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 25, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One dead cockroach observed on floor below the right drain board of the three-compartment sink.
Dead cockroaches observed on old monitoring trap inside the beverage display refrigerator at the front service area where the electrical components and/or condenser is located.
Dropping droppings observed inside the cabinets by the cashier area.
Per manager, facility was serviced on 3/23/2026. No contamination of food or food contact surfaces observed at the time.
[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, Mar 25, 2026 · Original Source
Routine Inspection
Oct 15, 2025
Pass
7 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken maintained on the griddle measured between 150F at the bottom to 120F at the top. Employee stated that the chicken is hot held at the griddle.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Frequently stir items on griddle, and/or keep items covered to maintain hot holding temperatures.
[COS] Employee stirred food item and turned on the griddle to reheat item to 165F prior to hot holding.
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.
Heavy leak observed at the waste drain below the right basin of the three-compartment sink.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair plumbing in an approved manner.
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.
One live cockroach observed on monitoring trap below the cook line. Numerous dead cockroaches observed on old sticky trap placed inside the condenser/motor area of the beverage refrigerator.
10+ old rodent droppings observed inside the shelving below the cash register.
No other signs of live or dead cockroaches observed. No other signs of vermin was observed. No contamination of food and or food contact surfaces observed.
Facility is serviced monthly with the last treatment conducted on 10/13/2025. Pest control reports were provided for review.
[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.
[COS] Manager removed monitoring traps with cockroaches. Area of rodent droppings were cleaned and sanitized.
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.
Accumulation of grease and food debris observed on floor below the cook line.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed numerous cans of insecticide spray and Home Defense insecticide maintained on the bottom shelf by the office space.
[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.
Accumulation of grease observed on the side of equipment at the cook line.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Employee's opened beverage observed stored on preparation table during active preparation of ready to eat foods.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employee to store personal food and beverages that is separated and protected from facility food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.