Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Dec 16, 2025
Pass
2 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed employee drop 2-3 pieces of raw shrimp on the wet floor, then proceeded to pick up the shrimp, rinsed it under under running water and attempted to put into the large mixer for further processing. Inspector instructed employee to throw away the shrimp in the garbage prior to putting it into the mixer.
[CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. Do not use food that has been contaminated by the floor.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink located next to 2 compartment sink, across from main cook line is leaking when the water is turned on. Repair the hand sink immediately.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 16, 2025 · Original Source
Routine Inspection
Dec 12, 2025
Conditional Pass
17 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A few food handler cards are expired.
[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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One of the light fixtures is out at the hood. [CA] Repair/replace the light fixture.
Debris noted in grease filters. [CA] Clean on a regular basis.
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.
Observed raw seafood and meat above ready to eat food (produce) in duck walk in cooler and other walk in cooler.
[CA] Store raw meat/seafood, below ready to eat food.
Uncovered food containers noted in all refrigerator units. [CA] Keep food covered with lids/plastic wrap except when cooling.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Unlabeled bulk ingredient bins. [CA] Label bins with ingredient name.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Raw shrimp used for shrimp rice noodle roll measured at 55F on prep counter. Flat rice noodle, rice roll, cooked bbq pork belly at bbq station measured between 60F-70F [CA] Maintain potentially hazardous food 41F and below. Place bowl of shrimp in container of ice. [COS]. Rice noodle roll, flat noodle and pork belly were time marked to be discarded within 4 hours. Add these food items on the time log.
Whole roasted cooked duck (hanging) at bbq station measured at 77"F. Per manager, duck is discarded or consumed by employees after 4 hours. [CA] Manager time labeled the duck.
Pork belly drying for 3 hours above prep sink and measured at 60F. [CA] Relocate in walk in cooler to dry.[COS]
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.
Observed heavy debris inside interior and exterior of refrigeration units. [CA] Clean the units frequently.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags (oysters, clams) are not maintained in chronological order correlated to the date of date the shellstock are sold or served. [CA] Organize tags, recommend to store in envelopes for each month, separated by type of shellfish.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Soiled wiping cloths noted on counter. [CA] Store in sanitizer bucket between uses.
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.
Observed hand sink with a red hose on the faucet, wire scrubber in sink and trash can in front of the hand sink located next to the across cook line. [CA] Keep hand sink unobstructed at all times. [COS]
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.
Observed duck thawing in standing water in food prep sink. Observed raw beef thawing in standing water in other food prep sink.
[CA] Thaw food using approved methods:
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.
[COS] Faucet water at 70F was turned on
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.
Observed container of chicken stored on floor and then was placed on food prep table. [CA] Do not place unclean containers on food prep surface. [COS] Instructed employee to clean and sanitize the food prep table.
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.
Observed containers of food (raw beef, chicken) stored directly on kitchen floor and in walk in freezer.
[CA] Store food on shelving, racks, at least 6 inches off of the 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
Uncovered personal drinks on prep counters. [CA] Store personal drinks in a designated area with a cover.
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.
Floors in kitchen, walk in cooler where ducks are stored has a heavy debris buildup, underneath shelving and in the corners. Wall at janitorial sink noted with heavy black mold like debris. [CA] Clean the floors in walk in and throughout kitchen.
Several floor tiles missing or are cracked. [CA] Replace the damaged/missing tiles.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a container of oyster shells soaking in water. Per manager, shells are washed in dish area to be re-used. [CA] Shells are not approved to be used as food equipment. Discontinue reusing the shells.
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.