ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Apr 24, 2026
Pass
2 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Grey water observed in mop bucket.
[CA] Mop water shall be disposed of in the janitorial sink immediately after mopping.
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
Mops stored inside janitorial sink basin.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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, Apr 24, 2026 · Original Source
Routine Inspection
Jun 10, 2025
Pass
3 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured pozole in large container that was made yesterday at 52F.
[CA] 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.
Food was discarded in trash. See VC&D form.
Observed diced meat in a full container (more than 4 inches) cooling in walk in cooler. [CA] When rapidly cooling food, use shallow pans, with no more than 2 inches for solid food. [COS] Meat was split in 2 containers.
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.
Soiled shelving above top insert at prep unit next to freezer. [CA] Clean the shelves.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack of mop hangers above mop sink. [CA] Install mop hangers for soiled mops so that it can properly drain into the mop sink.
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 10, 2025 · Original Source
Routine Inspection
Dec 11, 2024
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed the build-up of mold like materials on the upper panel of the ice machine.
[CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
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 hold in the wall above the three compartment sink.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
The storage hooks used to store pots and equipment is in disrepair.
[CA] Repair the rack with a durable, smooth, nonabsorbent, and easily cleanable surface.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of garbage bags in direct contact with chips in the dry storage area.
[CA] Discontinue the use of garbage bags to hold food. Store open bulk foods in approved NSF containers with tight fitting lids.
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.
Salsa at the self service are lacks full protection from the installed sneeze guard.
[CA] Install front section of the sneeze guard. Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
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.
Official record from Santa Clara County Department of Environmental Health, Dec 11, 2024 · Original Source
Routine Inspection
Oct 29, 2024
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
On the wall leading to the back of house area, the FRP is starting to peel off.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the wall to prevent the harborage of vermin.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. In the front of house area, at the one door prep cooler, the unit is pooling water on the bottom shelf.
[CA] Ensure to maintain all equipment clean and in good repair.
2. In the front of house area, at the prep line, there is a non-ANSI flat griddle. Per PIC they use the flat griddle to keep food items warm for deliveries and to warm up burritos when they have several cold items in them .
[CA] New and/or replacement food equipment shall be 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).
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 front of house area, the hand wash station ran out of paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Staff restocked the dispenser at time of the 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.
In the walk in cooler, on a speed rack, a tray of Al Pastor meat was found at 51°F. Per PIC the meat is from yesterday. All other PHFs were at 41°F or below or cooling. Ambient air of walk in was measured at 40°F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIc discarded the tray of meat. 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.
REPEAT VIOLATION: Numerous flies were observed in the back of house area.
[CA] Ensure to maintain the facility free of animals, pests, and vermin.
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.