More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
Jun 17, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility has lacks a three compartment sink for warewashing. A two compartment sink is available.
[CA] Manual warewashing sinks shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. Submit plans for installation of a three compartment sink within 30 days.
2. Facility lacks a prep sink.
[CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Submit plans for the installation of a prep sink within 30 days.
3. The prep cooler is not maintaining PHFs at 41F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, service, or remove the equipment.
4. The deli cooler holding the raw seafood has the glass door broken.
[CA] Maintain equipment in good repair. Repair, replace, service, or remove the affected equipment.
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.
Half and half cream in the prep cooler was measured at 50F. Per butcher, it was left there overnight.
[CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F
[COS] Item was discarded due to time and temperature abuse.
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, Jun 17, 2026 · Original Source
Follow-Up Inspection
Jul 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2025 · Original Source
Follow-Up Inspection
Jun 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 27, 2025 · Original Source
Routine Inspection
Jun 26, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The walk in cooler was not maintaining PHFs at 41F or below.
2. The meat display case cooler was not maintaining PHFs at 41F or below.
3. The dairy case cooler was not maintaining PHFs at 41F or below.
[CA] All utensils and equipment shall be fully operative and in good repair.
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.
1. Potentially Hazardous Foods in the meat display case cooler (beef, chicken, pork) were measured between 47-51F. Per PIC, they were unaware of how long the meat was out of temperature. Per butcher, the morning shift butcher cuts all the meat in the morning.
2. Potentially Hazardous Foods in the dairy display case (soft cheeses, sour cream, salsas, deli meat) were measured at 60F. Per PIC, they were unaware of how long the items were out of temperature. Per butchers the dairy cooler was stocked yesterday.
3. In the walk in cooler meats were measured between 50-55F. Per PIC, they were unaware of how long the meat was out of temperature. Several boxes of meat were found measureing at 41F or below. These items were observed to be delivered onsite.
Note: The walk in freezer located inside the walk in cooler was measured at an ambient of 31F and the motor was off.
[CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F.
[SA] 1. The walk in cooler was impounded.
[SA] 2. All items that were out of temperature were discarded. See VC&D report.
[SA] 3. All items that were out of temperature were discarded. See VC&D report.
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, Jun 26, 2025 · Original Source
Routine Inspection
Jun 3, 2025
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The mop sink lacks hot water and a back flow prevention device.
[CA] Ensure to provide an adequate supply of both cold and hot water. The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. An approved food preparation sink is not provided in a food facility that serves foods requiring washing, rinsing, soaking, thawing, or similar preparation.
[CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods.
2. An approved three compartment ware washing sink is not available. A two compartment ware wash sink is present.
[CA] Manual ware washing sinks, except as specified in subdivision (c), shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils.
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.
Facility was found sanitizing dishes with chlorine measuring below 100 ppm.
[CA] All food contact surfaces of utensils and equipment shall be clean and sanitized.
[COS] Chlorine was adjusted and dishes were re sanitized.
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, Jun 3, 2025 · Original Source
Follow-Up Inspection
Apr 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 24, 2025 · Original Source
Routine Inspection
Apr 23, 2025
Conditional Pass
11 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Numerous flies were found throughout the facility.
[CA] Ensure to maintain the facility free of animals, pests, and vermin.
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.
Raw eggs were found stored above cucumbers in the bottom section of the prep cooler.
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Chorizo made in the facility was found drying on a metal pole in the meat market. Per butcher, they let the chorizo hand and dry from the morning to close and is then placed in the walk in cooler until the next day when is taken out again. Chorizo measured at 65°F.
2. Meats being held in the large display case cooler were found to be above 50°F. Per butcher, several of the items were held for longer than 4 hours.
3. In the cookline area raw beef was found being stored in the steam table. The steam table was off and beef measured at 60°F. Per cook, they removed it from the walk in cooler about 1 minute prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. The chorizo was discarded. See VC&D report. Contact the California Department of Food and Agriculture (CDFA) to cure the chorizo.
[COS] 2. Food items that were held for less than 4 hours and were less than 50°F were moved to the walk in cooler. All other items were discarded. See VC&D report.
[COS] 3. Cook returned the meat 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.
Facility is using a blue shipping container in the parking lot to store extra food items (salt, seasonings, pans)
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
An electric zapper was found being used above the left most butcher table cutting top
[CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.
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.
A fly landed on piece of meat in the kitchen area.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] The meat was discarded. See VC&D report.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The drain plug stopper is in disrepair and allows water to leak through to the drain.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink. Replace the drain plug.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The large display case cooler was not maintaining PHFs at 41°F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. A technician arrived on site to repair.
2. The ice scooper was in disrepair and missing the handle.
[CA] Ensure to maintain all equipment in good repair. Replace or repair items as required.
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.
Facility is prepackaging "chicharron" without a label.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
1. Facility lacks a probe type thermometer to measures the temperature of thin meats.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
2. The thermometer in the meat display case cooler was not functioning.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Staff were observed skipping the sanitizing step of ware washing when manually washing dishes at the two compartment sink.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] A sanitizer solution was set up and dishes were sanitized.
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.