ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
May 20, 2026
Pass
1 recorded violation
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
MISSING LOCKERS FOR THE EMPLOYEE'S BELONGINGS. [CA] PROVIDE LOCKERS.
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, May 20, 2026 · Original Source
Routine Inspection
Apr 1, 2026
Pass
2 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
THE FOOD SAFETY CERTIFICATE HAS EXPIRED. [CA] PROVIDE A CURRENT FOOD SAFETY CERTIFICATE FOR MANAGERS.
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 AN EMPLOYEE WASH HER HANDS IN THE FOOD PREPARATION SINK. [CA] USE THE HAND WASH SINK TO WASH HANDS.
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, Apr 1, 2026 · Original Source
Follow-Up Inspection
Sep 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 10, 2025 · Original Source
Routine Inspection
Sep 9, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOOD BETWEEN 47F AND 57F IN THE WALK IN COOLER STORED IN THE WALK IN COOLER FOR OVER 4 HRS. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: SEE VC&D. NOTE: THE FOOD THAT IS BELOW 41F (THAWING) CAN BE RELOCATED TO A WORKING REFRIGERATOR.
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 THE HAND WASH SINK IN THE ONLY RESTROOM INOPERABLE. [CA] ENSURE THE HAND WASH SINK IN THE RESTROOM IS OPERABLE. SA: THE FACILITY IS NOW CLOSED.
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, Sep 9, 2025 · Original Source
Routine Inspection
Dec 23, 2024
Pass
1 recorded violation
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND AN EMPLOYEE WASHING THE WIPING CLOTH IN THE FOOD PREPARATION SINK. [CA] DO NOT USE THE FOOD PREPARATION SINK TO WASH THE WIPING CLOTHS.
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.