ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jun 22, 2026
Pass
1 recorded violation
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometers in the cold holding units.[CA] A thermometer +/- 2°F shall be provided and correctly located in any cold holding units that contains potentially hazardous foods.
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, Jun 22, 2026 · Original Source
Routine Inspection
Dec 8, 2025
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
By the prep sink, at the prep table, observed knife stored in between the edge of the prep table and the wall.
[CA] Ensure all utensils and equipment are properly stored and in a manner that prevents contamination.
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 kitchen area, observed broken and missing cove base tiles by the entrance to the kitchen area, and by the entrance to the cookline. On the floor below the cookline, observed large amount of standing water.
[CA] Ensure facility flooring is properly repaired to prevent possible harborage of vermin. Flooring installed shall be of an approved material that is smooth, durable, and easily cleanable. Facility flooring shall be frequently maintained and kept dry to prevent 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.
In the kitchen area, on the counter-top, measured sliced tomatoes at 56F and bean sprouts at 60F. On the stove-top, measured coconut milk at128F.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth.
[SA] Operator placed sliced tomatoes in an ice bath and added ice to container to bean sprouts to facilitate proper holding temperatures. Operator reheated coconut milk on the stove-top.
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 8, 2025 · Original Source
Routine Inspection
Dec 4, 2024
Pass
4 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed cracks and crevices between and around installed wire brackets on the ceiling. [CA] Ensure all cracks and crevices are properly sealed to prevent possible 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.
In the walk-in refrigerator, observed a container of meat and containers of vegetable stored on the ground. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
In the kitchen area, on the counter-top, measured sliced tomatoes at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator added ice to the exterior of the container to facilitate proper holding temperatures.
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.
At the front counter, observed wiping cloth stored in a sanitizer bucket with non-approved sanitizer. [CA] Ensure wiping cloths are stored in a sanitizer bucket with an approved sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer.
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.