SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Mar 31, 2026
Pass
1 recorded violation
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Excessive dust build-up on walk-in cooler fan.
[CA] Clean fan regularly to prevent dust build-up
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.
Official record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source
Routine Inspection
May 21, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
beef patties in one of two 4 drawer prep table cooler at 44F
[CA]maintain perishable food under 41F (or 45F for dairy products)
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, May 21, 2025 · Original Source
Routine Inspection
Feb 11, 2025
Pass
3 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Measured water temperature holding between 95F - 97F in women restroom hand wash station. Hand wash station is under a sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to rewash hands upon entering kitchen.
Note: Another restroom available with no gender indicator. Sensor reading at 100F at hand wash station.
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.
Major:
1. Measured a container of grilled cheese crouton holding between 90F - 97F for less than 4 hours sitting on counter near cooks line.
2. Measured a container of sliced white cheese holding at 53F in 4 door under drawer left of oven for less than 4 hours.
[CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F.
[SA] Operator opted to use time as a public health control (TPHC) for grilled cheese crouton.
[COS] Operator directed to relocate sliced cheese to walk-in-cooler.
Minor:
1. Measured the following holding between 46F - 48F in 4 door under drawer: sliced cheddar cheese & sliced pepper jack cheese.
2. Measured container of shredded white cheese holding at 44F in ice bath near soup station.
Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 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.
Found prepackaged beverages at grab n go section without labels. [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.
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.