Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Sep 2, 2026
Pass
2 recorded violations
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Prepackaged boxes of fried food meals observed to be out for grab n go without seal. [CA] Seal prepackaged foods to protect food from tampering.
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.
Time as a public health control; procedures & records
Inspector’s notes
From service cookline measured to have:
1) Ice bath ontop of stove:
-Cheese at 55F
-Sauce at 57F
2) Countertop:
-Ranch at 58F
-Mayo at 58F
3) Steam table:
-Fried fish at 126F
-French fries at 118F
Per operator foods on service line and prepackaged grab n go hot foods are stocked at 10:00AM and kept until 2:00PM and new foods are placed out on line. No labels, logs, time tracker, or standard operating procedures observed at time of inspection.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
[COS] Operator discarded all food out on counter, in ice bath, under heat lamps and in steam table at service cookline at 14:00. Operator restocked area and labeled food with time. Per operator facility is closes hot foods service line at 17:00 and all food will be discarded by end of the day.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Routine Inspection
Feb 25, 2026
Pass
2 recorded violations
minorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Raw fish shall be frozen before, during, and after ROP(reduced oxygen packaging). [CA] Unseal bags of frozen raw fish prior to thawing. [COS] Bags of fish were unsealed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
MAJOR:
1) Steamer table at mexican station measured to have:
-Falafel at 128F
Container observed to be double contained. Per operator steam table stocked about 1 hour prior.
2) Bottles of house made sauces containing buttermilk measured to be 54F in prep cooler by grill station
Poke prep cooler measured to have:
-Cut tomatoes at 43F
-Edamame at 43F
-House made creamy siracha sauce at 52F
-Raw salmon at 44F
-Raw tuna at 43F
Containers observed to be double contained at time of inspection.
Per operator cooler was stocked about 45 minutes prior.
MINOR:
1) Pans on grill measured to have:
-Chicken tenders at 132F
[CA] Keep all PHFs at 41F and below for cold holding OR at 135F and above for hot holding.
[COS]
Hot foods were put on TPHC. They were labeled with time such that hot PHFs shall be served by 2:30PM (4 hours after initial reheating) or shall be discarded. Operator shall provide inspector with SOPs for using Time as a Publiuc Health Control (TPHC) including how time is tracked for for each PHFs (ex: schedule, timer, labels, logs, etc). TPHC SOPs shall also include discard step and ensure batches are not mixed and new utensils/containers will be provided.
Operator added ice to bottles and double contained PHFs in prep cooler. Per operator he will purchase more rails to allow for containers be suspended in insert portion of prep 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.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Routine Inspection
Aug 25, 2025
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR:
1) Salad bar measured to have prepackaged foods at 51F (see measured observations). Per operator prepackaged items are kept out from 11:00AM - 2:30PM (3.5 hours) and then put back into walk in cooler for service later.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs in salad bar shall be held on time instead of temperature. PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Salad bar prepackaged items shall be held from 11:00AM-2:30PM(lunch service window) and then discarded if not consumed.
MINOR:
2 door reach in by steam tables on side measured to have:
-Pulled pork at 44F
-Pulled chicken at 44F
-Carnitas at 44F
-Milk at 45F
Per thermometer, temperature of reach in measured to be 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COPS] Operator shall empty to walk in cooler and other cooler at end of lunch period.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Coffee equipment and cart and catering observed to be brought in by facility to serve coffee. Coffee caterer presented permit from San Mateo county for Art of Coffee. Point of sale through this facility. Coffee cart is set up in service area, without handwash sink set up present.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Submit to this agency for any new equipment. prior to use. [SA] Cart will be moved behind counter by handwash sink and equpiment shall be submitted to this agency.
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.
Sausage measured to be 106F and sausage patties measured to be 114F at room temperature. Per operator hot breakfast food was pulled from steam table at 10:30AM(45 minutes prior) and shall be cooled in walk in cooler. After 15-20 minutes sausages observed to be unmoved. Patties observed to be placed into walk in cooler and sausages were observed to still be out at room temperature at 1 hour and 10 minutes.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Sausage pattie was moved into walk in cooler. Sausages were VC&D by operator.
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.