ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 6, 2026
Pass
1 recorded violation
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available at time of inspection. REPEAT VIOLATION. [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.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 6, 2026 · Original Source
Routine Inspection
Apr 1, 2025
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility did not have Food Safety Certificates or Food Handler cards available for review. REPEAT VIOLATION. [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.
[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
Observed cooking equipment to not be fully covered by ventilation with a 6" 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to wash hands in food prep sink. [CA] Wash hands in handwash sink only; reserve food prep sink for food preparation only.
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 potentially hazardous foods that measured in the temperature danger zone located in the reach-in cooler (rice 47F, beef 45F). Per PIC, the food was cooked the day before. Refrigerator was going through a defrost cycle and the PHFs were remeasured at the end of the inspection and were 1-2 degrees cooler. Ambient temperature reading was 41F. PIC must monitor food temperatures to ensure PHFs reach 41F or below OR they 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.