Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
May 8, 2026
Pass
2 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
PIC submitted plans and application to Plan Check on submittal deadline (today 5/8/26) but only submitted for the dishwasher and not the plumbing changes, added equipment, and new layout with hallway dividing the whole kitchen. [CA] Facility must submit revised/complete plans by 5/12/2026 or the facility will be subject to further enforcement action.
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 potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (tofu 49F), food prep table (raw chicken 62F), and walk-in cooler (shrimp 44F, beef 44F, raw chicken 44F). Per PIC, the tofu was prepped this morning, the chicken was in the process of being washed[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. [SA] PIC opened the internal freezer to quickly bring down the ambient temperature of the walk-in cooler and will have a repair person come tonight or tomorrow morning. Tofu was time marked and chicken was cooked. PIC will monitor temperature of walk-in cooler and discontinue double stacking PHFs in food prep unit, as well as leaving PHFs out when not actively/diligently preparing them.
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, May 8, 2026 · Original Source
Routine Inspection
May 6, 2026
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink completely blocked by equipment and utensils. No paper towels at handwash station. [CA] Ensure handwash station is stocked with soap and paper towels at all times. Keep handwash stations clear and accessible at all times. [COS] PIC cleared handwash station and restocked paper 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.
Facility has conducted construction (documented in last routine inspection report 08/12/25) and did not meet the plan submittal deadline of 9/3/2025. Facility must submit plans for the construction conducted (hallway in middle of kitchen to allow customer access to restroom without going through kitchen; unclear if owner submitted to City), plumbing changes, equipment that was moved and added (ice machine, warewash machine, cooking equipment. [CA] Facility shall submit plans to Plan Check for approval for construction or addition of equipment PRIOR to making changes. Facility must submit plans and equipment specifications, as well as pay any applicable fees, to Plan Check by 5/8/2026 or further enforcement action may be taken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed soiled wiping rags on several food prep surfaces. [CA] Keep wiping cloths in sanitizing buckets when not in use (with 100ppm chlorine 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to scrape food off of spatula on the side of the garbage can and return the spatula back to the grill. [CA] Ensure all soiled utensils are properly washed and sanitized before using for food preparation or cooking.
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 food that measured in the temperature danger zone located in the walk-in cooler (raw chicken 54F, shrimp 44F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of preparation time PHFs are in the temperature danger zone. Repair or adjust walk-in cooler to properly cold hold items. Minimize the amount of time the walk-in cooler door is open. [COS] PIC will keep door closed as much as possible to bring temperature down and monitor the temperature to ensure it gets to 41F or below.
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, May 6, 2026 · Original Source
Routine Inspection
Aug 12, 2025
Pass
8 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed mop bucket full of grey water. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility.
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 food located in the food prep cold hold unit (tofu 45F, mushroom 45F, garlic in oil 48F, chicken 64F). [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. [COS] PIC put PHFs into walk-in cooler to rapidly cool.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed staining on walls from poor ventilation. [CA] Monitor for ventilation issues.
Lack of hood overhang over cooking equipment in the room with 3 comp sink. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Hood was off during cooking/deep frying. [CA] Ensure hood is on and working properly during cooking.
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 food debris on floors. Observed heavy staining on walls. [CA] Thoroughly clean and sanitize floors and walls 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.
Facility has remodeled without Plan Check approval. Facility has built a hallway through the middle of the kitchen so customers can access bathroom. Sinks have been moved and flooring has been changed. [CA] Facility must submit plans of changes to the Department by 9/3/2025.
In plain English
An issue that does not fit the common categories. Check the official wording for details.