SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Mar 9, 2026
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed food safety manager's certificate expired from 11/2025.
[CA] Ensure a valid food safety manager's certificate is obtained.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 9, 2026 · Original Source
Routine Inspection
Oct 22, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
[REPEAT VIOLATION] At the 3 compartment sink, measured hot water at 110F.
[CA] Ensure an adequate supply of hot water at the 3 compartment sink is provided at 120F at all times.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 22, 2025 · Original Source
Routine Inspection
Jan 21, 2025
Conditional Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the hot holding unit, measured sloppy joe's at 120F. Per operator, sloppy joe's were prepared at 9:40am and are to be served by 12:40pm. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time, rather than time and temperature, shall be time labeled or time logged when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve sloppy joe's by 1:40pm, for a total of 4 hours from when removed from temperature control or discard.
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.
[REPEAT VIOLATION] At the 3 compartment sink, measured hot water at 113F. [CA] Ensure hot water at the 3 compartment sink is provided at 120F at all times.
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.