ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Jan 20, 2026
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the front service area lacks cold water. Cold water faucet inoperable.
Additional hand wash stations are provided in the kitchen. No food preparation or opened foods present in the front area.
[CA] Hand wash station shall have supply of hot and cold water.
Paper towel roll maintained on top of towel dispenser in the restroom.
[CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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.
Sanitizing solution with wiping cloths measured at 0 PPM chlorine. Solution and wiping cloths appeared clean and unused. PIC stated that the solution was prepared, however, was diluted because the concentration was too high.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Hot water at the three-compartment sink measured 105F. Employee stated that excess hot water was used prior to the inspection for cleaning.
[CA] Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source
Routine Inspection
Jan 13, 2026
Conditional Pass
8 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Restroom hand wash station lacked paper towel/paper towel dispenser inoperable.
Hand wash station in the front service area lacked paper towels. Cold water faucet was also inoperable. Only hot water provided.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure paper towels and hand soap is readily available and easily accessible at all times.
[COS/SA] Paper towel provided in the restroom hand wash station. Wash hands at the hand sinks in the back of the facility temporarily until plumbing is repaired.
Hand wash station by the janitorial sink is obstructed by a plumbed cup rinse.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Remove cup rinse. A handwashing facility shall not be used for purposes other than handwashing.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing hands with gloves donned on.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat foods.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Instructed employee to remove gloves and properly wash hands.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Rear door of the facility maintained opened.
[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Observed mops stored inside the janitorial sink and mop bucket.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop maintained with handle in direct contact of consumable ice.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Sanitizing bucket maintained by the beverage preparation area measured above 200 PPM chlorine bleach.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] Instructed employee to dilute solution.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks quaternary ammonia test strips.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five year Food Safety Certificate/food manager certificate unavailable for review.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Cold water not provided at the hand wash station at the front of the facility.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source
Routine Inspection
Jul 8, 2025
Pass
5 recorded violations
minorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The current Environmental Health permit was not posted on public view.
[CA] The most current Environmental Health permit must be posted on public view at all the time.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a food safety manager certified person in the facility.
[CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file.
Food Safety Manager certificate class may be taken on the following websites:
1. Premier Food Safety:
https://www.premierfoodsafety.com/food-manager-certification/california\
2. Learn 2 Serve:
https://www.360training.com/learn2serve/food-safety-manager/California
3. Serve Safe Manager:
https://www.servsafe.com/ServSafe-Manager
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility.
[CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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.
A couple of wet/soiled wiping cloths were stored on the counters.
[CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Many food products on boxes were stored directly on the floor or on milk crate back in the unpermitted storage areas located next door. There are multiple sinks and fridges stored in the room as well. The owner has submitted plan and specification, but it was rejected for resubmission. The corrected plan and specification has not been submitted to our office.
[CA] The storage area located next door is not approved to be used for food storage. Please submit plan and specification to our office to use the room for food storage and preparation. Until then, all food products and the refrigeration units stored in that room must be removed. Please resubmit plan and specification according to the letter sent from our plan check unit senior. Until the equipment are approved to be used by our office, no food preparation and storage may be conducted on that room.
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.