ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jan 21, 2026
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
At the bar area, observed worn flooring and accumulation of debris. In the restrooms, observed unapproved flooring type installed. In the back storage/kitchen area, observed unapproved flooring type installed.
[CA] Ensure facility floors are approved, smooth, durable, and easily cleanable. Frequently clean and maintain flooring free of debris to prevent possible harborage of vermin.
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, Jan 21, 2026 · Original Source
Routine Inspection
Nov 6, 2025
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate and food handler cards unavailable upon request.
[CA] Ensure at least one valid food safety manager's certificate is obtained and stored within the facility for review. All other employees that handle food shall obtain food handler cards.
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.
Facility has recently undergone a change of ownership. Submit facility evaluation/change of ownership application to County of Santa Clara, Department of Environmental Health at dehweb@deh.sccgov.org or at the address above within 7 days.
Failure to submit application for a permit to operate may result in failure to submit application for a permit to operator 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.
At the bar area, observed worn flooring and accumulation of debris. In the restrooms, observed unapproved flooring type installed.
[CA] Ensure facility floors are approved, smooth, durable, and easily cleanable. Frequently clean and maintain flooring free of debris to prevent possible harborage of vermin.
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.
In the bar area, at the handwash station, observed paper towel roll stored outside of a dispenser and away from the handwash sink.
[CA] Ensure paper towels are stored at the handwash station to allow for proper handwashing.
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.
In the bar area, at the 3 door undercounter refrigerator, measured containers of orange and grapefruit juices at 48F.
[CA] Ensure potentially hazardous food are held cold at 41F and below.
[COS] Operator moved containers of orange and grapefruit juices to nearby refrigeration to facilitate proper holding temperatures.
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.
In the bar area, observed three alcohol bottles with fruit flies.
[CA] Food shall be regularly inspected for safety. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Operator discarded bottles of alcohol.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.