burner and deep fryer.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Large gaps observed throughout facility: on ceilings, junctions between floor and walls, wall and ceiling, etc., around piping, behind janitorial sink.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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.
Cases of food maintained directly on the floor inside the walk-in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 heavy accumulation of grease laden dust on the HVAC vents in the kitchen and ware washing area.
[CA] Clean and maintain HVAC vents.
Observed accumulation of grease on the ventilation hood and filters.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Jug of domestic insecticide spray maintained by the preparation table adjacent to the cook line.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.