More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Feb 5, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE GASKET OF ONE OF THE UNDER COUNTER REFRIGERATORS AT THE COOKING LINE NOT HAVING A GOOD SEAL WHEN CLOSED PRODUCING A GAP ON THE TOP SIDE. [CA] REPLACE THE GASKET.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source
Follow-Up Inspection
Jul 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source
Routine Inspection
Jul 11, 2025
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE WALK IN COOLER UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE WALK IN COOLER SO THAT IT CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. DO NOT USE IT TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT GETS REPAIRED.
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.
FOUND SHRIMP AT 49F AND LOBSTER AT 49F STORED IN THE WALK IN COOLER OVERNIGHT. FOUND THE REST OF THE POTENTIALLY HAZARDOUS FOOD AT 49F IN THE SAME WALK IN COOLER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41 OR BELOW. SA: THE SHRIMP AND THE LOBSTER WERE VC&D AND THE REST OF THE POTENTIALLY HAZARDOUS FOOD WAS RELOCATED TO A WORKING REFRIGERATOR.
FOUND THE BUTTER SAUCE IN THE HOT HOLDING UNIT BY THE COOKING AREA AT 108F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. SA: REHEAT THE BUTTER SAUCE TO 165F AND HOT HOLD IT ABOVE 135F.
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.