Follow-Up Inspection
May 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
May 15, 2026
Pass
4 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of probe thermometer. [Corrective Action] Provide probe thermometer to be able to verify proper cooking temperature.
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.
More about equipment or utensil issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The 4 drawer prep cooler was observed not able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Deep scores in the green cutting board and observed the deep scores having blackened. [Corrective Action] Repair or replace the green cutting board.
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.
More about equipment or utensil issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. The chlorine sanitizer in the dishwasher machine was measured at zero ppm. Observed the chlorine bucket to be empty. Facility was not using the dishwasher machine to clean and sanitize utensils at the time of inspection. Per general manager, their service provider will swap in a new chlorine bucket today. [Corrective Action] Ensure chlorine sanitizer in the dishwasher machine is maintained at 50 ppm. Temporarily sanitize utensils in the 3 compartment sink. 2. Mold or mildew like substance was observed inside the ice machine near the ice chute area. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Foods in the 4 drawer prep cooler were measured at 60 degrees Fahrenheit. Per chef, the foods were placed in the unit since 10:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Foods in the 4 drawers were voluntarily discarded.
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 record from Santa Clara County Department of Environmental Health, May 15, 2026 · Original Source
Follow-Up Inspection
Jul 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source
Routine Inspection
Jul 1, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Meat ball and marinara sauce at the cook line was measured at improper hot holding temperatures. Meat ball measured at 111F and marinara sauce measured at 102F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the items. Minor violation: Potentially hazardous foods in the food prep unit insert was measured at improper cold holding temperatures. Cut tomatoes and salami measured at 48F. [CA] Potentially hazardous foods when cold holding shall be 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.
More about food kept at an unsafe temperatureminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Floor sinks at the bar and at the dishwasher are unclean with black grime-like substance. [CA] Clean and sanitize nonfood 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.
More about cleaning or sanitizing problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap at the only handwash sink located in the back kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee placed soap by the handwash sink.
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.
More about handwashing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The floor sink at the bar, prep sink, and the dishwasher are slow draining. [CA] Repair plumbing issues and ensure proper drainage of liquid waste.
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.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 1, 2025 · Original Source