Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Aug 20, 2026
Pass
2 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee to handle raw chicken during VC&D, bleach for denaturing, and then pull out containers of tofu. [CA] Ensure employees are properly washing hands with soap and warm water for 20 seconds minimum and dry with paper towel in between tasks that can cause contamination. [COS] Employee was instructed to properly wash hands before handling the tofu.
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.
Observed potentially hazardous food that measured in the temperature danger zone located in the lowboy cooler by the cookline (raw chicken 50F). Per staff, the chicken was in the unit since last night. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded chicken.
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, Aug 20, 2026 · Original Source
Routine Inspection
Aug 5, 2025
Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shell eggs observed to be stored over vegetables in the upright cooler to the right of the cook-line.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Eggs cooked 2 hours prior (per PIC) observed to be cooling in a layer greater than 6 inches deep, and measured 65F in the upright cooler to the right of the cook-line.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
All employees lack food handler cards.
[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.
10+ flies observed in the kitchen area.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep doors closed to prevent the intrusion of pests/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.
1. Braised egg and tofu soup measured 107F in a pot on the stove. Per the PIC, it had been cooked less than 2 hours prior.
2. Raw fish balls measured 62F in a a metal container on a counter across from the cook-line. Per the PIC, an employee took the fish balls out 20 minutes prior to start cooking them.
3. Three raw shell eggs measured 75F in a tub on the lower level of a counter across from the cook-line. Per the PIC, an employee took the eggs out 20 minutes prior to start cooking them.
4. Raw chicken in an improper ice bath measured 62F on a counter across from the cook-line.
[CA] Potentially hazardous food shall be held at or below 41F (for cold holding) OR at or above 135F (for hot holding).
[COS] PIC turned up fire underneath the braised egg and tofu soup. Raw fish balls, raw shell eggs, and raw chicken relocated to nearby upright 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. Clean utensils (knives, etc.) stored on a wooden knife-holder directly above the 3 compartment sink.
[CA] Discontinue the storage of clean utensils directly above the 3 compartment sink where they may be exposed to splash contamination.
2. Dirty strainers observed hanging on a rack directly over the 3 compartment sink. PIC states that strainers have already been washed/sanitized, but that debris tends to build up because they use them to strain oil.
[CA] Replace strainers/equipment when they become too soiled to be properly cleaned.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacked chlorine test strips for testing the applicable sanitizer concentration when sanitizing dishes in the three compartment sink.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Hand sink in the kitchen observed to be partially obstructed with a stack of boxes of recently delivered meat.
[CA] Hand wash sinks shall remain unobstructed and available for use at all times that the facility is in operation.
[COS] PIC removed obstruction.
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 5, 2025 · Original Source
Follow-Up Inspection
Dec 4, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 4, 2024 · Original Source
Routine Inspection
Nov 26, 2024
Conditional Pass
9 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the rear kitchen handwash sink: observed multiple bags of frozen fish balls were stored inside the handwash sink, obstructing it. Observed multiple bowls and a container of fish balls stored under/in front of the soap and paper towel dispensers.
[CA] Do not obstruct handwash sink facilities. Hand wash facilities must be available to make handwashing not only possible, but likely.
[COS] Bags of fish balls and other items were removed from the handwash sink.
*REPEAT VIOLATION*
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.
Observed approximately 10-15 flies in the kitchen and rear storage area.
[CA] Keep facility clear of 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.
Observed frozen fish balls defrosting at ambient room temperature in the rear prep area.
[CA] Frozen potentially hazardous food shall be thawed using one of the following methods:
1) Under refrigeration
2) Completely submerged under cold running water of sufficient velocity to flush loose particles
3) In a microwave oven
4) During the 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 brown mold-like substance on the baffle inside the ice machine.
[CA] Keep ice machine 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.
Inside the upright freezer: observed raw chicken stored on the top shelf, above other meats, including shrimp.
[CA] Store chicken below other meats to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed heavy accumulation of food debris/grease on surfaces, especially on sides of cooking equipment and on the garbage bin in the rear kitchen.
[CA] Keep surfaces 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.
In the rear prep area, on the center prep table: measured temperature of shrimp and oysters to be 58 - 70F. Measured raw shell eggs to be 67F. PIC stated foods had been held for 20 minutes, since 11:00am (opening time).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Ice was added to containers of shrimp and oysters. Eggs were moved back to the refrigerator.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Observed raw chicken was stored inside left compartment of 3-compartment sink (employee was prepping chicken on a nearby counter). A prep sink was available.
[CA] Do not place foods in the 3-compartment sink. The 3-compartment sink shall be used only for warewashing.
2) Sanitizer test strips were not available upon request.
[CA] Keep sanitizer test strips available to measure sanitizer concentration.
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.
Time as a public health control; procedures & records
Inspector’s notes
Observed cooked broccoli and carrots in a metal container on the prep table at room temperature; observed employee actively placing food into bento boxes. Per employees and previous inspection report: cooked carrots and broccoli are under Time as a Public Health Control and are usually time-marked. Today, no time-marking was observed.
[CA] When using TPHC, foods must be IMMEDIATELY time-marked.
[COS] Employee time-marked container of cooked broccoli and carrots to be discarded by the 4-hour time mark (3pm).
___
Minor violation: TPHC written procedures were not available for review (procedures were provided and filled out during the previous inspection).
[CA] When using TPHC, written procedures must be available for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.