ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Follow-Up Inspection
Aug 22, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non-ANSI meat grinder.
[CA] All utensils and equipment shall be approved, installed properly, and meet applicable standards. Ensure equipment is 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).
Remove the equipment from the premises.
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.
Facility has a non-ANSI meat grinder that was harboring maggots in the wheel basin.
[CA] Maintain the facility free of animals, pests, and vermin.
[COS] Staff cleaned and sanitized the wheel.
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, Aug 22, 2026 · Original Source
Routine Inspection
Aug 20, 2026
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
- A live cockroach was observed on the stand mixer.
- Several live cockroaches were observed coming out of the wall on the right of the cookline.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: S. Lew
4. Notification: The person in charge during inspection, Ann, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Cove base is missing from the wall on the right side of the cookline.
[CA] The floor surface in food storage, food preparation, utensil washing, refuse storage, janitorial area, and toilet rooms must have a 3/8-inch radius continuous coved base that extends up the wall or base of cabinets at least 4 inches.
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.
Facility is experiencing an active sewage back up affecting every floor sink in the kitchen including a large puddle under the cookline.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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, Aug 20, 2026 · Original Source
Follow-Up Inspection
Jun 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 25, 2026 · Original Source
Follow-Up Inspection
Jun 24, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Facility has yet to seal the stainless steel cove base near the rice cookers on the left side of the cookline and the small hole in the bottom corner on the right side of the cookline.
[CA] Seal or repair the holes and gaps to complete exclusionary measures for pest control. Maintain floors, walls, and ceilings in good repair.
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.
1. Observed Vermin: Documented in the following areas:
- A dead cockroach bearing an ootheca was found near the gaps in the cove base.
- Two live cockroaches were observed near the hole in the bottom right corner of the cookline.
2. Photographs: Taken for documentation purposes.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Jun 24, 2026 · Original Source
Routine Inspection
Jun 17, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed gaps in the cove base around dishwashing area, walk in cooler, and cookline.
2. Observed broken wall tile near the walk in cooler.
[CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal gaps and fix wall tile.
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.
1. Observed Vermin: Documented in the following areas: [What and Where].
- 1 live adult coming from a hole in the corner of the cookline stainless steel wall.
- 1 live adult behinf a conduit line above the pre-rinse sink
- 1 live juvenile near the server table
- 2 dead near a shelf of the kitchen entrance
- 1 adult dying under the dishwasher
- 10+ dead of all life stages concentrated near the cook line on the opposite side of the live adult exiting a hole
- 1 dead cockroach and an ootheca along gap of cove base near the walk in cooler.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, Phung, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Mar 16, 2026 · Original Source
Routine Inspection
Feb 27, 2026
Conditional Pass
10 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Repeat Violation: The Food Safety Certificate displayed has expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Second Repeat Violation: No Food Handler Cards were available upon request.
[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.
Staff were observed eating a bun in the kitchen area. Staff were peeling raw shrimp, stopped to pick up their bun with their hands and take a bite.
Note: Staff were instructed to wash their hands before resuming task.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed washing their hands at the three compartment sink.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required at the dedicated handwash station.
[COS] Staff were instructed to properly wash hands at the dedicated handwash sink.
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.
Second Repeat Violation: In the water heater closet, large opening observed in ceiling.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Repeat Violation: Raw shelled eggs were found stored above produce in the walk in cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
Hot foods (meat balls, shrimp, etc) were not time marked.
[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] Hot foods measured above 135F and were subsequently time marked.
Facility has added items to their TPHC without updating the guidelines. (bean sprouts, fresh egg noodles, rice noodles).
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility is using cardboard to line the floors of the facility.
[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the dishwasher.
[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.
Meatballs were found cooling in preportioned plastic bags stored in a plastic tub with multiple layers in the bottom section of the prep cooler. Meatballs measured between 70-90F. Per cook, they were cooked about an hour prior.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Food may be left uncovered or loosely covered to allow rapid cooling. Ensure to use approved containers which facilitate heat transfer, such as metal.
[COS] Bags were moved to a sheet tray, on a single layer, and moved to the walk in cooler for cooling.
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.
Milk, Milktea, and half & half measured above 41F in the upright cooler at around 2:30 pm. Per PIC, they have been in the cooler since 10 am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were discarded. See VC&D report.
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.
Time as a public health control; procedures & records
Inspector’s notes
1. In the kitchen area, several food items were time marked for 5 hours (9:00 am - 2:00 pm).
[CA] 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.
[COS] Time markers were corrected to 4 hours.
2. In the front service area, on the counter, boba was lacking time markers.
[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] Boba was discarded. New boba was made and time marked accordingly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Repeat Violation: In the water heater closet, large opening observed in ceiling.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
2. Ceiling tiles in the kitchen have an accumulation of grease and food residue.
[CA] Ensure to maintain the facility clean. Clean the ceiling tiles.
3. In the walk in cooler the floor tiles have cracked and are pooling water.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. The Food Safety Certificate displayed has expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Repeat Violation: No Food Handler Cards were available upon request.
[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.
In the walk in cooler raw eggs were stored above ready to eat produce.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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, Jun 10, 2025 · Original Source
Follow-Up Inspection
Nov 19, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 19, 2024 · Original Source
Routine Inspection
Nov 13, 2024
Conditional Pass
12 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk in cooler, cooked chicken was observed cooling in a deep container and covered with plastic wrap.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.
When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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.
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.
Cooked shrimp measured at 124F. Minimum cooking temperature was not reached.
[CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements.
[COS] Food employee was instructed to reheat shrimp, final internal temperature measured at 166F.
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.
Facility is lacking a metal probe thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
Bowls used as scoops in bulk storage containers.
[CA] Provide scoops with handles and ensure scoop handle is stored in such a way that the handle does not come in direct contact with the food to prevent contamination.
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.
In the water heater closet, large opening observed in ceiling.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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.
Hot water at 3 composition sink and preparation sink measured between 103-105F
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lights in hood system are not operational.
[CA] Replace light bulbs in hood system and maintain in good repair.
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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is using TPHC for various food items, however, written procedures are not being followed. According to TPHC form, food items will be time marked/logged daily.
[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.
[SA] All food items were time marked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Colander stored in handwash sink basin.
[CA] Ensure handwash station is unobstructed and accessible at all times.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler certificates not available for review.
[CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
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.
1) On the cook line, in a mesh strainer, pork wontons measured at 127F. Per operator, wontons were removed from temperature control at 10:30am.
2) On the counter, boba measured at 75F. Per operator boba was removed from temperature control at 10am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Wontons were time marked. Any leftovers will be discarded at 2:30pm. Boba was time marked. Leftovers will be discarded at 2pm.
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.