ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Follow-Up Inspection
Aug 31, 2026
Pass
1 recorded violation
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed cook discarding wastewater (containers of standing water that rice scoops and utensils are maintained in) into the vegetation behind the facility.
[CA] Wastewater shall be disposed of through an approved wastewater outlet. Utilize the mop sink for the disposal of wastewater.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source
Routine Inspection
Aug 26, 2026
Conditional Pass
10 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed excessive accumulation of old food buildup on the bottom of the interior of the two-door upright freezer at the middle kitchen area.
[CA] Nonfood 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.
Observed the facility has added the following equipment without approval from this Department:
*Note: All listed equipment lacks any form of overhead ventilation
- air fryer at the service station to the left of the entrance to the kitchen. observed excessive browning/staining on the wall behind
- two, two-burner cook tops, one located at the back kitchen at the egg station, and the other behind the front service counter
- one countertop fryer at the service station to the left of the entrance to the kitchen
- one large induction stove maintained on the floor directly below the wall-mounted water heater. observed a pot of water being boiled and steam being emitted, contacting lower portion of water heater. per manager, it is used for cooking pastas
[CA] Submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org OR remove unapproved equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed the three compartment sink being used to prepare raw pork and to thaw shrimp.
[CA] Discontinue the use of the three compartment sink for food preparation to prevent cross contamination. Food preparation shall be conducted in the dedicated food preparation sink.
2. Observed a whisk stored on a makeshift metal hook, and in contact with the dirty copper piping leading from the water heater.
Observed three knives wedged in between a dirty crevice on the underside of the wall-mounted shelving above the back preparation area.
[CA] Equipment contacting food shall be stored in a sanitary location.
[COS] Whisk and knives were ran through the mechanical dishwasher (50 ppm chlorine).
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed preparing raw pork in the three compartment warewashing sink, then proceeded to handle a colander of raw broccoli and placed it into the under-counter cooler adjacent to the cook-line. Observed employee's gloved hands contact raw broccoli.
[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] Instructed employee to de-glove and properly wash hands. Broccoli was boiled to greater than 200F.
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.
Cooked mushrooms measured 72F in a plastic wrap covered bowl maintained on top of the upper inserts of the prep cooler at the middle of the kitchen. Per staff, mushrooms had been cooked approximately 1 hour prior, and were in the process of cooling.
[CA] Properly store cooling foods in such a way to allow proper air flow.
Ensure that cooling foods are not maintained above the fill limit of the unit.
[COS] Bowl of mushrooms was uncovered and relocated to the lower portion of the unit to facilitate 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 employee preparing raw pork on the right-side drainboard of the three compartment warewashing sink, and placing it into plastic baskets. Observed raw pork juice from the baskets and from the employees hands dripping onto cleaned spoons and bowls that had just been run through the mechanical dishwasher, and were maintained on a dish rack on the in-built drainboard of the warewashing area that is directly adjacent to the right-side drainboard of the three compartment warewashing sink.
[CA] Clean equipment contacting food shall be separated and protected from cross contamination. Discontinue the preparation of raw meat adjacent to areas where clean utensils are stored/air dried.
[COS] Instructed employee to re-run equipment through the mechanical dishwasher (50 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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided.
[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.
Observed sliced tomato halves maintained directly on top of shelving units inside the one-door prep cooler at the corner of the cook-line, and in the under-counter cooler at the entrance to the kitchen area. Observed no wrappings, coverings, containers, or method of preventing contamination from nonfood contact surfaces.
Observed raw pork being prepared directly adjacent to a dish rack of clean utensils.
[CA] Food shall be separated and protected from cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Time as a public health control; procedures & records
Inspector’s notes
Tomato sauce in an opened can, fish curry sauce maintained on the dry storage rack in the back of the facility, and rice noodles maintained on a prep cooler in the middle of the kitchen subjected to time as a public health control did not have their time logs filled out on the time log posted on the wall. Per staff, items had been taken out of refrigeration or cooked at the beginning of lunch service, at approximately 11AM.
At the end of lunch service, one metal container of cooked broccoli, two full tubs of cooked pork chops, one opened can of tomato sauce, and a 1/4 full tub of raw shell eggs were not discarded, per TPHC requirements.
[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.
[COS] Items were properly time logged. Instructed employees to discard all items subjected to time as a public health control after lunch service ended.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Three cases of raw shell eggs stacked on top of one another measured 73F, with the bottom most case stored directly on the floor in the back storage area, adjacent to the upright refrigeration units. Per staff, eggs had been delivered 30 minutes prior.
Large amounts of raw pork measured between 59F and 63F while maintained in the right-side compartment of the three compartment warewashing sink. No active preparation observed. Per staff, they were thawing the pork prior to beginning preparation, and pork had been delivered 30 minutes prior.
[CA] Potentially hazardous foods subjected to temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Raw shell eggs were relocated to refrigeration. Raw pork was chopped up and subsequently boiled.
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, Aug 26, 2026 · Original Source
Follow-Up Inspection
Jan 29, 2026
Pass
1 recorded violation
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee rinsed hands without using soap, dried hands on shirt, then prepared to cut/handle fish before being stopped.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 29, 2026 · Original Source
Routine Inspection
Jan 28, 2026
Conditional Pass
7 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Two employees lack 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.
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.
Facility lacks a consumer advisory on its menu for raw or undercooked items (i.e. eggs).
[CA] Provide consumer advisory on the menu. A consumer advisory consists of the following two components:
1) A "disclosure" which provides a description of the particular undercooked or raw animal derived foods that are on the menu, OR identification of the raw or undercooked animal derived foods by an asterisk.
2) A "reminder" which states that written information regarding the safety of these food items is available upon request, OR that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
*REPEAT VIOLATION*
Cooked shrimp measured 62F, and scallops measured 54F while maintained on a speed rack at the back kitchen. Per the owner, items had been taken out of the freezer to thaw last night, and had been left out in ambient temperature overnight.
[Minor thawing to Major holding violation]
Three packages of raw beef measured 61F while maintained on a speed rack at the back kitchen. Per the owner, the beef had been taken out of a refrigerator 2 hours prior for the purpose of preparation.
Crab legs and hot dogs measured 51F while maintained in the upper inserts of the one-door prep cooler across from the cook-line. Raw chicken and hot dogs measured 46F while maintained in the lower portion of the unit. Ambient of the unit measured 46F. Per staff, the elevated temperature of the unit is due to its proximity to the cook-line, and the frequent opening and closing of the unit's door.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
*Note: Continue to monitor the temperature of the one-door prep cooler. If the unit is not capable of maintaining potentially hazardous foods at 41F or below, recommend contacting a service technician.
[COS] Cooked shrimp and scallops voluntarily discarded into the trash. Beef relocated to a nearby refrigerator. Crab legs and hot dogs to be used or discarded by the end of lunch service (4 hours elapsed). All other potentially hazardous foods in the prep cooler relocated to alternate refrigeration unit.
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.
Tomatoes and peppers observed to be stored in a colander, with a pile of dirty invoices stored folded directly underneath and in direct contact with said foods.
[CA] Food shall be stored in a sanitary location, away from potential contaminants.
[COS] Invoices removed. Tomatoes and peppers washed.
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.
*REPEAT VIOLATION*
Only hand sink in the main kitchen observed to be completely obstructed with a tub of lettuce placed directly on top of the wash basin.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
[COS] Obstruction removed.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
*REPEAT VIOLATION*
Cook observed scratching his head multiple times with a bare hand, then proceeded to handle rice noodles maintained in a bowl at the cook-line.
When prompted to wash his hands, the cook attempted to rinse his hands in the prep sink.
[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] Bowl of rice noodles voluntarily discarded into the trash. Employee properly washed hands in the hand sink.
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.
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION*
Various potentially hazardous foods throughout the kitchen that are subject to time as a public health control lacked time markings, including several tubs of battered pork chop, containers of cooked chicken, a container of cooked beef, containers of pooled egg, tomato sauce, various noodles, and raw shell eggs.
A container of cooked broccoli measured 97F while maintained on top of a steam table insert. Per the owner, the broccoli is subject to time as a public health control, and had been used for service last night, and the staff had forgotten to the throw it away.
[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.
[COS] All items subjected to time as a public health control time marked. Broccoli from the previous night voluntarily discarded into the trash.
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, Jan 28, 2026 · Original Source
Routine Inspection
Jan 12, 2026
Pass
8 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Hot dogs, beef, shrimp, sliced tomato, and chicken measured 45F-49F in the one-door prep cooler directly across from the cook-line. Per staff, items had been placed into the prep cooler 2.5 hours prior in preparation for lunch service, and the elevated temperature was due to staff frequently opening and closing the unit and its proximity to the cook-line.
Steamed broccoli measured 131F while maintained in the steam table at the entrance of the kitchen. Per staff, it had been steamed 30 minutes prior and then left out in ambient prior to being placed into the steam table.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed collecting soiled dishes from customers, then proceeded to grab clean dishes and served them to customers without changing gloves or washing their hands.
Employee handled dirty dishes, then handled clean dishes that had just been ran through the mechanical dishwasher.
[CA] Employees shall change gloves (if applicable) and 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] Employees changed gloves and properly washed hands. Contaminated dishes re-ran through the mechanical dishwasher.
Proper glove-use and handwashing procedures discussed with staff.
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.
Chlorine sanitizer measured 10 ppm in the mechanical dishwasher while in active-use to wash various dishes.
[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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility could not provide chlorine test strips.
[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.
Wiping cloth sanitizing solution measured 0 ppm chlorine in multiple sanitizer buckets.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Raw beef and shrimp observed to be thawing in ambient while maintained on a rack at the back of the kitchen.
[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.
Time as a public health control; procedures & records
Inspector’s notes
Facility is properly following time as a public health control procedures (4-hour rule), but lacks written SOP's.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hand sink in the main kitchen lacked paper towels and was obstructed with a box of canned foods stored directly inside the wash basin.
*Additional, properly stocked and usable hand sink located nearby
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Handwashing facility shall be clean, unobstructed, and accessible 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.
Official record from Santa Clara County Department of Environmental Health, Jan 12, 2026 · Original Source
Routine Inspection
Aug 5, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Air hand dryer located in the restroom was not operable and single-use paper towels for drying hands was not available. Facility is not in operation. [CA] Prior to operating, ensure that all handwash sinks are able to provide warm water, soap, and single-use paper towels/operable hand dryer.
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
Two unapproved induction cook tops are observed at the cook line left from the previous owner. Per new owners, there are no plans to use the cook tops for their operations and will be removed.
[CA] Remove unapproved equipment. Equipment used in facility shall be approved for commercial use and cook equipment shall be submitted to this department's plan check for review and approval prior to installation.
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, Aug 5, 2025 · Original Source
Routine Inspection
Nov 6, 2024
Pass
7 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle stored in direct contact with ice.[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
shrimp, tofu, beef and eggs held at drawer refrigerator and ice bath measured >41F,<135F,<2hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Repeat violation: FSC is not available for review at time of inspection.
[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.
Food handler cards are not available for review at time of inspection.
[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.
Raw food of animal origin stored above ready to eat food in standing refrigerator.
[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.
Grease and food buildup found under cooking equipment.
[CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Observed damaged wall (opening) in the storage area. [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.
Lack of thermometers in drawer refrigerator.
[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.