ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Dec 2, 2025
Pass
2 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were not available.
[CA] Ensure all food handler cards are available on site.
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.
Observed the front handsink near the pickup window lacked a designated paper towel dispenser. A stack of napkins was located nearby.
Observed uncovered clean plastic utensils stored near the front handsink.
[CA] Provide a wall-mounted paper towel dispenser at the handsink. Protect clean utensils from contamination via cover/splash guard, etc.
Note: PIC placed a paper towel roll next to the handsink.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Routine Inspection
Oct 1, 2024
Pass
8 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of grease/food debris on surfaces in the small kitchen, especially on cooking equipment.
[CA] Keep surfaces 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.
Measured chlorine in wiping cloth container to be 25 - 50ppm.
[CA] Wiping cloths must be stored in 100ppm chlorine or 200ppm quaternary ammonia.
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.
Observed the menu lacked a consumer advisory for raw fish/poke etc.
[CA] Provide a disclosure (which clearly indicates which menu items contain raw/undercooked animal products) and a reminder on the menu.
Reminder: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the pipe under the 3-compartment sink was leaking.
[CA] Repair leak.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available.
[CA] Obtain sanitizer test strips.
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.
At the handwash sink near the take-out window: observed the paper towel dispenser had been removed from the wall. Soap and napkins were available nearby.
[CA] Provide a covered paper towel dispenser at the handwash sink.
Inside the small kitchen: observed food/seasoning containers were stored directly under the paper towel dispenser.
[CA] Keep foods away from the paper towel dispenser to reduce chances of cross-contamination.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' food handler cards were not available upon request.
[CA] Keep employees' food handler cards available.
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.