Santa Clara County, CA

Rotti Ennegai Bangalore Tiffins

Name: Rotti Ennegai Bangalore Tiffins
Address: 167 S Main St, Santa Clara County, CA

167 S Main St

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine Inspection

Sep 23, 2026

Pass

4 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Dead cockroaches observed on monitoring trap under the 3 compartment sink. [Corrective Action] Discard and replace monitoring traps. Maintain facility free of pest. 2. Observed old rodent droppings on the shelving at the service area. [Corrective Action] Clean and sanitize areas of old rodent droppings.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Old food accumulation on the floor under equipments in the kitchen. [Corrective Action] Maintain clean. 2. Hole in the wall at the service area. [Corrective Action] Maintain wall in good condition. Seal holes. 3. Dust accumulation on the ceiling in the kitchen. [Corrective Action] Maintain clean.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Manager Food Safety Certificate and employee Food Handler's Card were not available for review. [Corrective Action] FSC and FHC shall be readily available for review.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

A rock used as a leg under the dual stock pot burner. [Corrective Action] Replace rock with a real leg.

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 23, 2026 · Original Source

Routine Inspection

Mar 26, 2026

Pass

6 recorded violations

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Old rodent droppings observed on the floor and wooden board under the water heater. [Corrective Action] Clean and sanitize areas of old rodent droppings.

In plain English

More about signs of rodents or insects

minorCode K44Pests

Official wording

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

Inspector’s notes

Observed gaps under and on the side of the screen door in the kitchen. Observed other back door propped open. [Corrective Action] Ensure gaps are minimized to less than 1/4 inch. Keep door closed to prevent entry of pest and vermin.

In plain English

More about signs of rodents or insects

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Observed a stock pot burner outside of the exhaust hood. [Corrective Action] Cooking equipments shall be under the hood with at least 6 inches overhang.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. MAJOR. Yogurt sauce on the counter at the service area was measured at 68 degrees Fahrenheit. Per PIC, the yogurt sauce is normally left out for lunch service then refrigerated after lunch service. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Leftover yogurt sauce will be discarded after lunch service. 2..MINOR. Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Digital thermometer at the walk-in cooler observed not working properly. [Corrective Action] Ensure thermometer is working properly and accurate.

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

The manager's Food Safety Certificate and employee's Food Handler's Cards were not available for review. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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

Official record from Santa Clara County Department of Environmental Health, Mar 26, 2026 · Original Source

Routine Inspection

Sep 12, 2025

Pass

4 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer at 50 ppm in the dishwasher. Sanitize utensils in the 3 compartment sink with 100 ppm chlorine sanitizer until dishwasher is repaired.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed the floor grout become thin at the warewash area. [Corrective Action] Maintain floors in good condition.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of paper towels at the handwash sink in the men's restroom. [Corrective Action] Ensure paper towels are available at all time to be able to properly dry hands. [Corrected on Site] Person in charged refilled the paper towel dispenser.

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

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

The dual stock pot burner was observed not completely under the exhaust hood. [Corrective Action] Ensure cooking equipments are completely under the exhaust hood with at least 6 inches overhang.

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

Official record from Santa Clara County Department of Environmental Health, Sep 12, 2025 · Original Source

Follow-Up Inspection

Sep 4, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

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

Routine Inspection

Sep 2, 2025

Closed

The health department recorded a closure at this inspection.

4 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Lack of hot water at the 3 compartment sink. The turn-off valve was observed turned off due to leak. [Corrective Action] Ensure hot water is available at all times.

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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack of soap and paper towels at all handwash sinks in the facility. [Corrective Action] Ensure soap and paper towels are always available at handwash sinks.

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

Sewage and wastewater properly disposed

Inspector’s notes

Observed overflow from the floor drain near the back door. [Corrective Action] There shall be no over flow from any floor drains, floor sinks, and any sinks. Facility will shall be closed and there will be no food prep and food sales allowed.

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Water leak under the handwash sink at the back prep area. [Corrective Action] Repair to stop the leak.

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

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

Routine Inspection

Jan 28, 2025

Pass

7 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Biryani was measured at 100 degrees Fahrenheit. Per operator, the biryani was cooked at 11:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] Biryani was voluntarily discarded. Operator will provide TPHC form.

In plain English

More about food kept at an unsafe temperature

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

The handle of the ice scoop in the ice machine was observed in direct contact with the ice. [Corrective Action] Store the ice scoop in such as way that the handle is not in contact with the ice.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer concentration in the dishwasher was measured at 10 ppm. [Corrective Action] Maintain chlorine sanitizer at 50 ppm. Check chlorine concentration daily with test 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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Old food splatter and grease accumulation observed on the walls in the kitchen. [Corrective Action] Maintain walls clean.

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

1. Rubber seals/gaskets on the doors of 3 door prep cooler and the 2 door undercounter cooler in the kitchen were observed damaged. [Corrective Action] Replace the rubber seals/gaskets. 2. Observed the cutting board on the 3 door prep cooler with deep cuts and heavily discolored. [Corrective Action] Replace the cutting board.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

A box of chicken was observed stored directly on the floor at the warewash area. [Corrective Action] Store foods at least 6 inches above the floor.

In plain English

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

More about other finding

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy grime and dust accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

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 28, 2025 · Original Source