PassLatest Dec 19, 2025
N/AFOLLOW-UP INSPECTION
Pass
76
Latest score
60%
Pass rate
5
Inspections
6
Critical violations
Location
Latest inspection
Dec 19, 2025FOLLOW-UP INSPECTION239 days ago
Inspection Timeline
Dec 19, 2025Latest
Passed
FOLLOW-UP INSPECTIONDec 12, 2025
Conditional
FOLLOW-UP INSPECTIONDec 9, 2025
ConditionalScore: 76/100
ROUTINE INSPECTION76
Feb 12, 2025
PassedScore: 86/100
ROUTINE INSPECTION86
Oct 16, 2024
PassedScore: 94/100
ROUTINE INSPECTION94
Violations Analysis
6
Critical Violations
5 in last 3 inspections
6
Non-Critical
12
Total Violations
Across 5 inspections
Complete inspection history
Conditional Pass Dec 12, 2025
N/AFOLLOW-UP INSPECTION
Follow up inspection conducted to verify the major violations observed on 12/09/2025 were corrected. At the time of inspection the violations remained. subsequent follow-up inspections will be billed at the approved hourly rate of $298/hr, minimum of one hour.
2 reported violations
- K14: Food contact surfaces clean, sanitizedCritical
Employee skips sanitzation as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
- K06: Adequate handwash facilities supplied, accessibleCritical
The only hand wash sink in the food preparation area is obstructed by stored utensils. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Conditional Pass Dec 9, 2025
76/100ROUTINE INSPECTION
Facility will be evaluated for permit change (FP09 to FP10). Observed open PHF, cooling and re-heating of potentially hazardous food.
3 reported violations
- K06: Adequate handwash facilities supplied, accessibleCritical
The only hand wash sink in the food preparation area is obstructed by stored utensils. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
- K14: Food contact surfaces clean, sanitizedCritical
Employee skips sanitzation as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
- K07: Proper hot and cold holding temperaturesCritical
Cooked pork held in preparation refrigerator measured at 71F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Per PIC cooked pork as held in preparation refrigerator for <2hrs.PHF moved to standing refrigerator measuring <41F.
Pass Feb 12, 2025
86/100ROUTINE INSPECTION
Facility is currently permitted as a Risk category 1 facility. Current menu offers sandwiches and deep fried foods. This facility will be evaluated for a possible change in permit categories.
4 reported violations
- K27: Food separated and protected
Raw eggs stored above ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K30: Food storage: food storage containers identified
Boxed food stored directly on the floor of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
- K06: Adequate handwash facilities supplied, accessibleCritical
Hand wash sink obstructed by stored bag. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Lack of single use paper towels at hand wash sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS]
- K36: Equipment, utensils, linens: Proper storage and use
Clean utensils stored within hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Pass Oct 16, 2024
94/100ROUTINE INSPECTION
3 reported violations
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed personal bags and jackets stored next to single use food containers on the dry storage shelf. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
- K30: Food storage: food storage containers identified
Observed clean dishes stored under the hand wash and three compartment sinks. [CA] Clean containers and utensils shall be stored in an approved area to to prevent contamination.
- K27: Food separated and protected
Observed raw fish stored above ready to eat foods within the upright refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.