PassLatest Jun 25, 2026
N/AFOLLOW-UP INSPECTION
Follow-up inspection to the routine inspection conducted on 6/23/2026 Major violations have been corrected.
Pass
84
Latest score
75%
Pass rate
4
Inspections
2
Critical violations
Location
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Jun 25, 2026FOLLOW-UP INSPECTION51 days ago
Follow-up inspection to the routine inspection conducted on 6/23/2026 Major violations have been corrected.
Inspection Timeline
Jun 25, 2026Latest
Passed
FOLLOW-UP INSPECTIONJun 23, 2026
ConditionalScore: 84/100
ROUTINE INSPECTION84
Oct 28, 2025
PassedScore: 92/100
ROUTINE INSPECTION92
Nov 21, 2024
PassedScore: 93/100
ROUTINE INSPECTION93
Violations Analysis
2
Critical Violations
2 in last 3 inspections
6
Non-Critical
8
Total Violations
Across 4 inspections
Complete inspection history
Conditional Pass Jun 23, 2026
84/100ROUTINE INSPECTION
CO0160021
2 reported violations
- K08: Time as a public health control; procedures & recordsCritical
TPHC time marking for boba not available. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee time marked PHF to discard within 4 hours of removal from temperature control .
- K07: Proper hot and cold holding temperaturesCritical
Cooked taro held in upright refrigerator dated yesterday, measured at 61F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee discarded PHF.
Pass Oct 28, 2025
92/100ROUTINE INSPECTION
3 reported violations
- K07: Proper hot and cold holding temperatures
In the kitchen area, in an ice bath, measured raw chicken at 49F. Per operator, raw chicken stored for less than 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below. [COS] Operator added ice water to the ice bath container to maintain raw chicken at 41F and below.
- K36: Equipment, utensils, linens: Proper storage and use
At the front counter, observed cups stored directly below the hand soap and paper towel dispensers. [CA] Ensure all utensils and equipment are stored in a manner that prevent s contamination. Stored utensils and equipment away from the hand soap and paper towel dispensers. [COS] Operator moved cups away from the area.
- K01: Demonstration of knowledge; food safety certification
Observed an expired food handler card and missing food handler cards for employees. [CA] Ensure all employees that handle food obtain food handler cards.
Pass Nov 21, 2024
93/100ROUTINE INSPECTION
Owner submited email to add fried chicken to menu. Fried chicken approved as facility has cookline. Will upgrade permit category to RC2, between 6-25 employees. Obtain food handler cards and keep records within 30 days of hire date for all food hanlders.
3 reported violations
- K34: Warewash facilities: installed/maintained; test strips
Test strips not available [CA] - Provide chlorine test strips to check sanitizer
- K30: Food storage: food storage containers identified
Found food container with what appears to be sugar without a label [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
- K21: Hot and cold water available
Cold water not available to rear handwash sink. Hot water not available to front handwash sink. Restroom water peaked at 120F, unable to adjust at the sink. [CA] - Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Repair sink to provide Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.