PassLatest Jan 28, 2026
100/100ROUTINE INSPECTION
Pass
100
Latest score
100%
Pass rate
4
Inspections
1
Critical violations
Location
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Jan 28, 2026ROUTINE INSPECTION199 days ago
Inspection Timeline
Jan 28, 2026Latest
PassedScore: 100/100
ROUTINE INSPECTION100
Sep 17, 2025
PassedScore: 100/100
ROUTINE INSPECTION100
Feb 25, 2025
PassedScore: 100/100
ROUTINE INSPECTION100
Aug 28, 2024
PassedScore: 89/100
ROUTINE INSPECTION89
Violations Analysis
1
Critical Violations
1
Non-Critical
2
Total Violations
Across 4 inspections
Complete inspection history
Pass Sep 17, 2025
100/100ROUTINE INSPECTION
No reported violations
Pass Feb 25, 2025
100/100ROUTINE INSPECTION
Observed facility is using both TPHC and Temperature control for today's food service. Temp and time readings from when the food left the facility was 7:48 at 155F for hot holding foods and 31F for cold holding. If using time control only, record time when the PHFs are removed from proper temperature holding and serve for 4 hours maximum (then discard). Recommend using additional ice packs for cold holding.
No reported violations
Pass Aug 28, 2024
89/100ROUTINE INSPECTION
2 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Observed potentially hazardous food that measured in the temperature danger zone located in the cold hold delivery container (yogurt 57F). According to logs, the cold food was delivered at 7:57AM and measured at 30F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Recommend adding more ice packs to delivery container to maintain proper cold holding temperature. [SA] PIC will discard food at 12:30F.
- K01: Demonstration of knowledge; food safety certification
Facility does not have a valid Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.