PassLatest Dec 17, 2025
N/AFOLLOW-UP INSPECTION
Both line coolers are now 41F. Monitor and maintain all coolers at 41F or colder Chlorine test strip is now available. Probe thermometer is now available.
Pass
78
Latest score
100%
Pass rate
4
Inspections
2
Critical violations
Location
Latest inspection
Dec 17, 2025FOLLOW-UP INSPECTION241 days ago
Both line coolers are now 41F. Monitor and maintain all coolers at 41F or colder Chlorine test strip is now available. Probe thermometer is now available.
Inspection Timeline
Dec 17, 2025Latest
Passed
FOLLOW-UP INSPECTIONDec 11, 2025
PassedScore: 78/100
ROUTINE INSPECTION78
May 13, 2025
Passed
FOLLOW-UP INSPECTIONMay 7, 2025
PassedScore: 81/100
ROUTINE INSPECTION81
Violations Analysis
2
Critical Violations
1 in last 3 inspections
10
Non-Critical
12
Total Violations
Across 4 inspections
Complete inspection history
Pass Dec 11, 2025
78/100ROUTINE INSPECTION
7 reported violations
- K01: Demonstration of knowledge; food safety certification
Most employees do not have a food handler card [CA] All food workers must obtain food handler cards by 01/12/26
- K07: Proper hot and cold holding temperatures
The right cooler is at 48F and the left cooler at 46F [CA] Monitor and maintain both coolers at 41F or colder. You are scheduled for an inspection on 12/17/25 to check the line coolers temperature. You also need to provide a probe thermometer and chlorine test strip. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $298 and for all related follow-up inspections thereafter.
- K38: Adequate ventilation/lighting; designated areas, use
Hood shows grease buildup [CA] Clean the hood
- K34: Warewash facilities: installed/maintained; test strips
Lack chlorine test paper [CA] Provide chlorine test paper and check levels daily
- K39: Thermometers provided, accurate
Lack a probe thermometer [CA] Provide a probe thermometer and check food temperatures daily
- K06: Adequate handwash facilities supplied, accessibleCritical
Cook line soap dispenser is empty [CA] Keep all dispensers supplied - Corrected
- K45: Floor, walls, ceilings: built,maintained, clean
Dry storage floor shows buildup [CA] Clean the floor
Pass May 13, 2025
N/AFOLLOW-UP INSPECTION
The dishwasher sanitizer is now at 50 ppm. Continue to monitor levels daily. The right line cooler is 51F. Manager is storing potentiallyn hazardous foods in a different cooler atb 41F until this unit can maintain 41F or cooler.
No reported violations
Pass May 7, 2025
81/100ROUTINE INSPECTION
5 reported violations
- K05: Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
- K07: Proper hot and cold holding temperatures
The right line cooler at 48F [CA] Monitor and maintain all coolers at 41F or colder
- K06: Adequate handwash facilities supplied, accessibleCritical
No paper towel in one of the kitchen dispensers [CA] Keep all dispensers supplied - Corrected
- K14: Food contact surfaces clean, sanitized
Dishwasher sanitizer 0 ppm [CA] Maintain 50 ppm chlorine residual - Sanitize items in 100 ppm chlorine solution after wash - Autochlor was called for immediate service
- K38: Adequate ventilation/lighting; designated areas, use
Some hood filters show heavy grease buildup [CA] Clean the hood filters
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.