Follow-Up Inspection
Aug 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 18, 2026 · Original Source
Santa Clara County, CA
Curry Pizza House
20080 Stevens Creek Bl Ste 106
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Aug 13, 2026
Conditional Pass
7 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of single-use paper towels at handwash sink located at the prep area and by the oven. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash their hands when required. Minor violation: Handwash sink located by warewashing was partially obstructed by equipment stored in front of the sink. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to wash their hands.
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.
More about handwashing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal items are stored on top of food on the dry storage shelf; personal food are stored inside the walk-in cooler above food used by the facility. [CA] Employees' personal items shall be stored separate or below food used and served by the facility to prevent cross-contamination.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using their cell phone and did not wash their hands before attempting to put on gloves to handle food. [CA] Employees shall properly wash their hands with warm water, soap, and paper towels when changing tasks prior to handling food. [COS] Employee stopped and wash their hands.
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.
More about handwashing problemsminorCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Can of dented tomato sauce observed stored on the shelf with other products to be used. [CA] Cans with dents on the rim or seams must be removed from sale.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Lack of hot water at handwash sink located by the oven. [CA] Handwash sink shall be able to provide warm water measured at 100F.
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.
More about water, plumbing, or sewage problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate for manager and food handler cards for employees are not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate for manager. All employees shall have a valid food handler card available within 30 days from their 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
Diced chicken inside the reach-in cooler was measured at 50F. Per employee, the chicken was prepared and last used the prior night. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] employee discarded the chicken into the trash.
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 13, 2026 · Original Source
Routine Inspection
Jun 26, 2025
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Knife stored on magnetic holder above the food prep sink is observed with a chip on the blade. [CA] Utensils that are damaged shall be removed from use and replaced.
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
Deep fryer is observed in use outside the overhang of the ventilation hood. [CA] All cooking equipment shall remain under the ventilation hood when in use.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Inside the prep unit, ham is over stacked and measured at 47-50F. Inside the walk-in cooler, paneer and cooked potatoes were measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 26, 2025 · Original Source