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 15, 2026
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water temperature measured between 65-66F at the following hand wash sinks:
-public restrooms
-employee restroom
-patio side hand wash sink
[CA] Hand washing sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
*Repeat violation
Multiple cases of food stored on walk in freezer floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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, Jan 15, 2026 · Original Source
Routine Inspection
Nov 21, 2024
Pass
4 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet and soiled wiping cloth stored on work surface in between use.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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.
Multiple containers of food stored directly on the floor in the walk in freezer. Container of garlic stored directly on the floor at the food prep area.
[CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
*REPEAT VIOLATION*
1. Rice in rice cooker measured at 129F. Per staff, rice was cooked approximately 2 hours prior to measurement.
[CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times.
[COS]: Rice was time marked to be discarded on the 4th hour after it was removed from temperature control.
2. At the rear bar, tartar sauce (measured at 51F) and tomato sauce (measured at 56F) bottles are not in direct contact with ice bath. Manager stated food items were placed in ice bath approximately 1 hour prior to measurement.
At the cashier line, ranch in to go containers measured at 64F. Staff stated ranch were placed at the cashier line approximately 40 minutes prior to measurement.
[CA]: PHFs shall be cold held at 41F or below at all times. Ensure proper ice bath is conducted in which food containers are sufficiently submerged and in direct contact with ice bath.
[COS]: PHF's were relocated to cooling units to rapidly cool down.
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.
Leak observed at the 3 compartment sink's drain pipe. Wastewater being collected in a plastic bucket.
[CA]: Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.