At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · County inspection, Follow-up inspection · Aug 19, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. A2b Indian Vegetarian Restaurant got more than most. That's from the last routine visit, on Aug 12, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about A2b Indian Vegetarian Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For A2b Indian Vegetarian Restaurant's team
Is this your place?
Welcome, A2b Indian Vegetarian Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim A2b Indian Vegetarian Restaurant first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim A2b Indian Vegetarian RestaurantWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “At the cook-line, an opened can of tomato sauce measured 78F. Per staff, item had been uncanned less than 2 hours…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-305.11, Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
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What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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We fixed this the same day. Now our team logs it on their phones at open and close.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestAug 19, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the cook-line, an opened can of tomato sauce measured 78F. Per staff, item had been uncanned less than 2 hours prior. In the same area, a container of cooked coconut and peppers measured 92F. Per the PIC, item is cooked, maintained in ambient, and reheated for orders. Staff stated that item was cooked less than 1 hour prior. In the upright warmer at the entrance to the kitchen, fried cauliflower measured 88F. Per staff, item had been fried less than 1 hour prior. At the front of the speed line in the main kitchen area, chutneys and raita measured between 55F and 58F. Per staff, items had been relocated to the unit less than 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA/COS] Fried cauliflower was time labeled to be served or discarded within 4 hours of initially leaving temperature control. All other potentially hazardous foods were relocated to adequate refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you A2b Indian Vegetarian Restaurant? Fix it
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed three knives/cleavers wedged between a prep cooler at the left-end of the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you A2b Indian Vegetarian Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Bisi bele bath (lentils and rice) measured 68F while maintained in a lid covered container in the walk-in cooler. Per staff, item had been cooked approximately 2.5 hours prior. Cooked rice measured 52F while maintained in a lid covered container in the walk-in cooler. Per staff, item had been cooked approximately 4.5 hours prior. [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 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were uncovered and relocated to the walk-in freezer to rapidly cool.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you A2b Indian Vegetarian Restaurant? Fix it
EarlierAug 12, 2026Routine inspection68 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Lentils measured 54F while maintained in a large container kept covered with a lid on a shelf in the walk-in cooler. Vegetable kurma measured 50F while maintained in a large container kept covered with a lid on a shelf in the walk-in cooler. Per staff, both items had been cooked yesterday, and maintained in the walk-in cooler to cool down overnight. [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 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Lentils and vegetable kurma were voluntarily condemned and discarded due to improper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
On the stove with the burner underneath turned off, onion masala measured 108F. Per staff, onion masala had been cooked less than 45 minutes prior. On a prep table at the cook-line, heavy cream measured 76F. Per staff, heavy cream had been taken out of refrigeration between 3.5 and 3.75 hours prior. On a lower prep table adjacent to the steam tables, cooked rice measured 74F while maintained in ambient. Per staff, rice had been cooked 3.75 hours prior. In a countertop hot holding unit at the cook-line, cooked potato measured 122F. Per staff, potato had been cooked less than 1.5 hours prior and placed into hot holding. In a countertop cold holding unit near the entrance to the back kitchen, raita and chutneys measured between 56F and 59F. Upon investigation, observed the unit turned off. Upon powering the unit on, the unit subsequently turned off again. Per the PIC, there may be an issue with the circuit breaker that the unit is wired to. On a prep table to the side of the kitchen area, a tub of cooked daal dough measured 74F. Per staff, daal dough had been cooked less than 3 hours prior, and staff were just about to begin combining it with sugar to make a dessert. Numerous potentially hazardous foods (paneer, cooked potato, cooked lentils, fried cauliflower, chutneys, vegetable curry, yogurts, etc.) measured between 45F and 47F while maintained in the left-side prep cooler at the cook-line. Ambient of the unit measured 45F via probe. Per staff, all items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] Onion masala and cooked potato reheated to greater than 165F and maintained hot. Staff turned up the setting on the countertop warmer. Cooked rice and heavy cream were voluntarily condemned and discarded due to time and temperature abuse. Daal dough was coated with sugar and placed back into refrigeration. Chutneys and raita relocated to alternate refrigeration. Potentially hazardous foods in the prep cooler were relocated to the walk-in cooler. *Note: TPHC form filled out with the PIC
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water peaked at 110F, then fluctated between 101F and 107F from the faucet of the three compartment warewashing sink. Per the dishwashing employee, lowered water temperature was due to the mechanical dishwasher actively being used. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed tamarind rehydrating while maintained in a bucket directly on the floor. Observed cases of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
Observed a singular dead nymph German cockroach in a sticky trap on the floor under the hand sink directly across from the cook-line. *No other evidence of cockroaches observed throughout the facility* Reviewed recent pest control service reports. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided for two of the employees present. [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed two cutting boards with large amounts of black, mold-like growth maintained on preparation surfaces at the front service counter. Cutting boards were not actively in-use. [CA] Resurface or replace. Ensure food contact surfaces are maintained clean. [COS] Cutting boards were discarded.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee personal medicine bottle and air pod case stored above areas of food preparation at the cook-line. Observed an employee personal phone stored on a prep cooler at the cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
EarlierNov 6, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierNov 4, 2025Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
All hand wash station within the kitchen/bar are either missing paper towels or blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, fully stocked, and accessible at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Knives are beings stored in between the prep table and stainless steel table at the time of inspection. [CA] Discontinue placing knives in areas that do not get cleaned frequently. [SA] Knives were moved to the 3-compartment sink to be wash, rinsed, sanitized. 2. Dish washer in the back of the facility was measured at 0PPM at the time of inspection. Active ware-washing is taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] 3-Compartment sink was set up and all equipment will be re-washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
1. PHFs within prep table closed to the wall by the cook line was measured between 44-46*F at the time of inspection. 2. PHFs within reach in were measured between 47-48*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Small portions were separated into containers and all other product was placed into walk in.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility is missing some food handler cards for employees at the time of inspection and food manger certification for Venkatesan Balan is being used at a different location (Curry N More). [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. Food manger certification can only be used at one facility and not multiple locations. Obtain a new food manger certification within 60-days.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Mutliple wiping cloths noted around the kitchen area outside of sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Multiple damaged floor tiles noted around the 3-compartment/mop sink area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease build up noted on the hood filters at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Mold like substance growing on the silicon around the 3-compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Remove old caulking and add fresh silicon.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of A2b Indian Vegetarian Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
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When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
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Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.