ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jun 8, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of debris and grime in the floor sinks located by warewashing and by the walk-in coolers. [CA] Clean and sanitize nonfood contact surfaces as needed to prevent accumulation of debris.
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.
Build-up of debris observed on the upper panels inside the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine or as needed.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 8, 2026 · Original Source
Routine Inspection
Jun 2, 2025
Pass
5 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 5-10 small flies total in the small soda storage room (near the warewashing area) and in the rear mop sink room.
[CA] Keep facility clear of 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.
In the self-service area, observed labels on a few prepackaged foods (cookies, beverages) were missing information.
[CA] Food prepackaged in a food facility shall bear a label that includes:
1. The common name of the food.
2. If made from two or more ingredients, a list of ingredients in order of weight.
3. Quantity of the contents.
4. Name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Observed the self-closing device on the employee's restroom door was removed/not working.
[CA] Repair/replace self-closing device.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Some hot-holding equipment was not able to keep potentially hazardous foods at 135F and above (see violation K07 above).
[CA] Repair/adjust units so that they can keep foods at 135F and above.
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.
In multiple hot-holding trays/units throughout the kitchen, measured internal temperatures of tofu (118F-126), chicken (133F), cooked vegetables (132F), cooked potatoes (132F). Employees stated foods had been held for less than 2-3 hours.
[CA] Keep potentially hazardous foods at 135F and above or 41F and below.
[COS] Foods were reheated.
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.