SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Mar 9, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Fly observed by containers and bowls at service area. ]
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 9, 2026 · Original Source
Routine Inspection
Oct 20, 2025
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Walk in cooler observed to have leak and freezing over. PHFs observed to have employee removing from cooler. PHFs measured to be under 45F. Per operator leak happened recently within the last hour and all PHFs are being removed.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair leak and monitor cooler.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 20, 2025 · Original Source
Routine Inspection
Jun 18, 2025
Pass
3 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Vertical broiler observed to be used on counter top out of hood. [CA] All cooking equipment shall be used underneath ventilation hood.
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.
Major:
1) Steak in hot box measured to be 110F. [CA] Maintain PHF at 135F and above for hot holding [COS] Steak was refried for immediate service.
Minor:
1) Cooler observed at salad line to have ajar door. PHFs inside cooler measured to be 42F [CA] Keep door closed and stock cooler such that doors close tightly. [COS] Items were rearranged and door was closed fully.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1 Food handler card observed to be expired.
[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.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2025 · Original Source
Routine Inspection
Dec 5, 2024
Pass
2 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Half and half and oatmilk observed to be offered for self service at coffee bar. Per employee they were placed out about 30 minutes prior but no logs observed for dairy.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Employee added dairy to TPHC logs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Sushi measured to be 49F upon delivery. Per invoice sushi was made at nearby facility.
[CA] Transportation of PHFs, ensure PHFs are at 45F and below.
[COS] Sushi was placed in blast chiller to cool to 41F.
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.