More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Feb 23, 2026
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the dry storage room, observed an unfinished wall.
[CA] Ensure wall is properly finished and sealed to prevent possible harborage of vermin.
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 front counter handwash station, observed a lack of hot water. Per operator, the hot water has been turned off due to leaks.
[CA] Ensure hot water is provided between 100F and 108F at all handwash stations. Provide repairs to plumbing.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed the use of wooden boards to prop up prep sink and shelving. In the walk-in refrigerator, observed the use of cardboard to line shelving.
[CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of unapproved materials to prevent possible harborage of vermin.
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.
In the kitchen area, at the 3 door prep unit, measured macaroni salad at 46F. In the same area, at the prep unit, measured sliced turkey at 46F.
[CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth..
[COS] Operator placed macaroni salad and turkey in undercounter refrigeration to facilitate proper holding temperatures.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source
Routine Inspection
Oct 3, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Facility is operating without running water. Palo Alto City is on site fixing the water line.
[CA]: Running hot (at least 100F at hand wash sinks and at least 120F the rest of the sinks) and cold water shall be available at all times.
FACILITY IS ORDERED CLOSED. FACILITY SHALL NOT OPERATE UNTIL HOT AND COLD WATER IS AVAILABLE AN AN APPROVAL FROM THIS DEPARTMENT HAS BEEN OBTAINED.
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 3, 2025 · Original Source
Follow-Up Inspection
Oct 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 3, 2025 · Original Source
Follow-Up Inspection
Feb 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2025 · Original Source
Routine Inspection
Feb 3, 2025
Conditional Pass
10 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk-in refrigerator, observed raw chicken katsu stored over raw fish. [CA] Ensure raw meats are stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, and raw seafood. Cooked food and ready to eat food shall be stored above raw meats.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed frozen raw chicken stored thawing in the prep sink. Measured the outer edge of raw chicken at 41F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Observed containers of pho broth cooling on the counter-top at 70F. Per operator, pho broth has been cooling for about 3.5 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice; using an ice bath; using ice paddles; separated into smaller portions; using shallow containers; and/or using rapid cooling technology. [SA] Operator moved containers of pho broth to walk-in freezer to facilitate cooling.
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.
In the dry storage room, observed open bags of panko and flour stored. [CA] Ensure all open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination.
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.
At the 3 compartment sink, observed employee warewashing and skipping sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Utensils and equipment shall be sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator placed washed utensils and equipment in 100 PPM chlorine sanitizer.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the dry storage room, observed storage of unused/non-functioning equipment including refrigerators, freezers, deep fryers and other cooking equipment. [CA] Ensure unused and/or non-functioning equipment are removed from the facility to prevent clutter and possible harborage of vermin.
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.
In the dry storage room, observed an exposed wooden beam and an open hole in the ceiling panel. [CA] Ensure facility floors, walls, and ceilings are properly repaired and sealed to prevent possible harborage of vermin. Floors, walls, and ceiling shall be smooth, durable, and easily cleanable.
On the floors underneath the cookline, observed accumulation of grease and food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent possible harborage of vermin.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wearing gloves move from warewashing directly to cooking without removing gloves and washing hands in between. No contamination occurred during change of task. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required when hands have been contaminated. Gloves shall be properly used and discarded between tasks.
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.
In the kitchen area, on the counter-top, measured cooked short rib at 95F, cooked beef at 126F, and spam at 75F. Per operator, food items were cooked an hour prior. In the kitchen area, by the steam table, measured garlic in oil at 80F. Per operator, garlic in oil stored for 3.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated short rib, beef, and spam to 165F on the flat-top grill and stored in containers above the flat-top grill to maintain hot. Garlic in oil was served for an additonal 30 minutes for a total of 4 hours from when removed from temperature control, and discarded.
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.