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 2, 2026
Pass
1 recorded violation
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The county’s current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time
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.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Routine Inspection
Feb 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source
Routine Inspection
Sep 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source
Routine Inspection
Jan 23, 2025
Pass
2 recorded violations
minorCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Hot food products delivered cold from the central kitchen are stored on the hot holding unit for couple of hours until they are used instead of reheating them on the food products on the upright turbo chef oven.
[CA] Reheating of food products which shall be kept on the hot holding unit must be done on approved oven to raise the reheating temperature to 165 oF. According to Calcode section 114016 (d), reheating for hot holding shall be done rapidly, and the time the FOOD is between 41°F and 165°F shall not exceed two hours. Please adjust your SOP accordingly.
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.
Current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time.
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.