More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jan 26, 2026
Pass
2 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Leak observed at waste pipe of hand washing sink (next to the 2 comp prep sink).
[CA] Repair plumbing fixture and maintain in clean and good repair.
2) Drain line of 2 comp prep sink extends 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 air gap into a floor sink or other approved type of receptor.
Air gaps at water supply inlets must be at least twice the diameter of the inlet 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.
Multiple food cases stored on floors of walk in cooler and walk in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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, Jan 26, 2026 · Original Source
Follow-Up Inspection
Nov 26, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 26, 2024 · Original Source
Routine Inspection
Nov 25, 2024
Conditional Pass
4 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water temperature at the 3-comp sink and at the food preparation sink was measured less than 120F.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks (100F).
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.
The following Potentially Hazardous Foods were measured at improper holding temperatures :
Major : Gravy held in plastic containers (about 14 containers) inside the walk in refrigerator, were measured between 51F and 58F. PIC stated the gravy was made in a separate kitchen in Milpitas and then delivered to this location, PIC did not provide the location address. Per PIC the gravy was prepared there around 4 in the morning (more than 7h).
Minor : Turkey sandwiches (43-44F) held in the display refrigerator, sliced tomatoes (44F) held in ice bath.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Employees voluntarily condemned and discarded the gravy containers in the garbage disposal.
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 wash station by the 3-comp sink was obstructed by garbage bags and boxes .
[CA] Handwashing facility shall be clean, unobstructed, and accessible 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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled food, then removed his gloves to move a garbage container. Employee then skipped washing his hands before putting on new gloves and continuing to handle food.
[CA] Hands shall be properly washed with soap and warm water, then dried with single-use paper towels as required. Proper handwashing must be done before changing gloves, whenever there is a risk of cross-contamination.
[COS] Employee was directed to wash his hands and replace gloves.
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.