Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Sep 22, 2026
Pass
2 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate expired the month of inspection and follow-up.
[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.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source
Routine Inspection
Sep 17, 2026
Conditional Pass
17 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed food employee using the same gloves to handle raw beef and ready-to-eat (RTE) food.
[CA] Gloves must be changed and hands washed after handling raw animal products and before handling RTE food.
[COS] Employee washed hands and changed gloves.
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 $ 344.25. 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
At time of inspection, no quaternary ammonium test strips were available for quaternary ammonium sanitizer in service sink dispenser.
[CA] Test strips to measure quaternary ammonium sanitizer shall be readily available at all times.
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.
Observed container of chicken stored directly on top of raw beef moved to cutting board on the prep cooler. The cutting board was not cleaned and sanitized before continuing food preparation for ready-to-eat food items.
[CA] Food contact surfaces must be cleaned and sanitized any time during the operation when contamination may have occurred.
[COS] Employee cleaned and sanitized cutting board.
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.
Observed a food worker use a dry wiping cloth to clean a cutting board. No sanitizer solutions were prepared at beginning of inspection.
[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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mops stored in mop sink with mop-heads touching warewashing machine where they could potentially contaminate clean equipment and utensils.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed containers of Advil, employee cell phones, and open employee drinks on shelves in food storage and preparation areas.
[CA] Employee's personal effects (cell phone, car keys, and jackets) shall not be stored in food preparation or food, equipment, and utensil, storage areas. Employee items shall be stored in employee lockers or other designated areas for employee storage.
At time of inspection, back door did not have a screen door to prevent pest entry when back door is opened. Back door was propped open at time of inspection.
[CA] Keep back door closed at all times to prevent the entrance and harborage of 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.
Observed raw shell eggs, beef, and chicken stored above carrots, mushrooms, and sauce containers in the walk-in cooler. No signs of cross contamination.
[CA] Store raw animal products below RTE products to prevent potential cross contamination. Raw animal products must be stored with the higher required cook temperatures below those with lower cook temperatures or otherwise completely separated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified, stored, used
Inspector’s notes
At time of inspection, two aerosol cans of Raid intended for household use were stored shelves in the dry storage area.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
[COS] Canisters were removed and placed outside.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
****MAJOR**** Interior of raw shell eggs in prep cooler measured 53.9°F on the top level and 48°F at the second level in the container at time of inspection. Per PIC, eggs were placed in container in prep cooler at 11:00AM, more than 4-hours.
[CA] Raw shell eggs shall be stored at 45°F or below.
[COS] Out of temperature shell eggs were voluntarily condemned and destroyed.
****MINOR**** Raw beef in prep cooler measured 42.6°F to 46°F. Per PIC, raw meat products were stocked in prep cooler around 1:30 PM, less than 4 hours before start of inspection.
[CA] PHF must be cold held at 41°F or below or hot held at 135°F or above.
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.
At time of inspection, a tile in the coving under 3-compartment sink area is broken, allowing access into interior wall.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Observed 3 flies in facility due to back door being propped open.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and flies.
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.
At time of inspection, garbage cans in outdoor area did not have lids.
[CA] Refuse containers shall be covered at all times when not in use.
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 food worker handling raw beef with gloved hands and then using the same gloves to add ready-to-eat raw onions and corn as final topping. Food worker also touched exterior of spice containers with same gloves used to handle raw beef. Per PIC, no further cook step and toppings are also used for other fully cooked dishes.
[CA] Separate utensils must be used to raw and ready-to-eat foods to avoid cross contamination.
[COS] Container of corn and green onions were voluntarily condemned and discarded. Hands were washed and gloves changes. Spice containers were replaced.
Observed strip of plastic and one small fly in corn.
[CA] Food is adulterated if it bears or contains any deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Fly and strip of plastic were removed. Section of corn in contact with items were discarded.
****MINOR****
Observed 3 large bowls of rinsed rice draining immediately next to the warewashing machine where it may be exposed to water from the warewash machine. No signs of contamination.
[CA] Food must be prepared and stored in ways that prevent potential contamination.
[COS] Food employee moved rice to food prep table away from warewashing machine.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed raw beef in original case being thawed on floor next to walk-in cooler at room temperature.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways:
1) under refrigeration that maintains the food temperature at 41°F or below,
2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain,
3) in a microwave oven if immediately followed by immediate preparation,
4) as part of a cooking process.
[COS] Beef items were moved into walk-in cooler to continue 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.
Observed a bag of rice stored directly on the ground in the food preparation area and packaged frozen meat stored directly on ground in walk-in cooler.
[CA] Food shall be stored at least 6-inches above ground to prevent potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
At time of inspection, urinal in men's restroom was not working.
[CA] Toilet facilities shall be maintained clean and in good repair.
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.
At time of inspection, handwash sink in warewashing area does not have paper towels to dry hands.
[CA] Handwash sinks must be stocked with single-use towels in dispenser.
[SA] Employees wash hands at nearby handwash sink in cookline area.
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, Sep 17, 2026 · Original Source
Routine Inspection
Mar 10, 2025
Pass
7 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
The menu offers raw/undercooked animal products, but no consumer advisory was available.
[CA] When offering raw/undercooked animal products, the menu must have a Consumer Advisory consisting of BOTH of the following:
1) A clear indication on the menu as to WHICH items contain raw/undercooked animal products.
2) The statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
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.
A designated person in charge was not present during the inspection.
[CA] A designated person in charge must be present at the facility during operating hours.
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 pink and brown mold-like substance on white baffle inside the ice machine. Ice was not in direct contact with the substance.
[CA] Keep the ice machine clean.
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.
In the right prep unit, inside a prep insert: measured internal temperature of raw shell eggs to be 52F. Eggs were observed to be overstacked, and the lid of the prep unit was open. Employee stated the lid had been open since 11:00 today (less than 1 hour prior). Note: other potentially hazardous foods in the unit measured at 41F and below.
[CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. Do not overstack food items in the prep inserts, and keep lid closed.
[SA] Lid was closed and any overstacked eggs shall be moved to a different refrigerator.
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.
At the rear handwash sink:
- Observed the paper towel dispenser was empty
- Observed a tall rolling shelf was obstructing the sink
Note: another stocked sink was located nearby.
[CA] Keep paper towel dispenser stocked at all times, and do not obstruct handwash sinks. Handwash sinks must be made available to make handwashing not only possible, but likely.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request.
[CA] Obtain sanitizer test strips and ensure they are readily available to employees.
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.