ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 5, 2026
Pass
2 recorded violations
minorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Major dents on the rim or seams of canned food on shelves of sales floor.[CA] Cans with dents on the rim or seams must be removed from sale.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags are not maintained with the corresponding shellfish until it is sold. [CA] Shellstock tags shall remain attached to the container/batch of shellfish until the items are sold.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Routine Inspection
Mar 7, 2025
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Potentially hazardous foods inside the seafood walk-in cooler measured at improper cold holding temperatures. Salmon, shrimp, and rock fish measured at 45F.
2) Potentially hazardous foods inside the meat prep room measured at improper cold holding temperatures. Raw beef and raw chicken measured at 46F.
[CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
One of the fans inside the seafood walk-in cooler appears to be in disrepair and not operational. [CA] Repair equipment and maintain all parts of the walk-in cooler is good repair and operable.
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 raw tuna thawing while still inside vacuum sealed bag. [CA] Prior to thawing raw fish, it shall be removed from vacuum seal environmental.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shelltock tags are not attached to the container they are stored/displayed in. [CA ]Shellstock tags shall remain with the shellstock and attached to the container until the container is emptied. Then be maintained for 90 calendar days from date of harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.