Lack of self-closing device on the restroom door.
[Corrective Action] Install self-closing device.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unused equipments observed at the rear of the facility.
[Corrective Action] Remove unused equipments from the premise.
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.
1. Multiple food items in the upper 3 door prep cooler were measured above 50 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
[Suitable Alternative] minimal amount are placed on the upper level to serve within the hour.
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.
Loose floor tile observed by the entry way near the handwash and prep sinks.
[Corrective Action] Maintain floors in good condition.
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, Feb 27, 2026 · Original Source
Follow-Up Inspection
Feb 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 19, 2026 · Original Source
Routine Inspection
Feb 18, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed water backing up from the floor drain at the service area when water was turned on at the handwash sink, prep sink, and 3 compartment sink.
[Corrective Action] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. 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.
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, Feb 18, 2026 · Original Source
Routine Inspection
Sep 12, 2025
Pass
8 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lack of handwashing soap at the handwash sink next to the prep sink. There's another handwashing sink nearby with soap available.
[Corrective Action] Ensure there is soap available at all times.
2. Cups were observed stored in the handwashing sink at the service area. There another available handwashing sink nearby.
[Corrective Action] Do not store anything in the handwash sink. The handwash sink shall be easily accessible at all times.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,975.00. 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.
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.
1. MAJOR. Milk in the single door prep cooler was measured at 57 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
[Suitable Alternative] The milk was voluntarily discarded.
2. Chicken and pork in the 3 door prep cooler were measured at 44 degrees Fahrenheit.
[Corrective Action] Maintain Potentially Hazardous Foods at or below 41 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.
Observed grime accumulation inside of the ice machine. Grime was not in direct contact with the ice.
[Corrective Action] Clean and sanitize inside the ice machine.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Milk and ambient temperature in the single door prep cooler was measured at 57 degrees Fahrenheit.
[Corrective Action] Refrigeration unit shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused equipments stored at the back of the facility.
[Corrective Action] Remove unused equipments from the premise.
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.
REPEAT VIOLATION. Lack of self-closing device on the restroom door.
[Corrective Action] Install a self-closing device on the restroom door.
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
The handle of the ice scoop was observed in direct contact with the ice.
[Corrective Action] Store the scoop so that the handle is not in contact with the ice.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 12, 2025 · Original Source
Routine Inspection
Apr 15, 2025
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lack chlorine test strips.
[Corrective Action] Provide chlorine test strips.
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.
Potentially Hazardous Food in the inserts of the 3 door prep cooler were measured at 45 degrees Fahrenheit.
[Corrective Action] Maintain at or below 41 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
REPEAT VIOLATION. Lack of self-closing device on the restroom door.
[Corrective Action] Install a self-closing device on the restroom door.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer in the spray bottle was measured above 200 ppm.
[Corrective Action] Maintain chlorine sanitizer concentration at 100 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Apr 15, 2025 · Original Source
Routine Inspection
Oct 24, 2024
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple items in the 3 door prep cooler was measured above 41 degrees Fahrenheit.
[Corrective Action] Refrigeration unit shall be capable of maintaining proper cold holding temperature of 41 degrees Fahrenheit or 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.
Multiple Potentially Hazardous Foods in the 3 door prep cooler were observed measured above 41 degrees Fahrenheit.
[Corrective Action] Ensure Potentially Hazardous Foods are maintained below 41 degrees Fahrenheit.
[Suitable Alternative] Meat and cheese taken out from the walk-in cooler less than 2 hours ago shall be used by 6:00 PM or discard.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. 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.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed home style deep fryers in use without exhaust hood.
[Corrective Action] Deep fryers shall be used under an approved exhaust hood.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The mop hanging was observed not installed above the mop sink.
[Corrective Action] Install the mop sink directly above the mop 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.