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
Aug 12, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the gaskets at the right door of the two door reach in cooler below the back counter at the coffee bar to be torn/damaged.
[CA] Maintain equipment in good repair.
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 an accumulation of grime on the interior panel of the ice machine and a heavy accumulation of dust on the ice bin door and ice machine filter.
*Note: No contamination of the edible ice was observed at this time.
[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.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2026 · Original Source
Routine Inspection
Jul 27, 2026
Result not listed
4 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths at the front service counter and back preparation areas to be stored outside of a sanitizer solution.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed Vantco flat top grill, mirage light bruner, and cadco oven being used without ventilation hood.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
*Note: Plan check in review for hood installation under SR0883127. Use of heat generating equipment can only be used after final plan check approval
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit. Resubmit a new permit application with applicable fee of $423.00.
Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees at an equivalent of 100% of the applicable operating permit.
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 multiple milks out at ambient temperature where half and half measured at 48F and almond milk measured at 71F. The PIC noted the milks were set out approximately 30 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] The milks were relocated to the three door reach in cooler.
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, Jul 27, 2026 · Original Source
Routine Inspection
Jul 28, 2025
Pass
10 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A manager's food safety certificate was not available.
[CA] Obtain a valid manager's food safety certificate. *REPEAT VIOLATION*
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 opened bags of dry foods were not properly sealed/protected.
[CA] After opening bags of food, store food inside a rigid container with a tight-fitting lid to prevent contamination from vermin.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed several wiping clothes on work counters/prep surfaces not stored in sanitizer solution.
[CA] Store wiping cloths in 200ppm quaternary ammonia or 100ppm chlorine when not in use.
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 individually wrapped pastries at the front counter lacked labels.
[CA] Food prepackaged in a food facility shall bear a label that includes:
1. The common name of the food.
2. If made from two or more ingredients, a list of ingredients in order of weight.
3. Quantity of the contents.
4. Name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
1) In the front beverage prep area: measured internal temperatures of various milks in opened cartons to be 67 - 70F. Employees were not sure exactly how long the milk had been stored on the counter, but they stated it was no longer than 4 hours.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Milks were moved inside a refrigerator.
2) In the rear food prep/warewashing area: measured internal temperature of multiple PHFs (sliced tomatoes, sliced cheese, deli meat, smoked salmon) to be 44 - 49F. Operator stated there was a lunch rush starting at around 11:30am (less than 2 hours prior).
Note: after leaving a metal probe thermometer inside the unit with the doors closed for 20 minutes, ambient temperature of unit measured 36F and food temperatures measured 41F.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busier times. Carefully monitor food temperatures with a metal probe thermometer throughout the morning/day. If needed, store fewer items in this unit to promote air flow.
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
A method to measure the final rinse temperature of the high-temperature dishwasher was not available.
[CA] Obtain a method of testing the dishwasher, i.e. thermal stickers, specialized thermometers, etc.
*REPEAT VIOLATON*
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 approximately 5 flies in the rear food prep/warewashing area.
[CA] Keep facility clear of flies.
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 drain pipes under the prep and 3-compartment sinks extended into floor sinks.
[CA] Maintain a minimum one inch air gap between the floor sink rim and the drain pipe. *REPEAT VIOLATION*
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed multiple pieces of cooking/heating equipment in the rear food prep room without a ventilation hood (induction cooker, non-portable waffle-maker, large griddle).
[CA] Before purchasing and installing equipment, submit plans and obtain written approval from Plan Check. See Plan Check contact information in comment section.
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.
Observed yellowing of walls behind the cooking equipment in the rear prep/warewashing room.
[CA] Keep walls clean and remove unapproved equipment.
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.