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
Jun 17, 2026
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major:
1. Measured the following PHFs holding between holding between 106F - 126F on counter top at service line: boba, sticky rice and mochi.
2. Measured container of sausage holding at 53F in 1 door cold top.
3. Measured container of house cream holding at 58F in 2 door sliding milk tea dispenser refrigerator.
Per operator, PHFs placed in unit for less than 4 hours. [SA] Operator opted to use time as a public health control (TPHC).
Minor: Measured container of raw chicken holding at 44F in 1 door cold top and milk holding at 43F in 2 door sliding milk tea dispenser refrigerator. [CA] Maintain all PHFs cold 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.
Official record from Santa Clara County Department of Environmental Health, Jun 17, 2026 · Original Source
Routine Inspection
May 18, 2026
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found ice bin partially blocking access to hand wash station located at front station. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate ice bin.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Measured ambient air temperature of 2 door sliding/dispensing refrigeration unit at 58F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate all other PHFs food to another unit and discard of any PHFs placed in unit for more than 4 hours.
2. Facility does not have any type of mechanical exhaust hood on site.
- EMEET (Smokeless Fryer)
- Electrical Fryer (Avantico)
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). *Plan check required*
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.
Measured water temperature holding at 73F at employee restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F.
Note: To turn on water, must push down on button.
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.
Major:
1. Measured the following PHFs holding between 54F - 64F in 2 door sliding/dispenser unit: milk, cream and yogurt for less/more than 4 hours.
2. Measured container of fresh mochi holding at 74F on counter top at service line for more than 4 hours.
3. Measured bags of raw chicken holding at 62F on counter for less than 4 hours.
[CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate milk, cream and raw chicken to another refrigeration unit. Container of yogurt was discarded.
Minor: Measured container of yogurt holding at 47F in walk-in for less than 4 hour. [CA] Maintain all PHFs cold 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.
1. Found bottles of orange juice thawing in 4 compartment sink. Observed soiled utentils in the next compartment. Note: This unit is meant for the purpose of warewash. Facility has a 2-compartment sink meant for prepping.
2. Found 2 bags of raw chicken thawing on counter.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found drainline for 4-compartment sink directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed opened bags of dry foods (sugar, etc) were clipped shut.
[CA] After opening prepackaged foods, store foods in rigid containers with tight-fitting lids.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The light inside the walk-in refrigerator was not working.
[CA] Repair light.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips for the chemical dishwasher were not available upon request.
[CA] Keep chlorine test strips available and regularly test the dishwasher.
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 accumulation of white substance inside some soda-dispensing nozzles.
[CA] Keep surfaces clean.
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 employee restroom: observed:
1) The wall-mounted soap dispenser was taken down. A pump dispenser was at the handsink faucet.
2) The paper towel dispenser was not functioning consistently. Paper towel rolls were stored on a nearby shelf in the restroom.
[CA] Keep soap and paper towel dispensers in good condition/functional.
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.