90
Latest score
100%
Pass rate
2
Inspections
0
Critical violations

Location

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Latest inspection

PASSED
May 20, 2026ROUTINE INSPECTION87 days ago

Inspection Timeline

May 20, 2026Latest
PassedScore: 90/100
ROUTINE INSPECTION
90
Dec 20, 2024
PassedScore: 95/100
ROUTINE INSPECTION
95

Violations Analysis

0
Critical Violations
6
Non-Critical
6
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest May 20, 2026
90/100

ROUTINE INSPECTION

4 reported violations
  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Gaskets for reach in freezer are damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

  • K45: Floor, walls, ceilings: built,maintained, clean

    Damaged floor tiles noted under the 3-compartment sink at the time of inspection. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

  • K07: Proper hot and cold holding temperatures

    PHFs within the cook line were measured at 126*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]

  • K06: Adequate handwash facilities supplied, accessible

    Two of the three hand wash stations within the kitchen area have issues at the time of inspection: 1. One had a paper towel dispenser not working properly. 2. Second hand wash has hot water turned off. [CA] Hand wash stations must be fully operational at all times. [SA] PIC fixed paper towel dispenser and work is being done with the hand wash that has no hot water.

Pass Dec 20, 2024
95/100

ROUTINE INSPECTION

*NOTE* - Food manger certification for Habib Ahmed will expire on (9/9/25). Obtain a new certification before expiration date. - Provided the following decals to facility: - Hot/cold holding, hand wash, sanitizing (wash, rinse, sanitize).

2 reported violations
  • K07: Proper hot and cold holding temperatures

    Cooked food within warmer was measured at 128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

  • K30: Food storage: food storage containers identified

    Bulk containers in the back of the facility are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. [COS] PIC added names to containers.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.