PassLatest Mar 17, 2026
N/AFOLLOW-UP INSPECTION
All violations have been corrected from previous inspection report. TPHC on file.
Pass
75
Latest score
67%
Pass rate
3
Inspections
3
Critical violations
Location
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Mar 17, 2026FOLLOW-UP INSPECTION151 days ago
All violations have been corrected from previous inspection report. TPHC on file.
Inspection Timeline
Mar 17, 2026Latest
Passed
FOLLOW-UP INSPECTIONMar 12, 2026
ConditionalScore: 75/100
ROUTINE INSPECTION75
Nov 22, 2024
PassedScore: 79/100
ROUTINE INSPECTION79
Violations Analysis
3
Critical Violations
3 in last 3 inspections
9
Non-Critical
12
Total Violations
Across 3 inspections
Complete inspection history
Conditional Pass Mar 12, 2026
75/100ROUTINE INSPECTION
Provided and discussed TPHC hand out.
6 reported violations
- K38: Adequate ventilation/lighting; designated areas, use
One of the light bulbs is out at the hood. [CA] Replace the light bulb.
- K01: Demonstration of knowledge; food safety certification
A few food handler cards expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
- K13: Food in good condition, safe, unadulteratedCritical
Observed employee drop a cooked piece of bacon on a raw beef patty. Employee proceeded to put bacon back into container. [CA] Food shall be discarded if cross contamination of raw animal proteins and ready to eat food occurs. [COS] Employee was asked to discard the bacon in the trash.
- K30: Food storage: food storage containers identified
Unlabeld bulk ingredient container for sugar. [CA] Label bulk containers with ingredient name.
- K07: Proper hot and cold holding temperaturesCritical
Measured hot dogs in water at 95F on cooler part of grill, 2 containers of bacon between 80-90F on counters near grill station. [CA] Maintain potentially hazardous food 41F and below or 135F and above. Reheat food to 165F on grill and hot hold at 135F. [COS]
- K39: Thermometers provided, accurate
Lack of thermometer for unit below milk shake blender station in the back. Lack of thermometer for to go sauce container units at front counter. [CA] All refrigeration units shall be equipped with thermometers.
Pass Nov 22, 2024
79/100ROUTINE INSPECTION
6 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
Observed knives stored in between equipment at FOH prep area. [CA] Store knives in a sanitary container or on counter between uses.
- K09: Proper cooling methods
Measured boiled eggs in a covered container in walk in at 70F. [CA] Cool food rapidly by leaving uncovered in shallow container. [COS]
- K06: Adequate handwash facilities supplied, accessible
Blocked hand sink noted across from the main dishwasher. [CA] Keep hand sink unobstructed at all times.
- K14: Food contact surfaces clean, sanitized
Quat ammonium measured at 0 ppm at sanitizer dispenser. Sanitizer bottle found empty. [CA] Maintain 200 ppm quat ammonium.
- K40: Wiping cloths: properly used, stored
Wiping cloth sanitizer bucket measured at 0 ppm. [CA] Maintain 200 ppm quat ammonia.
- K07: Proper hot and cold holding temperaturesCritical
Measured cooked bacon, mushrooms betwee 70F-110F on counter next to grill. [CA] Maintain potentially hazardous food 41F and below. [COS] Manager time marked food and will discard at 2pm. Time as a public health control handout provided, form to be completed.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.