SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 4, 2026
Pass
1 recorded violation
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Thermometer missing from hot holding box outside of service area.
[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, Jun 4, 2026 · Original Source
Follow-Up Inspection
Jan 5, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Upright warmer measured to have:
-White Rice at 133F
-Brown Rice at 132F
-Hamburger patties at 132F
Other items in upright warmer measured to be over 135F (see measured observations). Ambient temperature of unit measured to be 155F.
[CA] PHFs shall be kept hot at 135F and above for hot holding.
[COS]Trays of rice and hamburger was reheated to 165F. Upright warmer had another sterno added to unit to keep PHFs hot.
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 5, 2026 · Original Source
Routine Inspection
Dec 30, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Hot box measured to have:
-Fried fish at 116F
-White Rice at 132F
-Sausages at 130F
-Brown rice measured to be 144F initially then measured to be 134F after 1 hour.
Salad buffet cooler measured to have:
-Corn at 51F
-Cut tomatoes at 52F
-Shredded cheese at 52F
-Crumbled cheese at 52F
-White dressing at 51F
Per operator she is unsure of which employee stocked unit and when it was last stocked.
[CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding.
[COS] PHFs were VC&D.
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, linens: Proper storage and use
Inspector’s notes
1) Ice scoop observed to be stored inside ice bin with handle directly in contact with consumable ice. [CA] Store scoops such that handles are not in direct contact with food.
2)Some utensils kept in cups out for self service are stored such that food contact side is facing customer. [CA] Store utensils such that handles are facing customers.
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, Dec 30, 2025 · Original Source
Routine Inspection
May 20, 2025
Pass
2 recorded violations
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Utensils in dispenser cup had lip contact portion facing up. [CA] Utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Ensure utensil handles are facing customer in dispenser.
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.
Side warming cabinet measured to have sausages at 117F-123F.
Other PHFs in cabinet measured to be above 135F (see measured observations)
[CA] PHFs shall be held at 135°F or above for hot holding.
[COS] Sausage was reheated in oven to 165F and upright warmer had power turned up to increase ambient temperature.
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.