Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Aug 4, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in the large food prep cold hold unit (opened can of lump crab double stacked 48F) and in the small food prep cold hold unit (fish filet, shrimp, bacon 48-49F). Per PIC, the PHFs were loaded into the units about 30 minutes prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC will relocate the PHFs into the reach-in cooler and ensure the unit is able to properly cold hold at 41F or below. PIC will have staff discontinue double stacking PHFs.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 4, 2026 · Original Source
Routine Inspection
Jan 8, 2026
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed large gaps in ceiling panel surrounding the elevated water heater. [CA] Minimize gaps.
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.
Observed potentially hazardous food that measured in the temperature danger zone located on top of the chest cooler (mashed potatoes 98F). Per staff, the potatoes were cooked at about 3 hours prior. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as shallow pans, ice baths, ice paddles, ice as an ingredient, and/or blast chiller. [COS] PIC had staff throw the mashed potatoes away.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 8, 2026 · Original Source
Routine Inspection
Nov 1, 2024
Pass
6 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone (ham 49F). Per PIC, the ham was recently purchased and put into the beverage cooler. Ambient temperature reading of beverage refrigerator was measured at 42F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue using beverage cooler for cold holding potentially hazardous foods. [COS] PIC moved PHFs to reach-in cooler.
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 2 large garbage cans placed directly in front of kitchen handwash station. [CA] Keep handwash stations clear and accessible at all times. Relocate garbage cans.
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.
Observed clam chowder cooling in a very low ice bath. [CA] ENsure ice bath is at the same level of the cooling PHF.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed beverage refrigerator being used to store potentially hazardous foods. [CA] Discontinue using beverage refrigerators for PHF cold holding.
Observed a residential type oven being used to make oysters Rockefeller. [CA] Discontinue use of cooking equipment without a hood. Use approved commercial equipment under a ventilation hood. Facility may choose to submit the "Mechanical Ventilation Exemption" form if they would like to operate equipment without a hood.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed reach-in refrigerators that drain into a pan. [CA] Replace units so that they are self-contained or pipe the current units into an approved wastewater receptacle such as a floor sink.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed one container of oysters with 6 shellstock tags and one container of oysters without any tags. Oyster tags have been kept for one year but were not in chronological order. [CA] Keep bags of oysters separate from eachother and keep tag with bag of oysters until they are used up (no commingling oysters). Keep 90 days worth of oyster shellstock tags in chronological order. [COS] PIC removed shell stock tags that were not applicable to the oysters in the refrigerator and ensure the 2 lots had the correct tags.
In plain English
An issue that does not fit the common categories. Check the official wording for details.