Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Follow-Up Inspection
Jul 24, 2026
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed water leak onto the floor from the ice machine.
[Corrective Action] Ensure equipment is working properly and not leaking water onto the floor.
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, Jul 24, 2026 · Original Source
Routine Inspection
Jul 23, 2026
Closed
The health department recorded a closure at this inspection.
2 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Facility is storing food and food related equipment in a shed outside the facility.
[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Move all food into the approved food facility. Cease use of the shed for storage of food and food related equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Observed Vermin: Documented in the following areas:
- Live cockroaches of all life stages in the room with the prep sink and ice machine
- Numerous amounts of dead cockroaches on sticky traps throughout the back of house area of the facility.
- Dead cockroaches on tables and equipment such as the dishwasher.
- Dead cockroach and a hatched ootheca in the indoor storage room across the restroom.
- Cockroach fecal residue on crevices along exposed electrical conduit in the back of house and front of house area.
- Several laid oothecas and adult cockorache on the floor in the corner by the ice machine.
- Terminix pest control serviced the facility on 7/22/2026 (yesterday) between 8:48 am-9:45 am and noted no activity in the facility. Pest control technician applied pesticides for ants and unknown species. Report indicates service is every other month.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: S. Lew
4. Notification: The person in charge during inspection, Ronnapop Sattayasomboon (over phone), 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.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 23, 2026 · Original Source
Routine Inspection
Nov 5, 2025
Pass
4 recorded violations
minorCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Facility was found reheating curry sauces in the steam table. Sauces measured between 70-100°F.
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
[COS] Staff were educated to reheat foods quickly on the range. All foods were reheated to 165°F.
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.
1. Sausage in the prep cooler was measured at 72°F. Per cook, they left it out temperature control overnight to thaw.
2. Red curry in the upright cooler was measured at 66°F. Per cooked they finished cooking it last night and let it cool overnight in the cooler.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure to properly cool PHFs from 135°F to 41°F within 6 hours, reaching 70°F within the first 2 hours. Thaw foods in approved manners.
[COS] Both food items were VC&D. See VC&D report. Refer to educational handouts provided.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility was using cardboard to line one of the shelves in the kitchen and the mechanical exhaust ventilation.
[CA] Use approved materials that are smooth, durable, and easily cleanable such as FRP, stainless steel, etc.
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.
Facility lacks a consumer advisory for items disclosed to come raw or undercooked.
[CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods.
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) 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.