Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
6 inspections
Follow-Up Inspection
Mar 12, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Braised belly measured 56F, shrimp balls measured 54F, and braised tripe measured 59F while maintained in containers on top of prep inserts at the self-service line. Per staff, items had been placed out for service 1 hour prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that foods are not held over the load limit in refrigeration units.
[COS] Items were relocated to the upright cooler in the kitchen.
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 9, 2026
Conditional Pass
12 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Prep sink discharges directly into the floor sink.
[CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
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.
Bag of raw chicken stored on top of a bucket of sauce in the right-side under-counter cooler across from the cook-line. Per an employee, it is his personal food.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Employee's personal foods shall be stored separately from foods intended for customer consumption.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
*REPEAT VIOLATION*
Noodles measured 69F while maintained in the two-door upright cooler at the entrance of the kitchen. Per staff, noodles had been left out in ambient to thaw last night, before then being placed into the unit earlier this morning.
Numerous potentially hazardous foods, including hot dogs, crab sticks, raw fish, raw beef, and raw chicken measured between 46F and 54F while maintained in the two-door upright cooler at the entrance of the kitchen. Ambient of the unit measured 46F via a probe placed inside. Per staff, some of the items had been maintained in the unit overnight, and the rest had been placed into the unit earlier this morning, less than 2 hours prior.
Braised pork belly measured 55F while maintained in a container on top of the prep inserts at the far-right prep cooler at the self-service line in the dining area.
Sirloin measured 49F, shrimp measured 49F, and squid measured 45F while overfilled in the prep inserts in the far-right prep cooler at the self-service line in the dining area.
Per staff, all items in the self service line had been placed out at 11AM in preparation for lunch service.
*Note: Ensure that potentially hazardous foods are not held over the load limits, as the unit may be unable to maintain their temperature at or below 41F.
Numerous potentially hazardous foods, including crab, quail eggs, potato noodles, vermicelli, and fried egg measured between 61F and 62F while maintained in the prep cooler second to the right at the self-service line in the dining area. Ambient of the unit measured 62F via probe. Per staff, all items in the self service line had been placed out at 11AM in preparation for lunch service.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[COS] Noodles were voluntarily discarded. Hot dogs, uncanned baby corn, and crab legs maintained in the unit overnight were voluntarily discarded. All items that measured out or proper holding temperatures in the self-service line to be served or discarded by the end of lunch (2:30PM). Facility will continue to serve or discard potentially hazardous items after each period of operating hours (11:30AM-2:30PM, and 5PM-9PM) in the prep cooler second to the right until the unit can be repaired to hold foods at 41F or below.
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 the front service area is unable to dispense any hot water.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees could not provide valid food handler cards.
[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.
Ensure food handler cards are 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.
Employee observed manually warewashing in the three compartment sink using chlorine sanitizer that measured 10 ppm. Employee observed sanitizing each container for less than 3 seconds each.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Employee added more bleach to the sanitizing compartment. Chlorine sanitizer re-measured at 100ppm.
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
Numerous, large gaps observed in the ventilation hood filters above the cook-line.
[CA] Close gaps to allow for adequate ventilation of heat/grease.
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.
Chili oil, garlic, and cilantro are offered for consumer self service at the front service line, but lack any method of preventing sneeze/splash contamination.
[CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the upright cooler at the entrance of the kitchen measured 46F via probe. Ambient of the three-door prep cooler second-to-the-right at the consumer self service line measured 62F via probe.
[CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
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.
All refrigeration units lack thermometers placed inside.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling a bowl full of raw meat with her thumbs inside the bowl, and then immediately proceeded to handle the insides/outside of a bowl of cooked, ready to eat food intended for customer service. When instructed to wash their hands, employee attempted to wash their hands with gloves still donned.
[CA] Employees shall wash their hands in all of the following scenarios:
(1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) After using the toilet room.
(4) After caring for or handling any animal allowed in a food facility pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat food.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
[COS] Employee properly washed their hands.
____________
Minor violation:
Employees observed touching their face, then continuing onto food preparation.
[CA] Employees shall wash their hands in the scenarios listed above.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Tubs used for storing raw vegetables observed stored directly on the floor.
[CA] Equipment contacting food shall be stored in a sanitary location.
2. Open box of uncovered paper towels stored in a rack in the restroom.
[CA] Paper towels intended for use after handwashing shall be stored in a sanitary location, or else kept sealed to prevent contamination.
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 9, 2026 · Original Source
Routine Inspection
Nov 10, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the self-service line, in the 3 door prep units, measured overfilled containers of marinated beef, crawfish, shrimp, tofu, tripe, and spam between 45F and 56F. Per operator, potentially hazardous foods stored from an hour prior.
[CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
[SA] Operator moved excess marinated beef, crawfish, shrimp, tofu, tripe, and spam to a separate container and stored in nearby refrigeration to maintain proper holding temperatures.
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 10, 2025 · Original Source
Routine Inspection
Oct 27, 2025
Pass
3 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand sink available in the kitchen area was being used to defrost raw fish.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.[COS]
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.
-- Inside the kitchen upright refrigerator: measured raw chicken at 56F, PIC stated raw chicken was stored int he same unit to defrost overnight, ambient temperature measured below 41F.
--Held at room temperature: boiled quail eggs measured at 60F, PIC stated they were cooked about 2.5 hour ago and kept at room temperature to serve per order.
--Held at room temperature for less than 4 hours per PIC : Tomato broth measured at 117F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC was directed to put a time marking to discard broth and boiled eggs within 4 hours of removal from temperature control. Raw chicken was VC&D by employee.
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.
Raw chicken and raw fish stored inside the kitchen upright refrigerator directly above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source
Follow-Up Inspection
Jul 2, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the rear kitchen handsink: observed stacks of clean bowls placed on a table in front of the handsink.
[CA] Store clean equipment away from handsinks to prevent contamination.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the handsink in the front service area was draining slowly.
[CA] Repair handsink and maintain in good condition.
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, Jul 2, 2025 · Original Source
Routine Inspection
Jun 26, 2025
Conditional Pass
11 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed accumulation of grease on hood filters. Observed gaps between hood filters.
[CA] Keep hood filters clean. Eliminate gaps between filters.
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.
Inside the 2-door upright refrigerator in the kitchen: measured internal temperatures of fish cake sticks, crab sticks, and meat to be 45-49F. PIC stated the door had been constantly opening since 10am today (approximately 90 minutes prior).
Note: Inspector observed operators constantly opening door throughout inspection and then immediately closing the door. Ambient air temperature of unit measured 40 - 41F per the digital reading display.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
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 employee washing and rinsing plastic food containers, then stacking them to dry on the shelf without a sanitization step.
[CA] Wares must be washed, rinsed, sanitized (in 100ppm chlorine or 200ppm quaternary ammonia), then air-dried.
[SA] Employee was instructed to set up sanitizing solution in 3-compartment sink, then sanitize dishes again.
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.
Inside the rear 2-door upright freezer: observed raw fish stored above ready-to-eat foods (tofu).
[CA] Store raw meats below/away from ready-to-eat foods to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touch side of garbage bin without washing hands afterward. Observed employee wipe back of hand on face without washing hands.
[CA] Wash hands after contaminating hands and before resuming food preparation.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed cardboard used as lining on the floor under the large meat slicer.
[CA] Discard cardboard. All surfaces must be smooth, durable, and easily cleanable.
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) Observed the front handsink's paper towel dispenser was empty.
[CA] Keep paper towel dispenser stocked at all times.
[COS] The dispenser was restocked.
2) Observed open containers of condiments (chili oil, sauces) were stored directly in front of the main kitchen's handsink, making it extremely difficult to wash hands without contaminating the condiments.
[CA] Store open foods/clean equipment away from handsink and/or install an approved splashguard to prevent contamination.
[COS] Condiment containers were moved away.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed mop stored with head inside mop sink.
[CA] Store mop so that it can air-dry without contamination surfaces.
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.
At the front counter: observed self-serve condiment containers lacked lids or sneeze guards to prevent contamination.
[CA] Protect food from contamination via lids, sneeze guards, etc.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request.
[CA] Obtain sanitizer test strips to measure sanitizer concentration.
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.