SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 22, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water for multiple sinks did not reach the minimum required temperature of 120F. Measured at 117F at the food prep sink; measured at 116 at the three compartment sink; and measured at 115F at the mop sink.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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, Jul 22, 2025 · Original Source
Follow-Up Inspection
Jul 1, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three compartment sink was measured at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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, Jul 1, 2025 · Original Source
Routine Inspection
Jun 30, 2025
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
After handling raw chicken, employee was observed washing hands at the prep sink without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels.
[COS] Employee was stopped and instructed to properly wash hands using soap.
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.
Time as a public health control; procedures & records
Inspector’s notes
Per employee, the raw shell eggs, chicken, boba, and oysters placed out on prep table are subject to time rather than temperature but are not time-marked per facility's written procedures. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked where it shall be discarded if not used within 4 hours.
[SA] Per employee, the items were taken out at 11 AM and will be discarded after facility closes at 2 PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Raw foods observed stored above ready-to-eat foods inside the reach-in coolers. [CA] Store raw food items separate or below ready-to-eat foods to protect food from cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Potentially hazardous foods, raw chicken and raw shell eggs are stored out in room temperature in the back kitchen and measured at 65 to 80F. Per employee the items were taken out for prep when they opened at 11AM. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F.
[COS] Employee relocated the items into the reach-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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
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.
Handwash sinks in the facility are partially obstructed. The handwash sink located behind the front counter had equipment stored in the basin of the sink, and the handwash sink located in the back kitchen had trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash hands when required.
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.
1. Observed Vermin: One live cockroach observed in the handwash located inside the back kitchen. One dead cockroach observed by door used to enter the kitchen.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Suzanne Lew
4. Notification: The person in charge during inspection, Gilrado Lopez , has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Facility's health permit expired on 5/31/25 and is currently operating without a valid permit.
[CA] A food facility shall not be open without a valid health permit.
Facility is closed and a follow-up inspection cannot be scheduled until permit is renewed. A copy of overdue invoice is provided to PIC.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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
Food Safety Certificate for Manager and employee food handler cards are not available for review. [CA]
Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. Employees shall have a valid food handler card 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.
Hot water is not available at the three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Facility is required to cease operations immediately and must remain closed until violation is corrected.
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.