ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 4, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Meat balls in the hot holding unit was measured at 75 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or above 135 degrees Fahrenheit.
[Suitable Alternative] Person in charge voluntarily discarded the meat balls.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee was not able to provide Food Handler's Card.
[Corrective Action] Food Handler's Card shall be readily available for review.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee did not wash hands prior to donning gloves.
[Corrective Action] Ensure hands are properly washed before donning 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.
Official record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Routine Inspection
May 19, 2025
Pass
2 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lighting in the walk-in cooler is very dim.
[Corrective Action] Provide adequate lighting.
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.
Lack of paper towels in the paper towel dispenser at the handwash sink at the service area. Loose paper towels nearby.
[Corrective Action] Ensure paper towel dispenser is stocked with paper towels 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.
Official record from Santa Clara County Department of Environmental Health, May 19, 2025 · Original Source
Routine Inspection
Oct 10, 2024
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple items in the 2 door undercounter cooler at the service area measured at 48 degrees Fahrenheit.
[Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Observed expired Food Safety Certificate.
[Corrective Action] Provide the current valid Food Safety Certificate.
2. Food Handler's Card not available for review.
[Corrective Action] Food Handler's Card shall be readily available for review.
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.
Observed a lot of clutter around the handwash sink at the service area.
[Corrective Action] Maintain the handwash sink area clean, clear, and easily accessible 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a few unused equipments by the office.
[Corrective Action] Remove unused equipments from the premise.
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.