At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
4 problems found · 2 marked critical · Routine county inspection · Sep 9, 2026
At the routine inspection on Sep 9, 2026. The latest visit, on Sep 22, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Five Spice Indian Grocery got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Five Spice Indian Grocery?
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: Pests seen inside: droppings K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Plan review K48How 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 Five Spice Indian Grocery's team
Is this your place?
Welcome, Five Spice Indian Grocery. We'll walk through this together, one item at a time. To log the fixes, claim Five Spice Indian Grocery 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 Five Spice Indian GroceryWe'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: Pests seen inside: droppingsThe county found: “*THIRD REPEAT VIOLATION* 1. Observed Vermin: Documented in the following areas: - Numerous (100+) fresh rodent…”
First step: What to do
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 6-501.112, Food Code 3-305.11, Food Code 3-501.17.
Try it yourself
Fix and log it: Pests seen inside: droppings
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
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?
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Five Spice Indian Grocery. At the follow-up 13 days later, the county listed no items still open.
You cleared the re-check in 13 days. We're proud of you.
Fewer points taken off than last time (25 → 20). That takes a team.
Every visit
LatestSep 22, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 22, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 9, 2026: 80 out of 100 (Red placard).
EarlierSep 11, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed dried droppings in metal "stands" of the produce display and a few on top of the walk-in cooler. Also observed a large gap near the top of the ceiling above the walk-in cooler. [CA] Clean up droppings, sanitize, close/seal gaps.
EarlierSep 9, 2026Routine inspection80 out of 100 (Red placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
*THIRD REPEAT VIOLATION* 1. Observed Vermin: Documented in the following areas: - Numerous (100+) fresh rodent droppings on the floor underneath/along the entirety of the aisle where open produce is stored. In the same area, along the floor underneath the produce aisle, observed 5+ gnawed vegetables - 10+ dried rodent droppings underneath multiple shelving units at the grocery aisles Per the owners, they have changed pest control companies 3 times in an attempt to combat the ongoing issue with rodents. Recent pest control service report conducted by Ecoguard was provided for review. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The people in charge during inspection, [name], have 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.
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 Five Spice Indian Grocery? Fix 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 countertop steam table at the back corner of the facility, chicken curry, daal makhani, chickpeas, and curries measured between 121F and 132F. Steam table setting observed set to low. In the same area, in a countertop rice cooker, rice measured 124F. Per staff, items had been delivered from "Royal Haveli" approximately 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: See K48m: Plan Review
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 Five Spice Indian Grocery? Fix it
Not critical (2)
Plan review
The department's words
K48 Plan review
Facility has added a countertop steam table, a countertop hot holding case, and a rice cooker without obtaining approval from Santa Clara County Environmental Health. Observed open foods being stored in the unit, portioned and sold. Per staff, food is delivered daily from Royal Haveli. [CA] Submit plans for the addition of equipment to DEH Plan Check. Facility shall cease and desist all sale of foods stored in the units until approval is obtained from this Department. Permit category may be re-evaluated.
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 the front doors maintained open. [CA] Keep doors closed to prevent the intrusion of vermin into the facility.
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 Five Spice Indian Grocery? Fix it
EarlierSep 11, 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 10, 2025Routine inspection75 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 1. Rodent droppings observed in the following areas: - 5+ fresh droppings next to green milk crates to the side of the bread rack in the grocery section - 3+ old droppings underneath the dry storage racks next to multiple rodent bait stations and a snaptrap in the grocery section - 15+ fresh droppings throughout the back, dry storage room, including on top of food boxes, on wooden pallets, on the floor, and on green metal support girders - 30+ fresh and old droppings on the floor behind the PVC pipe underneath the produce display/refrigeration - 5+ old droppings underneath the dessert display cooler in the back of the store - 4+ fresh droppings next to a green milk crate directly underneath the prep sink in the back dishwashing area 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cheese in the back prep fridge upper inserts measured 51F-52F. Per the PIC, cheese was placed into the unit 3 hours prior. Note: PIC states that cheese is for the preparation of wraps. See the "Notes" section under "Comments" [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] PIC relocated cheese to lower prep unit (ambient 41F). ____________ Minor violation: Paneer, milk, eggs, and yogurt measured 46-48F in the walk-in cooler and front, reach-through area. Per the PIC, the walk-in cooler thermometer had been reading 41F less than 2 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] PIC turned down the temperature of the 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.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*REPEAT VIOLATIONS* 1. Large amounts of boxes of food are stored in a cluttered manner in the back food storage room. [CA] Clear out and organize back storage room to prevent the harborage of vermin, and to facilitate easier cleaning. 2. Front doors maintained open. [CA] Keep front doors closed to prevent the entrance of vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Numerous instances of food in containers being stored on the floor throughout the dry storage room and in the produce aisle of the store. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K32 Food properly labeled and honestly presented
Several food items are missing proper components of labeling requirements in the dessert display cooler in the back. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the three compartment dishwashing sink measured 114F-115F while fluctuating. [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.
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 Five Spice Indian Grocery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: droppings Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Five Spice Indian Grocery know
Ask for the manager. Five Spice Indian Grocery 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 Five Spice Indian Grocery?
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.