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Santa Clara County, CA

Mylapore South Indian Vegetarian

1690 Saratoga Av # 96

Last inspected Apr 2, 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

4 inspections

Routine Inspection

Apr 2, 2026

Pass

3 recorded violations

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Single-use utensils placed out to customer self-service are not protected from contamination. [CA] Utensils that are placed out for self-service shall have the part of the utensil that directly contacts food protected (ie. stored with only the handles of the utensils exposed).

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 contamination
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Masalas stored on top of prep unit inserts are measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The maslas are relocated into the reach-in of the prep unit.

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 K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Potentially hazardous foods observed still warm at 70F and is cooling inside the walk-in cooler while fully covered in plastic wrap. [CA] Potentially hazardous foods that are cooling shall be loosely covered or uncovered to allow for rapid cooling. [COS] Employee partially removed the plastic wrap.

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

Official record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source

Follow-Up Inspection

Oct 2, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

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

Routine Inspection

Sep 30, 2025

Closed

The health department recorded a closure at this inspection.

2 recorded violations

criticalCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

On the dry storage rack to the left of the walk in cooler, gnawed package of coriander powder was observed. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Coriander powder was voluntarily discarded.

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 contamination
criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed fresh and old rodent droppings in the following areas: -On floors throughout dry storage area near mop sink -on sacks and containers of food at dry storage area near mop sink -within a container of seasonings (including coriander powder) on dry storage rack to the left of walk in cooler -on prep table at cook line -on floor at dry storage area near the back door -in bucket of to-go cups at dry storage area near the back door -on shelvings of prep table at prep line near back door -underneath cabinets at front cashier area Pest Control from 09/24/2025 provided. Report stated rodent activities. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Suzanne L. 4. Notification: The person in charge during inspection, Saravana Nataraja, 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 insects

Official record from Santa Clara County Department of Environmental Health, Sep 30, 2025 · Original Source

Routine Inspection

May 27, 2025

Pass

6 recorded violations

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Prepackaged foods that are placed out in the reach-in cooler located in the dining area do not have the proper label. [CA] Food prepackaged by the food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) 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
minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The handwash sink located by the take-out prep line was obstructed by equipment and not accessible. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands when required. Another handwash sink is located nearby at the cook line.

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 problems
minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employees observed putting on or changing disposable gloves to handle food without first washing their hands. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.

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 problems
criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Facility has potentially hazardous foods (sauces, masala) that are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end for the 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the food with a log.

In plain English

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

More about other finding
minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following potentially hazardous foods was measured at improper hot holding temperatures. Cooked potatoes by the cook line measured at 131F and rice cakes by the prep line measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.

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 K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed wiping towels used, reused, and stored on food contact surfaces by the prep and cook line. [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

Official record from Santa Clara County Department of Environmental Health, May 27, 2025 · Original Source

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