Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
May 20, 2026
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Rice was found cooling in the walk in cooler. Rice was measured at 49F at around 2:30 pm. Rice was in a tied up plastic bag. Per chef, the rice was cooked last night and moved to the walk in cooler to cool after 2 hours of cooling at ambient temperatures.
[CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.
[COS] Rice was discarded.
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, May 20, 2026 · Original Source
Routine Inspection
May 12, 2026
Conditional Pass
5 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Staff were observed rinsing their hands in the first compartment of the three compartment sink.
2. Staff were observed dropping a piece of bread on the floor, pick it up, and attempt to make food without first washing their hands.
[CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur.
[COS] 1. EH Inspector instructed staff to wash their hands at the dedicated handwash sink.
[COS] 2. EH Inspector instructed staff to cease food preparation and wash hands.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
No food handler cards for staff were available.
[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.
A pot of refried beans measured at 115F. Per cook, it had been removed from the stove about 30 minutes prior.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
[COS] Bans were reheated to 165F.
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.
Rice was found cooling in the walk in cooler. Rice was measured at 60F at around 4 pm. Rice was in a large metal pot with the lid on. Per chef, the rice was cooked last night at 9 pm, moved to the MFF for hot holding, moved back to the restaurant and left on the prep table over night. Per chef, they came in at 8 am and moved it into the walk in cooler.
[CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.
[COS] Rice was discarded.
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.
Staff were observed skipping the sanitizing step of warewashing.
[CA] All food contact surfaces of utensils and equipment shall be clean and sanitized.
[COS] A chlorine solution was made and dishes were sanitized.
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, May 12, 2026 · Original Source
Routine Inspection
Jan 14, 2026
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The mop sink lacks a backflow prevention device.
[CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
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.
Two old rodent droppings were observed near the water heater.
[CA] Clean and sanitize area of old droppings.
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.
1. Several holes near the water heater were observed to be filled with metal scrubbers.
2. A hole under the handwash sink in the restroom was filled with metal scrubbers.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair to prevent entrance and harborage of vermin.
3. The ceiling above the front of house area is unapproved for food service.
[CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
4. The wood material above the handwash sink in the front of house area is unapproved.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface such as FRP, tile, or stainless steel.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The walk in cooler is in disrepair.
Note: Per PIC, it went out 3 days ago and have it scheduled to be repaired next week.
[CA] Ensure all equipment is kept clean and 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.
A pot of beans was found measuring between 65-68F on a shelf above the flat griddle. Per cook, they removed the beans from the cooler to further process about an hour and half prior, but got busy.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Beans were returned to cooler for rapid cool down. Discussed with cook about removing items from temperature control only when needed.
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, Jan 14, 2026 · Original Source
Routine Inspection
Feb 7, 2025
Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, near the water heat, a couple old rodent droppings were observed. No other evidence observed.
[CA] Clean and sanitize area of old droppings.
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.
In the upright reach in cooler, on the lowest shelf, numerous potentially hazardous foods were found in grocery bags measuring between 47-52°F. Per staff the bags were placed there last night.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were discarded. See VC&D report.
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.
REPEAT VIOLATION: In the upright reach in cooler, on the middle shelf, raw eggs were stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
REPEAT VIOLATION: In the kitchen area, near the cook line and ware wash area, three of the light bulbs are missing the shielding.
[CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the food handler card's have expired.
[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.