Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Oct 2, 2026
Pass
1 recorded violation
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Facility lacked written procedures for TPHC.
[CA] When using time alone, as opposed to time and temperature, for PHFs there must be written procedures approved by this department.
[COS] TPHC written procedures were provided and approved onsite.
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, Oct 2, 2026 · Original Source
Follow-Up Inspection
Sep 15, 2026
Conditional Pass
8 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeated violation: Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units.
[CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
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.
There is a damaged floor area in the kitchen that is covered with hardwood.
[CA] Please remove the wood cover, and repair the floor immediately.
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment.
[CA] Conduct a thorough regular cleaning on the floor area.
Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
Time as a public health control; procedures & records
Inspector’s notes
Repeated violation: The restaurant store many individually packaged food products in the front self-serve counter at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone.
[CA] If the restaurant is using TPHC, proper time/temperature logs must be maintained for the food products stored at room temperature using the method. The chef was allowed to code the food product to be used in the next two hours (COS).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Some potentially hazardous food stored on the steam table like beef, pork, and fried rice were measured between 120 °F and 135 °F.
[CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The owner said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. She reheated the products to 165 OF (COS).
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.
Repeated violation: Almost all of the individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Repeated violation: Food preparation was being conducted on unclean three compartment warewash sink.
['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 15, 2026 · Original Source
Routine Inspection
Aug 14, 2026
Conditional Pass
10 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
There was no soap supply on the handwash station located in the front counter that has the steam table.
[CA] Provide soap supply immediately (COS).
The handwash stations in the kitchen were blocked by utensils and equipment.
[CA] Handwash stations must be kept clear for employee handwashing when needed. The manager removed the utensils and the equipment (COS).
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Repeated violation: Food preparation was being conducted on unclean directly connected three compartment warewash sink.
['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.
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.
Repeated violation: Almost all of the individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Repeated violation: Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units.
[CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
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.
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is a damaged floor area in the kitchen that is covered with hardwood.
[CA] Please remove the wood cover, and repair the floor immediately.
There are many missing panels on the wall above the walk-in cooler/freezer.
[CA] Replace the missing panels immediately.
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment.
[CA] Conduct a thorough regular cleaning on the floor area.
Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
Time as a public health control; procedures & records
Inspector’s notes
The restaurant store many individually packaged food products in the front self-serve counter at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone.
[CA] If the restaurant is using TPHC, proper time/temperature logs must be maintained for the food products stored at room temperature using the method. The chef was allowed to code the food product to be used in the next two hours (COS).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There is no hot water supply on the handwash station located next in the cook line.
[CA] Provide 100 oF warm water supply on the handwash station.
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.
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine.
[CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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.
Official record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source
Follow-Up Inspection
Oct 22, 2025
Pass
3 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Boxes of single use and other utensils were stored on the floor back in the storage area.
[CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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.
Some open bag food products were stored on the shelf in the dry storage area.
[CA] Store all open bag food products in properly labeled bulk containers.
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, Oct 22, 2025 · Original Source
Routine Inspection
Oct 10, 2025
Conditional Pass
8 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwash stations in the kitchen were blocked by utensils and equipment.
[CA] Handwash stations must be kept clear for employee handwashing when needed. The manager removed the utensils and the equipment (COS).
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.
Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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.
Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units.
[CA] Conduct thorough cleaning on the surfaces and handles of the equipment.
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.
Some individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Food preparation was being conducted on unclean directly connected three compartment warewash sink.
['CA] Food preparation may only be conducted on the approved clean preparation sink which has a drain that drains into a floor sink. Stop using the three compartment warewash sink to conduct any food preparation.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Some clean working utensils including a slicer were stored on unclean container/surface.
[CA] Store all clean utensils in clean containers in between use.
Many used and old equpment/utensils were stored on the floor below the storage shelves.
[CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.
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.
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment.
[CA] Conduct a thorough regular cleaning on the floor area.
Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 10, 2025 · Original Source
Routine Inspection
May 20, 2025
Pass
8 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Some clean working utensils including a slicer were stored on unclean container/surface.
[CA] Store all clean utensils in clean containers in between use.
Many used and old equpment/utensils were stored on the floor below the storage shelves.
[CA] For easy cleaning of the floor area, please store all equipment and utensils at least six inches off the floor on approved shelf/dunnage rack.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
Some individually packaged dessert, snacks, and others made in the facility but stored on the self-serve area do not have any label.
[CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include:
1. The common name of the food
2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food.
3. An accurate declaration of the quantity of contents.
4. The name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment.
[CA] Conduct a thorough regular cleaning on the floor area.
Food residue and trash accumulations were observed on the floor sinks located below the preparation and wash sinks.
[CA] Conduct a thorough and regular cleaning on the floor areas.
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.
Many food products on boxes were stored directly on the floor or on milk crates back in the storage, walk-in cooler, and freezer areas.
[CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer.
[CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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.
Spiders, bugs, and spider webs were observed on the wall and ceiling located above the preparation table back in the kitchen area and on the employees restroom.
[CA] Conduct a thorough cleaning on ceilings and eliminate insects from the facility by a legal method.
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.
There was no functional thermometer on the hot-holding case and one of the undercounter preparation fridges.
[CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
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.