Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Nov 19, 2025
Pass
1 recorded violation
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed several cooling violations in facility: cooked vegetables and seaweed cooling in food prep cold hold unit and in lowboy cooler. Also observed cooked chicken that was cooling in a fryer basket above a deep fryer. [CA] Ensure PHFs are properly cooled from 135F or 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as spreading on to 2 inch pans, frequent stirring, ice baths, ice paddles, ice as an ingredient, and/or blast chiller. Discontinue cooling in large containers with lid on. Discontinue cooling PHFs above heat sources like the deep fryer. [COS] PIC put cooling items on pans and put into reach-in 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.
Official record from Santa Clara County Department of Environmental Health, Nov 19, 2025 · Original Source
Follow-Up Inspection
Nov 12, 2025
Conditional Pass
3 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous food that was subject to TPHC and was not time marked properly (boba 78F marked for 11am-3pm, PIC stated new boba was put out at 4pm). [CA] Ensure PHFs subject to time control are properly time marked and discarded at the end of the 4 hour mark. [SA] PIC time marked the boba 4-8pm.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed potentially hazardous food located on a food prep surface that measured in the temperature danger zone (3 tubs of raw chicken 71F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of preparation time and put food back into refrigeration when not actively preparing. [COS] PIC put chicken into 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.
Observed potentially hazardous food cooling in the food prep cold hold unit (cooked vegetables 56F). [CA] Ensure cooling PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Discontinue using the food prep cold hold unit as cooling location (use walk-in or reach-in units). [SA] PIC will discard be 7pm since the vegetables were cooked at 3pm.
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
Observed large gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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.
Observed raw beef thawing on drainboard of 3 comp sink. Observed raw chicken being thawed in the sanitizing compartment of the 3 comp warewash sink. [CA] Discontinue thawing food at room temp. Discontinue thawing foods in the warewash sink; foods shall be thawed in the food prep sink. 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.
Observed open bulk food in dry storage area (bags of rice directly on floor). [CA] Keep open bulk food in a sealed container and at least 6" off of the floor.
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
No FSC available 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.
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
Observed hood filters to be covered in dust and grease. [CA] Thoroughly clean and sanitize filters on a regular basis and maintain in good condition.
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 gaps in ceiling tiles, particularly around pipes. Also observed gaps in walls near back door. [CA] Minimize/seal gaps in ceiling and in walls.
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.
MAJOR: No soap in restroom. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled soap during time of inspection.
MINOR: Both kitchen handwash sinks had equipment and/or food in the basin. [CA] Keep handwash stations clear and accessible at all times. [COS] PIC removed food and equipment from handwash stations.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,433.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 cooked bok choy cooling in the food prep cold hold unit across from the cookline (bok choy 117F). Staff stated the food was cooked not too long ago. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Discontinue cooling in the food prep cold hold unit. Use rapid cooling methods such as smaller portions, ice baths, ice paddles, ice as an ingredient and/or blast chiller. [COS] PIC relocated cooling PHFs to a refrigerator unit.
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 several dead cockroaches in the monitoring traps. Did not observe any other evidence in the facility of live cockroach activity during time of inspection. Facility last serviced by professional pest control on 10/22/2025. [CA] Completely eliminate pests from facility. Work with professional pest control. Discard old traps and recommend setting a minimum of 10 monitoring traps.
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, Nov 5, 2025 · Original Source
Routine Inspection
Apr 24, 2025
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,433.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.