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
Routine Inspection
Sep 11, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Repeat Violation: Garlic in Oil was measured at 60F on an improperly sized ice bath at the cookline.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Discussed with PIC about potentially using TPHC for the garlic in oil mixture. TPHC guidelines provided.
[SA] Per staff, it was removed from refrigeration at 9 am. PIC agreed to time mark the item for discard after 4 hours of removal from temperature control.
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, Sep 11, 2026 · Original Source
Routine Inspection
Aug 19, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Brown rice in the warmer measured between 100-110°F. Per PIC, they're not sure when it was restocked.
2. White rice in the rice warmer measured around 90°F. Per PIC, they're not sure when it was restocked.
3. Garlic in oil mixture measured around 72-74°F at 12:30 pm. Per staff, it had been out of temperature control since 9 am.
4. A bowl of fried rice was measured between 125-131°F. Per staff they made it for a catering order but didnt need it anymore. It was in a turned off warming unit.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. & 2. - The rice was discarded. See VC&D report.
[COS] 3. PIC agreed to place garlic in oil mixture on time as a public health control and discard after 4 cumulative hours.
[COS] 4. Rice was reheated to 165°F and hot held at a working warming unit.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The walk in cooler was not functioning properly and measured around 74°F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Per Maria, facilities has told it will take another 2 weeks to repair.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the kitchen staff lacks food handler cards.
[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.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source
Routine Inspection
Nov 26, 2024
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The paper towel dispenser at the hand sink near the online order service line and ware wash area was not working.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Staff changed the batteries of the dispenser at time of the inspection.
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.
At the cook line, there was a container of garlic in oil left out of temperature control. Mixture was measured at 67°F at around 11:50 am. Per staff they took it out of the walk in cooler around 9:45 am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Staff agreed to time mark the mixture for discard after 4 hours of removal from temperature control.
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.
Hot water at the hand sink near the online order service line and ware wash area was not working.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
[SA] Staff will use the other hand sink located at the entrance of the unit until it is repaired.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.