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 inspections
Follow-Up Inspection
Mar 12, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 1-door preparation unit next to the cook line at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit 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) In the 1-door preparation unit at the cook line, measured pooled eggs and shelled eggs at 59F. Per PIC, the refrigeration unit was recently plugged in and stocked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were relocated to a functioning under counter cooler to facilitate rapid cooling.
2) In the 2-door preparation unit in the front bar area, measured whipped cream topping from 41-51F. Per PIC, the whipped cream topping was moved from the under counter to the preparation unit inserts 45 minutes prior to temperature measurement. Observed whipped cream topping is stored above the preparation insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] The whipped cream was relocated to the under counter to facilitate rapid cooling. Ensure foods are stored below the insert cooler lines.
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, Mar 12, 2026 · Original Source
Routine Inspection
Mar 10, 2026
Conditional Pass
6 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk in cooler, gravy measured at 50F and red and green salsas measured between 44F - 45F in deep plastic containers. Per PIC, food items were cooked and cooled last night. Food items have been in the unit all night and have not been removed from the unit since last night.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total).
Approved cooling methods include;
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment (no plastic bins or containers).
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance to an approved HACCP Plan
[COS]: Gravy, green salsa, red salsa denatured.
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.
Hand sink at cook line closest to soda syrups had an inoperable soap dispenser. Nearby available hand sink with hand soap and single use towels observed.
[CA]: Repair hand soap dispenser and ensure all hand sinks are equipped with operable dispensers with hand soap and single use towels.
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.
*REPEAT VIOLATION*
1. Whipped butter on prep counter measured at 71F. PIC stated it was taken from refrigerator and placed on counter approximately 3 hours prior to measurement.
2. Sausage on stove top measured between 109F - 125F, cooked approximately 20 minutes prior to measurement.
[CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above at all times.
[SA]: Whipped butter and sausage to be discarded on the 4th hour after it was removed from temperature control.
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*
Washed and wet equipment stacked on top of each other near the ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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.
Solution in sanitizer bucket at front line measured at 0 ppm.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Spatula stored in stagnant water that measured at 71F.
[CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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, Mar 10, 2026 · Original Source
Follow-Up Inspection
Feb 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 5, 2025 · Original Source
Routine Inspection
Feb 4, 2025
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Fresh rodent droppings observed in the following areas:
-directly on top of canned food at the dry storage area.
Old rodent droppings observed in the following areas:
-On shelvings and floors at the dry storage racks/area near walk in cooler
-In the mop sink near 3 comp sink/walk in cooler
-On floor underneath soda syrup at cook line
-On floor underneath the hand sink at the back corner near entry door
Most recent pest control report from 02/02/2025 provided. Pest control report noted no activities.
[CA]: FACILITY ORDERED CLOSED. Eliminate evidence of rodents/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Clean and sanitize affected areas. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and 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. Washed and wet equipment stacked on top of each other near the ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
2. Soiled knives stored on knife rack with clean knives.
[CA]: Ensure food contact surfaces are thoroughly cleaned prior to storing with other clean utensils.
[COS]: Owner relocated soiled knives to 3 comp sink.
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.
Health permit expired on 01/31/2025.
[CA]: Facility shall not be operating without a valid health permit. Renew health permit. 48 hour notice issued. Failure to obtain a valid health permit within notice date may be subject to enforcement actions including facility closure.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION*
Unsecured employee beverage cup stored on prep line unit.
[CA]: Employee food shall be stored in a designated area separate from food and food contact surfaces.
[COS]: Owner relocated beverage cup.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Foil used to line equipment at cook line.
[CA]: Discontinue use of foil to line equipment. All equipment shall be approved, smooth, easily cleanable, nonabsorbent and durable.
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.
At the cook line, prep line cooler #2, ham and chorizo stored on the left side of the unit measured at 46F and 49F. Cook stated food items were placed in the unit approximately 3 hours prior to measurement.
[CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times.
[COS]: Ham and chorizo relocated to 1 door under counter to rapidly cool down.
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.
Open bags of stored stored at dry storage rack.
[CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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
1. Food safety manager certificate not provided.
[CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
2. Food handler certificates not 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.