Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Jun 30, 2026
Pass
4 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed condensation dripping from large food prep cold hold unit into a small pan that was overflowing with water discharge. [CA] Ensure refrigeration units are self-contained or drain properly into an approved wastewater receptacle.
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.
Observed food debris on ground. [CA] Thoroughly clean and sanitize floors on a regular basis.
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, Jun 30, 2026 · Original Source
Follow-Up Inspection
Sep 25, 2025
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed one cockroach on its back, dying. Observed dead cockroaches under warewash machine and in alcohol storage unit. Observed cockroach feces under shelves. [CA] Thoroughly clean and sanitize floors and walls. Keep working with professional pest control. Remove all carcasses and feces. [COS] PIC killed the cockroach that was dying.
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, Sep 25, 2025 · Original Source
Routine Inspection
Sep 23, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of hood overhang over cooking equipment. [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.
Observed live cockroach under handwash sink, on employee restroom door, as well as in traps under dry storage rack and under warewash machine. Observed dead cockroaches throughout facility, particularly concentrated under and behind equipment. [CA] Eliminate pests from facility. Deep clean facility, work with a licensed pest control company, set at least 20 monitoring traps, call for reinspection from the Department when cockroach activity has been completely eliminated.
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.
Heavy build up of food debris and grease on floors. [CA] Thoroughly clean and sanitize floors and walls.
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, Sep 23, 2025 · Original Source
Follow-Up Inspection
Dec 12, 2024
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone and did not meet the cooling parameters (lentils 85F, curry 100F). Per PIC, the PHFs were done cooking at 2pm. [CA] Ensure PHFs are rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC had staff discard compromised PHFs.
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, Dec 12, 2024 · Original Source
Routine Inspection
Dec 6, 2024
Pass
10 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths on food prep surfaces. [CA] Ensure all wiping cloths are stored in sanitizer buckets when not in use. Ensure the sanitizer bucket is filled with water and either 100ppm chlorine concentration or 200ppm quat.
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 toilet paper on handicap rail. [CA] Ensure toilet paper is stored in 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.
Hot water measured at 104F at food prep sink. [CA] Ensure hot water measures at 120F at the 3 comp warewash sink and food prep sink.
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.
Observed potentially hazardous foods that measured in the temperature danger zone located on the cookline (chicken curry 86F) in the dry storage area (lamb curry 61F, sauce with tomato/garlic/milk 59F). Per staff, the chicken curry finished cooking at before 2pm and was left out for over 2 hours. The PHFs in the dry storage room that were in the temperature danger zone were thawing from this morning. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure PHFs are properly/rapidly cooled and meet the cooling parameters (135F to 70F within 2 hours and 70F-41F within 4 hours). Ensure foods are properly thawed and not just sitting at room temperature (thaw under cool running water, under refrigeration, or in microwave). [COS] PIC had staff voluntarily discard the PHFs.
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
Not all employees had Food Handler Cards. [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.
Handwash sink in employee restroom was blocked by bicycle and other machines. Paper towel dispenser was empty (roll of paper towels placed next to the dispenser. [CA] Ensure handwash sinks are clear and easily accessible at all times. Ensure soap and paper towel dispensers are stocked 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.
Observed several PHFs that were being improperly thawed (removed from freezer and sitting out to thaw on empty milk crates).
[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 build up of grease, food debris and dust on floors and walls. [CA] Conduct a deep and thoroughly cleaning of walls and floors.
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 refrigerators to have sauce and food debris on the inside and on the handles. [CA] Thoroughly clean and sanitize non-food contact surfaces on a regular basis.
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 dead cockroaches in a trap adjacent to the water heater. Did not observe any other cockroach activity in facility. [CA] COntinue to monitor for pest activity; recommend setting additional traps and working with professional pest control.
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.