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
Sep 8, 2026
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the three-door upright cooler, raw chicken, raw shell eggs, cooked chicken, and tofu measured between 47F and 49F. Per the PIC, all potentially hazardous foods had been delivered and/or placed into the unit approximately 3 hours prior. Ambient of the unit measured 49F on the right side, and 51F on the left side, via probe.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
Ensure that refrigeration is capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
[COS] Instructed staff to relocate all potentially hazardous foods in the unit to alternate refrigeration.
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
Hand sink in the kitchen observed extremely slow draining.
[CA] Repair plumbing and maintain in good repair.
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, Sep 8, 2026 · Original Source
Follow-Up Inspection
Mar 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source
Routine Inspection
Feb 23, 2026
Conditional Pass
6 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Refrigeration units lacks thermometers placed inside.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Numerous potentially hazardous foods, including raw chicken, peeled boiled eggs, beef, tofu, raw shell eggs, and cooked chicken measured between 64F and 66F while maintained in the clear, three-door upright cooler at the cook-line. Per staff, the cases of chicken and some of the tofu had been delivered today, less than 4 hours prior. Staff stated that all other items had been maintained in the unit overnight. Ambient of the unit measured 64F via probe. Staff states that they felt that the unit has been warm, but the digital display on the unit read 34F.
*Note: Digital display on the unit is inaccurate by more than 20F. Facility shall utilize internal thermometers placed inside units. See K39m.
Raw chicken measured 54F while maintained in a completely melted ice bath to the right of the cook-line. Raw chicken measured 58F while maintained in a container in an improper ice bath on the prep table across from the cook-line. Per staff, chicken had been delivered today, approximately 3 hours prior.
A container of raw shell eggs measured 70F while maintained out of temperature control on a storage rack at the back of the kitchen. Per staff, eggs had been delivered today 3 hours prior and partitioned into the container.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Employees voluntarily discarded all of the potentially hazardous foods maintained in the three-door upright for greater than 4 hours. Raw chicken in improper ice baths used or discarded by 5PM. Raw shell eggs relocated to under-counter cooler at the front service counter.
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.
Only hand sink in the main kitchen area lacked paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Employee refilled wall-mounted 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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the clear three-door upright cooler to the right of the cook-line measured 64F via probe.
[CA] Refrigeration shall 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal phones stored on top of food preparation surfaces.
[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed carrying a bag full of raw chicken. Employee then proceeded to touch refrigerator door handles and a container of cooked chicken. No direct contamination observed.
Employee observed washing gloved hands.
Employee observed touching face and nose, then continued onto food preparation.
[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 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.
Official record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source
Follow-Up Inspection
Aug 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source
Routine Inspection
Aug 7, 2025
Conditional Pass
12 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Black mold-like buildup observed on the interior panel of the ice machine. Black buildup not in direct contact with ice.
[CA] Clean and sanitize the interior panels of the ice machine regularly to preclude buildup.
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.
One dead adult cockroach observed on the wall to the left of the cook-line. PIC states that they receive a monthly service from Terminex, and provided a pest control report.
[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.
Clean and sanitize affected areas.
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.
Large amount of food buildup observed underneath the cook-line.
[CA] Floors in food preparation area shall be kept clean to prevent the attraction 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.
Raw shell eggs stored over vegetables in the 2-door upright across from 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.
Time as a public health control; procedures & records
Inspector’s notes
Facility uses TPHC for boba pearls, but did not have the timer active. PIC stated that boba pearls had been taken out at 12:00 PM.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] PIC started timer, with time for discard marked at 4:00 PM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. *REPEAT VIOLATION* Kitchen utensils observed to be stored in the restroom.
[CA] Discontinue the storage of utensils that contact food within the restroom to prevent contamination.
2. Clean utensils (knives, strainers, etc.) stored on wooden racks above the three compartment sink.
[CA] Store clean utensils elsewhere, in locations that are not exposed to potential splash contamination.
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.
The following potentially hazardous food measured in the temperature danger zone (greater than 41F, AND less than 135F):
- Dredged chicken (54F) in an ice bath to the right of the cook-line. PIC states employees keep the chicken there until they need to cook it.
- Chicken (50F) in an ice bath on a counter across from the cook-line
- Fried chicken (110F) on a cart next to the cook-line
- Flour contacting raw chicken (for the purposes of dredging) is refilled as often as necessary, and the tub is cleaned once per day, per the PIC. Flour is in contact with raw chicken, thus rendering it a potentially hazardous food.
- Chicken broth (120F) on the stove, with the burner under it turned off
[CA] Potentially hazardous foods (PHF) shall be held at or below 41F OR at or above 135F. Flour contacting PHF, thus rendering it a PHF as well, shall be discarded at minimum once every 4 hours.
[COS] Dredged chicken in ice bath was relocated to upright cooler. Chicken in ice bath across from cook-line relocated to upright cooler. PIC elected to immediately discard fried chicken without prompting from this division. Flour was discarded, and a new container was filled with flour for the purpose of dredging raw chicken. Chicken broth reheated to 165F to be held for hot holding.
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.
Containers of cooked chicken and cooked vegetables (broccoli, carrots) in layers greater than 6 inches deep measured in the range of 62F-68F. PIC stated that vegetables had been cooked 3 hours prior.
[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.
PHF's may be left uncovered when cooling to facilitate 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
*REPEAT VIOLATION*
All employee food handler cards are expired.
[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
Back door maintained open.
[CA] 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.
Chlorine sanitizer in a wiping cloth bucket measured 25 ppm.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (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.
*REPEAT VIOLATION*
Facility lacks a restroom that can be used by customers. Customer observed dining inside the establishment.
[CA] Facility was built after 2004, and thus MUST have a restroom available for customers. Alternatively, facility MUST disallow customers from dining inside, and post a sign stating that "restrooms are not provided, and dining inside the facility is prohibited (take-out only)".
Further violations of this nature may result in further enforcement action.
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.