At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Aug 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Darbar Indian Cuisine 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 Darbar Indian Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How to fixFix it
- Equipment in poor repair K35How to fixFix it
- No hot or cold water at a sink K21How 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 Darbar Indian Cuisine's team
Is this your place?
Welcome, Darbar Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Darbar Indian Cuisine 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 Darbar Indian CuisineWe'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: Shelves and surfaces need cleaningThe county found: “Observed the build-up of dust and debris on the hood filters above the tandoori ovens. [CA] Clean hood filters as…”
Then the next one: Equipment in poor 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 3-305.11, Food Code 2-301.15, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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
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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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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 · 4 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 (77 → 12). That takes a team.
Every visit
LatestAug 24, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Aug 24, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed the build-up of dust and debris on the hood filters above the tandoori ovens. [CA] Clean hood filters as needed to prevent the build-up of debris. Observed the build-up of food debris behind storage shelving in the dry storage area. [CA] Floor surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Darbar Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of bricks and wood to elevate the shelving within the dry storage room and pipes below the warewashing area. [CA] Discontinue the use of wood and bricks to elevate equipment. Use approved legs or casters. Observed the re-use of single use garlic, yogurt, etc, containers. [CA] Food containers intended for single use shall not be reused.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Darbar Indian Cuisine? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The front dump sink at the waiter station lacks a supply of hot water. [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 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 Darbar Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Chicken boxes stored on the floor of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Darbar Indian Cuisine? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured curry at 56 F within two large plastic containers stored within the 3 door upright refrigerator. Cook stated that the curry was removed from cooking 3 hours prior. Measured cooked vegetables at 93 F within a deep lexan container. Cook stated the dish was removed from cooking 1.5 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] Ice wand added to the curry. Cooked vegetables placed within shallow metal containers to allow for rapid cooling.
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 Darbar Indian Cuisine? Fix it
EarlierJul 2, 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 30, 2025Routine inspection23 out of 100 (Red placard)
22 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand sink in the kitchen observed to be completely obstructed and thus completely unusable owing to the following: - Large counter unit + trash can in front blocking access - Cardboard box placed directly on top of the sink basin, thus preventing use [CA] Handwashing facilities shall be left unobstructed so that they are available for use at all times. [COS] PIC removed obstructions.
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
In the upper inserts of the prep unit: Orange sauce measured 55F, cut tomatoes measured 60F, and dark sauce (bidalov) measured 52F. Per the PIC, they had been in cold holding since 9:00 AM this morning (> 4 hours at time of inspection). [CA] Potentially hazardous food shall be held at or below 41F. [COS] Orange sauce, cut tomatoes, and dark sauce (bidalov) were VC&D. See VC&D report.
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
In the 2 door upright reach in near the back-screen door: Mint sauce observed to be cooling in a 5 gallon plastic bucket. Mint sauce measured 51F. Per the PIC, sauce had been cooling since yesterday. [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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Mint sauce was VC&D owing to improper cooling. See VC&D report.
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: Documented in the following areas - 2+ live roaches in electrical outlet socket in food storage area - 1 dead roach in the food storage area, underneath shelving units - 1 live nymph on the cover of a food storage container in the food storage area - 5+ dead roaches in a sticky trap behind the door to the kitchen - 1 live roach on top of a sticky trap behind the door to the kitchen - 2 dead roaches underneath the 3 compartment sink - 3+ live roaches (2 nymphs) behind the shelving - 1 live nymph and 2 live adults on the wires underneath the prep unit across from the cook-line - 5+ live roaches in the wiring where there is a rectangular opening in the prep unit - 1 live roach on a tray next to the dump sink - 1 dead roach in the sticky trap in the women's restroom 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwashing machine chlorine concentration measured 0 ppm. [CA] Mechanical sanitization shall be accomplished via contact with 50 ppm chlorine for 15 seconds. [COS] Employees were instructed to use bleach (chlorine) as a sanitizing step after running utensils through the dishwasher. __________ Minor violation: Brown buildup on the back wall of ice machine. [CA] Clean and sanitize regularly to prevent buildup and potential contamination of ice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
The department's words
K26 Approved thawing methods used; frozen food
In the prep sink: Frozen chicken observed to be thawing. Chicken measured 39F. [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.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
At the consumer self-service buffet: Sneeze guards are too high to prevent potential contamination of food dish. [CA] Food available for consumer self-service shall be protected from potential airborne contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard is being used to line the floor in front of the cook line. [CA] Discontinue the use of cardboard to line the floor. Nonfood contact surfaces shall be smooth, cleanable, and nonabsorbent.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the storage room: Observed 4+ containers of powder with lids partially off. [CA] Food shall be kept covered to prevent potential contamination. This is especially important owing to the presence of cockroaches inside the facility.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chemicals are being stored above the dishwashing area. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Show 12 more
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Two cans of garbage, stacked on top of one another, are being stored in the facility. Upper garbage can is stored over a food preparation area. [CA] Store garbage outside of facility. Garbage shall not be stored above or adjacent to food, or food preparation surfaces.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures for TPHC are not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper rolls are being stored outside of dispensers in the restroom. [CA] Toilet paper rolls shall be stored inside dispensers to prevent potential contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed broken tiles in the following locations: - Food storage room - Food prep area in front of the ice machine Observed chipped/loose caulking where the wall meets the dishwashing sink [CA] Repair floor tiles and caulking so that they are smooth, nonabsorbent, and easily cleanable, and so that they do not provide potential harborage for vermin. Observed general buildup of food in the following locations: - On the wall behind the 2 compartment sink - On the floor underneath the prep unit [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. In the ceiling of the storage room: Observed hole to the attic, in which various items are being stored. [CA] Cover opening to the attic and discontinue storage of items in the aforementioned space.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees were not aware of proper cooling thresholds (time/temperature) and correct sanitizer concentrations as it relates to dishwashing. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the bathroom, ventilation fan is dirty. [CA] Ventilation shall be kept clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the storage room: Observed multiple single-use milk/yogurt containers being reused to store food. [CA] Discontinue the utilization of single-use, non food-grade containers. The following refrigeration unit gaskets are in disrepair: - 2 door unit in the storage room - both sides of the prep cooler unit across from the cook-line [CA] Repair/replace gaskets so that they are able to provide adequate sealing for refrigeration units.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the front area adjacent to the coffeemaker: Dump sink is capable of outputting water at 56F. [CA] Dump sink shall be capable of outputting water at 120F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A container of rice is being stored on the floor in the food storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the storage room: Observed multiple jackets hanging over food. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Store jackets in adjacent locker intended for storage of personal belongings. Observed gaps on the outside of screen that are > 1/4 inch. [CA] Seal or replace screen to prevent the intrusion of vermin. Large number of unused cardboard boxes stored throughout the kitchen area/storage room. [CA] Equipment that is not in use shall be removed from the premises to prevent the potential harborage of vermin.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Restroom is missing a sign over hand sink stating that "Employees must wash hands prior to returning to work". [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths on counters. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
EarlierDec 9, 2024Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The tandoor oven at the cook line extends past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 personal jackets stored on bulk food containers within the dry storage room. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Food at the buffet line extends past the sneeze guards. [CA] Rearrange food so that it is fully covered by the sneeze guards. Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink was partially blocked by a food preparation table. [CA] Handwashing facility shall be clean, unobstructed, and fully accessible at all times. Relocate food preparation table.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used to scoop dry product within bulk dry storage containers. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk flour, rice, etc, bags stored within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor tiles are in disrepair below cooking equipment at the cook line. [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 Darbar Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
Let Darbar Indian Cuisine know
Ask for the manager. Darbar Indian Cuisine can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Darbar Indian Cuisine?
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
- 88 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.