More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 3, 2026
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pot of tofu in soybean sauce measured 48F while maintained out of temperature control on a cart to the right of the cook-line. Per the manager, employees had forgotten to put it back into the refrigerator after using it approximately 25 minutes prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Tofu in soybean sauce relocated to lower portion of nearby preparation refrigerator.
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.
Water measured at a maximum of 114F from the three compartment warewashing sink. Per the manager, the lowered water temperature was due to the staff using large amounts of water prior to measurement.
[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.
Ensure water heater is capable of accommodating all hot water demands of the facility while it is in operation.
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 raw fish stored above vegetables in the walk-in cooler. Observed raw beef stored above noodles in the preparation refrigerator to the immediate right of the cook-line.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source
Follow-Up Inspection
Oct 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 21, 2025 · Original Source
Follow-Up Inspection
Oct 13, 2025
Conditional Pass
4 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Three dead german cockroaches (total) observed in two sticky traps in the dry storage room.
*No other evidence of cockroaches observed*
Reviewed pest control report from 10/10/2025 conducted by Clark, which noted german cockroach activity.
Facility was treated as per the last routine inspection.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.
Eliminate contributing factors, including the open sewer connection underneath the three compartment sink, the hole in the wall in the back area, the brick coving that is in disrepair behind the cook-line, and any other structural deficiencies that may allow for vermin harborage.
[SA] PIC agreed to monitor sticky traps. If cockroaches are observed, he will call Clark to conduct another round of pest control treatment.
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.
Fried calamari measured 52F-58F while maintained out of temperature control at the dredging station. No active preparation observed for the span of 20 minutes. Per staff, they had taken it out less than 2 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Fried calamari relocated to walk-in cooler.
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.
Handwash sink across from the cook-line observed to be completely obstructed by various boxes of food. Handwash sink in the back area next to the mechanical dishwasher lacked paper towels.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Obstructions removed. Paper towel dispenser restocked.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling raw meat, cracked a raw shell egg into customer's order (to be served raw or undercooked), then walked over and poured a large container of tea for customer consumption while holding the inside/outside edges (food contact surfaces) of the container.
[CA] Employees must change gloves and wash their hands in all of the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean
EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled EQUIPMENT or UTENSILs.
(7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent
cross-contamination when
changing tasks.
(8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD.
(9) Before initially donning gloves for working with FOOD.
(10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service
area.
(11) After engaging in other activities that contaminate the hands.
[COS] Employee changed gloves and properly washed hands. Tea reheated to 165F.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 13, 2025 · Original Source
Routine Inspection
Oct 7, 2025
Conditional Pass
13 recorded violations
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Bone broth measured 47F-59F while maintained in a large, uncovered, mostly-full stock pot located on the floor of the walk-in cooler. Per the PIC, it had been cooling for approximately 4 hours.
[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.
[COS] Bone broth separated into smaller portions to facilitate rapid cooling.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front doors and back doors maintained open.
[CA] Keep doors closed where possible to prevent the intrusion of 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.
Consumer advisory on the menu contains a reminder (that states that consuming raw animal products may lead to increased risk of foodborne illness) , but lacks a disclosure (i.e. which specific dishes have food that is served raw or undercooked).
[CA] Facility shall denote the three specific dishes that contain raw or undercooked food items (asterisk or other indicator referencing the reminder at the bottom of the menu is sufficient).
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.
Employee observed spraying down dirty dishes with hot water, then stacking them to dry, thereby entirely skipping the sanitizing step.
[CA] Dishes shall be cleaned via manual wash, rinse, sanitize in the three compartment sink, OR by running them through a mechanical dishwasher that can output chlorine sanitizer at 50 ppm or a sanitizing rinse that contacts utensils at a minimum of 160F.
[COS] Employee ran dishes through the mechanical dishwasher (50 ppm chlorine).
_____________
Minor violations:
Employee washed dishes, then immediately stacked them up to dry. Multiple stacks of cleaned, wet dishes observed on storage rack across from the mechanical dishwasher.
[CA] Clean, wet dishes shall be allowed to adequately air dry. Do not stack wet dishes.
Employee observed opening a can of quail eggs with a table-mounted can opener. Table-mounted can opener blade and space behind observed to have large amount of brown/black buildup.
[CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean.
Heavy accumulation of black mold on the interior panels of the ice machine. No direct contamination observed.
[CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean.
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.
Frozen, cooked clams thawing in a box full of standing water on a lower counter unit to the left of the ice machine.
[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.
Raw beef stored directly above vegetables in the walk-in cooler. [See K13M. Minor leading to Major violation].
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Various containers of food stored on the floor throughout facility.
[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.
One live german cockroach observed in a sticky trap on the floor in the dry food storage room.
*No other evidence of cockroaches observed*
Pest control report from Clark from prior month reviewed. Report states that preventative treatment was applied, but no vermin observed.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.
[SA] Cockroach abated. PIC agreed to have Clark Pest Control perform a service prior to the follow-up inspection.
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.
Employee observed drinking in the kitchen area from an open-top water bottle.
[CA] Employees may drink in the kitchen area from containers with tight fitting lids and straws (or small openings) in order to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed sneezing into hands (while using tissues) multiple times, then walked to the front service area and handled multiple types of clean utensils in the uncovered tubs of clean utensils maintained on shelving units near the front door.
Employee observed collecting dirty dishes, then proceeded to handle clean dishes full of ready-to-eat food to serve customers.
Employee observed cracking raw egg into curry flavor hot soup (to be served raw/undercooked), then proceeded to handle another customer-ordered dish that contained no raw items when served.
[CA] Employees must wash their hands in all of the following scenarios:
(1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled EQUIPMENT or UTENSILs.
(7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when
changing tasks.
(8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD.
(9) Before initially donning gloves for working with FOOD.
(10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area.
(11) After engaging in other activities that contaminate the hands.
[COS] All employees properly washed hands. Affected utensils taken to be properly washed, rinsed, and sanitized in the three compartment dishwashing sink. PIC (person in charge) instructed employees on proper handwashing procedures.
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.
The following potentially hazardous foods measured at improper holding temperatures:
- Raw shell eggs (72F) on a cart across from the cook-line. Per an employee, they had been taken out 1 hour prior.
- Various raw meats (beef, pork, etc.) and cheese (55F-62F) in the upper prep inserts of the prep unit to the right of the cook-line. All items in the lower portion of the unit measured in the range of 44F-50F. Ambient of the unit measured 45F-47F depending on location. Per the PIC, items had been placed into the upper prep inserts less than 1 hour prior. PIC stated that items had been moved into the lower prep unit 3 hours prior.
- Raw, marinated chicken (64F) maintained in a metal insert on cart to the left of the cook-line next to flour intended for dredging. No active prep observed for 35 minutes. Per the PIC, chicken had been taken out 1 hour prior to the arrival of this division.
- Flour observed to be used for dredging chicken. Small bits of chicken observed in flour. Presence of chicken in the flour renders the flour a potentially hazardous food. Per the PIC, the flour was used for dredging chicken yesterday, and was reused again today.
- Cut tomatoes (64F) maintained in a bowl on a cart to the right of the cook-line. per the PIC, they had been taken out 2 hours prior.
- Tomato sauce (61F) in a lid-covered pot on a lower shelf of a cart to the right of the cook-line. per the PIC, it had been taken out 2 hours prior.
- Cut hot dogs, imitation crab, and pre-cooked vegetable tempura maintained out of temperature control (64F-72F) in plastic tubs on a shelf above and to the left of the ice machine. Per the PIC, they had been taken out of refrigeration 2.5 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Flour used for dredging chicken shall be discarded at minimum once every 4 hours, and the pan used for dredging shall be changed or washed at minimum once every four hours.
[COS] All PHF's subsequently cooked within 4 hours of leaving temperature control, or relocated to the walk-in cooler. Flour used for dredging chicken discarded.
Two hour window for prep allowance discussed with the PIC.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep cooler to the right of the cook-line is unable to maintain potentially hazardous foods at or below 41F during times of operation.
[CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F to prevent the growth of bacteria.
Recommend calling a refrigerator technician.
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.
Raw beef maintained on 5+ flat pans on a racked cart observed dripping directly onto uncovered cilantro and scallions in the walk-in.
[CA] Food shall be stored separated and protected to prevent cross contamination. Store raw animal products underneath vegetables or ready-to-eat food.
[SA] PIC agreed to cook scallions and cilantro to greater than 145F.
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.
Handwash station in the back kitchen area lacked paper towels.
Note: Additional, properly stocked handwash station nearby.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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.