PassLatest Jan 21, 2026
N/AFOLLOW-UP INSPECTION
Thermometer was provided for prep unit. Walk in ambient temperature measured at 35F.
Pass
88
Latest score
100%
Pass rate
2
Inspections
0
Critical violations
Location
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Jan 21, 2026FOLLOW-UP INSPECTION206 days ago
Thermometer was provided for prep unit. Walk in ambient temperature measured at 35F.
Inspection Timeline
Jan 21, 2026Latest
Passed
FOLLOW-UP INSPECTIONJan 16, 2026
PassedScore: 88/100
ROUTINE INSPECTION88
Violations Analysis
0
Critical Violations
5
Non-Critical
5
Total Violations
Across 2 inspections
Complete inspection history
Pass Jan 16, 2026
88/100ROUTINE INSPECTION
Food prep begins at 1pm.
5 reported violations
- K39: Thermometers provided, accurate
Lack of thermometer at prep unit across from cook line. [CA] Provide thermometer in unit.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient walk in measured between 41-45F. [CA] Ensure unit is able to hold potentially hazardous food 41F and below. Service unit by 1/21/26.
- K30: Food storage: food storage containers identified
Observed boxes of citrus on floor in dry storage area. [CA] Store food 6 inches off of the floor. Uncovered tortillas and tortilla chips noted in dry storage area. [CA] Keep food covered. Unlabeled bulk dry ingredient containers (beans/sugar) noted. [CA] Label containers with common name.
- K01: Demonstration of knowledge; food safety certification
Unable to locate food safety managers certificate. [CA] At least one person shall be food safety certified, keep copy of certificate on site for review.
- K07: Proper hot and cold holding temperatures
Measured chicken in walk in cooler at 45F. [CA] Maintain potentially hazardous food 41F and below.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.