ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Mar 12, 2026
Pass
1 recorded violation
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
A counter top is placed on top of the two compartment food prep sink where it is completely obstructs access and use of the prep sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soap, thaw, or other similar preparation of food.
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, Mar 12, 2026 · Original Source
Routine Inspection
Mar 9, 2026
Conditional Pass
9 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple small flies and moths observed inside the kitchen area. [CA] Food facility shall be kept free of flies and fly activity.
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.
Containers of food observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Accumulation of food debris and grime observed throughout the facility. Observed in gaskets of refrigeration units, inside reach-in coolers at the food line, under shelves and equipment. [CA] Frequently clean floors and equipment to prevent accumulation of debris and grime.
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.
Lack of paper towels in dispenser at the only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water soap, and single-use paper towels for employees to properly wash hands when required.
[COS] Employee refilled the paper towel dispenser.
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.
Black mold-like substance and grime observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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.
Container of fried tofu sitting on top of the prep unit is measured at 69F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F.
[COS] Employee relocated the tofu into the walk-in cooler.
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, linens: Proper storage and use
Inspector’s notes
1) Multiple knives are stored with the blade inside crevice between prep table and the wall. [CA] Food contact surface of utensils shall be stored in a location that is clean.
2) A counter top is placed on top of the two compartment food prep sink where it completely obstructs access and use of the prep sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soak, thaw, or other similar preparation of food.
*Repeat violation*
Remove counter top and ensure that all parts of the food preparation sink is available for 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
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.
Facility's Environmental Health Permit expired on 2/28/2026. [CA] A food facility shall not operator without a valid Health Permit. A 48 hour notice has been issued. See comments below.
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, Mar 9, 2026 · Original Source
Routine Inspection
Feb 5, 2025
Pass
9 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spray bottle stored by the warewash area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Single burner cook top is observed in use outside the 6" overhang of the ventilation hood.
2) Steamer is observed in use across from the dishwasher and outside of the ventilation hood.
[CA] All cooking equipment shall be within 6 inches overhang of ventilation hood as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Employee observed rinsing wiping towels at the utility sink and placing them back into use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
A counter top is placed on top of the two compartment food preparation sink completely obstructing access and use of the sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soak, thaw, or other similar preparation of food.
Remove counter top so that food preparation sink is available for use.
Employees were observed using the three compartment warewashing sink for cleaning of produce.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employees observed changing task from handling raw foods to cooked foods with only the changing of gloves and no handwashing. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on new gloves to handle food.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their 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.
1) Opened bags of bulk foods (rice, sugar, flour) are stored on the dry storage shelves are not inside of containers with a lid. [CA] Once opened, bulk foods shall be protected by being stored inside an approved container with a tight fitting lid.
2) Cases of beverages and cooking oils are stored on the floor in the hallway between dining area and the restrooms. [CA] Foods shall be stored a minimum of 6 inches off the floor and in a location where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Cooked fish stacked on top of the food prep unit insert across from the deep fryers are measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 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.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2025 · Original Source
Routine Inspection
Jan 16, 2025
Pass
10 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee eating and drinking in food preparation area.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
An open bottle of "Pod Juice" Jewel Mint with 5.5% NIC observed on shelf on top of food prep table at the back of walk-in fridge.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler card is not available to review at the time of inspection. PIC stated that employees were recently hired. Some employees were hired for 2 months.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Steam machine across walk-in fridge producing heavy steam that may cause walk-in fridge increase in temperature. Per PIC, steam machine was installed prior to ownership change.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Phone is found next to cutting board actively cutting celery.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
2 compartment sink food prep sink was blocked with a counter. Employees were washing and food prep at 3 compartment sink. Unable to measure 2 compartment sink water temperature at the time of inspection.
[CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. Explained to PIC that food prep sink shall be accessible by next inspection.
Gasket is heavy damaged in reach-in freezer next to cookline. Debris built up on bottom shelf of reach-in freezer.
[CA] Repair or replace gasket
Heavy scratched cutting board observed in kitchen.
[CA] clean and sanitize cutting board. Resurface cutting board or replace if necessary.
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.
Food items in walk fridge measured 45F-47F (see measure observation). Per PIC fridge was opened this morning and employee did not close door properly. Closed door and re-take measurement. Food cool down to 41F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Heavy accumulation of debris on fan cover and condensation line in walk-in fridge.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Accumulate standing water observed on the floor at the back prep table.
[CA] Clean and maintain floor.
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.
Emptied hand soap in only hand wash sink in kitchen.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Employee provided hand soap.
Emptied paper towel in dispenser at women's restroom.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Employee restock paper towel
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.