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
Follow-Up Inspection
Dec 4, 2025
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeated violation: The coving tiles on the walls of the walk-in cooler are all fallen off.
[CA] Replace the missing coving tiles immediately.
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.
Some potentially hazardous foods stored on the preparation fridge, including diced tomato and cheese were measured between 45°F and 50 °F.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
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, Dec 4, 2025 · Original Source
Routine Inspection
Dec 3, 2025
Conditional Pass
7 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
A couple of open cup employee drinks were stored on the preparation tables.
[CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.
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.
The coving tiles on the walls of the walk-in cooler are all fallen off.
[CA] Replace the missing coving tiles immediately.
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.
Re-used cardboard (from shipping boxes) used to line shelves.
[CA] Do not use cardboard to line shelves or cover the floor area.
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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
There was very low sanitizer concentration on one of the sanitizer buckets.
[CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
There was no paper towel supply on the lady's restroom handwash station.
[CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
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.
Diced avocado stored at the front service counter were measured at 52 oF. The manager said the sliced avocados were taken from the fridge an hour ago.
[CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocado shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with a time as a public health control method. The manager is told to either code the food products to be used within the next three hours or rapid the product inside the walk-in freezer. He stored the avocados on an ice bath (SA).
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.
Some mold-like buildup was observed inside the ice machine’s internal part.
[CA] Clean the internal part of the ice machine immediately.
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, Dec 3, 2025 · Original Source
Routine Inspection
Jun 20, 2025
Pass
6 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
There was no thermometer inside the double door preparation fridge located in the front kitchen area.
[CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeated violation: Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Repeated violation: Some recently washed utensils were stacked together on the utensil storage shelf.
[CA] Air dry all clean utensils before staking them together.
Some slim buildup was observed inside the ice machine’s internal part.
[CA] Clean the internal part of the ice machine immediately.
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.
Repeated violation: Trash and spill accumulation was observed on both restrooms.
[CA] Conduct a regular thorough cleaning on the restrooms.
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.
Multiple drain flies were observed back in the kitchen areas.
[CA] Eliminate all insects and rodents from the facility by a legal method.
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.
Repeated violation: Pico de gallo and cheese outside of prep table were measured between 48-53*F at the time of inspection. No ice within containers holding the PHFs. The manager said both food products were taken from the walk-in cooler half an hour ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Would recommend having PHFs be under TPHC (Time as a Public Health Control), provided PIC with forms. The manager relocate the food on the container into the walk-in cooler and brought a new batch and stored them on ice bath in bigger containers (SA). REPEAT VIOLATION. Failure to comply may result in enforcement action.
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, Jun 20, 2025 · Original Source
Routine Inspection
Nov 5, 2024
Pass
6 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Multiple wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Pico de gallo and cheese outside of prep table were measured between 48-53*F at the time of inspection. No ice within containers holding the PHFs. The manager said both food products were taken from the walk-in cooler half an hour ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Would recommend having PHFs be under TPHC (Time as a Public Health Control), provided PIC with forms. The manager relocate the food on the container into the walk-in cooler and brought a new batch and stored them on ice bath in bigger containers (SA). REPEAT VIOLATION. Failure to comply may result in enforcement action.
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
Drainpipe from the ice machine was immersed inside the floor sink.
[CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
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.
Some recently washed utensils were stacked together on the utensil storage shelf.
[CA] Air dry all clean utensils before staking them together.
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.
Trash and spill accumulation was observed on both restrooms.
[CA] Conduct a regular thorough cleaning on the restrooms.
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.