Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jul 17, 2026
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiple pressurized cylinders to be unsecured at the back dry storage area.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
[COS] CO2 cylinders were chained to rigid structure at time of inspection.
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.
Observed multiple plastic containers stacked after running through the high temperature dish machine that prevents air drying.
[CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
[COS] The plastic containers were separated to facilitate air drying.
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 one large plastic container of pasta in the walk in cooler to be covered and measured at 80F at the middle portions of the container.
[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.
[COS] The food employee stated the pasta was cooked and subsequently placed in the walk in cooler approximately 1.25 hours prior. The pasta was separated into smaller containers, and middle portions were placed in an ice bath to rapidly cool.
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.
Measured one container of two trays of chicken measured at 110F and 116F respectively, and one container of cooked vegetables at 110F in a hot holding unit in the back preparation area. A food worker stated the chicken was cooked in the oven and subsequently cut and portioned approximately 30 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] It was discussed with the operator that time control starts after removal from temperature control and will include chicken in the TPHC plan where the timer will start after removal from oven. The PIC disclosed that all cooked chicken is discarded at end of the 3 hour service which will include the above chicken and vegetables.
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, Jul 17, 2026 · Original Source
Risk Factor Inspection
Jul 1, 2026
Pass
9 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility does not have a valid health permit. Change of ownership occurred February 2026.
Submit a completed facility evaluation packet and applicable fee within 48 hours.
Due to operating without a valid health permit, facility will incur a 25% penalty of annual permit fee.
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.
[CA] A food facility shall not be open for business without a valid health permit.
[SA] Facility will submit completed facility evaluation by 7/3/2026; operator was directed to Environmental Health website page "Request a fixed food facility evaluation." Application and submission requirements were reviewed with operator at time of inspection.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed handwashing sink at back preparation area closest to cafe to be slowly draining.
[CA] Repair plumbing fixture and maintain in clean and good repair.
[COS] Facilities on site cleared the drain.
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 an accumulation of pink grime on the top lip of the ice machine.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Measured the following foods at their respective temperatures; the PIC noted the foods were cooked and placed in the hot holding units approximately 30 minutes prior:
- Two trays of pasta at 107F and 115F
- One tray of shrimp at 86F
- One dish of sauce at 89F
- One tray of chicken at 120F
[CA] Maintain PHF at 135F or above for hot holding.
[COS] The above items were relocated to the oven to reheat.
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.
Measured two sinks with an automatic mixing valve at the back preparation area providing water temperatures of 124F and 115F when handwashing.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Time as a public health control; procedures & records
Inspector’s notes
Observed multiple foods held at the service line at ambient temperature (pizza, quesadilla) without time labeling or written time as a public health control procedure. The PIC indicated that all foods at the service line are discarded after service and foods are placed out at 10:30AM and discarded at 2:00PM.
[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Measured sanitizer concentration in multiuse wiping cloth bucket at front service area below 200 ppm quaternary ammonia.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] Wiping cloth bucket sanitizer was changed at this time.
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.
Measured one container of cooked salsa between 83F at the middle of the container and 51F at the exterior portions. It was discussed with the food employee that the salsa was prepared 1.5 hours prior and placed in the reach in unit.
[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 using approved methods.
[COS] The salsa was relocated to an ice bath at the back preparation area to rapidly cool.
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 gaps around the large vertical piping in the dry storage area.
[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.
Official record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source
Routine Inspection
Oct 16, 2025
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Warm water not provided at the hand wash station directly behind the coffee bar. Water measured at 64F.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Water at hand wash station in the middle of the kitchen and the hand wash station by the first-aid box measured between 117F to 118F. Temperature is non-adjustable and is activated by sensor.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
[SA] Employees may temporarily utilize the three-compartment sink and/or food preparation sink to wash hands until hand wash stations have been repaired.
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.