ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Jan 8, 2026
Pass
1 recorded violation
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The 3-compartment sink shall be designated for warewashing only. Discontinue food preparation or storage in the 3-compartment sink.
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, Jan 8, 2026 · Original Source
Routine Inspection
Jan 5, 2026
Conditional Pass
10 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee skipping the sanitizer step when actively washing dishes. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Specialist intervened and instructed employee to properly wash, rinse, and sanitize dishes. Discussed set-up of the 3-compartment sink during inspection.
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.
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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.
1) Observed trays of food are stored directly on top of the trash can. [CA] Discontinue storage of food and equipment on trash cans. All food shall be separated and protected from cross-contamination.
2) In the upright cooler, observed raw fish and meat stored directly above ready-to-eat produce. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed employee using the same cutting board and knife for raw fish, then for cooked meat without washing and sanitizing utensils. [CA] Food shall be separated and protected from cross contamination. [COS] Specialist instructed employee to cook the meat again prior to service. Measured cooked meat temperature at 165F. Ensure to switch utensils in between handling raw and ready-to-eat foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Hands clean, properly washed; gloves used properly
Inspector’s notes
1) Observed employee handling raw beef and fish with bare hands, then using the same hands to prepare ready-to-eat lettuce. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and discarded the contaminated produce. Specialist instructed employee to properly wash hands when switching from raw foods to ready-to-eat produce. Recommend to use tongs to minimize bare hand contact.
2) Observed employee blowing into glove prior to donning gloves and handling food. [CA] Gloves shall be properly used and changed when required. [COS] Specialist intervened and instructed employee to discard contaminated glove and wash hands prior to donning new gloves.
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.
Measured sushi rice stored in ambient temperature at 68F. Per employee, sushi rice was cooked more than 4 hours ago for a morning catering order. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sushi rice was voluntarily condemned and discarded. Per PIC, sushi rice shall be time marked with a sticker.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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.
Observed food is stored outside in an unapproved, auxiliary storage space. The storage space is enclosed. [CA] Discontinue storage of food outside. Food shall only be stored in approved food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Observed employees using the drainboard of the 3-compartment sink to store working ingredients for tempura. [CA] The 3-compartment sink shall be designated for warewashing only. Discontinue food preparation or storage in the 3-compartment sink.
2) Observed employees washing hands in the 3-compartment sink. [CA] Employees shall use the designated handwash sink. Nearby handwash sink is available in the cook line.
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, linens: Proper storage and use
Inspector’s notes
Observed rice paddle is stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 5, 2026 · Original Source
Follow-Up Inspection
Dec 9, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 9, 2024 · Original Source
Routine Inspection
Dec 4, 2024
Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Soup cups and salt/pepper shakers stored directly next to handwash sink.
[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
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.
Chlorine sanitizer measured at 25ppm in dishwasher.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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
1) Ambient temperature of Turbo Air preparation refrigerator measured at 42F. No PHF"s stored in this unit.
2) Ambient temperature of True preparation refrigerator measured at 47F. Majority of food stored is non PHF. Raw salmon was moved to another unit.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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.
Large holes/opening in wall below 3 composition sink.
[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.
In the True preparation refrigerator insert, raw salmon measured at 45F. Per food employee, salmon was stored in cooler one hour prior.
[CA] PHFs shall be held cold at 41°F or below.
[SA] Raw salmon was relocated to sliding door cooler for rapid cooling.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
One food employee is lacking a food handler certificate.
[CA] Each food handler shall maintain a valid food handler certificate for the duration of his or her employment as food handler. Ensure food hander certificates are readily 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Mop stored in mop bucket filled with standing (soiled) water.
[CA] Ensure mop is stored after every use and water is properly disposed of. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
2) Back screen door does not close properly, creating gaps larger than 1/4 inch.
[CA] Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Wet wiping cloth stored on counter.
[CA] When not in use, wiping towels shall be stored in sanitizing solution of an approved concentration (100 ppm - chlorine).
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.