At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Mar 27, 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. Bombay To Goa got more than most. That's from the last routine visit, on Mar 25, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bombay To Goa?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Bombay To Goa's team
Is this your place?
Welcome, Bombay To Goa. We'll walk through this together, one item at a time. To log the fixes, claim Bombay To Goa 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 Bombay To GoaWe'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: Utensils or dishes stored wet or unwashedThe county found: “Multiple to go containers noted in a second restroom within the the facility. [CA] Remove all to go products from the…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.15, Food Code 6-501.112, Food Code 3-305.11, Food Code 4-603.16.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Bombay To GoaWe'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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMar 27, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 27, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple to go containers noted in a second restroom within the the facility. [CA] Remove all to go products from the restroom. Only chemicals shall be stored in restroom.
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 Bombay To Goa? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Multiple pieces of equipment in the back of the facility that is no longer in use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bombay To Goa? Fix it
EarlierMar 25, 2026Routine inspection45 out of 100 (Red placard)
14 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels at hand wash sink inside the kitchen. [CA] Provide single use paper towels in dispenser at all times. [COS] Paper towel roll provided.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed water from waste pipe under three compartment sink leaking into the grease tank. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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
Measured PHFs such as cooked vegetable and milk above 55F in walk in cooler at front. Ambient temperature of the unit is at 60F. Measured cooked briyani rice at 80F stored at room temperature. Boiled eggs at 64F stored at room temperature. Per PIC, it was taken out at 10 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D walk in cooler PHF items. See VC&D report. TPHC marked for briyani and eggs to be used or discarded at the end of 4 hours.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Rodent droppings observed in the following areas: - 5+ droppings on prep table with rice cooker - 1 dropping on top of small airfryer - 5+ droppings on white chest freezer - 5+ droppings on shelf above small freezer near vegetable cutting area - 20+ droppings on floor in small storage room at the back kitchen of the facility - few droppings in back hallway that is shared with Techa next door facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Facility has again removed the faucet at three compartment sink and now there is only a sprayer. Install the faucet at three compartment sink.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust and dirt on walk in cooler fan guards for both cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the small walk in cooler at front is 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not store PHFs until is able to maintain PHF at 41F or below. Observed soiled cardboard in walk in cooler and walk in freezer. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Observed household air fryer in the facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on ventilation hood, walls and ceiling around. [CA] Ventilation hood filters shall be maintained clean and good repair. Ensure the ventilation hood is in good working condition.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers stored on floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food and grease on floor in cookline area and debris throughout the facility. [CA] Clean the floors and maintain in good condition. Observed cracked tiles, floors in disrepair in warewash area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed expanded foam in multiple areas of the facility to fill gaps and holes. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food manager certificate and food handler cards. [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0 ppm in dish machine. No active dish washing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 103F at three compartment sink. Lack of warm water at kitchen hand wash sink. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
EarlierJun 27, 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.
EarlierJun 26, 2025Follow-up inspectionRed placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: 1 live adult cockroach crawling on the wall next to three compartment sink. 6-7 rodent droppings on top of dish machine 2 rodent droppings on the prep table with containers in the corner of warewash room. 8 plus dead cockroaches on sticky trap on ceiling between walk in cooler and walk in freezer. 1 dropping on hand wash sink in front packing area 1 dropping in sink and 1 dropping on the floor in large restroom with storage that is not used currently 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, [name], 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Measured PHFs such as boiled eggs, cooked sauces and chickpeas between 45-49F. Per PIC, the one of the employees turned the temperature too high because they thought it was too cold. Per PIC, the temperature was ok this morning, it just happened recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Within 30 minutes of lowering the temperature the ambient temperature measured at 41F. Ensure the PHFs in walk in cooler are maintained at 41F or below at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed FRP panels loose and coming apart in walk in cooler and warewash area. Observed plastic white cover over the coving on back wall in corner of warewash room where cockroach was observed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Repair the coving. Accumulation of grease and other debris on floors and walls throughout the warewash area. Floors and walls in cookline area cleaned but there is still some grease accumulation. [CA] Thoroughly clean and sanitize the floors and walls. Observed a hole in wall above walk in freezer. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
EarlierJun 24, 2025Routine inspection47 out of 100 (Red placard)
16 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
CLOSURE VIOLATION 1. Observed Vermin: Documented in the following areas: COCKROACHES Observed cockroach activity in the following areas: 1 live cockroach on sticky trap on the wall above outlet near tandoor oven and naan/dough prep table. 1 live cockroach on wire conduit above outlet on wall next to tandoor oven and naan/dough prep table. 1 live cockroach on side of trash can next to kitchen hand wash sink. RODENT DROPPINGS Observed rodent droppings in the following areas: - On cooking equipment and floor on racks in hllway storage next to bulk food storage room. - On stainless steel shelf in back prep area (under the ceiling whole area) - In back hallway that is shared with Vishnuji - Numerous droppings in outside equipment and onion storage area - On top of bucket and unused equipment directly in front of back door. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, [name], 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.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
CLOSURE VIOLATION *Repeat violation Observed broken waste pipe under three compartment sink, when water is turned on, it is draining on the floor and into the grease trap. The water is not draining into the approved floor sink next to the sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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
Measured boiled eggs at 64F, 2 containers of curries measured at 49F. Per PIC, eggs were boiled within last two hours and curries were taken out and kept outside to reheat some portions before moving back to cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHFs to large walk in cooler for cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 114F. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of small walk in cooler is 49F. The walk in cooler door is broken, it does not close fully. Small prep unit in front of cookline is not working. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair the walk in cooler. Observed carboard used as shelf and floor lining and foil used as shelf lining. [CA] Discontinue the use of cardboard boxes and foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
The department's words
K06 Adequate handwash facilities supplied, accessible
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris, excessive grease on floors and walls in cookline area, warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean. Broken ceiling panels in back prep and storage area. Observed a small hole on ceiling above unused restroom that is used for utensils and equipment. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed loose FRP panels in front of small walk in cooler and walk in freezer. And in front of three compartment sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Waste pipe under three compartment sink is broken. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 8 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed onions stored outside the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed utensils and equipment stored in a restroom. Per PIC, the restrooms are not used. [CA] Equipment shall be stored within an approved facility to prevent contamination.
Plan review
The department's words
K48 Plan review
Observed an approved small oven used to reheat chicken in front packing area. [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 [phone] or at www.ehinfo.org to obtain plan check requirements. Discontinue using the oven until it is approved.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed excessive food and grease debris and unused equipment and utensils in trash area. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
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. 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.
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 unused equipment and utensils within the facility prep and storage area, two restrooms that are being used as storage rooms and back hallway of the facility and back side of the facility where onions are stored. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer in refrigerator units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
EarlierJan 3, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Waste pipe under three compartment sink is broken and water is directly flowing on the floor and leaking into grease trap through the top cover/lid. The pipe did not appear to be missing during routine inspection and first follow up inspection. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 3, 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.
EarlierDec 26, 2024Follow-up inspectionYellow placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels at hand wash sink in the kitchen. [CA] Provide single use paper towels at all times. [SA] PIC provided napkins.
The department's words
K07 Proper hot and cold holding temperatures
Measured chicken and shrimp at 42F-45F in small walk in cooler. PIC moved most of the PHFs in large walk in cooler. PIC mentioned chicken and shrimp were taken in and out of the cooler. [CA] PHFs shall be maintained at 41F or below.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
TPHC log sheet is not completed for 12/25 and 12/26.[CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC entered time on log sheet.
EarlierDec 24, 2024Routine inspection51 out of 100 (Yellow placard)
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*Repeat violation Measured paneer and cauliflowers half fried at 50-70F stored on counter. Per PIC, these items were fried 40 min before and added in cold water. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC started time entry on TPHC log for both items. Measured ambient temperature of small walk in cooler at 46F, PHFs such as chicken and paneer at 43-45F. Per PIC, the walk in cooler was left open for some time for prep. Observed door gasket not properly fitted. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC properly closed the door to cool down the PHFs. PIC moved to large containers of PHFs to large walk in cooler.
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
K06 Adequate handwash facilities supplied, accessible
Lack of hand soap at hand wash sink in the kitchen. Lack of paper towels at hand wash sink in kitchen and in front briyani area. [CA] Provide soap and single use paper towels in dispensers at all times. [COS] PIC provided soap bottle and napkins above dispenser.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack of TPHC for briyani (chicken, vegetable), plain rice, yogurt with spices and salan (sauce) stored at room temperature. Observed time logs, no time markings available for past 7 days. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC marked the time on log sheet for today.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food handler cards and 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. [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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*Repeat violation Hot water measured at 108F at three compartment sink. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a gap when small walk in cooler door is closed, gasket appears to be loose and not fitted properly. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Observed cardboards used as shelf liners in walk in coolers. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of probe thermometer in the facility. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Show 6 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used in ready to eat food items such as salan (sauce for briyani). [CA] Use scoops with a handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed unused equipment and utensils stored in back alley storage area. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA]Provide chlorine test strips.
The department's words
K23 No rodents, insects, birds, or animals
Observed old rodent droppings in back alley storage area under shelves. Per PIC, the stored items on the shelves are not used by the facility. [CA] Clean and sanitize area of old droppings.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of excessive grease on ventilation hood filters. Observed grease accumulated on kitchen ceiling. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure the ventilation hood filters are working properly.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust and dirt on walk in cooler fan guards, observed multiple open food containers in the walk in coolers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*Repeat violation Observed grease accumulation on walls, floors and ceiling throughout the facility. Accumulation of black residue on walls in warewash area. [CA] Walls and/or floors in food preparation area shall be kept clean. Open gaps observed in dry storage room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed broken tiles throughout the facility and unapproved flooring in warewash area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 Bombay To Goa, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Bombay To Goa know
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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 Bombay To Goa?
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
- 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.