ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 27, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Eggplant ragout measured 123F while maintained in the steam table at the front service line. Per staff, it had been cooked less than 1.5 hours prior and placed into hot holding.
Potentially hazardous sauces (salsas, tzatziki, etc.) in individually portioned cups measured between 69F and 70F while maintained in an insert on top of a preparation surface near the cook-line. Per staff, sauces had been removed from refrigeration less than 45 minutes prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Eggplant ragout was reheated to greater than 165F and placed back into hot holding. Potentially hazardous sauces were relocated to the walk-in cooler.
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 27, 2026 · Original Source
Routine Inspection
Nov 4, 2025
Pass
3 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Multiple instances observed in which employees washed hands with soap for less than 5 seconds.
[CA] Employees shall thoroughly wash their hands and that portion, if any, of their arms exposed to direct food contact with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds.
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.
Feta cheese, tzatziki, hummus, and salad containing sliced tomatoes measured 47F-49F in the inserts within the cold-hold line at the front service area. Per staff, items had been relocated directly from the walk-in cooler to the cold-hold line 45 minutes prior.
Feta cheese, tzatziki, hummus, and salad containing sliced tomatoes measured 45F-49F while maintained in the upper and lower parts of the prep cooler in the middle of the kitchen area. Per staff, items had been relocated directly from the walk-in cooler to the prep unit less than 1 hour prior. Ambient of the prep cooler measured 54F via probe.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
Note: Recommend calling a refrigerator technician to conduct repairs on the prep cooler
[COS] All PHF's relocated to the walk-in cooler.
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.
One dead cockroach observed on the raised platform adjacent to the water heater. Three dead cockroaches observed in an old, folded sticky trap underneath the ice machine. Two dead cockroaches observed in two traps underneath the left-side upright cooler in the back kitchen area.
*No other evidence of cockroaches observed*
Reviewed pest control report service report conducted on 10/02/25 by Orkin, which stated that no vermin activity was observed.
[CA] Clean and sanitize area of dead cockroaches or 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.
Official record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source
Routine Inspection
Nov 26, 2024
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Some dishes and containers were only partially submerged with sanitizer solution at 3-comp sink. [CA] When washing dishes ensure containers are fully in contact with sanitizer solution (100ppm chlorine for 30 seconds or 200ppm quaternary ammonia for 1 minute). [CA] Containers were rotated and placed in sanitizer solution for longer to ensure all parts of the container were in contact with sanitizer solution.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Broken hot plate for heating up tortillas observed to be broken and on counter by food service line. Per operator they will be removing the unit. [CA] Remove broken units and unused equipment from facility.
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.