Routine Inspection
Jul 13, 2026
8 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed three dead adult german cockroaches on a glueboard on the floor between the three compartment sink and dish machine. No other evidence of vermin was observed at the time of inspection. It was also discussed with the PIC that pest control services are conducted every other week. Pest control records were not available for review at the time of inspection. [CA] The premises of each food facility must be maintained free 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.
More about signs of rodents or insectsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed paper towels at main kitchen handwashing sink stored outside of dispenser. [CA] Single-use sanitary towels shall be provided in dispensers. Repair the dispenser.
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.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR VIOLATIONS 1. Observed potatoes stored at ambient temperature at the cooks line measured between 48F-55F. The PIC noted the potatoes were left out for approximately 1.5 hours. [CA] PHFs shall be held at 41°F or below while cold holding or at 135°F or above while hot holding. [COS] The potatoes were placed in the oven to heat to 165F and subsequently hot hold. 2. Measured one container of bernaise sauce at 80F at ambient temperature placed out approximately 3 hours prior according to the PIC. [CA] Maintain PHF at or below 41F while cold holding. [SA] A timer was started to indicate a discard time for a remaining 1 hour. MINOR VIOLATION Observed ham overstacked in a cold top insert measuring at 41F at the bottom portions of the container and 55F at the top portions. The PIC stated the ham was placed in the unit approximately 1 hour prior. [CA] Maintain PHF at or below 41F while cold holding. [COS] The portions of the ham above 41F were relocated to a separate cold top insert.
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.
More about food kept at an unsafe temperatureOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed pizza installed without a 6 inch minimum overhang around all sides of the ventilation hood. Observed heat damage around walls and ceiling where previous oven was installed. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
More about building upkeep issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed an ice machine installed outside at the back patio. [CA] All equipment shall be installed in approved locations to protect against contamination. The ice machine shall be installed to be indirectly plumbed to a floor sink.
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.
More about equipment or utensil issuesOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
A reminder statement and disclosure of foods served raw or undercooked were not indicated on the menu (bernaise sauce and hollandaise sauce that do not use unpasteurized eggs) [CA] I. Reminder must be indicated by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. II. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients
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.
More about food kept at an unsafe temperatureOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed front rolling windows and front door propped open at start of inspection. [CA] Keep doors and windows closed at all times to prevent the entrance and harborage of vermin. [COS] Windows and doors closed at this time.
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.
More about signs of rodents or insectsOfficial wording
Plan review
Inspector’s notes
Observed ansul system disconnected for the ventilation hood. Observed flat top grill and oven combo and pizza oven below ventilation hood. A copy of the current work permit from the City of Palo Alto was provided for review for hood and duct fire suppression system installation (Permit Number: 26FDP-00109) Operator noted that pizza oven was replaced with smaller unit. Submit plans to this agency for change of equipment. Due to observable damage on ceiling and walls from heat, an updated air balance test will be requested from this agency. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 13, 2026 · Original Source