93
Latest score
100%
Pass rate
3
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Mar 2, 2026ROUTINE INSPECTION166 days ago

Note: Discussed with operator regarding making water base and milk base popsicle/ice cream on site.

Inspection Timeline

Mar 2, 2026Latest
PassedScore: 93/100
ROUTINE INSPECTION
93
Jun 3, 2025
PassedScore: 90/100
ROUTINE INSPECTION
90
Sep 10, 2024
PassedScore: 84/100
ROUTINE INSPECTION
84

Violations Analysis

1
Critical Violations
1 in last 3 inspections
10
Non-Critical
11
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest Mar 2, 2026
93/100

ROUTINE INSPECTION

Note: Discussed with operator regarding making water base and milk base popsicle/ice cream on site.

3 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    1. Found scoops with handle in direct contact with food items in bulk bin and ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found container without handles used to dispense bulk good in the small storage room. [CA] Provide scoops with handles to dispense bulk goods.

  • K40: Wiping cloths: properly used, stored

    Measured chlorine concentration at 200ppm in sani bucket at cooks line. [CA] Maintain chlorine concentration at 100ppm.

  • K23: No rodents, insects, birds, or animals

    Found several fruit flies near the juice dispenser and ice cream service area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

Pass Jun 3, 2025
90/100

ROUTINE INSPECTION

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

    Measured container of chorizo holding between 43F - 44F in 3 door upright for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.

  • K23: No rodents, insects, birds, or animals

    Found flies throughout food facility especially near front prep station and back prep station. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.

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

    Found 5 fly device throughout food facility in prep/storage area. Fly device unable to retain insect within device. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.

  • K29: Toxic substances properly identified, stored, used

    1. Measured chlorine concentration in sani bucket greater than 100ppm at cooks line. [CA] Maintain chlorine concentration at 100ppm. 2. Found chlorine sani bucket stored next to food items on shelf at cooks line. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Pass Sep 10, 2024
84/100

ROUTINE INSPECTION

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

    Found paper towel stored outside of mounted dispenser at front hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers.

  • K21: Hot and cold water available

    Measured water temperature holding between 89F - 97F in both restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F.

  • K36: Equipment, utensils, linens: Proper storage and use

    1. Found a cup used to dispense bulk good in back storage room. 2. Found scoops with handle in direct contact with food content in bulk bins. [CA] Use scoop with handle. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Found cloth towel have direct contact with potato taco in 4 door under drawer at cooks line. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

  • K07: Proper hot and cold holding temperaturesCritical

    1. Measured cooked corn holding at 85F on stove top. Observed stove top off. 2. Measured tamales holding at 120F in warmer unit near cooks kitchen entrance. Per operator, PHFs placed there less than 4 hours. [CA] Maintain all hot PHFs at or above 135F. [COS] Operator directed to reheat PHFs to 165F.

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