Follow-Up Inspection
Jul 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 25, 2026 · Original Source
Santa Clara County, CA
Chaat House
939 W El Camino Real 111
Last inspected Jul 25, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspectionsFollow-Up Inspection
Jul 24, 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. Observed Vermin: Documented in the following areas:3 live cockroaches found in the following areas. 2 live german cockroaches on storage rack above food preparation sink, 1 live cock roaches on steam table holding food. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin. 4. Notification: The person in charge during inspection, Charanjit Dhami, 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, Jul 24, 2026 · Original Source
Follow-Up Inspection
Jul 21, 2026
Conditional Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1 live cockroach found inside stored cardboard box at back storage room. [CA] Maintain facility to prevent entry/harborage of vermin. [COS] Operator removed lived cockroach from the facility. no evidence of contamination of food/ food contact surfaces. Professional pest control invoices provided.
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, Jul 21, 2026 · Original Source
Routine Inspection
Jun 22, 2026
Conditional Pass
4 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Food containers stored directly on the floor inside the walk in. [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.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs measured at improper holding temperatures: Onion gravy (62F), spinach (99F). Per PIC. PHFs were prepared less than 2h ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs will be discarded within 4h of removal from 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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Dust buildup on walk in fan guards. [CA] Clean regularly.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Three live cockroaches were observed at the front of the facility, away from food and food contact surfaces , all vermin were eliminated. Cockroaches were observed under a used equipment, equipment was removed and discarded, and affected area was cleaned and sanitized. No additional evidence of infestation was found. Facility is serviced monthly, report was provided for review. [CA] Clean and sanitize all affected areas, obtain regular pest control service, seal all gaps and crevices to prevent vermin entry, and remove any unused or unnecessary equipment to eliminate potential harborage sites. A follow-up inspection will be conducted.
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 22, 2026 · Original Source
Follow-Up Inspection
Aug 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 7, 2025 · Original Source
Follow-Up Inspection
Aug 6, 2025
Closed
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 6, 2025 · Original Source
Routine Inspection
Aug 5, 2025
Closed
The health department recorded a closure at this inspection.
4 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Live cockroaches throughout the kitchen, on shelf above the food prep sink, above hand sink at the front behind the tea dispenser, on dry food shelf adjacent to the food prep sink in the back, on wall above the 3-comp sink. Also found dead cockroaches in to go containers tray and above fry food container lid. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Lakhwinder Singh, 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 insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees food handler cards are not available. [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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Curries being cooled in large deep plastic containers. [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.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked tomato and onions sauces left at room temperature measured at above 50 F. Per PIC they were prepared around 2 hours ago [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put was directed to put a time marking to discard PHFs within 4 hours from when taken from 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source
Routine Inspection
Jan 9, 2025
Pass
5 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mechanical dishwasher measured with zero chlorine sanitizer [CA] - Ensure mechanical dishwasher provides sanitizer at 50ppm [COS] - machine was primed, now measured at 50ppm.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found some food containers with labels faded or missing [CA] - Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards observed are expired. Food safety manager certificate not available for review. [CA] - Maintain all employees food handler cards available for review. At least one person shall maintain a valid food safety manager certificate. The certified person shall not serve as the certified manager for more than one food facility.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Some foods measured above 41F, such as paneer, curry, mango lassi and cauliflower. [CA] - Maintain cold potentially hazardous foods at 41F or below.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found a hole in the wall behind the mechanical dishwasher [CA] - Seal hole to prevent any vermin entry
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, Jan 9, 2025 · Original Source