Follow-Up Inspection
Jun 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 19, 2026 · Original Source
Santa Clara County, CA
Chaat Bhavan
976 E El Camino Real
Last inspected Jun 19, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Chaat Bhavan has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jun 18, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Live cockroaches observed in the following areas: -1 adult on wall underneath 3 comp sink -1 adult behind trash bin on wall next to 2 door under counter cooler at server station Pest control reports from 360 Pest Management for services on 04/09/26 and 04/15/26 noted cockroach activities. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, Gurbal, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, Jun 18, 2026 · Original Source
Follow-Up Inspection
Jun 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 13, 2025 · Original Source
Routine Inspection
Jun 10, 2025
Pass
8 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*Repeat violation Lack of chlorine test strips. [CA] Provide chlorine test strips.
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.
More about cleaning or sanitizing problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in crevice between prep tables. [CA] Discontinue storing knives in between prep table crevices. Properly store utensils and equipment in a clean and sanitary manner. Observed milk gallons used to store pani puri water and lassis. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Observed a container without handles in ice machine. [CA] Use a scopp with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
More about equipment or utensil issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some employees in the facility lack food handler cards. [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.
More about paperwork, training, or posting issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured mango lassi at 49F in front beverage unit. Per PIC, it was stored in the unit at 2 PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved it to a different refrigerator to cool down to 41F. Measured cooked lentils in walk in cooler ar 42-43F. Per PIC, the door of the walk in cooler was opened often due to busy hours. PIC showed a log of walk in cooler at 41F from the morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure walk in cooler maintains PHFs at 41F or below. Measured cooked curry at 120F and rajma at 110F on burners. Per PIC, these were heated within last hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC reheated the curries to 165F for hot holding. Measured half fried kofta, cauliflower and uncooked samosas between 69-75F on prep tables. Per PIC, the items were half cooked at 2 PM and samosas were taken out of temperature control around the same time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will maintain PHFs at time control for total of 4 hours from when it was taken out of temperature control.
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.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Front beverage unit that is used to store mango lassi and regular lassi is not maintain PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Measured three door refrigerator outside the walk in cooler with ambient temperature at 50F. The unit does not have any PHFs at this time. Measured walk in cooler ambient temperature at 43 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Observed carboard used as floor liner and wall liner behind chaat station. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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.
More about equipment or utensil issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*Repeat violation Observed gaps in filters, accumulation of grease on ventilation hood filters and dripping of grease on back side of hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. All hood ventilation filters shall be in place and in 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.
More about building upkeep issuesminorCode K48Other
Official wording
Plan review
Inspector’s notes
Observed a new panini maker on prep table near kitchen door. [CA] Discontinue use of panini maker and provide plans for approval prior to use. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
*Repeat violation Observed soiled wiping towel being used without 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). Wiping cloths shall be free of food debris and visible soil.
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source
Routine Inspection
Nov 12, 2024
Pass
7 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping clothes on the prep tables. [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.
More about cleaning or sanitizing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food safety certificate for manager in the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. *Repeat violation Lack of food handler cards for some employees. [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.
More about paperwork, training, or posting issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door to the facility is propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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.
More about signs of rodents or insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed heavy grease accumulation on ventilation hood filters, observed a gap in the filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. All hood ventilation filters shall be in place and in 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.
More about building upkeep issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips. [CA] Provide chlorine test strips.
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.
More about cleaning or sanitizing problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a bowl without handle inside kheer (rice pudding dessert) in dessert refrigerator. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured - daal (lentil) at 120F stored at room temperature on rack near dish machine - boiled potato with spices for dabeli at 80F near chaat prep unit - samosas and pakoras at 90F stored at room temp near deep fryer Per PIC, these items are used within 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC provided time stickers on containers for items kept on room temperature.
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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source