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
Routine Inspection
Dec 11, 2025
Pass
3 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
FOUND A LEAK AT THE 3 COMPARTMENT SINK ON THE FAUCET. [CA] REPAIR THE LEAK.
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.
FOUND THE FLOOR BY THE BACK OF THE FRYING ROOM IN DISREPAIR. [CA] REPAIR THE FLOOR.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND A PURSE AND A JACKET AT ON THE SHELF AT IN THE DRY STORAGE ROOM. [CA] KEEP PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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, Dec 11, 2025 · Original Source
Routine Inspection
Nov 13, 2025
Pass
13 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed mold on a white tube inside the ice machine.
[CA] Keep the ice machine 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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed scoop inside bulk sugar container was stored with the handle immersed in the sugar.
[CA] Store scoop so that the handle is not in direct contact with food.
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.
*REPEAT VIOLATION*
Observed accumulation of food debris on refrigerator door handles. Observed grease accumulation on side of deep fryer.
[CA] Keep surfaces 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.
*REPEAT VIOLATION*
Measured internal temperature of fried chicken on countertop in prep area to be 75F - 95F. Operator stated chicken had been cooked at 10am today (approximately 3 hours 15 minutes prior), and was just waiting to be fried again to order. No time-marking was observed.
[CA] Keep foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods to be served or discarded before 4 hours.
[SA] Employee stated they will opt to discard all the chicken by 2pm today (4 hours from start time). Food was observed to be discarded before the end of the inspection.
Note: spoke with manager Jessie over the phone and explained the temperature violation, suitable alternatives, and TPHC form. She stated she will re-train the employees on procedures.
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*
A metal probe thermometer capable of measuring cold temperatures was not available.
[CA] Obtain a metal probe thermometer capable of measuring cold temperatures.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the ice machine's drain pipe extended into the floor sink.
[CA] Maintain an air gap between the drain pipe and the floor sink rim at least twice the diameter of the pipe and no less than 1 inch.
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.
*REPEAT VIOLATION*
Observed accumulation of grease/debris on floors under and behind cooking equipment.
Observed damaged flooring in front of the 2-door upright cooler outside the dry storage room.
[CA] Keep floors clean. Repair damaged flooring.
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 dry storage room: observed opened bags of dry foods/rice.
[CA] After opening bags of food, store them in containers with tight-fitting lids to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employees' personal belongings stored on a shelf above food bags in the dry storage room.
[CA] Store personal items away from and underneath food to prevent contamination.
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.
Measured warm water at the front kitchen handsink to be 83F.
[CA] Provide warm water (100F) at the handsink.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a household-grade cockroach bait trap on the floor under the ventilation hood, next to the cooking equipment.
[CA] Household pest control methods are not permitted. Use only professional pest control services.
(Note: no vermin observed in facility.)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request.
[CA] Obtain sanitizer test strips and ensure they are available at all times.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source
Routine Inspection
Oct 8, 2024
Pass
7 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the rear handwash sink: observed two spray bottles stored inside the sink.
[CA] Do not store items inside handwash sink. Handwash sink must be unobstructed 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.
1) Observed accumulation of grease on floor under deep fryers.
2) Observed damaged flooring in front of the dry storage room entrance.
[CA] Keep floors clean. Repair flooring.
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.
A metal probe thermometer capable of measuring cold temperatures (below 100F) was not available.
[CA] Obtain a metal probe thermometer capable of measuring cold temperatures.
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) On a prep counter next to the deep fryers: measured internal temperature of fried chicken to be 81F-105F. Employee stated chicken was fried this morning around 10:40am (about 2 hours prior), then left at room temperature to be fried again to order.
2) On a small prep table: measured temperature of raw shell eggs to be 69F. Employee stated eggs had been held since 10am (about 2.5 hours prior).
3) In the front cashier area on a lower shelf: measured temperature of ranch and honey mustard dressing cups to be 70F (manufacturer containers stated items need to be refrigerated after opening). Employee stated dressings were held since 11am (about 2 hours prior).
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[SA]
- Fried chicken was time-marked to be served or discarded by 2:40pm today (within 4 hours of cook time)
- Eggs and dressings were moved to a refrigerator.
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.
Measured hot water at the prep sink and 3-compartment sink to be 110F.
[CA] Provide hot water (120F) at the prep and 3-compartment sinks.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed rice scoop stored in room temperature water (water measured 77F).
[CA] Store rice scoop in ice water (41F or below), or in rice at 135F and above. Alternatively, wash/rinse/sanitize rice scoop every 4 hours.
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.
Observed accumulation of food debris on various refrigerator door handles, and on ice machine.
[CA] Keep surfaces 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.