More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 28, 2026
Pass
3 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Fried chicken in a closed plastic container inside the reach-in cooler measured 58F. Per chef, the chicken was cooked around 4 PM today. [corrective action] Ensure food is rapidly cooled down from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. When food is cooling, do not keep covered. [correction] Chef transferred chicken to two sheet trays and placed on the top rack in the walk-in 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.
Hamburger is served undercooked but no consumer advisory on the menu. [corrective action] Place an asterisk (or some other symbol) on the menu next to the hamburger and include a consumer advisory for consuming raw or undercooked foods.
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.
Quat sanitizer in the 3-compartment sink measured 100 ppm. [corrective action] Ensure quat sanitizer is at 200 ppm.
Note: Chef to have technician adjust the sanitizer dispenser.
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, Feb 28, 2026 · Original Source
Follow-Up Inspection
Jul 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 25, 2025 · Original Source
Routine Inspection
Jul 24, 2025
Conditional Pass
7 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Major Violation: In the prep cooler across the flat griddle PHFs measured above 50°F at around 5:30 pm for total time of less than 4 hours. Per chef, they stocked the cooler before service at 5 pm. Per manager they had the unit serviced about a week prior.
2. PHFs in the walk in cooler were measured between 43-48°F at around 5:45 pm. Items closer to the condenser were measured at 48°F and items at the far end were around 43°F. Per chef, the digital thermometer was reading around 36-40°F when they came in 2 hours prior. The back of the condenser had a heavy build up of ice. except for a small section in the corner.
Note: Ambient temperature of the walk in cooler was initially measured at 48°F and later measured at 51°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were moved to the bar walk in cooler to rapidly cool.
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
The provided Food Safety Certificate was presented at a different facility.
[CA] No certified person at a food facility may serve at any other food facility as the person required to be certified pursuant to this subdivision.
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.
Vacuum sealed ground beef patties were found in the walk in cooler without labeling or dates. Per kitchen staff they were sealed about 4 days prior.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] Items were VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The current Environmental Health Permit is not posted in public view. Facility had a permit from 2021 displayed in their office.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. Staff presented pH strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
The shared garbage enclosure has an accumulation of refuse. Their refuse collection service has been on strike the last few weeks. Observed human feces on the floor of the enclosure and numerous rodent droppings.
[CA] Outside refuse enclosure shall be kept clean and free of debris.
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.