Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspections
Routine Inspection
Nov 19, 2025
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food manager certificate and food handler cards for employees.
[CA] 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.
[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.
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.
Accumulation of food debris and grease on floors and walls behind cookline and warewash area.
[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.
Cut tomatoes measured at 45 in prep unit. Per PIC, the tomatoes were cut at 10 am.
[CA] PHFs shall be maintained at 41F or below.
[COS] PIC will use or discard leftover tomatoes 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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Faucet handle at three compartment sink is leaking and loose.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed tandoor oven stored outside the ventilation hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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.
Lack of paper towels at hand wash sink at restroom and second hand wash sink in the kitchen. Another fully stocked hand wash sink is available in the kitchen.
[CA] Paper towels shall be provided in dispensers at all times.
[SA] Napkins provided at both hand wash 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 record from Santa Clara County Department of Environmental Health, Nov 19, 2025 · Original Source
Follow-Up Inspection
Jun 24, 2025
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed old 2-3 rodent droppings with food debris in the back opening of middle refrigerator in kitchen. No other evidence of droppings in the facility.[CA] Clean and sanitize area of old droppings.
[COS] PIC cleaned the 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.
Official record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source
Follow-Up Inspection
Jun 23, 2025
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
1. Observed Vermin: Documented in the following areas: Observed rodent droppings on the floor in the front cashier area, on the floor in front of the walk in fridge, behind multiple preparation units, on containers of cleaning products and along the floor of the front buffet area.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified.
4. Notification: The person in charge during inspection, Naresh Kumar, has been informed that the facility must remain closed.
[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.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 23, 2025 · Original Source
Follow-Up Inspection
Jun 20, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: During today's inspections, observed 20+ rodent droppings on a wooden shelf in small storage area.
Observed droppings in the bottom shelf with wires near front cashier chair. Observed droppings in back hallway (per PIC the area is shared with Sankranti restaurant).
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified:
4. Notification: The person in charge during inspection, Vijay and Naresh (on call), 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.
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.
Observed opening under the three compartment sink, it is filled with steel wool but some areas are open.
Large gap in back hallway ceiling is still not closed.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Ensure an approved and effective material is used close the gaps.
Still observed food debris, standing water and grease on the floors and grime on walls in kitchen.
[CA] Clean and sanitize the floors, walls and maintain 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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Pest control report mentioned to provide a weather strip for back door hallway. The weather strip is not provided, gap observed under the door.
Front door when closed does not close fully. It has a gap.
[CA] Eliminate gap greater than 1/4" 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.
Official record from Santa Clara County Department of Environmental Health, Jun 20, 2025 · Original Source
Routine Inspection
Jun 19, 2025
Closed
The health department recorded a closure at this inspection.
17 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Missing tiles on floor with accumulation of water and grime in front of warewashing area.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Accumulation of excessive food debris and grease throughout the facility.
[CA] Clean the floors and maintain in good condition.
Accumulation of black mold like grime on walls under and around three compartment sink.
[CA] Clean the walls and maintain in good condition.
Observed hole under three compartment sink (in the corner), on ceiling in party hall (has direct access to customer lobby, and back hallway.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Coving in walk in cooler is loose or peeling off.
[CA] Repair the coving.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of excessive grease some parts of ventilation hood filters.
[CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Lack of proper and adequate lighting in dry storage room.
[CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed yogurt buckets and grocery bags used to hold 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.
Use food grade equipment to store food.
Observed bowls without handles used in bulk food.
[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Observed knives between prep table and wall crevice in hallway near walk in cooler.
[CA] Properly store utensils and equipment in a clean and sanitary manner.
Observed equipment that needs to washed in mop sink.
[CA] Properly store utensils and equipment in a clean and sanitary manner. Do not store equipment in mop sink or floors.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand wash sink at the end of the kitchen has a disconnected waste water pipe. Water dripping from waste water pipe under three compartment sink.
[CA] Repair plumbing fixture and maintain in clean and good repair.
Waste pipe under three compartment sink is extending into the floor sink.
[CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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.
CLOSURE CRITERIA
1. Observed Vermin: Documented in the following areas:
Rodent droppings observed on floors throughout the dry storage room.
-On top of Koera water boxes in dry storage room.
-On floor between wall and prep unit in kitchen (towards the back wall)
-Next to two door freezer (on shelves and floor)
-At the corner next to wall in buffet area.
-In the back hallway that is shared with Sankranti
-In small storage room in party hall.
- In non working prep unit in dry storage room.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified
4. Notification: The person in charge during inspection, Naresh, 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.
*Repeat violation
Observed multiple flying insects in the dry storage room.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
Measured chlorine at 25 ppm in dish machine.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Observed sneeze guards with unapproved height (too high), lack of sneeze guards for some food items displayed.
[CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
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.
Measured chickpeas in deep metal containers at 45-47F. Chickpeas were cooked, cooled and stored in the refrigerator 2 days ago.
Measured onion sauce at 82F and it was cooked and placed in walk in cooler yesterday.
[CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include:
1) Placing the food in shallow pans
2) Separating the food into thinner or smaller portions.
3) Using rapid cooling equipment (Ex. blast chiller)
4) Using containers that facilitate heat transfer (ex. stainless steel)
5) Adding ice as an ingredient.
6) Using ice paddles
7) Using an ice bath and stirring frequently
[COS] PIC agreed to VC&D the chickpeas and onion sauce due to improper cooling.
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.
Measured PHFs at front buffet line above 41F:
Yogurt (raita) measured at 64F
Dessert measured at 61F
Tomatoes (sliced) at 63F
PHFs were taken out of temperature control at 11AM.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PHFs will be discarded at the end of the lunch hour at 2:30 PM.
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.
Lack of labels for foods that are taken out of bulk packaging and stored in containers.
[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
*Repeat violation
Lack of food manager certificate in the facility.
[CA] 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.
Lack of food handler cards for employees in the facility.
[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.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips
[CA] Provide chlorine 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.
Lack of food preparation sink in the facility.
Small storage room has unapproved floor and ceiling finishing.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
Facility must provide plans to get approvals and install a prep sink by 7/30/25.
If plans are not submitted, further enforcement actions may taken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Lack of warm water at hand wash sink for restroom.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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.
Lack of soap at both hand wash sinks in the facility.
[CA] Provide soap in dispensers at all times.
[SA] Soap bottle provided.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed foil used as shelf liner in storage and cook line area.
[CA] Discontinue the use of foil like material to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
One of the prep units in front of cookline and dry storage are not working. Used for storing dry goods or non PHFs.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Repair the refrigerator
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.
Observed rice containers stored on floor in prep area, produce and other containers stored directly on floor.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed open containers and bags of food. Some of the containers with bulk open food are not approved.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Jun 19, 2025 · Original Source
Follow-Up Inspection
Jan 31, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 31, 2025 · Original Source
Follow-Up Inspection
Jan 30, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed open hole in dry storage room. Observed a live rodent in the ceiling through the open hole.[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.
Close any open gaps or holes in the facility.
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.
Official record from Santa Clara County Department of Environmental Health, Jan 30, 2025 · Original Source
Routine Inspection
Jan 29, 2025
Closed
The health department recorded a closure at this inspection.
2 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed rodent droppings on the top of food storage containers in the dry storage area and preparation area. Observed rodent droppings on equipment, on the floor around equipment. [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.
Observed what appeared to be moths/small bugs in food packages and containers in the food. [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. Remove contaminated food items from facility and discard.
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.