Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspections
Routine Inspection
Apr 2, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken observed sitting out under the prep table was measured at 68F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Per employee, the chicken was in use within the last two hours for lunch and relocated it into the walk-in cooler for proper holding.
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, Apr 2, 2026 · Original Source
Routine Inspection
Jan 15, 2026
Pass
9 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found several containers of food items stored on floor in walk-in-freezer, cooks line and food prep area. [CA] Food shall be stored a mimimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found employee personal items stored on storage rack near food items. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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.
Found 3 sticky fly trap on ceiling panels at cooks line and in front of walk-in-cooler. [CA] Discontinue using sticky fly trap, use approved pest control services.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found leaking faucet at 3-compartment sink (small-front) when water knob is off.
2. Found leaking faucet at 3-compartment sink (big-back prep) middle section when water know is off.
Secure leak.
3. Found drain pipes directly in floor sink for dish machine and 1-compartment sink. [CA] Provide a minimum of 1 inch air gap between drain pipe and floor sink.
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.
Found a container of meat thawing in stagnant water at 2-compartment sink. [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.
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.
Measured the following PHFs holding between 60F -65F in 2 door cold top,3 door cold top, walk-in-cooler, counter top for less than 4 hours: hainan chicken, fried tofu, fish marrow, bean sprouts and noodles. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to reach in refrigeration 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, linens: Proper storage and use
Inspector’s notes
1. Found scoop handles in direct contact with food items in bulk bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
2. Observed bowls used to scoops for bulk bins. [CA] Discontinue using bowls, use scoops with handles.
3. Found damaged lid covers for bulk bin. [CA] Replace lid.
4. Found cloth linen used to line 2 door/3 door reach in at cooks line. [CA] Discontinue using cloth linen, use approve food grade lining for food items.
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.
Found box of raw shell eggs stored above ready to eat foods in walk-in-cooler. [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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lacking food handler cards on site. [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, Jan 15, 2026 · Original Source
Follow-Up Inspection
Jul 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 19, 2025 · Original Source
Follow-Up Inspection
Jul 18, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
Observed multiple juvenile dead cockroaches and 1 adult dead cockroach in the openings behind the prep refrigerator units in front of the cook line.
Observed a dead juvenile cockroach sticking on side panel of prep unit facing cook line.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified:
4. Notification: The person in charge during inspection, Denny, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Jul 18, 2025 · Original Source
Routine Inspection
Jul 17, 2025
Closed
The health department recorded a closure at this inspection.
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed 2 knives being stored between the prep fridge and adjacent reach-in refrigeration units.
[CA] Equipment that contacts food shall be stored in a sanitary manner.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Both back doors in the kitchen was observed to be left open.
[CA] Keep back doors closed when not in use to prevent the entrance of vermin.
2) Crevice and gap on wall under the three compartment sink. [CA] Eliminate any gaps and crevices on walls, ceilings, or floors that may harbor 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.
Pork bone meat observed to be cooling in layers greater than 3 inches deep in 2 tubs on the bottom shelf in the walk-in refrigerator. Pork bone measured 62F, and per an employee, had recently been cooked.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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 faucet in front handwash sink is stuck, thus rendering it unusable.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
1. Observed Vermin: Documented in the following areas:
- 3 live cockroaches under the 3 compartment and prep sink
- 10+ live cockroaches of varying life stages (nymphs, adults) underneath various metal tables and/or on table legs
- 10+ dead cockroaches under freezer chests
- 1 dead cockroach on gasket of freezer chest
- ~ 5 dead cockroaches under the three compartment sink and food prep sink.
- 1 dead cockroach in the mop sink
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified.
4. Notification: The person in charge during inspection, Suky, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Numerous food items observed to be stored on the floor in the walk-in refrigerator.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Multiple soiled wiping cloths left out on various food contact surfaces.
[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.
Handwash sink in the front area observed to be obstructed by a tray directly on top of the sink basin.
Note: Additional usable handwash sink directly adjacent.
[CA] Handwash sinks shall remain unobstructed at all times that the facility is in operation.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Bowls are being used as scoops for dry bulk food items.
[CA] Discontinue the use of bowls as scoops and use scoops with handles, while ensuring that handles do not come into contact with food.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source
Follow-Up Inspection
Nov 7, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 7, 2024 · Original Source
Routine Inspection
Nov 4, 2024
Conditional Pass
13 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility's Environmental Health Permit is expired. [CA] A food facility is required to have a valid Environmental Health Permit to operate.
Invoice will be provided to operator via email and at time of follow-up inspection.
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.
Numerous flies observed within the facility by the opened back doors. One door is located by dry storage area and another by the prep sink and cook line. [CA] Food facility shall be kept free of flies and fly activities.
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.
1) Bag and containers of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
2) Bulk container of food do not have a proper tight fitting lid. [CA] Ensure that bulk containers of food are protected with a tight fitting lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed a fly land on uncovered lettuce that was stored by the cook line. [CA] Food shall be protected from adulteration from vermin. [COS] Employee discarded the lettuce that adulterated by the fly.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Area around the outside mop sink is unclean with accumulation of water. [CA] Frequently clean area around the mop sink or as needed.
2) Back doors of the kitchen are kept opened. [CA] Keep back doors closed to prevent the entrance 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.
Employees observed eating inside the kitchen by the hot holding units. [CA] Employees shall NOT eat in the food preparation or storage areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
1) Inside the walk-in cooler, observed raw seafood and raw shell eggs stored above cooked foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.
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
Improper handwashing practices observed. Employees washed hands without using soap. Employee did not washed hands when putting on disposable gloves. Employees would change gloves but not wash hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels. Disposable gloves shall also be removed and changed as needed when switching task prior to handling food. Handwashing shall be accomplished 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.
Lid for trash bin outside the facility is kept opened. [CA] Keep trash lid closed when not in use to prevent attracting vermin.
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.
Wiping towels inside the kitchen are observed used, reused, and stored on food prep surfaces. [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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) White trash bags are used in direct contact with food. [CA] Use only approved food grade items for handling or storage of food.
2) Cardboard is used to line shelve above food prep unit. The cardboard has visible debris and stains. [CA] Use only approved material that is smooth, durable, nonabsorbent, and easily cleanable to line shelves.
3) Bowls are used as scoops and stored inside of bulk food containers. [CA] Use approved utensils with a handle for bulk foods.
4) Equipment (Pots and pans) are stored outside the facility by the back door. [CA] Utensils and equipment shall be stored in a location where it is protected from contamination.
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.
Potentially hazardous foods observed at measured at cold holding temperatures. Chicken at the prep table measured at 51F; rice noodles at the cook line and prep line measured at 67-71F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
[COS] Employee relocated items into the walk-in cooler.
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.
1) Accumulation of dust on fan guard inside the walk-in cooler.
2) Accumulation of grease and debris on hood filters above the cook line.
[CA] Frequently clean nonfood contact surfaces or 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.