Santa Clara County, CA

Khaar

Name: Khaar
Address: 193 S Murphy Av, Santa Clara County, CA

193 S Murphy Av

Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Khaar has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

4 inspections

Routine Inspection

Jul 2, 2026

Pass

5 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Excessive dust build-up on fan cover inside walk-in cooler. [CA] Maintain fan cover in clean and working order.

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 issues

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door 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 insects

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Meat is stored above bread buns and RTE items in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

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

More about other finding

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Food shelving stored close to 4 burner stove in back area. Shelving extends underneath the hood. [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Move shelving away from cooking equipment.

In plain English

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

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is lacking quaternary ammonium tests strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical warewashing and the quaternary ammonium concentration used during manual warewashing

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, Jul 2, 2026 · Original Source

Routine Inspection

Sep 16, 2025

Pass

2 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

handsink access next to ice maker blocked with steamer [CA]handsinks should be easily accessible at all time all handsinks in kitchen with empty paper towel dispensers [CA]refill empty dispensers

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

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

3 door worktop cooler not working [CA]maintain equipments in good repair

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

Official record from Santa Clara County Department of Environmental Health, Sep 16, 2025 · Original Source

Follow-Up Inspection

Apr 4, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Apr 4, 2025 · Original Source

Routine Inspection

Mar 14, 2025

Pass

7 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water measured at 61F at both hand wash sinks in the kitchen. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Repair hand washing facilities and maintain in good condition.

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 problems

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is lacking quaternary ammonium tests strips and chlorine sanitizer test strips are expired. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical warewashing and the quaternary ammonium concentration used during manual warewashing.

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature of 3 door preparation cooler measured 50F. No potentially hazardous foods stored in unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1) Paper towel dispenser in preparation area is broken and paper towels are exposed. 2) Paper towel dispenser sensors in service area hand wash station and cook line hand wash station are not working properly. [CA] Repair or replace paper towel dispensers and maintain in good condition.

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

Thermometers provided, accurate

Inspector’s notes

3 door preparation refrigerator is lacking a thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

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 K19Food temperature

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Consumer advisory is not provided on the menu for food items cooked raw or cooked to order. (Raw tuna tartare, steak, burger, etc.) [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.

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

Official record from Santa Clara County Department of Environmental Health, Mar 14, 2025 · Original Source