SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Routine Inspection
Jun 5, 2026
Pass
2 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. There was a barrel of whiskey on the bar counter that was leaking onto the counter.
2. The floor under the soda syrups upstairs is dirty.
[CA] Maintain the floors, walls, and ceilings 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.
Water at the handwash station near the warewash pit measured at a maximum of 118F. The hot and cold pedals dispensed the same temperature water as there was an automixing valve.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
[COS] Manager had the mixing valve adjusted. Water measured at 105F.
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, Jun 5, 2026 · Original Source
Routine Inspection
Nov 14, 2025
Pass
2 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The sphere ice machine has organic growth build up on the interior. No food contact observed.
[CA] Ensure to maintain the ice machine clean and sanitized.
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.
1. Garlic in oil mixture is maintained at room temperature. Per chef, garlic in oil is cooked in the oven, the cloves are then separated and both items are cooled separately. Garlic infused oil is then used on pizza. Chef stated the oil had been out of the cooler for 3 hours.
2. Ranch on the prep table measured at 65°F. Per chef, the ranch had been out for about an hour.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Chef agreed to discard oil after 4 cumulative hours of removal from temperature control.
[COS] Chef placed the ranch on ice to 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.
Official record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source
Follow-Up Inspection
Apr 15, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 15, 2025 · Original Source
Routine Inspection
Apr 11, 2025
Conditional Pass
8 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The dishwasher measured at 145°F while no active ware washing took place.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[COS] PIC adjusted the settings and the machine remeasured at 167°F.
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 kitchen area, at the upright freezer near the walk in cooler, two packaged of meat were observed that had been vacuum sealed and dated for 3/26/2025.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] The items were opened and discarded. See VC&D report. Discussed need of acquiring a Hazard Analysis and Critical Control Point plan approved by the California Department of Public of Health or abiding by the exemptions.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Wheat and All Purpose flour were found being stored in the hallway with the employee lockers under exposed piping.
[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.
The cold water faucet of the right faucet at the three compartment sink was turned off.
[CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
[COS] PIC turned the cold water valve back on.
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.
1. Restroom hand wash stations lack hand wash reminders.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
2. The health permit was not posted in public view.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
A vacuum chamber machine was observed in the upstairs storage area.
[CA] Submit plans for the approval of the added equipment. A person proposing to build or remodel a food facility shall 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
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 kitchen area, at the batter prep table, buttermilk was found measuring at 70°F at 9 pm. Per PIC, they set the station up at 5 pm.
2. In the kitchen area, near the steam table, a cheese product was found measuring at 86°F after 4 hours of being held at room temperature. Per PIC, the steam table gets too hot and separates the cheese's natural oil from the mixture.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Items were discarded. See VC&D report. Educated on proper ice bath set up.
[COS] 2. Items were discarded. See VC&D report. Discussed using Time as a Public Health Control for the cheese mixture with the Sous Chef.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,968.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.