More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
May 7, 2026
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels dispenser in kitchen is not dispensing paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
lack of liquid hand cleanser at bar hand wash sink.
[CA] Provide handwashing cleanser in dispenser at handwash stations 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.
Frozen fish found thawing in reduced oxygen packaging.
[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.
*Thaw fish according to manufactures guidelines. Remove fish from packaging while thawing.
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.
Official record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source
Follow-Up Inspection
Dec 30, 2025
Result not listed
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 30, 2025 · Original Source
Routine Inspection
Dec 22, 2025
Pass
8 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Employee placed raw meat on cutting board adjacent to ready to eat food.[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Bottles of champagne found stored in consumable ice at bar.[CA] Remove bottles from consumable ice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee skips hand wandwashing prior to putting on gloves.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on 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.
Frozen fish found thawing in reduced oxygen packaging.[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.
Thaw fish according to manufacturers guidelines. Remove fish from packaging while thawing.
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.
Several wet/used wiping towels stored on preparation tables.
[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.
Hand wash sink partially obstructed by stored items.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Lack of single use paper towels at hand wash station (kitchen).
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Final sanitizing rinse in high temperature dishwasher measured at 138F.
[CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.
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
Used/wet mops stored in front of handwash sink.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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, Dec 22, 2025 · Original Source
Routine Inspection
Jul 22, 2025
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
raw beef held in drawer refrigerator measured >41F,<135F.
[CA] PHFs shall be held at 41°F or below or 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.
Salmon found thawing in sealed ROP bag( not date marked).
[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. Defrost frozen ROP fish according to manufacturers guidelines.
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.
Final rinse at mechanical dishwasher measured <160F.
[CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.
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.
Raw food of animal origin stored above ready to eat food.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source
Follow-Up Inspection
May 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source
Routine Inspection
May 20, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of drawer refrigerator at cook line measured at 55F. Ambient temperature of standing freezer measured at 50F
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until it is repaired/replaced.
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.
Various PHF in drawer refrigerator at cook line measured >41F,<135F,>4hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed PHF held in drawer 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.
Official record from Santa Clara County Department of Environmental Health, May 20, 2025 · Original Source
Routine Inspection
Jan 23, 2025
Pass
2 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen chicken placed in container of water for thawing.[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.
Frozen salmon defrosted in sealed ROP bag. [CA] Defrost according to the manufacturer guidelines.
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.