Follow-Up Inspection
Feb 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2026 · Original Source
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Feb 4, 2026
Conditional Pass
14 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using personal phone, then proceeded to handle beverages, containers of food, and food contact utensils. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
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.
More about handwashing problemsminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed drinking from an open-top beverage cup in the food preparation area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers fitted with tight-fitting lids and straws to prevent contamination.
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.
More about employee hygiene or health policy issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink in the bathroom completely obstructed by a stack of boxes and various containers. *Note: Additional, partially accessible hand sink nearby Hand sink in the back kitchen partially obstructed by a stack of boxes and a table with a rice cooker maintained on top. Hand sink at the front service area lacks a functional wall-mounted soap dispenser. Soap provided in a pump bottle that was nearly empty. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in wall-mounted dispenser at handwash stations at all times.
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.
More about handwashing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Old rodent droppings observed on the floor under and behind the two-door upright cooler, two-door upright freezer, and ice machines at the back kitchen. Per staff, facility receives a monthly pest control service. Pest control service report could not be provided. *No other evidence of rodent activity observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 insectscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Sago, mochi pudding, yogurt, and cooked boba pearls subjected to time as a public health control lacked any labels or ongoing timers while maintained at the front service counter. Per staff, items are intended to be discarded every 4 hours. Staff stated that items had been removed from refrigeration between 1 and 2 hours prior. *Note: Rack of timers maintained next to the one-door upright cooler in the back kitchen observed paused. Rack of timers maintained next to the frying station observed paused. Written procedures for time as a public health control could not be provided. [CA] When time only, rather than time and temperature is used as a public health control, PHFs 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. Utilize timers or stickers with time markings. [COS] Potentially hazardous foods subjected to time as a public health control properly time marked with start and end times.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Several employees could not provide valid food handler cards. [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. Ensure that food handler cards are 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.
More about paperwork, training, or posting issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pistachio cream measured 64F, tiramasu whipping measured 59F, and watermelon slurry measured 57F while maintained out of temperature control at the front service area. Per staff, items are maintained outside of refrigeration until they are used up. Staff stated that items were taken out of refrigeration two hours prior. Gyoza measured 75F, fried chicken in a bowl measured 72F, and fried chicken in a fryer basket measured 110F. Staff stated that the first two items were fried 2 hours prior, and the last item was fried 15 minutes prior. *Note: Rack of timers maintained next to the frying station observed paused. Employees were not aware of any requirement for time as a public health control (4-hour rule). Tofu measured 51F while maintained on top of a prep insert above the fill-limit line in the prep cooler next to the fryer station. Per staff, it had been placed there one hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that potentially hazardous foods are not held on top of prep inserts/over the fill-limit line, as the unit may be unable to maintain at 41F or below when far away from the cooling element. [COS] Pistachio cream, tiramasu whipping, and watermelon slurry relocated to refrigeration units. Gyoza and fried chicken to be used or discarded within 4 hours of initially leaving temperature control. Tofu relocated to lower prep cooler.
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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the prep cooler at the front service area measured 43F via probe. Ambient of the two-door upright cooler at the back kitchen area measured 44F via probe. [CA] Refrigeration units that are used to store potentially hazardous foods shall be capable of maintaining at 41F 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.
More about equipment or utensil issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Clean utensils and containers stored in the employee restroom. [CA] Equipment contacting food shall be stored in a sanitary location.
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.
More about equipment or utensil issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Numerous employee personal belongings (phones, purse, jacket, etc.) stored directly on top of food contact surfaces, or on a storage rack directly on top of clean utensils. *Note: Storage locker in restroom completely obstructed with stacks of boxes and various clutter [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 insectsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
A probe thermometer could not be provided. [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. Ensure that cooling foods are probed to ensure that the correct cooling thresholds are being reached. Refrigeration units lack thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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.
More about equipment or utensil issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of brown grime buildup on the interior panels of both ice machines in the back kitchen area. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained 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.
More about cleaning or sanitizing problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. Coconut pudding measured 48F while maintained in a deep container kept tightly covered with plastic wrap in the two-door upright cooler at the back kitchen area. Per staff, it had been cooked the previous day and maintained in the unit to cool overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Coconut pudding voluntarily discarded into the trash. 2. Yogurt measured 52F while maintained in a deep container kept tightly covered with plastic wrap in the two-door upright cooler at the back kitchen area. Per staff, and per a label on the container, it had been prepared from ingredients at ambient temperature (milk, condensed milk, cream cheese, etc.) 4 hours prior. [CA] Potentially hazardous foods prepared from ingredients at ambient temperature shall be cooled to 41F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Yogurt voluntarily discarded into the trash. *Note: Recommend maintaining containers of cooling PHF's in smaller quantities (thinner layers), and not covering with plastic wrap during the cooling 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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source
Routine Inspection
Jul 7, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the ice machines, observed mold like growth on the inner panel. [CA] Ensure inner panel of ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed front and back doors propped open. Observed a gap below the back door, and a gap between the front doors. [CA] Keep doors closed to prevent an entrance for vermin. Install floor sweeps to block entrance into the facility.
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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, measured cooked mochi at 85F, and sago at 70F. Per operator, cooked mochi and sago prepared 2 hours prior. Next to the handwash station, on the insert prep top of the 2 door prep unit, measured pistachio cream and salted cream at 58F. Per operator, pistachio cream and salted cream stored since the morning. On the front counter facing side, measured coconut jelly at 48F and yogurt cream at 50F. Per operator, coconut jelly and yogurt cream prepared an hour prior and stored in the unit. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed a time label on container of cooked mochi and sago for service within 2 hours, for a total of 4 hours from when removed from temperature control or discard. Operator discarded container of pistachio cream and yogurt cream. Operator moved coconut jelly and yogurt cream to undercounter refrigeration to facilitate proper holding temperatures.
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 temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed spoon used for pineapple jam is seated with the handle in contact with the food. [CA] Ensure all scoops area stored in a manner where utensil handle does not contact food.
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.
More about equipment or utensil issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
At the front counter, below the counter-top, in the undercounter cabinet, observed accumulation of rodent droppings. Observed an accessible wire access cutout on the side of the cabinet. In the dining/seating area, behind the display shelving and seating, observed what appears to be rodent droppings in the area. At the front counter, observed two large crevices/holes at the bottom of the counter-top. Observed gaps/crevices along the dining area display shelving and seating. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all gaps, cracks and crevices to prevent further harborage. COntact pest control to provide service for facility.
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 insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain food handler cards.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 7, 2025 · Original Source
Routine Inspection
Nov 4, 2024
Pass
4 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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.
More about paperwork, training, or posting issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations have issues with paper towel dispenser. [CA] Install proper paper towels into dispensers. Paper roll is not meant for single use paper towel dispenser, unable to pull towels out properly. [SA] Roll of paper towels was placed next to hand wash stations. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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.
More about handwashing problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy food debris noted on the walls around the 3-compartment sink and on ceilings. [CA] Walls and/or floors in food preparation area shall be kept 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.
More about cleaning or sanitizing problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Unable to provide test strips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.
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, Nov 4, 2024 · Original Source