Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspections
Follow-Up Inspection
Aug 19, 2026
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed three knives/cleavers wedged between a prep cooler at the left-end of the cook-line.
[CA] Equipment contacting food shall be stored in a sanitary location.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Bisi bele bath (lentils and rice) measured 68F while maintained in a lid covered container in the walk-in cooler. Per staff, item had been cooked approximately 2.5 hours prior.
Cooked rice measured 52F while maintained in a lid covered container in the walk-in cooler. Per staff, item had been cooked approximately 4.5 hours prior.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Items were uncovered and relocated to the walk-in freezer to rapidly cool.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
At the cook-line, an opened can of tomato sauce measured 78F. Per staff, item had been uncanned less than 2 hours prior. In the same area, a container of cooked coconut and peppers measured 92F. Per the PIC, item is cooked, maintained in ambient, and reheated for orders. Staff stated that item was cooked less than 1 hour prior.
In the upright warmer at the entrance to the kitchen, fried cauliflower measured 88F. Per staff, item had been fried less than 1 hour prior.
At the front of the speed line in the main kitchen area, chutneys and raita measured between 55F and 58F. Per staff, items had been relocated to the unit less than 2.5 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
[SA/COS] Fried cauliflower was time labeled to be served or discarded within 4 hours of initially leaving temperature control. All other potentially hazardous foods were relocated to adequate refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source
Routine Inspection
Aug 12, 2026
Conditional Pass
8 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water peaked at 110F, then fluctated between 101F and 107F from the faucet of the three compartment warewashing sink. Per the dishwashing employee, lowered water temperature was due to the mechanical dishwasher actively being used.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed tamarind rehydrating while maintained in a bucket directly on the floor. Observed cases of food stored directly on the floor in the walk-in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Lentils measured 54F while maintained in a large container kept covered with a lid on a shelf in the walk-in cooler.
Vegetable kurma measured 50F while maintained in a large container kept covered with a lid on a shelf in the walk-in cooler.
Per staff, both items had been cooked yesterday, and maintained in the walk-in cooler to cool down overnight.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
[COS] Lentils and vegetable kurma were voluntarily condemned and discarded due to improper cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed a singular dead nymph German cockroach in a sticky trap on the floor under the hand sink directly across from the cook-line.
*No other evidence of cockroaches observed throughout the facility*
Reviewed recent pest control service reports.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
Continue to work with pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards could not be provided for two of the employees present.
[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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Observed two cutting boards with large amounts of black, mold-like growth maintained on preparation surfaces at the front service counter. Cutting boards were not actively in-use.
[CA] Resurface or replace. Ensure food contact surfaces are maintained clean.
[COS] Cutting boards were discarded.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee personal medicine bottle and air pod case stored above areas of food preparation at the cook-line. Observed an employee personal phone stored on a prep cooler at the cook-line.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
On the stove with the burner underneath turned off, onion masala measured 108F. Per staff, onion masala had been cooked less than 45 minutes prior.
On a prep table at the cook-line, heavy cream measured 76F. Per staff, heavy cream had been taken out of refrigeration between 3.5 and 3.75 hours prior.
On a lower prep table adjacent to the steam tables, cooked rice measured 74F while maintained in ambient. Per staff, rice had been cooked 3.75 hours prior.
In a countertop hot holding unit at the cook-line, cooked potato measured 122F. Per staff, potato had been cooked less than 1.5 hours prior and placed into hot holding.
In a countertop cold holding unit near the entrance to the back kitchen, raita and chutneys measured between 56F and 59F. Upon investigation, observed the unit turned off. Upon powering the unit on, the unit subsequently turned off again. Per the PIC, there may be an issue with the circuit breaker that the unit is wired to.
On a prep table to the side of the kitchen area, a tub of cooked daal dough measured 74F. Per staff, daal dough had been cooked less than 3 hours prior, and staff were just about to begin combining it with sugar to make a dessert.
Numerous potentially hazardous foods (paneer, cooked potato, cooked lentils, fried cauliflower, chutneys, vegetable curry, yogurts, etc.) measured between 45F and 47F while maintained in the left-side prep cooler at the cook-line. Ambient of the unit measured 45F via probe. Per staff, all items had been placed into the unit less than 2 hours prior.
[CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
[COS] Onion masala and cooked potato reheated to greater than 165F and maintained hot. Staff turned up the setting on the countertop warmer. Cooked rice and heavy cream were voluntarily condemned and discarded due to time and temperature abuse. Daal dough was coated with sugar and placed back into refrigeration. Chutneys and raita relocated to alternate refrigeration. Potentially hazardous foods in the prep cooler were relocated to the walk-in cooler.
*Note: TPHC form filled out with the PIC
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2026 · Original Source
Follow-Up Inspection
Nov 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 6, 2025 · Original Source
Routine Inspection
Nov 4, 2025
Conditional Pass
8 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. PHFs within prep table closed to the wall by the cook line was measured between 44-46*F at the time of inspection.
2. PHFs within reach in were measured between 47-48*F at the time of inspection.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Small portions were separated into containers and all other product was placed into walk in.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
All hand wash station within the kitchen/bar are either missing paper towels or blocked at the time of inspection.
[CA] Hand washing facility shall be clean, unobstructed, fully stocked, and accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Mutliple wiping cloths noted around the kitchen area outside of sanitizer.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility is missing some food handler cards for employees at the time of inspection and food manger certification for Venkatesan Balan is being used at a different location (Curry N More).
[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. Food manger certification can only be used at one facility and not multiple locations. Obtain a new food manger certification within 60-days.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Multiple damaged floor tiles noted around the 3-compartment/mop sink area.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
1. Knives are beings stored in between the prep table and stainless steel table at the time of inspection.
[CA] Discontinue placing knives in areas that do not get cleaned frequently.
[SA] Knives were moved to the 3-compartment sink to be wash, rinsed, sanitized.
2. Dish washer in the back of the facility was measured at 0PPM at the time of inspection. Active ware-washing is taking place.
[CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM.
[SA] 3-Compartment sink was set up and all equipment will be re-washed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Grease build up noted on the hood filters at the time of inspection.
[CA] Ventilation hood filters shall be maintained clean and good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Mold like substance growing on the silicon around the 3-compartment sink.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Remove old caulking and add fresh silicon.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.