PassLatest May 21, 2026
N/AFOLLOW-UP INSPECTION
Food prep cooler at far end is measured 41F and below. Facility will be replacing some parts for the cooler.
1 reported violation
- K07: Proper hot and cold holding temperatures
Pass
89
Latest score
100%
Pass rate
4
Inspections
2
Critical violations
Location
Latest inspection
May 21, 2026FOLLOW-UP INSPECTION86 days ago
Food prep cooler at far end is measured 41F and below. Facility will be replacing some parts for the cooler.
Inspection Timeline
May 21, 2026Latest
Passed
FOLLOW-UP INSPECTIONMay 13, 2026
PassedScore: 89/100
ROUTINE INSPECTION89
Aug 7, 2025
PassedScore: 88/100
ROUTINE INSPECTION88
Nov 19, 2024
PassedScore: 95/100
ROUTINE INSPECTION95
Violations Analysis
2
Critical Violations
2 in last 3 inspections
6
Non-Critical
8
Total Violations
Across 4 inspections
Complete inspection history
Pass May 13, 2026
89/100ROUTINE INSPECTION
Our office will be performing a follow-up inspection to check on a prep cooler temperature on 5/21/26 **Subsequent follow-up inspection after first follow up shall be billed $290/hr during business hours and $629 (minimum of 2 hours) during nonbusiness hours upon availability. **
2 reported violations
- K06: Adequate handwash facilities supplied, accessible
Lack paper towel dispenser and paper towel roll in use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
- K07: Proper hot and cold holding temperaturesCritical
REPEAT VIOLATION: Food prep table at the end of a cook line is measured 50F on top and 45F at the bottom drawers. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Pass Aug 7, 2025
88/100ROUTINE INSPECTION
3 reported violations
- K34: Warewash facilities: installed/maintained; test strips
LACK TESTING MATERIAL FOR THE HIGH HEAT DISHWASHER. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K07: Proper hot and cold holding temperaturesCritical
PREP COOLER WITH TABLE AND DRAWERS IS MEASURED 45F - 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] KEEP SMALL PORTIONS IN THE UNIT AND ADD ICE TO BRING THE TEMPERATURE AT 41F AND BELOW. FAR LEFT PREP TABLE SHALL BE FIXED.
- K39: Thermometers provided, accurate
LACK THERMOMETER FOR THE PREP TABLE. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Pass Nov 19, 2024
95/100ROUTINE INSPECTION
2 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Broom was left next to the hand washing sink and handle was touching the paper towel dispenser. [CA] Broom shall be left at the designated area away from the food area and hand washing sink. Mop was left inside the mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- K06: Adequate handwash facilities supplied, accessible
One hand washing sink has a empty paper towel dispenser. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Refill empty paper towel dispenser immediately. [COS] Manager refill the paper towel dispenser.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.