At a glance
CleanCleaver food safety systematic review results
What happened?
61/ 100 · 39 points taken off
14 problems found · 1 marked critical · Routine county inspection · Jul 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Desi Dhaba 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 Desi Dhaba?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Desi Dhaba's team
Is this your place?
Welcome, Desi Dhaba. We'll walk through this together, one item at a time. To log the fixes, claim Desi Dhaba 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 Desi DhabaWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Measured chlorine in dishwasher at 0ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash…”
First step: Clean first, then sanitize
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 4-603.16, Food Code 7-201.11, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Desi DhabaWe'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 · 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 (40 → 39). That takes a team.
Every visit
LatestJul 22, 2026Routine inspection61 out of 100 (Green placard)
This one: 61 out of 100 (Green placard), inspected Jul 22, 2026.
14 violations listed, 1 marked critical.
Critical (1)
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
Measured chlorine in dishwasher at 0ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer was corrected to 50ppm, dishes were re-washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Desi Dhaba? Fix it
Not critical (13)
The department's words
K07 Proper hot and cold holding temperatures
Lamb measured at 49F inside prep insert. Per PIC, items placed in prep insert less than 1 houir prior [CA] PHFs shall be held at 41°F or below. [COS] Item moved to walk-in.
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 Desi Dhaba? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls used as scoops and stored in bulk ingredients. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 Desi Dhaba? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled spray bottle with unknown substance inside used to spray surfaces. [CA] Chemicals once removed from original container shall be labeled with common name.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Desi Dhaba? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Utensils placed inside of handwash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed.
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 Desi Dhaba? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Facility uses deep vats to cook items in walk-in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
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 Desi Dhaba? Fix it
Show 8 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Dirty dishes all over kitchen, on the floor, on prep surfaces and on drain boards. [CA] Keep premises clean and free of excessive clutter and mess.
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 Desi Dhaba? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris on refrigerator handles. [CA] Nonfood-contact surfaces of equipment 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 Desi Dhaba? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Laminate table top set onto a one door cooler and used as a cutting surface. [CA] Use only approved material as cutting surfaces. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc.
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 Desi Dhaba? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
2 burner stove next to mop sink does not have a 6 inch overhang of hood ventilation. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Desi Dhaba? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive food debris on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Desi Dhaba? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee rinsing gloved hands in handwash sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
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 Desi Dhaba? 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 were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Desi Dhaba? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Several flies inside facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Desi Dhaba? Fix it
EarlierSep 30, 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.
EarlierSep 26, 2025Follow-up inspectionRed placard
1 violation 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: One live cockroach in the basin of the handwash sink, two live cockroaches in the paint that has peeled away from the wall behind the water heater, one live cockroach on the shelving above the preparation fridge and one on the floor behind the preparation fridge. Observed several dead cockroaches on the floor under the three compartment sink/mechanical warewash. 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.
EarlierSep 23, 2025Routine inspection60 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
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
MAJOR VIOLATION Active manual warewashing with no sanitizing step during time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. MINOR VIOLATION Washed and ready to use dishes on shelves had food and dust debris. [CA] Keep ready to use dishes free of dirt, dust and food debris.
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
MAJOR VIOLATIONS Cooked rice in rice cooker measured at 127F. [CA] Rice should be held at 135F or above. MINOR VIOLATIONS 1. In prep unit measured several items out of temperature. (cooked curry 48F, cooked chicken 45F, lamb curry 49F) Per PIC these items were placed there 20 minutes prior to inspection. 2. Yogurt sauce in under counter cooler measured at 54F. 3. Yogurt sauce at buffet table measured at 68F. Will be thrown away after 3.5 hour lunch service. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. Raid was stored in dry storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. 2. Cleaning prep surfaces with a unlabeled bottle. [CA] Chemicals once removed from original container shall be labeled with common name.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards not available for all employees 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. 2 burner stove next to mop sink does not have a 6 inch overhang of hood ventilation. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 2. Clamp lights with unapproved bulbs being used inside of ventilation hood. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. 3. Gaps in ventilation hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Using a plastic bowl for rice scoop. [CA] Used approved scoops with handles and store handle away from food to prevent contamination. 2. Using a laminate table top set onto a one door cooler as a cutting surface. [CA] Use only approved material as cutting surfaces. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc. 3. Cardboard lining shelves in walk-in cooler. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken tiles and missing grout throughout kitchen and food prep areas. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Show 5 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling items in deep vats in walk-in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Watched employee wash hands in prep sink and dry with a cloth towel. 2. Employee rinsed gloves off in sink. [CA] Properly wash hands in handwash sink with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required and cannot be rinsed as a substitute of handwashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Two burner stove right next to mop sink. [CA] Food preparation shall only occur in approved areas and away from sinks 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
Dirty dishes all over kitchen and kitchen floor, on prep surfaces and drain boards. [CA] Keep premises clean and free of excessive clutter and mess.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches floating in handwashing sink and in dry storage area. No live observed at this time. [CA] Clean and sanitize area of dead cockroaches.
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 Desi Dhaba, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- 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
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hands not washed when needed Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Desi Dhaba
Ask for the manager. Desi Dhaba 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
- 61 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.