Santa Clara County, CA

Curry Pizza House

Name: Curry Pizza House
Address: 4035 Evergreen Village Sq # 10, Santa Clara County, CA

4035 Evergreen Village Sq # 10

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Aug 12, 2026

Pass

4 recorded violations

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

The quaternary ammonia sanitizer measuring strips is expired. [CA] Provide new and approved sanitizer measuring 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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Compressed gas cylinder used for the soda dispenser was not chained to a secure stand. [CA] To prevent possible accidents from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.

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 issues

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

A couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

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 issues

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

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 problems

Official record from Santa Clara County Department of Environmental Health, Aug 12, 2026 · Original Source

Routine Inspection

Sep 2, 2025

Pass

3 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

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 issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

The mango lace drinks stored on the self-serve fridge do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source

Routine Inspection

Jan 29, 2025

Pass

6 recorded violations

minorCode K47Permits, training, and postings

Official wording

Signs posted; last inspection report available

Inspector’s notes

Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

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 issues

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

There was no soap supply on one of the kitchen’s handwash sinks. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled, you use a pump-type soap supply.

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.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

The chlorine sanitizer concentration in the mechanical dishwasher was measured above 200 ppm. CA] Maintain the chlorine concentration at 50 ppm on the mechanical dishwasher.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode K26Food temperature

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen chicken was being defrosted at room temperature on the shelf. [CA] Defrosting of frozen food may only be done inside the walk-in cooler/fridge, microwave oven, or under cold running water on the preparation fridge.

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 temperature

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

There is no approved sanitizer measuring strip to measure the concentration of the chlorine sanitizer in the mechanical dishwasher. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 29, 2025 · Original Source