Santa Clara County, CA

Tadka Indian Cuisine

Name: Tadka Indian Cuisine
Address: 340 E 10th St # G, Santa Clara County, CA

340 E 10th St # G

Last inspected Apr 6, 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

5 inspections

Routine Inspection

Apr 6, 2026

Pass

4 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Some food items are being stored in the floor of the walk in at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [SA] PIC moved all items off the ground. No evidence of contamination.

In plain English

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

More about other finding

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide food handler cards for employees at the time of inspection. [CA] 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. Keep records on site.

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

Under counter refrigeration had PHFs between 47-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC was going to try to adjust the dial and if temperature is not then they will put under TPHC. A contractor will be contacted.

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

Unable to provide test strips for chlorine dish washer at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical 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, Apr 6, 2026 · Original Source

Routine Inspection

Jun 3, 2025

Pass

3 recorded violations

criticalCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee did not wash hands after returning from the restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after using restroom. [COS] PIC instructed employee to wash hands again before starting food prep.

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

Food contact surfaces clean, sanitized

Inspector’s notes

Knives are being stored in between the stainless steel table and wall at the time of inspection. [CA] Obtain knife holders or magnets to store knives properly. Discontinue placing knives in between surfaces that do not get cleaned frequently.

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

Heavy food debris noted on the walls behind the prep table of the cook line. [CA] Walls and/or floors in food preparation area shall be kept 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, Jun 3, 2025 · Original Source

Follow-Up Inspection

Oct 10, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Oct 10, 2024 · Original Source

Follow-Up Inspection

Oct 8, 2024

Closed

The health department recorded a closure at this inspection.

1 recorded violation

criticalCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed a cockroach (adults/nymphs) by the prep sink and one in the dry storage rack at the time of inspection. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

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, Oct 8, 2024 · Original Source

Routine Inspection

Oct 7, 2024

Closed

The health department recorded a closure at this inspection.

4 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.

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

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Only hand wash station within the prep area is not operational at the time of inspection. Hot water within the hand wash station is not operational. [CA] Repair issues at the hand wash station properly. [SA] Facility could use the 3-Compartment sink to wash hands, warm water is functional within sink. Use the wash basin to wash hands.

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

No rodents, insects, birds, or animals

Inspector’s notes

1. Multiple flies noted within the kitchen area and the back storage area of the facility at the time of inspection. 2. Multiple cockroaches within the kitchen area noted at the time of inspection. Cockroaches from different life cycles (adults/nymphs) noted within the cook line, on the floor around the 3-compartment, around the prep sink area. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

In plain English

More about signs of rodents or insects

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Curry within the stove top was measured at 103*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility is re-heating curry to hot hold on the stove top.