ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Feb 3, 2026
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The high temperature dishwasher was measured at a maximum of 145F with use of a ThermoWorks DishTemp, 150F with department provided thermolabels, and 160f with facility provided thermolabels.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure unit is functioning properly prior to use.
[SA] Facility to manually warewash items until unit is repaired.
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, Feb 3, 2026 · Original Source
Routine Inspection
Jan 27, 2026
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks quaternary ammonia testing materials for their use of quaternary ammonia based sanitizer at the three compartment sink.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Facility has damaged tiles near the undercounter freezer and damaged corners near the register and undercounter freezer.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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, linens: Proper storage and use
Inspector’s notes
Mac and Cheese utensils were found stored in water measuring at 65F.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
The handwash station in the front kitchen area lacks a dispenser. A pump bottle of soap was available.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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, Jan 27, 2026 · Original Source
Routine Inspection
Jun 25, 2025
Pass
6 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
1. The Environmental Health Permit was not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
2. In the restroom the hand wash reminder was not posted.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Several of the employees lack food handler cards.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
In the kitchen area, at the drawer cooler, raw ground beef was found stored above burger buns.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the chemical storage area, above the mop sink, the exhaust fan is missing the cover and the blades are exposed.
[CA] All hood ventilation filters shall be in place and in good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Repeat Violation: Facility lacks the testing materials to measure the hot water of the dish washer machine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Facility offers onsite consumption of foods and has a restroom that is made available to consumers in the kitchen area.
Note: The pathway is not clearly delineated and has an undercounter cooler within 3 feet.
[CA] Provide restroom access to consumers and delineate the route of access or cease onsite consumption.
A FOOD FACILITY that was constructed before January 1, 2004, that has been in continuous operating since January 1, 2004, and that provides space for the consumption of FOOD on the PREMISES shall either provide clean toilet facilities in good repair for CONSUMERs, guests, or invitees on property used in connection with, or in, the FOOD FACILITY or prominently post a sign within the FOOD FACILITY in a public area stating that toilet facilities are not provide.
CONSUMER access to a FOOD FACILITY through the FOOD PREPARATION area is permissible, at the discretion of the PERMIT HOLDER, if READY-TO-EAT FOODs are prepared in APPROVED areas separated from sources of contamination by a space of at least three feet from the CONSUMER and in areas that are separate from raw or undercooked FOODs. The route of access shall be separated from the required space by a rail or wall at least three feet high or otherwise clearly delineated.
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 25, 2025 · Original Source
Routine Inspection
Nov 1, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 1, 2024 · Original Source
Routine Inspection
Oct 1, 2024
Pass
4 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the basement area of the facility there were several dead cockroaches. The basement area is shared amongst other facilities and is not vermin proofed.
[CA] Clean and sanitize area of dead cockroaches.
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.
The facility has gone through a change of ownership without submitting to this department. A notice for a change in ownership from Alcohol Beverage Control was posted on the window which was dated for 9/10/2024. Per PIC, they are unaware of the exact change of ownership but assures operation has not been changed.
[CA] Submit for a change of ownership with this department within 48 hours. Visit www.ehinfo.org to find change of ownership information. You may also visit our office at 1555 Berger Dr, San Jose. The office is open from 7:30 am - 4:30 pm.
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.
1. In the kitchen area, on a cart, fries were found at 71°F. Per staff the fries have been on the cart for about 30 minutes.
2. In the upright hot holding unit, cooked chicken measured between 127-130°F. Per staff the chicken had about 45 minutes since being cooked.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Staff moved the fries to the walk in cooler to rapidly cool. Staff agreed to discard the chicken in the warming unit after 4 hours and marked it for discard. The unit was adjusted to increase ambient temperature as it was at 105°F.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks the testing materials to measure the hot water of the dish washer machine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.