Pass
88
Latest score
100%
Pass rate
2
Inspections
0
Critical violations

Location

Latest inspection

PASSED
May 1, 2026ROUTINE INSPECTION106 days ago

Inspection Timeline

May 1, 2026Latest
PassedScore: 88/100
ROUTINE INSPECTION
88
Dec 6, 2024
PassedScore: 94/100
ROUTINE INSPECTION
94

Violations Analysis

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

Complete inspection history

2 inspections
PassLatest May 1, 2026
88/100

ROUTINE INSPECTION

4 reported violations
  • K06: Adequate handwash facilities supplied, accessible

    Oberved hand sink near dish room blocked. [CA] Keep accessible at all times. [COS]

  • K16: Compliance with shell stock tags, condition, display

    Observed shellfish tags not in chronological order. [CA] Shell stock tags shall be maintained in chronological order correlated to the date the shell stock are sold or served.

  • K21: Hot and cold water available

    Measured water at automatic combination hand sinks at 65F in dishwash room and 111F next to office. [CA] Maintain automatic combination faucets between 100-108F.

  • K07: Proper hot and cold holding temperatures

    Measured chicken in hot warming cabinet at 130F. [CA] Maintain potentially hazardous food 135F and above at all times. Reheat to 165F for hot holding.

Pass Dec 6, 2024
94/100

ROUTINE INSPECTION

2 reported violations
  • K06: Adequate handwash facilities supplied, accessible

    The following soap dispensers at hand sink do not dispense: across from dishwasher, at kosher station and across from the walk in cooler. [CA] Ensure soap dispensers are in good repair and soap is available at all times. [COS] Additional soap pump was provided.

  • K21: Hot and cold water available

    Water measured at automatic combination hand sink at kosher station measured below 100F. [CA] Ensure water temperature for automatic combi hand sinks measure between 100-108F.

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