More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Dec 5, 2025
Pass
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Wet mops inside a janitorial bucket was stored inside the restroom.
[CA] To prevent insect breading and production of smell, please keep all wet mops hanged on the mop hanger.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Dec 5, 2025 · Original Source
Follow-Up Inspection
Jan 10, 2025
Pass
1 recorded violation
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jan 10, 2025 · Original Source
Routine Inspection
Dec 26, 2024
Conditional Pass
7 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash sink located by the three compartment warewash sink area is not working.
[CA] Repair the handwash sink immediately. Until the back handwash sink is repaired, employees must wash their hand in the front counter's handwash sink whenever necessary (SA).
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.
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products.
[CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
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.
There is an abundant dust accumulation on the restroom’s exhaust vent screen.
[CA] Conduct a regular cleaning on the screens.
Re-used cardboard (from shipping boxes) used to line shelves and the floor of the three compartment sink.
[CA] Do not use cardboards to line shelves or cover the floor area.
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.
Some potentially hazardous food stored on the hot dog roller including hot dogs and taquitos were measured between 110 °F and 135 °F.
[CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower grow2th of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. Half a dozen hot dogs and taquitos were voluntarily condemned and destroyed by the manager (COS)..
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
Couple of drain flies were observed back in the front and some in the wash areas.
[CA] Eliminate all insects and rodents from the facility by a legal method.
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.
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Some food products were stored below the paper towel dispenser of the front handwash station.
[CA] Do not store any food product below the soap and paper towel dispensers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.