Routine Inspection
Sep 1, 2026
4 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed two old rodent droppings on top of the warewashing machine. Observed old rodent droppings within the wall cavity at the back of the electrical room. [CA] Clean and sanitize area of old droppings. [COS] Areas cleaned and sanitized with bleach.
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.
More about signs of rodents or insectsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a gap larger than 1/4 inch below multiple exterior doors. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed the side "waive to open" door left open. A sliding glass pocket door within the dining area was left open. A direct path between the dining area into the kitchen exists. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. Facility shall propose a Open Kitchen Safety Plan (OKSP) prior to resuming use of the fully openable pocket doors.
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.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured a garlic and oil sauce at 54 F within the top portion of the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sauce relocated to the walk in refrigerator to be cooled to and held at 41 F or below.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a large gap between the wall and metal support beams within the electrical room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 1, 2026 · Original Source