This is a second follow-up inspection for the restaurant which was closed for cockroach infestation. The company hired a new pest control company( IPM Specialist Pest Elimination Experts) and have a pest control intervention conducted yesterday. The report from the pest control company stated that no live or dead cockroaches were observed during a second visit conducted today. Specialist received completed vermin checklist and a new pest control company report for intervention conducted on 05/22/2026 and for the follow-up visit conducted on 05/23/26.
During the time of this inspection, no live or dead cockroaches were observed. Therefore, the restaurant is open for service. However, the above violation must be addressed immediately.
Inspection Timeline
May 23, 2026Latest
Passed
FOLLOW-UP INSPECTION
May 22, 2026
Failed
FOLLOW-UP INSPECTION
May 21, 2026
Failed
FOLLOW-UP INSPECTION
May 20, 2026
Failed
ROUTINE INSPECTION
May 14, 2026
Passed
ROUTINE INSPECTION
+4 more inspections
Violations Analysis
6
Critical Violations
2 in last 3 inspections
17
Non-Critical
23
Total Violations
Across 9 inspections
Complete inspection history
9 inspections
PassLatest May 23, 2026
N/A
FOLLOW-UP INSPECTION
This is a second follow-up inspection for the restaurant which was closed for cockroach infestation. The company hired a new pest control company( IPM Specialist Pest Elimination Experts) and have a pest control intervention conducted yesterday. The report from the pest control company stated that no live or dead cockroaches were observed during a second visit conducted today. Specialist received completed vermin checklist and a new pest control company report for intervention conducted on 05/22/2026 and for the follow-up visit conducted on 05/23/26.
During the time of this inspection, no live or dead cockroaches were observed. Therefore, the restaurant is open for service. However, the above violation must be addressed immediately.
There are holes, crevices, and cracks below the bar's counter.
[CA] To prevent vermin hiding and infestation, please seal all the holes, crevices, and cracks immediatley
Fail May 22, 2026
N/A
FOLLOW-UP INSPECTION
Follow up inspection regarding facility closure on 05/20/26 and 05/21/26 for vermin infestation.
Facility shall remained closed due to evidence of a vermin infestation.
Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this Division.
Facility shall:
- Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated.
- Eradicate all live and dead vermin from the facility.
- Clean and sanitize the affected area(s) and equipment.
- Dispose of all food items that have been adulterated/contaminated.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.)
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal).
- Facility is to remain closed until vermin infestation is completely abated.
- This is the facility's second follow up inspection and shall be charged. Subsequent follow-up inspection shall be billed at $282/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum two hours, during non-business hours, and upon inspector availability.
- District Manager requested after hours inspection tomorrow. Proof of payment for follow up inspection and pest control report shall be provided prior to follow up inspection.
- Contact Specialist, Princess Lagana (Princess.Lagana@deh.sccgov.org), or DEH main line at (408) 918-3400 to schedule a follow up inspection.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied red placard. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
*Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective.
Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/21/2026.
1 reported violation▼
K23: No rodents, insects, birds, or animalsCritical
Live cockroaches observed in the following areas:
-1 nymph near ice machine
Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/21/2026.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Fail May 21, 2026
N/A
FOLLOW-UP INSPECTION
Follow up inspection regarding facility closure on 05/20/26 for vermin infestation.
Facility shall remained closed due to evidence of a vermin infestation.
Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this Division.
Facility shall:
- Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated.
- Eradicate all live and dead vermin from the facility.
- Clean and sanitize the affected area(s) and equipment.
- Dispose of all food items that have been adulterated/contaminated.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.)
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal).
- Facility is to remain closed until vermin infestation is completely abated.
- This is the facility's first follow up inspection. Subsequent follow-up inspection shall be billed at $282/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum two hours, during non-business hours, and upon inspector availability.
- Contact Specialist, Princess Lagana (Princess.Lagana@deh.sccgov.org), or DEH main line at (408) 918-3400 to schedule a follow up inspection.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied red placard. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
*Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective.
Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/20/2026.
1 reported violation▼
K23: No rodents, insects, birds, or animalsCritical
Live cockroaches observed in the following areas:
-1 nymph on floor near poke prep line cooler
-1 nymph underneath 3 comp sink
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/20/2026.
Fail May 20, 2026
N/A
ROUTINE INSPECTION
In conjunction with CO0159698.
Facility is ordered closed due to evidence of a vermin infestation.
Facility is to immediately cease and desist all operations.
- Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale.
- Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this Division.
Facility shall:
- Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated.
- Eradicate all live and dead cockroaches from the facility
- Clean and sanitize the affected area(s) and equipment.
- Dispose of all food items that have been adulterated/contaminated.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.)
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal).
- Facility is to remain closed until vermin infestation is completely abated.
- Subsequent follow-up inspection shall be billed at $282/hour, minimum one hour, during normal business hour, Monday - Friday 7:30 AM to 4:30 PM, and $645 for a minimum two hours, during non-business hours, and upon inspector availability.
-Contact Specialist, Princess Lagana via email at Princess.Lagana@deh.sccgov.org or DEH main line at (408 )918-3400 to schedule a follow up inspection.
- The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied red placard. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55.
- A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
** A period of 24 hours from this inspection shall pass before requesting a follow-up inspection. Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective.
1 reported violation▼
K23: No rodents, insects, birds, or animalsCritical
1. Observed live cockroaches in the following areas:
-2 nymphs on cove base/floor near poke prep line cooler.
-1 adult underneath 3 comp sink
Observed 1 dead cockroach under small ice machine.
Pest control report from Mills Pest Control for service on 04/21/26 provided. Pest control technician (via phone call) and Chef stated pest control service occurred yesterday/last night as well. Pest control report from 05/19/26 provided.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Elizabeth T.
4. Notification: The person in charge during inspection, Fredy C, has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
Pass May 14, 2026
N/A
ROUTINE INSPECTION
In conjunction with CO0159605.
5 reported violations▼
K26: Approved thawing methods used; frozen food
Vacuum packaged raw tuna was thawing improperly in the refrigerator.
[CA]: Vacuum packaged raw tuna shall be thawed according to the manufacturer's guidelines (be removed from packaging when thawing).
[SA]: Vacuum packaged raw tuna were relocated to freezer.
K07: Proper hot and cold holding temperaturesCritical
In the right side prep top wells of the salad prep line cooler, noodles measured at 52F, cut tomatoes measured at 51F, and mushroom measured at 50F, all removed from refrigeration and placed into the unit approximately 3 hours prior to measurement. Ambient temperature of the right side top wells of the unit measured at 60F.
[CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times.
[SA]: Food items were time marked to be discarded on the 4th hour it was removed from temperature control.
K41: Plumbing approved, installed, in good repair; proper backflow devices
Leak observed from prep sink's faucet.
[CA]: Repair prep sink's faucet and remove leak.
K21: Hot and cold water available
At the prep sink, hot water valve was turned off.
[CA]: Hot water of at least 120F shall be provided at all sinks except for hand sinks.
[COS]: Chef turned on hot water valve and 120F was measured.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the right side top wells of the salad prep line cooler measured at 60F.
[CA]: All cooling units shall be able to cold hold Potentially Hazardous Food items at 41F or below. Discontinue use of unit for PHFs until it is properly working. Assess/repair/adjust unit as needed.
Pass Feb 19, 2026
90/100
ROUTINE INSPECTION
Discussed proper thawing of vacuum packaged/reduced oxygen packaged raw tuna/fish.
note: unable to verify water temp at prep sink because it was being used to cool down several food items.
4 reported violations▼
K23: No rodents, insects, birds, or animals
Small flies observed at bar area.
[CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
K36: Equipment, utensils, linens: Proper storage and use
Scoop handle was in direct contact with flour inside bulk storage container.
[CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
K14: Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Washed and wet utensils stacked on top of each other at ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing observed.
[CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer when conducting mechanical ware-washing. Assess/adjust/repair equipment as needed. Discontinue use of equipment until it is working properly.
[SA]: Facility shall use available 3 comp sink or high temp dish machine for ware-washing and sanitizing.
K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips at bar expired on 07/2025.
[CA]: Provide new Chlorine test strips.
Pass Jun 3, 2025
81/100
ROUTINE INSPECTION
5 reported violations▼
K07: Proper hot and cold holding temperaturesCritical
*REPEAT VIOLATION*
MAJOR:
Within the hot box at the cook line, multiple Potentially Hazardous Food (PHF) measured between 116F - 124F. Per Chef, PHFs were cooked and placed into the unit approximately 3 hours prior to measurement.
MINOR:
Within the hot box at the cook line, rice with quinoa measured at 132F. Per Chef, food item was cooked and placed into the unit approximately 3 hours prior to measurement.
Ambient temperature of unit measured at 123F.
[CA]: Potentially Hazardous Food shall be hot held at 135F or above.
[SA]: All PHFs in the unit were time marked to be discarded at 2 pm, 4th hour after it was removed from temperature control.
K14: Food contact surfaces clean, sanitized
Washed and wet utensils stacked on top of each other at ware-wash area.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
K09: Proper cooling methods
In the walk in cooler, kimchi fried rice stored in deep container secured with a lid, measured at 62F. Per Chef, food item started cooling approximately 4 hours prior to measurement.
[CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total).
Approved cooling methods include;
1. Placing the food in shallow, heat-conductive pans.
2. Separating the food into smaller or thinner portions.
3. Using rapid cooling equipment (no plastic bins or containers).
4. Adding ice as an ingredient.
5. Using ice paddles.
6. Placing containers in an ice bath, stirring food frequently.
7. In accordance to an approved HACCP Plan
[COS]: Kimchi fried rice was transferred to shallow hotel pans.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
Hot box's ambient temperature measured at 123F.
[CA]: Hot holding units shall be capable of hot holding PHFs at 135F or above. Discontinue use of unit for PHFs until it is properly working.
K13: Food in good condition, safe, unadulterated
In the dry storage area, 2 jalapeno pepper cans had minor indentation.
[CA]: Maintain food cans in good condition.
[COS]: Chef voluntarily discarded jalapeno pepper cans.
Pass Sep 4, 2024
N/A
FOLLOW-UP INSPECTION
Facility was ordered closed due to failure of cooling units at cook line to properly cold hold Potentially Hazardous Food, thus leading to a major violation for improper cold holding temperature. Violations with comply by dates observed corrected during inspection. No food observed in the prep line units.
Note: middle prep line cooler (salad/taco station) was unable to be repaired but manager was able to show that the remaining cooling units are sufficient properly cold hold PHF's during food service. Manager to provide proof to Specialist once unit is repaired. Discussed with manager to periodically check internal temperature of PHFs using a probe thermometer to ensure it is cold held at 41F or below at all times.
Facility is approved to re-open.
No reported violations▼
Fail Sep 3, 2024
84/100
ROUTINE INSPECTION
Facility ordered closed due to major violation for improper cold holding temperature. Cease and desist all food preparation and food sale. Facility shall remain closed until major violation has been corrected and approval has been obtained from this department. Discussed with manager regarding permit expiration date on 09/30/2024. Discussed with manager that subsequent follow up inspection shall be charged a fee.
Note: routine inspection conducted with CO0155249
5 reported violations▼
K29: Toxic substances properly identified, stored, used
Dish machine Chlorine sanitizer at bar measured above above 50 ppm but below 200 ppm.
[CA]: Ensure dish machine chlorine sanitizer is maintained at 50 ppm.
[COS]: Specialist instructed on site maintenance to adjust Chlorine sanitizer to 50 ppm.
K07: Proper hot and cold holding temperaturesCritical
1. Multiple Potentially Hazardous Food (PHFs) measured above 41F in four prep line coolers at the main kitchen line. Per Chef, PHF's were prepped and stored in the prep line coolers approximately 3.5 hours to 4 hours prior to inspection. Prep line temperature logs at 10:30 am provided and stated 40F. Insufficient ice bath observed. Ambient temperatures of prep line units measured approximately between 45F - 52F. Ambient temperature of the bottom and outer reach in of the ceviche unit measured at 45F per thermostat. Mayo sauce stored on prep table without temperature control for approximately 3.5 hours per Chef.
[CA]: PHFs shall be cold held at 41F or below at all times.
[COS]: FACILITY ORDERED CLOSED due to inoperable cooling units at the main line kitchen. PHFs that were removed from temperature control less than 4 hours prior to measurement were time marked to be discarded on the 4th hour. PHFs that were out temperature for more than 4 hours were voluntarily discarded.
2. Multiple PHFs at the hot box at main kitchen line measured between 117F - 130F. Per Chef, PHFs were prepared and relocated to the hot box approximately 3 to 3.5 hours prior to measurement. Ambient temperature of unit measured at 117.
[CA]: PHFs shall be hot held at 135F or above at all times.
[COS]: Chef decided to voluntarily discard PHFs.
K35: Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient temperatures of four prep line coolers at the main line kitchen measured above 41F.
[CA]: Cooling units shall be able to properly cold hold PHFs at 41F or below at all times. Assess/repair units. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs. Manager contacted repair technician during inspection. Manager stated repair technician will come and assess the units tomorrow at 7 am.
2. Ambient temperature of hot box measured at 119F.
[CA]: Hot holding units shall be able to properly hot held PHFs at 135F or above at all times. Assess/repair units. Discontinue use of unit for PHFs until it is able to properly hot hold PHFs.
K41: Plumbing approved, installed, in good repair; proper backflow devices
Stagnant water observed underneath the dish machine due to drip leak from dish machine wastewater pipe.
[CA]: Repair dish machine waste water pipe and remove water from floor. Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
K38: Adequate ventilation/lighting; designated areas, use