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
Oct 2, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas:
-One dead cockroach under three compartment sink.
-Three cockroach egg casings near the water heater.
-Four dead cockroaches near the water heater
-One dead cockroach behind the upright refrigerator.
all doors observed propped open throughout inspection.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Elizabeth T.
4. Notification: The person in charge during inspection, Nancy, has been informed that the facility must close immediately.
[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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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, Oct 2, 2026 · Original Source
Routine Inspection
Oct 1, 2026
Closed
The health department recorded a closure at this inspection.
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed both of the stores refrigeration units not working properly. The first one is holding about 70 degrees F and the other holding contents about 60 degrees F. Whole uncut fruits are in the refrigerators. Employee thought they were holding contents 41 degrees F and below. [CA] Refrigerators must work properly. If PHF they must be held 41 degrees F and below.
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.
The department of environmental health permit is not available. [CA] Provide the permit from the department of environmental health.
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 a cockroach on the floor in front of the coolers. Observed a large dead fly on the table between the fruits. Observed a frozen cockroach in the freezer on the door gasket area once opened. Observed a dead cockroach on the table for the fruit underneath the clear plastic tablecloth. [CA] Take effective measures to eliminate the roaches from inside the facility. Clean and sanitize these areas. Keep the door closed to help keep vermin out of the facility.
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.
No paper towels at the hand washing sink. [CA] Provide paper towels at the hand washing sink.
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 1, 2026 · Original Source
Follow-Up Inspection
Sep 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 5, 2025 · Original Source
Routine Inspection
Sep 2, 2025
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Unapproved cooking equipment observed maintained inside the facility - propane burner and propane tank.
[CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Removed unapproved equipment.
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.
Cold water not provided at the hand wash sink in the restroom. Cold water faucet observed inoperable.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
Dried fruits and other prepackaged snacks offered for sale without proper labels.
[CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) 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.
Observed five Vietnamese rice cake logs maintained on the sales floor next to items for customers to purchase. Per owner over the phone, items were prepared from a home setting and for personal use.
[CA] Food must be from an approved source or properly documented.
[COS] Items were removed from the facility.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable 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.
Employees' three-year food handler cards unavailable for review.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mop and mop buckets maintained outside of the facility. Facility's janitorial sink observed obstructed with equipment.
[CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Maintain equipment inside facility. Mop water shall be disposed of in the janitorial sink.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $815.00. 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.
** Invoice provided to facility.
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.
The only hand wash station in the kitchen area lacked hand soap and paper towels. Respective dispensers not provided.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
Hand wash station in the restroom lacked cold water. Cold water faucet observed inoperable.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed propane tank and propane powered burner inside the back of the facility with large pot and residual peanuts that were boiled.
Facility does not have a dedicated ventilation hood system.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Cease and desist any type of cooking inside the food preparation.
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.
1. Live cockroaches of various life stages observed in the following areas:
- Inside the crevices of the white wooden tables use to display fruits and vegetables.
- Crawling on floor in front of the restroom by the cash register.
- Crawling on floor inside the restroom.
- Inside the crevice between the wooden plank to support the wall mounted shelf above the three-compartment sink.
- 20+ observed crawling in and out of the electrical panel box.
- 5+ observed crawling on and around the food dehydrator.
2. Photographs: Taken for documentation purposes.
3. Supervisor was notified of the closure.
4. Notification: The person in charge during inspection, Nancy (via phone), has been informed that the facility must close immediately.
[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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
Numerous live ants observed on the tables to display vegetables.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Hands clean, properly washed; gloves used properly
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.