More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 25, 2026
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Tub of marinated chicken maintained out in ambient temperature measured at 51F. PIC stated that the chicken was prepared less than an hour and will be placed inside the walk-in refrigerator for marinating. At time of inspection, item was not in active preparation.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 numerous bags of raw onions maintained directly on the floor. Observed cases of tomatoes maintained directly on the floor inside the walk-in refrigerator.
[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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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.
** Repeat violation.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard used to line the top of the preparation refrigerator to be used as a preparation surface to place equipment.
[CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Discontinue the use of cardboard.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Follow-Up Inspection
Jan 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 14, 2025 · Original Source
Routine Inspection
Jan 8, 2025
Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water is not available at the two-compartment food preparation sink. Hot water faucet was inoperable.
[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.
Warm water is not available at the hand wash station in the back of the kitchen. Hot water faucet was inoperable.
Warm water at the hand wash station inside the restroom measured at 74F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.\
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.
Approximately 50+ containers of yogurt sauces, yogurt drinks, and diced tomato and cucumber salads maintained inside the two0door upright refrigerator at the front of the refrigerator measured between 43F to 45F. Main kitchen employee stated that the refrigerator has been inconsistent at maintaining temperature and a temperature log on the side of the refrigerator was maintained. Employee also stated that a technician is scheduled for repairs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] All PHF items were relocated into the walk-in refrigerator to immediately cool and maintain cold. Temporarily discontinue usage of the two-door upright refrigerator until it is able to maintain PHF at 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.
Paper towel dispenser at the handwash station towards the back of the kitchen is partially obstructed with meat grinder.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Remove obstruction. Handwashing facility and ancillary equipment shall be easily accessible at all times.
Paper towels maintained outside of towel dispensers at the hand wash station in the front of the kitchen as well as in the restroom.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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.
Only one of the three employees' three-year food handler cards were available for review.
[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
At time of inspection, heavy smoke observed in the kitchen and inside dining room. Employee stated that ventilation hood is currently on.
[CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Investigate cause and repair in an approved manner.
** A follow-up inspection will be conducted to verify that ventilation is working properly and is able to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door upright refrigerator near the front of the facility measured between 43F to 46F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.