SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Follow-Up Inspection
Aug 19, 2026
Result not listed
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
The impounded, unapproved milk tea dispenser and refrigeration without sanitation certification were not apart of the original approved permit evaluation were removed from this facility and replaced with:
Westlake KSR-48BM1 reach in refrigeration unit
Zeeway NCJ-C5.0-07-B42R22 tea dispensing unit.
The originally approved permit evaluation on 11/23/21 included manually activated tea dispensers only (4 x BUNN TDO-N-3.5)
[CA] Submittal to plan check will be required. Submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source
Follow-Up Inspection
Jul 15, 2026
Pass
1 recorded violation
minorCode K48Other
Official wording
Plan review
Inspector’s notes
The unapproved milk tea dispenser and refrigeration without sanitation certification were not apart of the original approved permit evaluation and shall be impounded at this time.
[CA] Submittal to plan check will be required. Submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jul 15, 2026 · Original Source
Routine Inspection
Jul 14, 2026
Closed
The health department recorded a closure at this inspection.
12 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Preparation sink inoperable at the time of inspection.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cooler unit with cold top inserts and refrigerated tea dispensers installed without prior review and approval of this agency. Markings indicating commercial food sanitation could not be located at this time.
[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).
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed aerosol bug spray and cockroach gel bait and powder stored throughout the facility.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used, and only applied by commercial pest control.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Measured 4x 5 lbs bags of chicken at ambient temperature in the back preparation area measured between 59F - 70F. The PIC stated that the chicken was removed from the freezer at approximately 11PM the previous night to thaw at ambient temperature.
[CA] Maintain potentially hazardous foods at or below 41F while cold holding.
[COS] The chicken was discarded into the trash. See VC&D form.
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.
MAJOR VIOLATION
1. Observed Vermin: Documented in the following areas:
- One live nymph, and two adult german cockroaches on the floor between the reach in cooler adjacent to the inoperable preparation sink
- Approximately 8 dead adult german cockroaches in the cabinet below the two basin dump sink
- 2 dead adult german cockroaches on the floor below the two basin dump sink
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Anjani Sircar.
4. Notification: The person in charge during inspection, PIC Jun Wei, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
MINOR VIOLATION
Observed numerous fruit flies throughout the facility with a large amount at the floor sink below the front hand washing sink.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food employees unable to demonstrate adequate knowledge in manual warewashing requirements and minimum and maximum temperature requirements for potentially hazardous foods.
[CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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.
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.
All multiuse utensils are not appropriately washed rinse and sanitized. The PIC disclosed that the blenders and other utensils are cleaned once weekly by soaking in a metal tray and powder cleaner not identified with english text.
[CA] All food equipment that comes into contact with PHF shall be washed, rinsed and sanitized every 4 hours or less after initial use.
[COS] The PIC was directed to retrieve all multiuse utensils and appropriately wash rinse and sanitize all equipment. The three compartment sink was cleaned and sanitized and set up with 200 ppm quaternary ammonia solution for sanitizer.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed large gaps between the wall and counter top junction at the pony wall between the front preparation area and customer service area.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
2. Observed clutter and unused equipment at the back storage area.
[CA] Remove unused equipment to prevent the 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.
1. Observed accumulation of grime throughout the floors below the equipment at the front preparation line and back storage shelves.
2. Observed the grout to be heavily deteriorated at portions of the floor below equipment at front preparation line, specifically below the three door reach in cooler.
[CA] Maintain flooring clean and in good repair.
3. Observed the pony wall between the customer area and front preparation area to be unfinished with an absorbant surface at the preparation side face.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 paper towels stored on wire rack outside of a sanitary dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers.
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.
Observed canned foods and single use cups and utensils stored at the patio behind the facility.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source
Follow-Up Inspection
Jun 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source
Routine Inspection
Jun 10, 2025
Conditional Pass
8 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed excessive clutter and large pieces of unused equipment in the outdoor storage area (including sinks and cooking equipment). [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.
Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
1) Measured dairy yogurt, cheese, and oat milk in the countertop preparation cooler from 47-55F. Per PIC, foods were stored in the preparation cooler 3.5 hours prior to temperature measurement. 2) Measured opened packet of tofu at 54F stored above the preparation cooler insert. Per employee, tofu was opened 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Yogurt, cheese, and oat milk relocated to the reach-in refrigeration unit for rapid cooling. 2) Tofu stored under the insert cooling line 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.
Observed the handwash sink at the front preparation area is lacking soap and paper towels. The handwash sink is obstructed by large working tea containers. [CA] Handwash sink shall be stocked with soap and single use towels and shall be accessible at all times. [SA] Nearby handwash sink in the kitchen is fully stocked and accessible. Facility is to store the tea containers elsewhere and ensure the front handwash sink is stocked and accessible.
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
Measured the ambient temperature of the preparation cooler at 57F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods in this preparation cooler until it is repaired.
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.
1) Observed cups and straws stored outside of the food facility. [CA] Food and food contact surfaces shall be stored in approved facility.
2) Observed large pot of Thai tea stored on the floor of walk-in cooler. Observed multiple boxes of food stored on the floor in the walk-in freezer. [CA] Food shall be stored six inches off the floor to prevent contamination and facilitate ease of cleaning.
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
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment in food facility. A valid food handler card shall be provided within 30 days after the initial date of hire. 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.
Time as a public health control; procedures & records
Inspector’s notes
Measured boba at 101F on the preparation counter. Per PIC, boba was cooked 1 hour prior to temperature measurement and will be discarded within 4 hours following TPHC procedures. Observed no time markings or written procedures on-site. [CA] When time only, rather than time and temperature is used as a public health control, Potentially Hazardous Foods shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC added time marking to boba to be discarded within 4 hours. Completed TPHC documentation for boba during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.