PassLatest Mar 19, 2026
100/100ROUTINE INSPECTION
Note: 1. Food safety manager certificate: Vu Nguyen - 1/13/2028 2. No violation was observed during the time of this inspection.
Pass
100
Latest score
100%
Pass rate
2
Inspections
1
Critical violations
Location
Latest inspection
Mar 19, 2026ROUTINE INSPECTION149 days ago
Note: 1. Food safety manager certificate: Vu Nguyen - 1/13/2028 2. No violation was observed during the time of this inspection.
Inspection Timeline
Mar 19, 2026Latest
PassedScore: 100/100
ROUTINE INSPECTION100
Apr 25, 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 Apr 25, 2025
92/100ROUTINE INSPECTION
Note: 1. Food manager safety certificate: Christopher Lassettre - 3/24/2028 2. Dishes and utensils are washed in the three compartment sink located in the main kitchen.
1 reported violation
- K07: Proper hot and cold holding temperaturesCritical
Milk on container stored on the self-serve counter was measured above 50 OF. There was not time/temperature log which indicates what time the milk was removed from the safe temperature zone. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If milk going to be left at room temperature, proper time/temperature logs must be maintained. The milk on carafe is voluntarily condemned and destroyed by the manager (COS).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.