ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Apr 16, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Warm water at the handwash sink at the prep area and the cookline area was measured at 116 degrees Fahrenheit.
[Corrective Action] Ensure warm water is maintained at 100 - 108 degrees Fahrenheit.
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, Apr 16, 2026 · Original Source
Routine Inspection
Nov 26, 2024
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured the water temperature at 117 F to 120 F from the self mixing hand wash sink at the mix-it station.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Measured the final sanitizing rinse within the high temperature warewashing machine at 136 F (less than 150 F on sticker) during active use.
[CA] At all times during active use, mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[COS] Machine rested for 10 minutes. Final sanitizing rinse remeasured at 165 F.
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.