Follow-Up Inspection
Jan 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Jan 21, 2026
Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw seafood/chicken stored above ready to eat sauce/marinades in walk in cooler. [CA] Store raw animal proteins below ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels/paper towel dispenser at bar hand sink. [CA] Provide a paper towel dispenser with paper towels at hand sink and keep stocked at all times. [CA] A stack of paper towels were provided at hand sink.
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.
More about handwashing problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips available for the bar and kitchen dishwasher. Lack of quaternary ammonium test strips for sanitizer dispenser at 3 comp sink. [CA] Provide test strips and test units daily.
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.
More about cleaning or sanitizing problemsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled pink sanitizer spray bottle noted at bar. [CA] Label bottle with name of contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed shellfish tags not organized in chronological order. Shellstock tags are not attached to the container they are received until empty but tags are available onsite. [CA]Shellstock tags are not maintained in chronological order correlated to the date of date the shellstock are sold or served. Keep tags attached to container of shellfish until all shellfish have been sold from that batch.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Low pressure at cold water faucet at hand sink next to rice cooker. Cold faucet is in disrepair. Faucet at hand sink in between the cook line is unable to completely turn the water off. [CA] Repair faucets and ensure cold water is at adequate velocity and pressure.
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.
More about water, plumbing, or sewage problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient temperature of dessert refrigerator at 47F. [CA] Maintain units to hold potentially hazardous food 41F and below. Recommend to set temperature to 35F. The door is loose and unable to fully close completely for the appetizer unit across from the cook line. [CA] Repair the door.
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.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 21, 2026 · Original Source
Routine Inspection
Dec 26, 2024
Pass
7 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Dry ingredients noted on floor. [CA] Store food 6 inches off of the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw oysters and fish stored below raw chicken and raw lamb in refrigerator. [CA] Store raw chicken below raw lamb. Store seafood on top of raw chicken and raw lamb.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for several undercounter refrigerator units in kitchen and upstairs. [CA] Provide thermometers.
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.
More about equipment or utensil issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed lamb thawing in standing water in food prep sink. [CA] Thaw food under running water for no more than 2 hours at 70F and below water temperature.
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.
More about food kept at an unsafe temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap in dispenser next to food prep sink. [CA] Keep soap dispenser stocked at all times. [COS] Lack of paper towel dispenser at designated hand sink at bar. [CA] Provide paper towels at this station.
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.
More about handwashing problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Cold water not available at food prep sink. [CA] Cold water shall be available at the food prep sink at all times.
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.
More about water, plumbing, or sewage problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of quat ammonium test strips for sanitizer dispenser at 3 comp sink. [CA] Provide test strips.
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Dec 26, 2024 · Original Source