At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
5 problems found · Routine county inspection · Mar 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ambrosia India Bistro got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ambrosia India Bistro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hand sink not ready to use K06How 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 Ambrosia India Bistro's team
Is this your place?
Welcome, Ambrosia India Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Ambrosia India Bistro 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 Ambrosia India BistroWe'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: No hot or cold water at a sinkThe county found: “In the kitchen area, at the handwash station, observed a lack of hot water due to turned off hot water knob. [CA]…”
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 2-301.15, Food Code 6-501.111, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Ambrosia India BistroWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (20 → 15). That takes a team.
Every visit
LatestMar 3, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Mar 3, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the handwash station, observed a lack of hot water due to turned off hot water knob. [CA] Ensure hot water at the handwash station is provided between 100F and 108F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Ambrosia India Bistro? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at less than 10 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ambrosia India Bistro? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front counter handwash station, observed napkins provided as paper towels. [CA] Ensure a paper towel dispenser is installed and paper towels provided to allow for proper handwashing.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Ambrosia India Bistro? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, measured diced tomatoes and cut cherry tomatoes at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator placed containers in an ice bath to facilitate proper holding temperatures.
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 Ambrosia India Bistro? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
At the bar, observed a bottle of bourbon with fruit flies. [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] Operator discarded bottle of bourbon.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Ambrosia India Bistro? Fix it
EarlierMar 10, 2025Routine inspection80 out of 100 (Green placard)
6 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
In the kitchen area in the 2 door undercounter refrigerator, measured a container of samosas at 58F and a pan of fried vegetable fritters at 78F. Per operator, container of samosas stored on counter for 45 minutes and returned to the 2 door undercounter refrigerator, and vegetable fritters cooked 2 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator left container of samosas in the 2 door undercounter refrigerator to facilitate proper holding temperatures, and to serve vegetable fritters within 2 hours, or a total of 4 hours when removed from temperature control. Operator to place time label on vegetable fritters for use within 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed cracks and crevices around installed stainless steel shelving, around wall mounted knife racks, and on the large wooden shelving above the kitchen entrance. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation in the nozzle of the soda gun/dispenser. [CA] Ensure soda gun/dispenser is regularly cleaned and sanitized to prevent contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area, observed food grade containers of spice with missing covers. [CA] Ensure all containers of food are covered with a fitted lid.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar area, observed a lack of hand soap and paper towels. Observed handwash station in the kitchen area is stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. Hand soap and paper towels shall be provided from their respective dispensers. [COS] Operator provided a bottle of hand soap and paper towels.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice scoop stored in the ice machine with the handle in direct contact with ice. [CA] Ensure ice scoop is stored with the handle facing away from ice in the ice machine to prevent possible contamination.
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 Ambrosia India Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
Call Ambrosia India Bistro
Ask for the manager. Ambrosia India Bistro can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
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.
Do you work at or run Ambrosia India Bistro?
See the plan to fix each item and show what you did.
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
- Routine inspection
- Result
- 85 out of 100 (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.