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
May 27, 2026
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels at the bar handwash station. [CA] Provide soap and paper towels at all times. [COS] PIC provided paper towels during time of inspection.
NOTE: Manager was in the process of refilling soap in the restroom.
Minor: Observed handwash station in kitchen area to be blocked with an ice bath for cooling eggs. [CA] Keep handwash station clear and accessible at all times.
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, May 27, 2026 · Original Source
Follow-Up Inspection
Jan 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Routine Inspection
Jan 23, 2026
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the reach-in cooler (raw meatballs dated 1/16 measured at 48F, and raw meatballs dated 1/20 measured at 49F). [CA] Ensure PHFs are properly cold held at 41F or below or hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded PHFs.
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.
No soap at kitchen handwash station. Paper towels were not in a dispenser. [CA] Ensure handwash stations are stocked with soap and paper towels in dispensers at all times. [COS] PIC obtained soap for the kitchen.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 black mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility did not have a FSC available for review. [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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed induction burner in kitchen; staff stated that the burner is used to warm up olive in oil and to warm up soup. [CA] Discontinue using induction burner without the use of a hood. Remove from the premises. Facility may opt to submit plans to Plan Check for a countertop hood or Type 1 hood in order to use induction burner.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 23, 2026 · Original Source
Routine Inspection
Feb 6, 2025
Pass
3 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC and FHC not available for review.
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.
[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.
Observed 5 ants on back counter of bar. [CA] Eliminate pests from facility; recommend working with professional pest control.
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.
No paper towels at kitchen handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] PIC provided paper towels during time of inspection and will install a 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.