ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Aug 19, 2026
Pass
1 recorded violation
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed the plastic protective film on the deep fryer burned onto the sides.
[Corrective Action] Remove the remaining plastic protective film.
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.
Lids for the dumpsters observed left open and the hinge for the right side lid observed warped out of place.
[Corrective Action] Ensure dumpster lids are maintained closed when not actively dumping. Dumpster may need to be replaced due to warped hinge.
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.
Meat loaf in the hot holding cabinet was measured at 129 degrees Fahrenheit.
[Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit.
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, Feb 18, 2026 · Original Source
Routine Inspection
Sep 18, 2025
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed defrosting of meat in the 3 compartment warewash sink.
[Corrective Action] The warewash sink shall be used to wash utensils. Use the 2 compartment food prep sink for food prep activities.
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.
Observed mold like substance on the rubber seal on the chest freezer.
[Corrective Action] Thoroughly clean and sanitize. Maintain 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.
Observed black mold like substance inside the ice machine. Mold like substance is not in contact with the ice.
[Corrective Action] Thoroughly clean and sanitize. Maintain 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of Food Safety Certificate.
[Corrective Action] 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.
Official record from Santa Clara County Department of Environmental Health, Mar 19, 2025 · Original Source
Routine Inspection
Oct 18, 2024
Pass
1 recorded violation
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Per employee, the dishwasher is not functioning properly. Employees wash utensils in the dishwasher then sanitize in the 3 compartment sink.
[Corrective Action] Ensure dishwasher is functioning properly.
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.