ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jul 14, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy grease accumulation in the chimney part of the deep fryers.
[Corrective Action] Thoroughly 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.
Broken and damaged flooring observed in the kitchen.
[Corrective Action] Maintain floors in good condition.
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, Jul 14, 2026 · Original Source
Routine Inspection
Sep 23, 2025
Pass
4 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Pink stain observed on the plastic curtains.
[Corrective Action] Clean or replace the plastic curtain.
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 pooling of water in the walk-in cooler. Observed employee pulling water out of the walk-in cooler with a floor squeegee.
[Corrective Action] Ensure there is not pooling of water.
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.
Time as a public health control; procedures & records
Inspector’s notes
Pancit and rice egg lunch meal in the hot holding unit near the cashiers was labeled with discard label of 10:00 - 2:00 only when inspection started.
[Corrective Action] Ensure TPHC labels are properly labeled before putting out for sell.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed broken floor tiles and deteriorated floor grout in the kitchen.
[Corrective Action] Maintain floors in good condition.
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.
1. Observed waste water pooling in areas of missing floor tiles in the kitchen.
[Corrective Action] Repair the floor.
2. Heavy grease accumulation on the floor at the deep fryer area.
[Corrective Action] Thoroughly clean and maintain 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.
Observed pink mold like substance on the clear plastic curtains between the meat packing room and the dessert making room.
[Corrective Action] Thoroughly clean the plastic curtains or replace.
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 employee sanitizing utensils in quaternary ammonium sanitizer solution measured at 100 ppm. Observed tap water mixed in with the sanitizer.
[Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
[Corrected on Site] Employee drained out the old sanitizing solution and re-filled with fresh sanitizer measured at 200 ppm.
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.
Final cooking temperature of fish was measured at 121 degrees Fahrenheit.
[Corrective Action] Ensure fish is cooked to a minimum internal temperature of 145 degrees Fahrenheit.
[Corrected on Site] Employee re-cooked the fish to 160 degrees Fahrenheit.
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.