PassLatest Jun 2, 2026
100/100ROUTINE INSPECTION
Pass
100
Latest score
100%
Pass rate
2
Inspections
1
Critical violations
Location
Latest inspection
Jun 2, 2026ROUTINE INSPECTION74 days ago
Inspection Timeline
Jun 2, 2026Latest
PassedScore: 100/100
ROUTINE INSPECTION100
Jan 23, 2025
PassedScore: 92/100
ROUTINE INSPECTION92
Violations Analysis
1
Critical Violations
1 in last 3 inspections
0
Non-Critical
1
Total Violations
Across 2 inspections
Complete inspection history
Pass Jan 23, 2025
92/100ROUTINE INSPECTION
1 reported violation
- K08: Time as a public health control; procedures & recordsCritical
At the cookline: measured internal temperature of garlic in oil mixture to be 65F. PIC stated it had been held for about 30 minutes, and usually they use either time-marking or temperature control, but no time-marking was observed. [CA] If using time alone (TPHC), rather than temperature control, PHF foods must be immediately time-marked to be discarded within 4 hours. Otherwise, foods must be kept at 41F and below or 135F and above. If using TPHC, written procedures/SOPs must be available. [SA] Garlic in oil will be used within 4 hours.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.