Ema

No violations were recorded at this inspection.

1. Jul 7, 2026 Conditional

   Canvass Re-Inspection · Pass w/ Conditions

   2 critical Show violations

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Observed the following tcs items stored at the stated improper temperatures in prep cooler on cook line that had previously been tagged: meatballs at 52.0f, chicken at 48.9f, and tzatziki sauce at 46.0f. Management discarded approximately 40lbs of product valued at approximately $1,000. Instructed to maintain all tcs items at or below 41f. Priority violation 7-38-005. Citation issued.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed cooler on prep line which had previously been tagged containing tcs items such as, chicken, maintaining an improper ambient temperature of 49.8f. Cooler tagged and held for inspection. Instructed to repair or replace and maintain all coolers at or below 41f. Priority violation 7-38-005. Citation issued.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

2. Jun 30, 2026 Fail

   Canvass · Fail

   4 critical2 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observe no soap at exposed handwashing sink located near cook line. Instructed to maintain soap at handwashing sinks at all times. Priority foundation violation 7-38-030(c). Citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed high temperature dish machine in rear dish area maintaining an improper maximum final rinse temperature of 130f. Machine tagged and held for inspection. Instructed to repair or replace and maintain machine so that it is capable of delivering a final rinse between 180-192f. Priority violation 7-38-025. Citation issued.

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Observed the following tcs items in walk-in cooler and 2 prep coolers on cook line at the stated improper temperatures: shrimp at 48.6f, tzatziki sauce at 50.1f, beef at temperatures between 48.9-56.8f, salmon at 50.4f, and short rib at 50.1f. Instructed management to discard approximately 100lbs of product valued at approximately $1,000. Instructed to maintain all tcs items at or below 41f. Priority violation 7-38-005. Citation issued.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed 3 coolers, 1 walk-in cooler and 2 prep coolers on cook line, all containing tcs items such as beef and salmon, maintaining the following imrpoper ambient temperatures: walk-in cooler at 52.1f, prep cooler at 60.1f, and prep cooler at 56.1f. All 3 coolers tagged and held for inspection. Priority violation 7-38-005. Citation issued.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed no irreversible thermometer on site at time of inspection. Instructed to provide. Priority foundation violation 7-38-005. Citation issued.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed build up of black slime in interior of ice machine used to proivde ice for cooling. Instructed to detail clean and maintain in good condition.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

3. Jun 25, 2025 Conditional

   Canvass · Pass w/ Conditions

   4 critical3 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed handsink in the main kitchen food prep area while employees were actively cooking and prepping food without hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection.priority foundation violation 7-38-030(c).violation consolidated with the above citation.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed handwashing sink obstructed with hose hookup in the main kitchen food prep area while employees were actively cooking and prepping food. Instructed to remove hose on faucet, explained handwashing sinks must always be available for staff to use.priority foundation violation 7-38-030 (c),citation issued.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed black mold-like substance behind panel of ice machine dripping into ice.instructed manager to wash, clean, sanitize and maintain. Ice is used for human consumption.priority foundation violation 7-38-005,citation issued.

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: OBSERVED TIME/TEMPERATURE CONTROL FOR HUMMUS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 53.4f LOCATED IN 4 DR COLD HOLDING UNIT IN COOK AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $100.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

     Official wording (code 22)

     Proper cold holding temperatures

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed floor drains with heavy buildup of grease and food debris by cook station. Observed broken glass and debris in front bar area. Instructed to clean, sanitize, and maintain as a means of preventing pest activity and potential food contamination.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

4. May 20, 2024 Conditional

   Canvass · Pass w/ Conditions

   3 critical7 general Show violations

   • CriticalHygiene & sanitation

     Staff were eating, drinking, or smoking where food is prepared.

     Inspector’s note: Observed employee drinking from uncovered beverage container stored above clean equipment and utensils in the dish machine area. Instructed to relocate beverage container and store employee beverages in a container that is designed to prevent contamination of exposed equipment and utensils and maintain. Person-in-charge cleaned and sanitized all exposed equipment and utensils.

     Official wording (code 6)

     Proper eating, tasting, drinking, or tobacco use

   • CriticalFood temperature

     Cold food was held above a safe temperature.

     Inspector’s note: Observed several tcs food items at improper temperature for cold-holding in the self-service area salad line cooler: tomato/cucumber salad at 52.1f, mixed vegetable salad at 47.8f, prepared sauce at 67.8f. Instructed to discard and denature tcs food items. Person-in-charge discarded all tcs foods at improper temperatures and denatured with bleach on-site. Priority violation. 7-38-005 citation issued.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed self-service area line cooler at 55.0f, improper temperature for cold-holding. Tagged cooler for inspection while on-site. Instructed to cease use of cooler to store tcs foods until repaired or replaced and re-inspected by cdph. Priority violation. 7-38-005 citation issued.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

   • GeneralFood temperature

     Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

     Inspector’s note: Observed tcs food items stored covered while cooling: grilled vegetables in the walk-in cooler, garlic sauce in the walk-in cooler, cooked vegetables at the salad line area upright cooler. Instructed to store cooling tcs food items loosely covered or uncovered and maintain.

     Official wording (code 33)

     Proper cooling methods used; adequate equipment for temperature control

   • GeneralFood temperature

     Thermometers were missing or inaccurate.

     Inspector’s note: Observed kitchen area salad prep cooler missing internal ambient air thermometer. Instructed to provide an ambient air thermometer in a conspicuous location in all cold-holding units used to store tcs food and maintain.

     Official wording (code 36)

     Thermometers provided & accurate

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Observed in-use utensils stored with handle in the food item in multiple locations: stored in falafel mix in the walk-in cooler, stored in ice at the bar area ice machine. Instructed to relocate utensils and store in-use utensils with the handle out of the food item to prevent contamination and maintain.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFood handling

     Clean utensils, equipment, or linens weren’t stored and handled properly.

     Inspector’s note: Observed multi-use equipment (plates) stored uncovered/not inverted at the main cook line. Instructed to store multi-use equipment covered or inverted to prevent contamination and maintain.

     Official wording (code 44)

     Utensils, equipment & linens: properly stored, dried, & handled

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed interior cavity of kitchen area salad cooler to be soiled with debris and water. Instructed to clean nonfood-contact surfaces of equipment at adequate frequency to prevent build up of soil and maintain.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed three ceiling panels above kitchen area cook line to be heavily soiled and no longer easily cleanable. Instructed to remove and replace ceiling tiles with tiles that area smooth and easily-cleanable and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed vents in the rear utility sink area to be soiled with dust and debris. Instructed to clean intake and exhaust air ducts at adequate frequency to prevent build up of soil and debris and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

5. Nov 2, 2023 Pass

   Canvass · Pass

   1 critical5 general Show violations

   • CriticalHygiene & sanitation

     Hand sinks were missing, blocked, or not stocked with soap and towels.

     Inspector’s note: Observed no hand washing signage in rear prep hand washing sink and customer's washrooms. Must provide hand washing signs and maintain.

     Official wording (code 10)

     Adequate handwashing sinks properly supplied and accessible

   • GeneralFood handling

     Food wasn’t labeled or wasn’t in its original container.

     Inspector’s note: Must label food storage contaners when food is not in the original container.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Observed employee serving and preparing food without wearing hair restraint. Employees must wear a hair restraint at all times food is being prepared and served.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed dirt and debris on floor in rear dishwashing area. Must clean and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed dust and dirt on walls and ceiling in rear dish washing area and front serving/prep area. Must celand and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed dust build upon on ventilation vents throughout rear food preparation area and dish washing area. Must clean and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

6. Jun 7, 2022 Pass

   Complaint · Pass

   No violations

7. Jan 11, 2022 Pass

   Complaint · Pass

   1 general Show violations

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed torn gasket on door of walk-in cooler. Instructed to repair or replace and maintain in good condition.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

8. Jul 9, 2020 Pass

   Canvass · Pass

   6 general Show violations

   • GeneralPests

     Insects, rodents, or animals were present, or the building wasn’t sealed against them.

     Inspector’s note: Observed several dead small,black insects near ice machine and dish washing area. Instructed to remove and maintain premises free of insects.

     Official wording (code 38)

     Insects, rodents, & animals not present

   • GeneralFood handling

     Food wasn’t protected from contamination during prep, storage, or display.

     Inspector’s note: Observed in use ice scoops stored inside ice chest in bar. Instructed to store outside of ice to prevent possible contamination.

     Official wording (code 39)

     Contamination prevented during food preparation, storage & display

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed cutting board at dessert station covered in deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable cutting surfaces.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

     Inspector’s note: Observed a torn gasket on cooler located in take out area. Instructed to repair or replace and maintain in good working order.

     Official wording (code 47)

     Food & non-food contact surfaces cleanable, properly designed, constructed & used

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed filters in hood above dough station covered in dust. Instructed to clean and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

   • GeneralFacility upkeep

     Ventilation or lighting was inadequate.

     Inspector’s note: Observed vent above mop sink covered in dust. Instructed to clean and maintain.

     Official wording (code 56)

     Adequate ventilation & lighting; designated areas used

9. Apr 11, 2019 Pass

   Canvass · Pass

   2 general Show violations

   • GeneralHygiene & sanitation

     Staff personal cleanliness was inadequate.

     Inspector’s note: Food handler with beard not wearing beard guard, instructed to wear.

     Official wording (code 40)

     Personal cleanliness

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Dirt and food debris noted on pipes and floor behind main cook line, instructed to clean and maintain.

     Official wording (code 49)

     Non-food/food contact surfaces clean

10. Jul 19, 2018 Conditional

    Canvass Re-Inspection · Pass w/ Conditions

    2 critical Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no employee health policy on site. Instructed to provide employee health policy and maintain documentation of training for each employee on site. Priority foundation violation: 7-38-012(a)

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no disclosure for food items on the menu that are cooked to customer order (beef tenderloin, etc). Instructed to provide. Priority foundation violation: 7-38-005, no citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

11. Jul 18, 2018 Conditional

    Canvass · Pass w/ Conditions

    5 critical1 general Show violations

    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no employee health policy on site. Instructed to provide employee health policy and maintain documentation of training for each employee on site. Priority foundation violation: 7-38-012(a)

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed broths being hot held at the a stovetop steam table at improper temperatures. Noted corn stock at 111 degrees f and shrimp stock at 110 degrees f. Instructed that all hot tcs foods must be held at 135 or above. Operator voluntarily discarded 10 lbs of product worth $40. Priority violation: 7-38-005, citation issued.

      Official wording (code 21)

      Proper hot holding temperatures

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed tcs foods held at improper temperatures at the customer self-service salad bar. Noted: tsaziki sauce, 50 degrees f; cooked cauliflower, 54-56 degrees f; chick pea salad, 54 degrees f; cooked carrot salad, 54 degrees f; cut tomato salad, 55 degrees f. Also observed tcs foods held in the 2 door prep cooler at imrproper temperatures. Noted: potatoes, 47 degrees f; cheese, 47 degrees f; cut tomatoes, 48 degrees f; cut tomato salad, 48 degrees f; cooked carrot salad, 47 degrees f. Operator voluntarily discarded 80 lbs of product worth $300. Instructed that all cold tcs foods must be held at 41 degrees f or below at all times. Priority violation: 7-38-005, refer to violation #21 for citation.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: Observed no disclosure for food items on the menu that are cooked to customer order (beef tenderloin, etc). Instructed to provide. Priority foundation violation: 7-38-005, no citation issued.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Observed cold holding units holding at improper ambient temperatures. Noted the salad bar cooler holding at 46 degrees f and the 2 door reach in cooler holding at 51 degrees f, each with tcs foods stored inside. Instructed that all cold holding units must hold at 41 degrees f or below at all times. The units were tagged during inspection and must not be used for tcs foods until the cdph has removed the tag. Priority violation: 7-38-005, refer to violation #21 for citation.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Observed drinking glasses pre-set on dining room tables open side up. Instructed to pre-set inverted.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

12. Jul 24, 2017 Pass

    Complaint · Pass

    4 general Show violations

    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Found slight build-up at the interior panel and ice chute of the large ice machine in the rear area. Also found same at the ice chute of the soda dispensing machine.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Found missing grout at floor in the main kitchen hot cooking line. Must regrout floor at the entire above stated area so as to be smooth and easily cleanable at all times.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Found grease build-up at the exhaust hood vents in the kitchen cooking line. Must clean, sanitize and maintain.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: In the ladies restroom hand sinks found automatic timers running less than 15 seconds at a time. Instructed to adjust automatic timers for the restrooms handsinks to run for a minimum of 15 seconds when used.must provide.

13. Jun 14, 2016 Pass

    License · Pass

    No violations