Routine Inspection
May 25, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the prep area, measured boba/tapioca pearls stored at 76F, oat milk stored at 65F, and milk stored at 75F. Per operator, boba/tapioca pearls stored from 8:00am, oat milk stored from 30 minutes prior, and milk stored from 10 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time marked/logged when removed from temperature control, and served within 4 hours or discard. [SA] Operator moved oat milk and milk to 2 door reach in refrigerator to facilitate proper holding temperatures. Boba/tapioca pearls were sold out.
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
Food storage: food storage containers identified
Inspector’s notes
Observed open packages of tea in the cabinet, and large open bag of sugar stored on shelving. [CA] Ensure all open bags of food are transferred 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.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, May 25, 2026 · Original Source