Follow-Up Inspection
Apr 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 14, 2026 · Original Source
Santa Clara County, CA
Quickly
2200 Eastridge Lp # 1091
Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Quickly has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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 inspectionsRoutine Inspection
Apr 8, 2026
Conditional Pass
7 recorded violations
minorCode K01Permits, training, and postings
Official wording
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.
More about paperwork, training, or posting issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
5+ dead cockroaches observed on sticky monitoring trap wedged between the water lines of the hand wash sink in the back kitchen. No other signs of live or dead cockroaches was observed at time of inspection. [CA] Clean and sanitize area of dead cockroaches.
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.
More about signs of rodents or insectscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Tapioca pearls subjected to time as a public health control (TPHC) were not labeled. Employee stated that the pearls are prepared in the morning and is changed after the shift change, every 4-5 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Instructed employee to provide time label.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured 0 PPM chlorine sanitizer during active ware washing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added additional chlorine bleach to raise sanitizer concentration to 100 PPM.
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.
More about cleaning or sanitizing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee reusing loose single-use gloves to prepare food. Employee would don on gloves while preparing food, doff gloves to complete other tasks, and then don on the same gloves to resume food preparation for another order. [CA] Single-use gloves shall not be reused. Employee observed with long painted nails preparing beverages without gloves. [CA] All food employees shall keep their fingernails trimmed filed and maintained or use gloves.
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.
More about handwashing problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand soap dispenser inoperable at the hand wash station in the front service area by the three-compartment sink. Paper towels were also not provided in dispenser. Employee stated that the soap dispenser broke today so the lid was removed to allow for them to scoop the hand soap. Paper towel roll was maintained on the reach-in refrigerator across from the three-compartment sink. Hand soap and paper towels not provided at the hand wash station in the kitchen. Observed soap and towels available inside dispenser, however, dispensers were inoperable. A laminated instruction sheet was maintained inside the wash basin. Wash basin observed heavily soiled and does not appear to have been used for some time. Paper towels not provided at the hand wash station inside the restroom. Hand soap dispenser was also inoperable, however, a single manual pump bottle of hand soap was provided. Hand wash station is also partially obstructed with grease collector. [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. Handwashing facility shall be clean, unobstructed, and accessible at all times. Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS/SA] Because only one soap dispenser was available for three separate hand wash stations, facility was ordered to temporarily cease and desist operating until hand soap was provided for all hand sinks. Employee temporarily left facility and obtained manual pump soap bottles for each hand wash station. Facility was allowed to reopen and resume operating.
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.
More about handwashing problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of dust, grime, food debris, and/or food residue observed in the following areas: - Around and underneath the ventless dryer and rice cooker. - Table where the hot water dispenser is maintained. - Table were the waffle machine and induction burner is maintained. [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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Routine Inspection
Jan 28, 2025
Pass
5 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy dust build up observed on the HVAC vents directly above the ventless fryer and rice cooker. [CA] HVAC systems shall be designed and installed such that intake and exhaust vents are not causing contamination of food and food-contact surfaces.
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.
More about building upkeep issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed insect control device installed hanging between the Samsung upright refrigerator and preparation table where boba and waffles are prepared. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. Employee's backpack observed stored on the floor between the preparation tables at the front service area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
More about signs of rodents or insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Numerous domestic equipment observed in use - refrigerators, freezers, hot water dispenser. [CA] Once units fail, make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
More about equipment or utensil issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizing concentration at the three-compartment sink measured at 0 PPM chlorine during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager added chlorine bleach. Sanitizer measured at 100 PPM.
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.
More about cleaning or sanitizing problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy build up of syrups and debris observed in the following areas: - Underneath the preparation tables throughout the front service area. - Underneath the preparation tables and storage shelves in the back kitchen area. Heavy accumulation of grease and/or discoloration of the FRP walls behind the PerfectFry ventless fryer. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of 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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 28, 2025 · Original Source