Santa Clara County, CA

Lakshmi Villas

Name: Lakshmi Villas
Address: 1818 Milmont Dr, Santa Clara County, CA

1818 Milmont Dr

Last inspected Mar 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Lakshmi Villas 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

Mar 6, 2026

Pass

6 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed open bags of bulk food items. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food containers stored directly on floor in storage room. [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 finding

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometers inside refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed soiled wiping towels on prep tables. [CA] Wiping cloths shall be free of food debris and visible soil. [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 problems

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured briyani at 80 F in small container at prep table. Per PIC, it was prepared 2 hours ago. Measured dosa batter at 58F at prep table near cookine, it was on a thin layer of ice. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked the food items to use or discard within 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 temperature

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed yogurt buckets being reused to store other food items. [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.

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 K44Pests

Official wording

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

Inspector’s notes

Observed 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

Official record from Santa Clara County Department of Environmental Health, Mar 6, 2026 · Original Source

Routine Inspection

Jan 6, 2026

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the kitchen area, at the left bottom corner of the cookline, observed missing cove base tiles. [CA] Ensure approved cove base tiles are installed to prevent possible harborage of vermin.

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 K44Pests

Official wording

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

Inspector’s notes

In the kitchen area, around the handwash station, observed cracks and crevices around installed stainless steel panels, electrical panels (electrical sockets/electrical switches), and shelving. On the left end of the cookline, in the corner wall, observed a gap between stainless steel panels. At the same area, observed holes in the wall, and gaps on the edge of the hood. [CA] Ensure all gaps, holes, cracks, and crevices are properly sealed to prevent possible harborage of vermin.

In plain English

More about signs of rodents or insects

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Around the handwash station, observed cockroach droppings on the wall, and around an electrical box/socket. In the same area, observed a single dead cockroach in the crevice of the stainless steel panel. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service to the facility.

In plain English

More about signs of rodents or insects

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the 3 compartment sink, measured quaternary ammonium sanitizer from dispenser at 100 PPM. [CA] Ensure quaternary ammonium sanitizer is provided at 200 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

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

In the kitchen area, at the back of the 2 door prep unit, observed a piece of cardboard installed to the back of the unit. [CA] Ensure only approved, smooth, durable, and easily cleanable materials and equipment are used within the facility. Remove cardboard to prevent possible harborage of vermin.

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, Jan 6, 2026 · Original Source

Routine Inspection

Sep 26, 2025

Pass

4 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Employees lack Food Handler's Card. [Corrective Action] 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 issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially Hazardous Foods in the 2 door prep cooler (left side) were measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Soap dispenser for the handwash sink in the kitchen was observed mounted about 10 feet away from the handwash sink. [Corrective Action] Mount the soap dispenser at the handwash sink.

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

Facility has not yet submitted an application to the Plan Check Program for the use of the new tandoori oven. [Corrective Action] Submit an application to the Plan Check Program at this department for the approval of the tandoori oven.

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 26, 2025 · Original Source

Routine Inspection

Apr 25, 2025

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Missing cove base tiles and floor tiles at the cookline. Observed cove base tiles separating from the wall at the cookline. [Corrective Action] Install cove base tiles and floor tiles. Ensure no gaps from the cove base tiles and the wall.

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