ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 7, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed PHFs in the food prep cold hold unit that measured in the temperature danger zone (various meats 44F-45F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace unit if necessary to ensure it can hold PHFs at 41F or below. [COS] PIC stated the PHFs have been in the unit for 1 hour and will use time marking until the unit can be repaired (4 hours maximum and PHFs from the unit must be discarded).
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, Apr 7, 2026 · Original Source
Routine Inspection
Aug 13, 2025
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the small food prep cold hold unit (raw fish 46F, chicken nuggets 44F). Per PIC, the PHFs have been in the unit since 930am. The unit is overfilled with loaves of bread on the bottom section. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the unit with food due to airflow obstruction. [COS] PIC voluntarily discarded the food.
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 one handwash station to not have paper towels in dispenser. [CA] Ensure all handwash stations are stocked with handwash supplies. [COS] PIC refilled paper towel dispenser during time of inspection.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed cooking equipment in the back part of the kitchen that did not have a 6" hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 13, 2025 · Original Source
Routine Inspection
Jan 14, 2025
Pass
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured the following PHFs holding between 44F - 45F in walk-in-cooler: diced asada (beef) and raw beef on vertical broiler metal stick.
2. Measured pastor (pork) holding at 43F in 2 door under counter.
Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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
Found cardboard boxes and aluminium foil used to line prep table and shelvings. [CA] Discontinue the use of cardboard boxes/aluminum foil 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.
Found black/brown/red like substance on white interior panel of ice machine. [CA] Routinely clean.
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.
Measured 0ppm chlorine concentration in sani bucket at cooks line. [CA] Maintain chlorine concentration at 100ppm. [COS] Operator made another sanitizer solution. Measured final reading at 100ppm.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found a flat top griddle stored beyond 6 inches of small mechanical exhaust hood (type I) at cooks line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.