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
Jan 21, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (bean sprouts 52F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may choose to use time control which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC will discard the bean sprouts at the end of lunch service, which is within the 4 hour mark.
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, Jan 21, 2026 · Original Source
Routine Inspection
Jan 14, 2026
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (bean sprouts 57F, cooked rice noodles 103F, cooked beef 53F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of temperature holding when preparing. [COS/SA] PIC put the PHFs back into the refrigerator and will discard the remainder of the PHFs once lunch service is done.
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.
Lack of paper towels at bar handwash station and kitchen handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels inside dispensers at all times. [CA] PIC refilled paper towels during time of inspection.
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.
Observed brown, mold-like substance on inside panels of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.
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 soiled wiping cloths on food prep surface. [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.
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available for review during 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.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source
Follow-Up Inspection
Dec 5, 2024
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone (garlic in oil 70F, bean sprouts 48F). [CA] Ensure PHFs are properly cold held at 41F or below or hot hold at 135F or above. Facility may choose to implement TPHC on these items which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC time marked the food during time of inspection.
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, Dec 5, 2024 · Original Source
Routine Inspection
Nov 25, 2024
Conditional Pass
11 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee to touch during cooking. [CA] Ensure employees properly wash hands when there is a chance of contamination. [COS] Employee was instructed to wash hands after employee touched face.
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.
Observed accumulation of black mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine and maintain in good condition.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy build up of grease and dust on hood filters. [CA] Clean and sanitize hood filters on a regular basis.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Menus did not have a consumer advisory. [CA] Ensure menus have a consumer advisory if selling raw PHFs such as raw beef.
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.
The only handwash sink was blocked by a large rack and boxes of oil. [CA] Relocate or remove rack and boxes of oil to keep handwash station clear and accessible to staff 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.
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone. According to PIC, the PHFs were subject to time control but were not time marked (bean sprouts 62F, cooked noodles 86F). [CA] Ensure PHFs that are subject to time control (TPHC) are time marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC time marked the PHFs and will discard at the end of 4 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (cooked chicken 57F, pork 41F). Also observed chicken in food prep sink being thawed in hot, standing water. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC put the items back into the refrigerator. PIC also stated that he will cook the chicken right away.
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 soiled wiping rags stored on food prep surfaces. [CA] Keep rags in sanitizer buckets with either 100ppm of chlorine or 200ppm of quat.
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
Facility does not have Food Safety Certificate or Food Handler Cards available for review (both have expired). [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.
[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 frozen chicken thawing in food prep sink. [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.