At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 24, 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. Curry Up Now got more than most. That's from the last routine visit, on Aug 17, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Curry Up Now?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: fruit flies K23How 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 Curry Up Now's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Pests seen inside: fruit fliesThe county found: “Observed heavy fruit fly activity at the bar. Fruit flies observed flying close to uncovered bottles of alcohol.…”
First step: What to do
Then the next one.
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 6-501.112, Food Code 2-301.15, Food Code 4-301.12, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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
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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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This is not an official update to the health inspection report. The county's record is unchanged.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestAug 24, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed heavy fruit fly activity at the bar. Fruit flies observed flying close to uncovered bottles of alcohol. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. [SA] Caps for bottles of uncovered alcohol could not be provided. Instructed manager to relocate bottles of uncovered alcohol to refrigeration to prevent possible fly adulteration.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Curry Up Now? Fix it
EarlierAug 17, 2026Routine inspection66 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the front service line, mint chutney and pico de gallo measured between 63F and 64F while maintained in a completely melted ice bath. Per staff, items had been prepared approximately 5 hours prior. In the hot hold unit to the right of the fryers, samosas, fried lentil balls, and pakora measured between 98F and 101F. Per staff, items had been fried less than 25 minutes prior. At the one-door under-counter cooler at the far end of the cook-line, samosas, pakora, and waffle fries measured between 48F and 49F. Per staff, items had been placed into the unit 4.5 hours prior. Ambient of the unit measured 49F via probe. At the two-door under-counter cooler to the right of the fryers, potentially hazardous foods including chutneys, raw chicken, raita, and curries measured between 49F and 52F. Ambient of the unit measured 50F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Samosas, pakora, and fried lentil balls time marked to be served or discarded within 4 hours of initially leaving temperature control. [COS] Some potentially hazardous foods were voluntarily condemned and discarded due to time and temperature abuse. 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.
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
Cooked chicken measured between 76F and 86F while maintained in a deep container kept covered with plastic wrap on a shelf in the walk-in cooler. Per a cook, chicken had been cooked this morning, approximately 5.5 hours prior. In the walk-in cooler, chickpea soup measured 51F while maintained in a pot kept tightly covered with plastic wrap. Per cook, item had been cooked 4 hours prior. At the front service line, in the cold-hold countertop inserts, two containers of onion masala measured 44F and 50F, respectively. Per staff, items had been cooked and placed into the upper inserts 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] Cooked chicken was voluntarily condemned and discarded due to improper cooling. All other items were uncovered and/or relocated to the walk-in cooler to facilitate 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 (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink adjacent to the dishwashing area observed obstructed with a tub of utensils maintained inside the wash basin. *Note: Hot water for the sink observed shut off. See k22m. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the one-door under-counter cooler at the end of the cook-line measured 49F via probe. Ambient of the two-door under-counter cooler to the right of the fryers measured 50F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Observed excessive accumulation of ice in the walk-in freezer. Observed ice lining the walls, floors, ceilings, and door frame, as well as encrusted on several pieces of uncovered fish. [CA] Ensure walk-in freezer is maintained in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
1. A valid food safety certificate could not be provided. Food safety certificate on file is expired. [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. 2. Food handler cards for employees could not be provided. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility could not provide a method of testing the high temperature sanitizing rinse in the mechanical dishwasher in the main kitchen area. Chlorine test strips could not be provided for the under-counter bar dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a pipe underneath the three compartment warewashing sink leaking. Leaking water observed being caught in a container maintained on the floor underneath that was approximately 1/2 full. [CA] Repair plumbing and maintain in good repair.
Show 2 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 5+ fruit flies in the back, dry storage room. Observed 3+ fruit flies in the back kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water not provided at the hand sink near the warewashing area. Handle observed turned off. Water measured 76F. Hot water not provided at the three compartment warewashing sink at the bar area. Handle observed turned off. Water measured 76F. [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.
EarlierSep 3, 2025Routine inspection83 out of 100 (Green placard)
5 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
*REPEAT VIOLATION* Cooked chicken measured 52F in the upper inserts of the countertop cold holding unit directly across from the cook-line. Mint chutney and tamarind sauce (garlic in oil) measured 58F-64F maintained in improper ice baths directly across from the cook-line. Per staff, chicken had been relocated from the walk-in cooler to the countertop cold holding unit less than 45 minutes prior, and sauces had been relocated to the counter less than 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Ice in ice baths shall be filled up to the maximal level of food in the container. [COS] Chicken relocated to prep cooler. Sauces placed into proper ice baths. ____________ Minor violations: Samosas and fried lentil balls measured 131F-133F in the hot holding countertop unit to the right of the cook-line. Per staff, they had been cooked 45 minutes prior. Various potentially hazardous foods measured 44F-49F in the under-counter cooler to the right of the cook-line. Per staff, they had been moved from the walk-in to the unit less than 1.5 hours prior. Ambient of the cooler measured 45F. Fried ravioli and mozzarella cheese measured 47F-49F in cooler drawers under the cook-line. Per staff, items had been moved from the walk-in to cooler drawers 30 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria. [COS] Staff elected to discard samosas and fried lentil balls, as per facility policy. All PHF's relocated from under-counter unit to alternative, working under-counter cooler. Fried ravioli and mozzarella cheese relocated to under-counter cooler. Note: Equipment must be capable of maintaining potentially hazardous foods at or below 41F, OR at or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Black, mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. 2. Black buildup observed on the blade of the table-mounted can opener. Can opener not actively in use. [CA] Food contact surfaces and equipment shall be cleaned and sanitized regularly. [COS] PIC sanitized ice machine interior panel, and agreed to empty the machine and clean/sanitize all surfaces by the end of the day. Can opener relocated to the three compartment dishwashing sink.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks a method for testing their high temperature mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Current health permit not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cups and bowls are being used as scoops in various bulk food containers. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
EarlierNov 22, 2024Routine inspection78 out of 100 (Green placard)
7 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
Various PHF held at ice bath (cook line) measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] PHF moved to lower refrigerator for rapid 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 (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/used wiping towels stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K26 Approved thawing methods used; frozen food
Frozen shrimp found thawing at ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for review at time of inspection. [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.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of self service refrigerator measured at 64F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Curry Up Now, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
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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
- 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.