At a glance
CleanCleaver food safety systematic review results
What happened?
51/ 100 · 49 points taken off
12 problems found · 4 marked critical · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Brundavan got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Brundavan?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: 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 Brundavan's team
Is this your place?
Welcome, Brundavan. We'll walk through this together, one item at a time. To log the fixes, claim Brundavan 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 BrundavanWe'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: Cooked food not cooled in timeThe county found: “Tub of goot curry in walk-in cooler measured 51F stored 4-inch metal container. PIC stated food item was made…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 2-301.14, Food Code 6-301.11, Food Code Part 5-5.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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.
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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).
Every visit
LatestSep 30, 2026Routine inspection51 out of 100 (Yellow placard)
This one: 51 out of 100 (Yellow placard), inspected Sep 30, 2026.
12 violations listed, 4 marked critical.
Critical (4)
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
Tub of goot curry in walk-in cooler measured 51F stored 4-inch metal container. PIC stated food item was made yesterday around 9pm. [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] VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Brundavan? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Yogurt in cold holding in metal container measured 48F. PIC stated yogurt was mad 2 hours ago. [CA] PHFs shall be held at 41°F or below in cold-holding [SA] Instructed PIC to add ice more frequently if cold holding metal container until temperature reached 41F. Four grilled fried onions trays held at ambient measured 80F. PIC stated food item was made last night and held at room temperature since then. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control if not stored properly at 41 or below in cooling unit or hot held above 135F. [COS] VC&D
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 Brundavan? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser empty at hand wash sink. This was the only hand wash sink at facilty. [CA] Handwashing facilities shall be equipped with single-use paper towels in dispensers. [SA] PIC brought a stack of paper towels placed at hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Brundavan? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled dirty equipment after proceeded to handle clean equipment from dish washer without washing hands. Instructed employee to wash their hands, then rinsed his hands with no soap and dried hands on apron. [CA] Wash hands prior to handling clean sanitized equipment. Rewash contaminated equipment if touched by dirty hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Place paper towels and soap dispenser at 2- comp warewashing sink. [COS] Instructed employee to wash their hands between handling clean and dirty dish equipment and rewash the equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Brundavan? Fix it
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Broken off handle if ice scoop [CA] Replace ice scoop with a one that has a handle and store in a way so its no in contact with ice. Single use condiment plastic cups used as scoops for spices. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Re-purposing single-use dairy plastic containers to store food. [CA]Use food grade approved containers to store food that do not degrade rapidly and can withstand washing and santizing.
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 Brundavan? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Mens restroom has broken self closing device. [CA] Repair or install self closing device.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Brundavan? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
Hole in wall in janitorial room and in dry storage hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Brundavan? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Garbage container lids were open heavy debris outside of garbage bins. [CA] Garbage containers shall be covered at all times when not in use and keep clean of debris to prevent buildup of soil and attractants for vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Brundavan? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No test strips available for ware washing to test sanitizer chlorine solution. [CA] Provide test strips to test chlorine sanitizer
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Brundavan? Fix it
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Uncovered foods stored through facility. [CA] Keep foods covered if not actively cooling to prevent contamination or introduce vermin.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Brundavan? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handlers certifications for current staff employees. [CA] Each employee handling food food handler have a valid food handler card for the duration of his or her employment.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Dishwasher plumbing leak on top of dishwasher top front panel when running.. [CA] Repair dishwasher plumbing fixture and maintain in clean and good repair so no leaks happen.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Brundavan? Fix it
EarlierSep 29, 2025Routine inspection65 out of 100 (Green placard)
12 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
Measured yogurt sauce in an ice bath at 52F. Per PIC, yogurt sauce was placed into ice bath 3.5 hours prior to temperature measurement. Observed the ice bath has been partially melted. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Yogurt sauce was voluntarily condemned and discarded during inspection (within 4 hours of transfer from the cooler to the ice bath).
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 2-compartment sink and the preparation sink from 100-102F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed actively cooling paneer stored directly on the floor of the cook line. [CA] Food shall be stored six inches above the floor to prevent contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed drainpipe from the handwash sink extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple foods and bulk ingredients are stored open and uncovered. [CA] After opening, transfer bulk ingredients to approved containers with tight fitting lids. Food shall be securely stored and protected from contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease, grime, and debris on cooking equipment and in the ventilation hood. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 6 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee use the same glove to handle food, pick up food from the floor, and touch the trash can, then handle food again without changing gloves or washing hands. No direct contamination of food observed. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Specialist instructed employee to wash hands prior to changing gloves.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in approved sanitizing concentration when not in use.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed cracked floor tiles by the warewashing station. The cracked floors have an accumulation of standing water. [CA] Repair floor tiles. Maintain floors in a clean and sanitary condition. 2. Observed accumulation of grime and food debris on the floors of the cook line and by the warewashing station. [CA] Floors shall be routinely cleaned and sanitized.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen, observed single use paper towels are not properly stored in dispenser. [CA] Store single use towels in a dispenser to prevent outside contamination. Handwash station shall be fully stocked and accessible at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed paneer is actively being cooled at ambient temperature in large, deep plastic bin. Observed multiple other foods are cooling while fully covered by lid or plastic wrapping. [CA] Potentially Hazardous Foods shall be cooled in shallow containers that facilitate heat transfer, such as metal, using no more than 2 inches for solid foods and no more than 3 inches for liquids. 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.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
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 Brundavan, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Restroom not stocked or needs cleaning Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Garbage uncovered or not taken out Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Brundavan
Ask for the manager. Brundavan can only fix what it knows about.
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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.
About 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
- 51 out of 100 (Yellow 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.