More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 11, 2026
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND MOLD LIKE SUBSTANCE ON THE WALL
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.
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
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
FOUND THE MOP INSIDE THE MOP BUCKET.[CA] HANG THE MOP TO AIR DRY.
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, Sep 11, 2026 · Original Source
Routine Inspection
Nov 18, 2025
Pass
2 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
FOUND A SPRAY BOTTLE NEAR THE HOT HOLDING UNIT WITH NO LABEL. [CA] PROVIDE A LABEL.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND A FEW KITCHEN EQUIPMENT (MICROWAVE,ETC) STORED IN THE RESTROOM. [CA] DO NOT STORE KITCHEN EQUIPMENT IN THE RESTROOM. IF THEY ARE NOT IN GOOD REPAIR, THEY MUST BE TAKEN OFF THE PREMISES.
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, Nov 18, 2025 · Original Source
Routine Inspection
Apr 30, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE TURKEY STORED ON THE FOOD PREPARATION TABLE. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. THE FOOD HAS BEEN OUT OF THE REFRIGERATOR FOR LESS THAN ONE HOUR PER OPERATOR. THE FOOD WAS RETURNED TO THE REFRIGERATOR.
FOUND THE HAM AT 63F NEAR THE SLICER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. THE FOOD HAS BEEN OUT OF THE REFRIGERATOR FOR LESS THAN ONE HOUR PER OPERATOR. THE FOOD WAS RETURNED TO THE REFRIGERATOR. NOTE: WHEN SLICING THE MEAT, SLICE IT AND PLACE IN THE REFRIGERATOR AFTERWARDS. DO NOT ENGAGE IN MAKING SANDWICHES AND LEAVE THE MEAT AT ROOM TEMPERATURE WHILE ATTENDING THE CUSTOMERS.
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.
FOUND PASTRAMI AND CHICKEN BEING THAWED IN A CONTAINER ON THE FOOD PREPARATION TABLE IN THE KITCHEN. [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 A 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
REPEAT VIOLATION: FOUND A LEAK AT THE 3 COMPARTMENT SINK. [CA] REPAIR THE LEAK.
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.