Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Sep 2, 2026
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand sink in the kitchen lacked soap and paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Soap was refilled. Paper towels restocked.
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, Sep 2, 2026 · Original Source
Routine Inspection
May 7, 2026
Pass
10 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cubed tomatoes measured 74F while maintained in ambient temperature on an unused two-door reach-in cooler across from the pizza oven. Per the owner, tomatoes had been left out for approximately 4 hours.
Multiple potentially hazardous foods, including pepperoni, raw chicken, tomato sauce, buttermilk, shredded cheese, blue cheese sauce, and cubed tomatoes measured between 49F and 51F while maintained in the upright two-door cooler at the entrance to the back kitchen. Ambient of the unit measured 50F via probe. Per the owner, tomato sauce and blue cheese sauce had been maintained inside of the unit since yesterday. Owner stated that the other items had been placed into the unit today.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Cubed tomatoes, blue cheese sauce, and tomato sauce were voluntarily discarded. Other potentially hazardous foods in the unit relocated to other, working refrigeration units.
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.
At the only hand sink in the kitchen area:
- Paper towel dispenser is incapable of dispensing paper towels. Paper towels provided on a shelf approximately 8 feet away.
- Wall-mounted soap dispenser observed empty. Pump bottle of soap was available nearby. Owner stated that he had forgotten to refill dispenser.
- Accumulation of grime on faucet handles
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Owner replaced the batteries in the paper towel dispenser. Wall-mounted soap dispenser refilled.
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.
Employee observed eating guacamole in the kitchen area. Avocado pits maintained on a prep table next to the meat slicer.
[CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
4+ flies noted in the back kitchen area near the three compartment dishwashing sink .
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with licensed pest control to abate fly presence.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the two-door upright refrigerator at the entrance to the back kitchen area measured 50F via probe.
[CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
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.
Accumulation of old food residue on meat slicer.
[CA] Food contact surfaces shall be cleaned and sanitized at minimum every 4 hours after contacting potentially hazardous foods.
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
Employee observed putting his arm and hand in a trash can, rooted around inside, withdrew his hand, handled money, then took a tray of tortillas out of the pizza oven. Per the owner, the tortillas are for the employee's own personal use. No direct contamination of food observed.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Employee properly washed his hands.
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.
Cases of vegetables stored directly on the floor in the grounded, two-door reach-in cooler at the side of the back kitchen area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
One employee could not provide a food handler card.
[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.
Heavy accumulation of old food and debris on walls and floors throughout the facility.
[CA] Walls and/or floors in food preparation area shall be kept 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.
Official record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source
Follow-Up Inspection
Aug 27, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 27, 2025 · Original Source
Routine Inspection
Aug 25, 2025
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Marinated, cooked chicken measured 55F while maintained in a bowl on top of a counter. Chicken and marinated chicken filled over the fill-limit in the upper left prep inserts of the prep unit at the back of the kitchen measured 54F-55F. Tofu measured 54F while maintained in a metal prep insert positioned directly on top of a plastic insert containing uncanned pineapple inside of the aforementioned prep unit. Per the PIC, all of these foods had been taken out of the lower prep unit and placed into the inserts OR left out less than 1 hour prior.
[CA] Potentially hazardous food (PHF) shall be held at or below 41F to prevent the growth of bacteria. Do not overfill containers, and use deep metal inserts to facilitate efficient heat transfer.
[COS] PHFs relocated to the lower prep unit (ambient 39F). Continue to monitor using the available probe thermometer.
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.
10+ flies observed in the area around the 3 compartment sink and the water heater.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Use any and all approved methods to abate fly presence.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Stained cardboard is being used to store food contact equipment.
[CA] Discontinue the use of cardboard to store equipment, as it is not easily cleanable or durable and has the potential to attract vermin when it becomes stained.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
One employee lacks a food handler card.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. CO2 canister observed to be unchained/unsecured in the kitchen area.
[CA] CO2 canisters shall be chained/secured to a rigid object/structure.
2. Facility has multiple unused prep refrigeration units.
[CA] Remove unused equipment to preclude the 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.
Paper towel dispenser in the restroom is non-functional, and thus is unable to dispense paper towels via motion detection.
Note: Facility has only one restroom available for customers/employees
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[SA] PIC installed new batteries, but the paper towel dispenser is only able to occasionally dispense paper towels when the "no touch" sensor is pushed. PIC provided a roll of paper towels and placed them on top of the dispenser. Ensure that the paper towel dispenser is fully operational prior to the follow-up inspection.
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, Aug 25, 2025 · Original Source
Follow-Up Inspection
Dec 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 23, 2024 · Original Source
Routine Inspection
Dec 19, 2024
Conditional Pass
10 recorded violations
criticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
At the 3 compartment sink, observed hot water was turned off from the main valve. Per operator, hot water turned off due to leak from the faucet fixture. [CA] Ensure an adequate supply of hot water is provided and maintained at 120F at all 3 compartment sinks, prep sinks, and mop sinks. [SA] Operator able to turn hot water back on from the main valve. Measured hot water at 120F. Operator to repair faucet fixture by Monday, 12/23/2024.
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.
REPEAT VIOLATION: In the kitchen area, observed accumulation of food debris on the floors around equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent 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.
In the kitchen area, on the counter-top by the oven, observed wiping cloth stored on the counter-top. [CA] Ensure wiping cloths are stored in a sanitizer bucket with an applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
REPEAT VIOLATION: Food safety manager's certificate and employee food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain food handler cards. Provide a valid food safety manager's certificate and food handler cards within 7 days.
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 3 door reach in refrigerator, observed blocks of cheese stored directly on the shelving rack. [CA] Ensure all food is stored in containers to prevent possible cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed a container of cooked chicken stored on the floor of the 2 door reach in refrigerator. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
At the back prep sink, observed an uncovered and unlabeled container of salt. [CA] Ensure containers of dry food are covered with a fitted lid and labeled as to contents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REPEAT VIOLATION: By the pizza oven, on the counter-top, measured diced tomatoes at 56F. Per operator, diced tomatoes removed from refrigeration about 30 minutes prior. At the pizza prep area, on the counter-top, measured shredded cheese at 61F. Per operator, shredded cheese was used for prep, and leftover is to be discarded. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved container of diced tomatoes back into nearby refrigeration. Operator discarded container of shredded cheese.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed lift doors for the prep top of the 3 door prep unit is heavily worn and in disrepair. [CA] Ensure doors for the 3 door prep unit are properly repaired or replaced.
In the kitchen area, by the oven, observed the use of an unapproved particle board shelf unit with plywood shelves. [CA] Ensure only approved equipment is used within the facility. Use only approved smooth, durable and easily cleanable equipment.
In the kitchen area, by the 3 door prep unit, observed a cooling rack with a heavily worn proofing bag cover stored over the rack. [CA] Ensure equipment used within the facility is maintained in good repair. Replace worn equipment.
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.
REPEAT VIOLATION: At the warewash area, observed a large number of fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused equipment stored by the water heater area. By the pizza oven, observed a non-functioning 3 door undercounter refrigerator. By the front counter, observed a non-functioning 2 door undercounter refrigerator. Per operator, equipment is no longer in use for food storage. [CA] Ensure unused equipment is 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.