94
Latest score
100%
Pass rate
2
Inspections
1
Critical violations

Location

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Latest inspection

PASSED
Nov 20, 2025ROUTINE INSPECTION268 days ago

Inspection Timeline

Nov 20, 2025Latest
PassedScore: 94/100
ROUTINE INSPECTION
94
Sep 3, 2024
PassedScore: 92/100
ROUTINE INSPECTION
92

Violations Analysis

1
Critical Violations
1 in last 3 inspections
3
Non-Critical
4
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Nov 20, 2025
94/100

ROUTINE INSPECTION

3 reported violations
  • K29: Toxic substances properly identified, stored, used

    Measured the quaternary ammonia sanitizer concentration inside the 3-compartment sink and buckets above 400 ppm. [CA] Manual sanitization shall be accomplished with a quaternary ammonia concentration of 200-400 ppm, or as per manufacturer's specifications.

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

    1) Observed gap in the ceiling above the walk-in cooler due to misaligned panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed storage of broken ice machine in the food preparation area. Per PIC, ice machine has not been in active use and facility utilizes another ice machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

  • K41: Plumbing approved, installed, in good repair; proper backflow devices

    Observed the only handwash sink in the kitchen area is very slow draining. [CA] Repair plumbing fixture to ensure adequate drainage and facilitate proper handwashing at handwash sinks.

Pass Sep 3, 2024
92/100

ROUTINE INSPECTION

Note: the manager of this facility had requested a site visit to determine whether there were fewer than 6-25 employees. Per PIC during time of inspection and per schedule on wall, there are 12 to 13 total employees, including 4 full-time employees and 4 full-time managers (the remaining employees are part-timers). The facility shall remain at the 6-25 employee permit category (FP13) for the time being.

1 reported violation
  • K07: Proper hot and cold holding temperaturesCritical

    In front of the broiler: measured internal temperature of meat patties to be 113 - 129F. Employee stated they had been held for just a few minutes. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Patties were reheated 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.