ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
May 7, 2026
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The water at the dish sink is at 110 degrees F. [CA] The temperature must reach 120 degrees F.
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, May 7, 2026 · Original Source
Routine Inspection
Apr 7, 2026
Conditional Pass
9 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a bottle of unapproved Hot Shot brand insect spray. [CA] Discontinue using this unapproved spray in the facility. Use a professional pest control company to help with the insect problem here.
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.
Observed many dead insects in the cheesecake refrigerator. [CA] The refrigerator must be cleaned and sanitized. Take effective measures to eliminate
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
There is not a FSC for a current employee. The employee does not have a food handler card nor a FSC.[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. Also, at least one employee must have a FSC.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There are not any sanitizer test strips available. [CA] Provide and use the sanitizer test strips.
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 several fruit fly-like insects in the kitchen and food prep area and dead in the refrigerator for cheesecakes. [CA] Take effective measures to eliminate the insects from inside the facility. Protect food from contamination. Provide the services needed from a pest control company and show the invoice.
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.
The ice machine has a thick layer of black mildew-like substance inside of it. [CA] Discontinue using the ice. Clean and sanitize inside the ice machine.
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.
The water at the dish sink reaches briefly to 117 degrees F max. [CA] The dish sink must reach 120 degrees F.
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.
There are used wiping towels that are not stored in sanitizer. [CA] Keep the used wiping towels in sanitizer between each use.
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, Apr 7, 2026 · Original Source
Follow-Up Inspection
Jun 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source
Routine Inspection
Jun 24, 2025
Conditional Pass
6 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
The sandwich prep unit does not have a thermometer in it. [CA] Each unit must have a thermometer to monitor that the temperature remains 4 able to keep food inside at 41 degrees and below.
The tables with the yogurt machines on them are soiled with black and brown build up. [CA] Thoroughly clean the tables.
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.
The floor under and behind equipment is soiled. [CA] Thoroughly clean the floors where soiled.
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.
The hand sink does not give hot water.It reached maximum 80 and only a small amount of water comes out, not full pressure. [CA] The hand sink must reach 100 degrees F. Repair the faucet so that it can be turned on completely. [SA] The dish washing sink will be used for hand washing until the hand sink gives at least 100 degrees F water. The dish washing sink reached 120 degrees F as dish sinks are required to reach.
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.
The undercounter prep refrigerator is not holding food at 41 degrees F maximum. [CA] The feta cheese, bacon, pesto sauce, butter, eggs, Taco Bell sauce, American cheese, and the mozzarella cheese were all above 41 degrees F. All of these items were discarded. Discontinue using the refrigerator until it is able to hold food at 41 degrees F and below.
The cake refrigerator was holding cakes at 43 degrees F. The unit was adjusted by the employee and it held at 41 degrees F and below by the end of the inspection. [CA] Refrigerators must hold food 41 degrees F and below. ( the cake boxes say keep frozen/perishable).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
not all employees have a food handler card or a food safety certificate. [CA] All employees that prepare food must have a food handler card or food safety certificate.
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.