92
Latest score
67%
Pass rate
3
Inspections
2
Critical violations

Location

Latest inspection

PASSED
May 26, 2026ROUTINE INSPECTION81 days ago

Note: Food safety manager certificate: Satnam S. Dhillon -.03/10/2028

Inspection Timeline

May 26, 2026Latest
PassedScore: 92/100
ROUTINE INSPECTION
92
Mar 21, 2025
Passed
FOLLOW-UP INSPECTION
Mar 5, 2025
ConditionalScore: 80/100
ROUTINE INSPECTION
80

Violations Analysis

2
Critical Violations
2 in last 3 inspections
6
Non-Critical
8
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest May 26, 2026
92/100

ROUTINE INSPECTION

Note: Food safety manager certificate: Satnam S. Dhillon -.03/10/2028

4 reported violations
  • K47: Signs posted; last inspection report available

    The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time

  • K34: Warewash facilities: installed/maintained; test strips

    The sanitizer measuring strips being used expired ten years ago. [CA] Provide new and approved sanitizer measuring strips

  • K30: Food storage: food storage containers identified

    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

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

    There is heavy spill and slime buildup on the ice dispenser of the soda machine. [CA] Conduct a regular thorough cleaning of the nozzles and the ice dispenser.

Pass Mar 21, 2025
N/A

FOLLOW-UP INSPECTION

Note: This is a follow-up inspection to the routine inspection conducted on 03/05/2025. The facility was issued a conditional pass for storing hot-held food below 130 oF and for failing to provide 120 oF warm water on the three compartment warewash sink. During today's follow-up inspection, the Hot Dog and Taquitoes stored on the roller were all measured above 138 oF. The hot water on the three compartment and janitorial sinks was measured at 145 oF. All the other minor violations were also corrected. Therefore, the facility is issued a pass green placard.

No reported violations
Conditional Pass Mar 5, 2025
80/100

ROUTINE INSPECTION

Note: Food safety manager certificate: Satnam S. Dhillon -. 2. A follow-up inspection will be conducted tomorrow or the day after to verify that the required corrective actions have been implemented. Any subsequent follow-up inspection shall be a charge of $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability to the owner. Failure to take corrective action within the specified time frame will result in further enforcement measures, which may include: •Issuance of fines or penalties as authorized by city, county, and state regulations. •Suspension or revocation of operating permits. •Additional legal action as deemed necessary to protect public health and safety. If you have questions regarding this notice, require clarification of the violations, or need guidance on achieving compliance, please contact the district inspector.

4 reported violations
  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    There is a heavy stain buildup on the janitorial floor sink. [CA] Conduct a thorough cleaning on the janitorial sink immediately.

  • K34: Warewash facilities: installed/maintained; test strips

    There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

  • K21: Hot and cold water availableCritical

    The maximum water temperature on the manual three compartment wash sink was measured at 90 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The PIC raised the water temperature to 110 oF. However, the PIC is told to raise the temperature to 120 oF (COS).

  • K07: Proper hot and cold holding temperaturesCritical

    Hot Dog and Taquitoes stored on the Hot Dog roller were measured between 110 °F and 113 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The half a dozen Hot dozen Hot Dogs and Taquitoes were voluntarily condemned and destroyed by the manager (COS).

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