More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Jul 16, 2026
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Repeat Violation: Food safety manager certificate not available for review.
[CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
2. Repeat Violation: Employee food handler certificates not available for review.
[CA] Ensure food safety certificates and food handler certificates are readily available for review at all times.
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.
Rodent droppings were found on the floor near the end of the secured outside storage room.
[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. The hand wash station at the entrance of the kitchen has no cold water.
2. The left faucet of the three compartment sink has not hot water.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
1. Tahdig (crispy rice) was measured at 82°F while stored on a prep table. Per PIC, they serve it at room temperature.
2. Saffron Rice was measured at 108F on the prep table.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
[COS] PIC agreed to place products on time as a public health control and time marked it for discard at 3:00 pm.
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 16, 2026 · Original Source
Routine Inspection
Sep 19, 2025
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety manager certificate not available for review.
[CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
2. Employee food handler certificates not available for review.
[CA] Ensure food safety certificates and food handler certificates are readily available for review at all times.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 19, 2025 · Original Source
Follow-Up Inspection
Jul 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 25, 2025 · Original Source
Routine Inspection
Jul 24, 2025
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Live nymphs under the hand sink across the prep sink and along the wall of the walk in cooler near the mop sink. A dying adult cockroach near the floor sink under the prep sink. A live juvenile cockroach along the wall of the walk in cooler near the mop sink. Dead cockroaches of all life stages throughout the facility near the live bodies.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Seyed R Hosseini, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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. Holes and gaps around pipes of the prep sink and hand sinks.
2. A hole above the mop sink.
3. Cove base along the walk in cooler near the mop sink is detaching from the wall.
4. Light switches near the chest freezer are missing the face plates.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good 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.
Tahdig (crispy rice) was measured at 82°F while stored on a prep table. Per PIC, they serve it at room temperature.
Note: PIC stated they will change to serving it cold and will store it in the cooler.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F.
[COS] PIC agreed to place it on time as a public health control and time marked it for discard at 3:00 pm.
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.
The chest freezer has an accumulation of food debris and dead roaches near the vents. There is also an accumulation of dried herbs and grease.
[CA] All nonfood contact surfaces of utensils and equipment shall be clean.
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, Jul 24, 2025 · Original Source
Follow-Up Inspection
Jan 9, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 9, 2025 · Original Source
Routine Inspection
Jan 8, 2025
Conditional Pass
10 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
REPEAT VIOLATIONS:
All the hand wash stations in the facility had issues. There are two hand wash stations that share a pony wall in between them.
1. The hand wash station to the immediate entrance lacked hand soap and was inoperable due to the water being too hot.
2. The hand wash station on the interior of the kitchen lacked hand soap.
[CA] All food facilities shall provide an operable handwashing station that is fully stocked with soap and paper towels in dispenser.
[SA] Staff restocked the soap dispenser at the hand wash station where the water is too hot. The soap dispenser in the other hand wash station was not working. Facility is to wash hands at the interior hand wash station and using the soap at the other hand wash 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.
Toxic substances properly identified, stored, used
Inspector’s notes
A spray gallon of insecticide was found near the mop sink.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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.
The Environmental Health Permit is not within public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
The hand wash station at the entrance of the kitchen has no cold water.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
In the kitchen area, by the prep cooler and prep sink, two dead cockroaches were observed on the floor. Kitchen staff were asked to move the prep cooler to see behind and found 3 live nymphs behind a copper pipe. Facility was able to provide invoices and reports of pest control for at least the last two months. Last service was on 12/16/24. No other evidence of cockroach infestation were observed.
[CA] Clean and sanitize area of dead cockroaches.
[SA] Staff killed the three nymphs by spraying with chlorine. Staff picked up the dead roaches and disposed of them. Provide pest control within 24 hours. A follow up inspection shall be conducted to verify compliance and abatement of cockroaches. Failure to provide proof of service or evidence of a cockroach infestation may result in further enforcement such as permit suspension.
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 walk in cooler, on a wire rack, 4 hotel pans were found cooling stew with tight plastic covering them and being stacked on each other.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
[COS] Items were separated and left partially open to allow for rapid cooling.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility lacks a food safety certificate upon request.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Food handler cards for staff were unavailable upon request.
[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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility has a non ANSI chest freezer.
2. Facility has a non ANSI microwave.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
In the walk in cooler, on a wire rack, raw foods were found stored above cooling 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.
[COS] Food items were reorganized to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The floors under the cookline equipment have an accumulation of food debris.
[CA] Walls and/or floors in food preparation area shall be kept clean.
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.