Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Aug 25, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food on a food prep surface that measured in the temperature danger zone (raw pork 69F). Per PIC, the pork was out for about 30 minutes. [CA] Keep PHFs properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of proper temperature holding. [COS] PIC put pork into freezer to quickly cool.
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, Aug 25, 2026 · Original Source
Follow-Up Inspection
Aug 18, 2026
Conditional Pass
3 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Sushi rice in preparation unit measured 78F-84F. Per PIC, rice was made the previous evening. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include:
1) Placing the food in shallow pans
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller)
4) Using containers that facilitate heat transfer (ex. stainless steel)
5) Adding ice as an ingredient.
6) Using ice paddles
7) Using an ice bath and stirring frequently
8) Accordance with a HACCP plan.
Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Discontinue using preparation to cool sushi rice.
Upon arrival, sushi rice measured 78F-84F in preparation unit. Per PIC and employee, the sushi rice was made the night before. Manager arrived on site 20 minutes later and stated that sushi rice was cooked in the morning however, cooling guidelines were not in compliance with the adjusted time.
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.
Bean sprouts in ice bath with ice only on bottom of ice bath and some ice in bin measured 66F. Per PIC, they had been out for 0.5 hours. [CA] PHF shall be held at 41F or below or 135F or above. [COS] More water and ice was added to ice bath to cool bean sprouts down.
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.
Time as a public health control; procedures & records
Inspector’s notes
Onigiri at front entrance was not time marked and TPHC written procedures were not provided. Per PIC, they make the item at 10am and then discard at 2pm. [CA] PHFs on time as a public health control shall be time marked and discarded at 4 hours. Written procedures shall also be available. [COS] PIC provided a print out of what will be posted in kitchen regarding the schedule for the onigiri. Provided TPHC written procedures.
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, Aug 18, 2026 · Original Source
Routine Inspection
Aug 6, 2026
Conditional Pass
6 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observe potentially hazardous foods that measured in the temperature danger zone located at the front grab n go area (spam masubi 78). THe PHFs were subject to TPHC but not time marked. [CA] Ensure PHFs that are subject to TPHC (Time Control) are time marked and discarded within 4 hours. [COS] PIC voluntarily discarded the PHFs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed potentially hazardous food on a food prep surface that did not meet the cooling parameters (sushi rice made at 11:30am measured at 94F at 1:45pm). [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC voluntarily discarded the sushi rice.
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 soiled wiping rags on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 some fruit flies in facility. [CA] Eliminate fruit flies from facility; work with professional pest control.
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.
Observed frozen pork thawing in a bussing bin directly on the ground. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
MAJOR: Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (bean sprouts 71F). Per PIC, the bean sprouts were put out about 10:45F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may also consider using TPHC (Time as a Public Health control) for monitoring bean sprouts. [COS] PIC voluntarily discarded the bean sprouts.
MINOR:
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, Aug 6, 2026 · Original Source
Follow-Up Inspection
Oct 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 29, 2025 · Original Source
Routine Inspection
Oct 21, 2025
Conditional Pass
10 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Observed staff to reheat last night's rice in bags on top of rice cooked this morning. Rice measured at 98F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PIC reheated rice in microwave.
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.
Chlorine concentration in mechanical warewash machine measured at 0ppm. [CA] Ensure chlorine measures at 50ppm. [COS] PIC replaced empty chlorine container during time of inspection.
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 potentially hazardous foods that measured in the temperature danger zone located on food prep surface (bean sprouts 49F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC put bean sprouts in an ice bath and will discard at then end of the 4 hour lunch service.
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 potentially hazardous food on a food prep surface (chicken 144F). [CA] ENsure chicken is cooked to 165F. If facility would like to partial cook the chicken, they must use TPHC (Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours, and discarding the food at the end of the 4 hour mark. [SA] PIC time-marked the chicken and will discard at the end of the 4 hour lunch service.
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.
Floors appeared heavily soiled with grease and food debris (particularly concentrated around grease trap). Observed missing panels and gaps in ceiling. [CA] Thoroughly clean and sanitize floors on a regular basis. Minimize gaps and replace any ceiling panels that need repair.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of 6" hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Lack of self-closing device on customer restroom door. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
Paper towels next to handwash station were not in a dispenser. Paper towel dispenser installed too far away from handwash station. [CA] Install paper towel dispenser closer to handwash station and stock with paper towels 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.
Hot water at handwash station measured at 90F. [CA] Provide hot water at a minimum of 100F at handwash station. Adjust water heater if needed.
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.