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
Apr 8, 2026
Pass
1 recorded violation
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employees half eaten food at the front service preparation area.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food storage, and/or food contact surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Routine Inspection
Mar 30, 2026
Conditional Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw shelled eggs and pack of raw pork maintained above ready-to-eat food items. Owner stated that items were for personal use.
[CA] All food shall be separated and protected from cross-contamination. 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) 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.
Employees' three-year food handler cards unavailable for review.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop maintained inside ice bin with handle of scoop in direct contact with consumable ice.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Owner stated that hands were washed at the dump sink, the same sink were utensils are washed.
[CA] Utilize sinks for their designated purpose. Hands shall be washed only at the hand wash station.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Kitchen observed heavily cluttered with personal items and equipment not necessary for the function of the facility.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Observed build up of standing water, grime, and debris on floors throughout the kitchen.
Observed dust and grime built up on walls throughout the kitchen.
[CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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.
The only hand wash station in the kitchen completely obstructed with small preparation table with equipment placed in front and other equipment stored on top of the hand wash basin. Hand wash station lacked paper towels and hand soap observed black and appeared to be unused.
Owner stated that hands are washed at the dump/rinse sink installed at the front of the kitchen. Hand soap dispenser on the wall lacked hand soap and per owner contains hand sanitizer. Area also lacked paper towel dispenser. Paper towel roll was maintained on the bottom of the preparation table across from the sink.
Napkins were provided at hand wash station in the restroom.
[CA] Handwashing facility shall be clean, unobstructed, and easily accessible at all times. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times.
[COS] Obstructions at the hand sink were removed. Towels were provided in dispenser.
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.
Container of tiramisu cream maintained inside the two-door reach-in refrigerator measured at 70F. Owner stated that the cream was prepared in the morning and was kept out to prepare an order.
Numerous containers of milk maintained inside the two-door reach-in refrigerator measured between 44F to 47F. Owner stated that items were recently used to prepare orders.
Container of tiramisu cream maintained inside the food preparation refrigerator in the kitchen measured at 71F. Owner stated that the cream was kept out to prepare an order.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were relocated into refrigerators to immediately cool.
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.