ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 14, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Induction burner used for reheating pre-packaged cooked soup observed at back kitchen next to prep sink. No mechanical ventilation exemption provided for induction burner.
[CA]: Relocate induction burner underneath existing type 1 hood or submit a completed application for exemption from mechanical ventilation.
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 person in charge available during inspection.
[CA]: A person in charge shall be available during all hours of operation.
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, Apr 14, 2026 · Original Source
Routine Inspection
Aug 6, 2025
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Cold water valve at 3 comp sink observed loose.
[CA]: Secure cold water valve.
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.
Pre-packaged watermelon juice within 2 door reach in cooler does not have a label. Manager stated that the juice is made at their headquarters in San Jose and packaged on site for sale.
[CA]: Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food
2) list of ingredients in descending order of predominance by weight
3) quantity of contents
4) name and place of business of the manufacturer, packer, or distributor.
NOTE: Unpasteurized juice shall bear a warning label.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
*REPEAT VIOLATION*
Multiple open bags of dry food observed at dry storage area.
[CA]: Open bags of dry food shall be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
*REPEAT VIOLATION*
At the prep line cooler top wells, homemade dressings (contains dairy) measured at 47F. Per Manager, dressings were stored in the prep line bottom reach in and placed in the top wells approximately 10-15 minutes prior to measurement. Dressings observed stored beyond the fill lines of the top well inserts.
[CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below.
[SA]: Homemade dressings that were beyond the overfill lines were relocated to the bottom reach in to cool down.
Note: dressings in the middle and bottom of the inserts measured at 41F.
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 6, 2025 · Original Source
Routine Inspection
Oct 22, 2024
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR:
At the vegetable prep line cooler top wells, ranch sauce measured at 51F. Manager stated sauce was relocated from walk in cooler to unit approximately 30 minutes prior to measurement. Ambient temperature of top well measured at 50F.
MINOR:
At the vegetable prep line cooler top wells, pesto caesar sauce measured at 48F. Manager stated sauce was relocated from walk in cooler to unit approximately 30 minutes prior to measurement. Ambient temperature of top well measured at 50F.
[CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue use of the top wells of the unit for PHF's until it is able to properly cold hold PHFs.
[COS]: PHFs were relocated 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.
At the dry storage rack, open bags of dry food were observed.
[CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid
In plain English
An issue that does not fit the common categories. Check the official wording for details.