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
Routine Inspection
Feb 18, 2026
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate was not available at time of inspection.
[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.
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
No mop rack inside facility.
[CA] Install a mop rack to hang dry wet mops.
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.
MAJOR VIOLATION
Handwash sink in back prep area next to ice machine has no paper towels.
[CA] Single-use sanitary towels shall be provided in dispensers.
[COS] Dispenser was restocked with hand towels.
MINOR VIOLATION
Hand wash sink near the cook-line was obstructed by a trashcan.
[CA] Handwashing facility shall be clean, unobstructed, and 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the bar area, ice scoop was stored so handle is touching ice.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with ice to prevent contamination.
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.
No thermometers were located inside the many drawer coolers located in the food prep areas.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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, Feb 18, 2026 · Original Source
Routine Inspection
Dec 23, 2025
Pass
4 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leakage from the bar sink faucet.
[CA] Repair/fix leakage.
Bar hand washing sink and floor drain has a slow drain.
[CA] Fix slow drainage.
Lack air gap from the drain pipe from the ice machine.
[CA]Provide minimum of 1 inch air gap from the floor rim.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Lack mop rack.
[CA] Mop rack or other devices not made available to hang wet mop.
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.
Toilet tissues were outside the installed dispenser.
[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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.
Buckets of boiled potatoes cooling in the walk in cooler.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
REPEAT VIOLATION: Lack Food Safety Certification or Manager Certification.
[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.
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
Employee restroom exhaust fan is not working.
[CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.
Customer restroom exhaust fan vent has dust debris.
[CA] Clean the dust off from the vent.
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.
Three food prep coolers with drawers on the other side of the stove is at and above 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Check units temperature in the morning to make sure the equipment is working properly.
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
Mop were not hanged for quick drying.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand washing sink in the bar has a slow drain.
[CA] Fix/repair drainage problem.
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.
Food prep coolers with drawers need thermometer.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Handwashink in the bar area faucet was rapped with plastic and abstracted.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times in the bar area too.
Lack paper towel in the bar area.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
Food debris at hard to reach areas.
[CA] Clean hard to reach areas more frequently.
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 container of food lack common name.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Food prep cooler table with variety of sauce next to the toaster area is temping 50F.
[CA] Fix/repair to maintain ambient temperature at 41F and below.
Broken gasket for the walk in cooler.
[CA] Repair/fix gasket to maintain.
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, Jul 10, 2025 · Original Source
Routine Inspection
Oct 29, 2024
Pass
7 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Health permit was not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food 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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing test strips for the chemical used in the spry bottles.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Freezer has carton of sausages on carrots.
[CA] Separate sausages from ready to eat food items inside the freezer to prevent cross contamination.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Expired FSC. Manager has a exam in a week.
[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.
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.
Salsa a salad dressing inside the small food prep table is at 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
Food near the door inside the walk in cooler is at 45F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Opening in the wall in the kitchen and employee restroom.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Missing tiles inside the employee restroom.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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.