More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Routine Inspection
Apr 15, 2026
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Missing floor tiles observed at the butcher area.
[Corrective Action] Maintain floors in good condition.
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. Multiple items in the butcher display case were measured above 41 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
2. Bean sprouts in the vegetable case was measured at 45 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Old cash registers and miscellaneous equipments observed at the backroom.
[Corrective Action] Remove unused equipments from the premise.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate expired.
[Corrective Action] 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.
Mold like substance observed on the rubber and door of the bagged ice freezer.
[Corrective Action] Thoroughly 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.
Official record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source
Follow-Up Inspection
Aug 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source
Follow-Up Inspection
Aug 5, 2025
Conditional Pass
2 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer does not dispense at 3 compartment warewash sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).Use available bleach to sanitize equipment and food contact surfaces.
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.
Additional rodent droppings found on the floor of the dry storage room and near unused equipment stored in facility.[CA] Clean and sanitize area of old droppings.
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 5, 2025 · Original Source
Routine Inspection
Aug 1, 2025
Conditional Pass
9 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy debris buildup found on floor throughout facility.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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.
House flies and drain flies found in meat department and produce department.
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.
Cutting surfaces in meat department are not properly sanitized every 4 hours or after use. Employee observed using only water and wiping towel to clean equipment.
[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. In use preparation surfaces shall be cleaned at least every 4 hours or as required.
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.
Condensation line from self service refrigerator is leaking onto floor.[CA] Condensation line from self servicerefrigerator shall drain into an approved plumbing system.
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.
Lack of single use paper towels at hand wash sink in meat department.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Bag of seeds and beans at side storage room appear to have gnaw marks.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC voluntarily condemned and destroyed bags of seeds.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC is not available for review at time of inspeciton.[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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee wiped face with gloved hands and continued to work with raw meat.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Various pieces of equipment this is not in use found stored in facility.[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 1, 2025 · Original Source
Follow-Up Inspection
Nov 21, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 21, 2024 · Original Source
Routine Inspection
Nov 19, 2024
Conditional Pass
14 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the produce display fridge at 52 F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue the use of the unit to hold PHF's until it can maintain 41 F or below.
Observed the use of FRP paneling to assist with slicing meat at the meat slicer. FRP is in disrepair.
[CA] Discontinue the use of FRP in direct contact with food. Use food grade materials.
The last section of the meat department display case fridge was covered with cardboard.
[CA] Replace glass doors.
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.
Observed rodent droppings in the following locations:
1. Under equipment and clutter at the back loading dock area
2. In the old condenser room above the meat department
3. In the produce area rice storage room
4. On the second level above the dairy refrigerator
[CA] Clean and sanitize area of old droppings.
Met with professional pest control service for facility.
If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.
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.
Observed the thawing of chickens in standing water within the rear 3 compartment sink.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 walls and wall corners to be in disrepair in the meat department and produce areas.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Observed the floor surfaces in the ice machine area behind the meat department and throughout the grocery in disrepair.
[CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 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
Food safety manager certificate is 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.
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.
Observed employee wash knifes with water only at the meat department warewashing sink.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Knifes properly sanitized using 100 ppm chlorine.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks sanitizer test strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Facility lacks rubber stoppers for use during manual warewashing.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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.
Observed bulk rice bags stored directly on the floor of the dry storage area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The produced department three compartment and one compartment dump sink lacks a hot water supply.
[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.
Measured tofu at 52 F and peeled garlic at 51 F within the produced display case fridge. PIC stated that the items were placed within the unit one day prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Tofu and peeled garlic were voluntarily discarded at the time of inspection.
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.
The produce area mop sink drain is clogged.
[CA] Clean drain so that it is free flowing.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed clutter and unused equipment in the following areas:
1. The back storage/ loading dock area
2. On the second level above the loading dock
3. In the produce storage area
4. Outside behind the facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Observed the sale of bulk olives and cheese within the grocery area.
[CA] Discontinue the sale of open olives and cheese for customer self service.
Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
The display case refrigerator at the meat department has been partially removed, creating an area of direct access to the meat department by customers.
[CA] All food shall be separated and protected from possible contamination. Separate meat department from customer area by the replacement of the refrigerator or other affective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed the build-up of garbage and debris in the meat department storage room.
[CA] Floors shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.