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
Follow-Up Inspection
Aug 29, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
No signs of vermin 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.
Official record from Santa Clara County Department of Environmental Health, Aug 29, 2026 · Original Source
Follow-Up Inspection
Aug 28, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed cracks and crevices throughout the bar, including at the exterior portions of the bar and primarily below the counter top near the bar top and back wall junction.;
[CA] Seal all cracks and crevices that can provide harborage to 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. Observed Vermin: Documented german cockroach activity throughout the bar including but not limited to:
- Two live adults on the exterior of the bar, at the corner unsealed junction between the tabletop and the bar wall
- One live adult in the gap between the bar counter and vertical support at the further section of the bar away from the door
- Three live adults below the counter top at the bar closest to the bar entrance
- Two live adults on the wall of the interior of the bar wall furthest from the door
- Two live adults on the underside of the counter top of the bar near the dish machine
- One live adult in a gap between a lifting piece of wood and bar top near the dish machine
- One live nymph on the floor below the dish machine
- One live adult on the gasket of the reach in cooler across from the dish machine
- One egg casing in the bottom cabinet across the bar
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Elizabeth Tobin.
4. Notification: The person in charge during inspection, Mark, 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.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2026 · Original Source
Routine Inspection
Aug 27, 2026
Closed
The health department recorded a closure at this inspection.
5 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the walk-in cooler that had been improperly cooked and cooled the day before (potato salad 45F). [CA] ENsure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours using rapid cooling methods. [COS] PIC voluntarily discarded tub of potato salad.
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
Facility does not have FSC available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Observed live cockroach in bar area and in traps. Observed approx 50 dead cockroaches in bar area. [CA] ELiminate vermin from facility. work with professional/licensed pest control.
1. Observed Vermin: Documented in the following areas: Live cockroach in bar area and in traps. . Observed approx 50 dead cockroaches in traps and bar area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Elizabeth Tobin, Suzanne Lew
4. Notification: The people in charge during inspection, Jeff and Joey, have 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.
Lack of consumer advisory on menus. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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.
Paper towel dispenser not working at kitchen handwash station. [CA] Repair 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.
Official record from Santa Clara County Department of Environmental Health, Aug 27, 2026 · Original Source
Routine Inspection
Dec 17, 2025
Pass
6 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
MAJOR: Paper towel dispenser was not working (batteries dead). [CA] Ensure handwash sinks are stocked with soap and paper towels at all times; ensure dispensers are working properly. [COS] PIC provided a roll of paper towels by the handwash station until he can get batteries for the dispenser.
MINOR: Kitchen handwash sink is not easily accessible (blocked by small food prep cold hold unit). Bar handwash sink had equipment in the sink basin. [CA] Keep handwash stations clear and easily accessible.
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
Facility does not have an employee with an FSC (Food Safety Certificate). [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
Observed walk-in refrigerator light to be broken. [CA] Repair light.
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.
Observed heavy accumulation of dust on ceiling and on metal storage racks. [CA] CLean and sanitize on a regular basis.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed personal food items in food prep cold hold unit stored on top of open food in the inserts. Also observed open cup of soda on a food prep surface. [CA] Keep drinks covered and away from food prep/food storage 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.