PassLatest Mar 27, 2026
100/100ROUTINE INSPECTION
Pass
100
Latest score
100%
Pass rate
4
Inspections
1
Critical violations
Location
View this restaurant on the map
Show interactive mapLatest inspection
Mar 27, 2026ROUTINE INSPECTION141 days ago
Inspection Timeline
Mar 27, 2026Latest
PassedScore: 100/100
ROUTINE INSPECTION100
Dec 23, 2024
PassedScore: 97/100
ROUTINE INSPECTION97
Oct 2, 2024
Passed
FOLLOW-UP INSPECTIONSep 27, 2024
Passed
ROUTINE INSPECTIONViolations Analysis
1
Critical Violations
1
Non-Critical
2
Total Violations
Across 4 inspections
Complete inspection history
Pass Dec 23, 2024
97/100ROUTINE INSPECTION
1 reported violation
- K21: Hot and cold water available
Hot water at 3-compartment sink 113F [CA] Maintain hot water at 120F or warmer
Pass Oct 2, 2024
N/AFOLLOW-UP INSPECTION
All the items at the front row of the display case are 40F - 41F for the surface temperature and the meat lasagna and meat balls at 41F internal temperature. Continue to monitor and maintain temperature at 41F or colder,
No reported violations
Pass Sep 27, 2024
N/AROUTINE INSPECTION
This inspection is related to the response to an alleged food-borne illness CO0155426.
1 reported violation
- K07: Proper hot and cold holding temperaturesCritical
Two front display coolers where foods made and /or packaged on site are stored. Potentially hazardous foods (PHF) stored in the front row were found to be at 4F-52F in these coolers. Those stored in the middle and back row were 41F or colder. Remove and discard all PHF warmer than 41F and do not store any PHF in the front row until the unit can maintain PHF at 41F or colder. The following items were voluntarily condemned due to temperature violation. They were discarded and sanitizer solution was poured over them Seven 60 Oz lasagnas 48F Eight 60 Oz meatballs 47F Six pounds of mash potatoes 49F Eighteen pounds of cooked veggies 48F - 52F Twenty ½ pounds of salad with protein 45F -50F Five pounds of cheese 50F Two pounds of beans with tuna 49F
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.