At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Mar 5, 2026
At the routine inspection on Mar 5, 2026. The latest visit, on Mar 10, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Golkonda Indian Cuisine 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 Golkonda 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.
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix 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 Golkonda Indian Cuisine's team
Is this your place?
Welcome, Golkonda Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Golkonda 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 Golkonda 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: Hand sink not ready to useThe county found: “Only handwash sink in kitchen observed to have broken paper towel dispenser. No paper towels were near by. [CA] Keep…”
First step: Hand sinks are for hands only
Then the next one: Utensils or dishes stored wet or unwashed
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 6-501.112, Food Code 4-301.12, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Golkonda Indian CuisineWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Golkonda Indian Cuisine. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestMar 10, 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 Mar 10, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 5, 2026: 71 out of 100 (Green placard).
EarlierMar 5, 2026Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only handwash sink in kitchen observed to have broken paper towel dispenser. No paper towels were near by. [CA] Keep handwash sink fully stocked with soap and paper towels. Repair paper towel dispenser[COS] Employee provided pile of paper towels near sink to use to wipe hands.
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 Golkonda Indian Cuisine? Fix it
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Scoops observed to be single use plastic to-go containers in dry bulk food bins such as lentils, rice, and flours. [CA] Provide durable food grade utensils with handles. Store such that handles are not 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 Golkonda Indian Cuisine? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in dry storage room and the hall next walk in freezer. [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 Golkonda Indian Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiles observed to be missing or damaged by back wall of cookline, in water heater room, and under 3-comp sink area. Standing water observed to be accumulated in missing floor tile area. **REPEAT VIOLATION** [CA] Ensure floors are repaired and sloped into floor drains to prevent standing water. Remove standing water to prevent attracting vermin Floor under dishwasher observed to have accumulated food debris. [CA]Keep floors 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 Golkonda Indian Cuisine? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Tandoori chicken stacked into deep containers inside walk in cooler. Per employee tandoori chicken was pulled out of oven about 1 hour prior. Chicken measured to be 102F. [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. [COS] Tandoori chicken was spread out onto shallow trays in a single layer and placed back into walk in cooler.
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 Golkonda Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Cardboard and foil observed to line shelves and prep tables next to cooking equipment, in dry storage room, and by side of walk in freezer. [CA] Provide durable, smooth, and easily cleanable shelf liners or trays. 2) Gasket for walk in cooler by front observed to be fraying. [CA] Repair gasket and maintain in good condition. 3) Condenser in kitchen walk in cooler observed to be loud and rattling. [CA] Repair condenser and maintain in good condition. 4) Unfinished wood and modified shelving used to hold microwave ovens. Food debris observed to be accumulating in open and hollow legs of shelf. [CA] Provide NFS approved tables that are smooth and durable and easily cleaned for food prep areas.
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 Golkonda Indian Cuisine? Fix it
Show 4 more
The department's words
K07 Proper hot and cold holding temperatures
1) Heavy cream on countertop measured to be 49F. Per employee they were not using cream at time. **REPEAT VIOLATION** 2) Fried breaded paneer measured to be 43F double stacked inside prep cooler insert. Per employee prep cooler stocked from walk in cooler in the last 30 minutes to open for lunch. [CA] Keep PHFs at 41F and below for cold holding. Ensure to return PHFs into active refrigeration when not actively prepping. Ensure containers of PHFs are not double stacked on top of each other inside prep cooler insert. [COS] 1) Cream was moved into prep cooler reach in. 2) Fried breaded paneer was placed directly into cooler and cut bell peppers were moved to countertop. Prep cooler measured to have other PHFs at 41F and below (see measured observations).
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 Golkonda Indian Cuisine? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test stripes observed to be missing for 3-comp sink and under the counter dishwasher. [CA] Provide chlorine test stripes for 3-comp sink and under counter chemical dishwasher
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 Golkonda Indian Cuisine? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bulk dry food containers observed to be missing lids. Containers of food in walk in cooler missing cover. [CA] Bulk dry food containers shall have tight fitting lids. Keep lids on when not use. Containers of food in walk in shall have covering to prevent cross contamination.
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 Golkonda Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food observed to be stored directly on the floor was walk in coolers and freezer [CA] Keep containers are least 6" off of ground to prevent contamination and to allow for easier cleaning.
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 Golkonda Indian Cuisine? Fix it
EarlierJul 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.
EarlierJul 29, 2025Routine inspectionRed placard
4 violations 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
Facility is closed until vermin infestation has been eliminated. 1) Live cockroaches found at: - 10 or more above dishwash sink. Cockroaches observed to be found a varying life stages. Dead cockroach observed at: -1 under prep table next kitchen walk in cooler (seen and noted on previous inspection report 6/17/2025) -1 on divider between cookline. Only one sticky trap observed in kitchen area. Per operator, pest control comes monthly but no contract is in place. Rodent droppings observed: -Dry storage at the microwave shelf -Take out box shelf -On silver platter on shelf -On boxes next walk in freezer Unset rodent traps observed in facility in dry storage. The following are contributing factors for vermin: -Bulk foods observed to be stored uncovered in dry storage room. -Gaps observed in floor tile and cove basing leading to standing water. -Shelves, floors, walls observed to have food debris accumulation. -Cardboard observed to be used throughout shelving in facility. Cardboard observed to be soaked in grease. 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.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gaps observed in floor tile and cove basing leading to standing water. Floors, walls observed to have food debris accumulation. [CA] Clean and repair floors and walls.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard observed to be used throughout shelving in facility. Cardboard observed to be soaked in grease. [CA] Discontinue use of cardboard. Cardboard can lead to harborage of cockroaches.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk foods observed to be stored uncovered in dry storage room. [CA] Keep foods covered with a container with tight fitting lid when not in use to prevent contamination.
EarlierJun 17, 2025Routine inspection72 out of 100 (Green placard)
10 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
1) White rice in rice cooker by front area measured to be 120F. [CA] Maintain PHFs at 135F and above for hot holding. [SA] Operator shall keep white rice in this rice cooker until the end of lunch and then discard with the rest of the items held out of temperature. 2) Yogurt bucket and yogurt sauce observed to be stored next to walk in freezer and measured to be 63F and 51F. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Per operator both buckets were pulled from walk in cooler to refill wells for cold holding inserts. Per employee taken out in the last hour. Both buckets were returned to 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 (9)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelves at kitchen area and inside walk in coolers and freezers observed to have debris and grease build up. Base of blender and grinders observed to have build up of debris and grease. Door handles of walk ins observed to have built up debris and grease [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard and foil observed to be in use to line shelves. Cardboard by side of cookline observed to be soaked with grease and foil observed to be tearing. [CA] Discontinue the use of cardboard boxes and foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink observed to be missing hot water. Handwash sink measured to have hot water at 62F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Repair handwash sink hot water faucet.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility observed to have grease and debris build up along walls and floors of kitchen. CA] Replaceor clean the missing tiles and provide cove basing.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in bulk dry foods observed to be togo containers without handles. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Show 4 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
Back door observed to be propped open. [CA] Back door to food prep area shall be self-closing. Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K23 No rodents, insects, birds, or animals
2 dead cockroach observed in facility at: -1 under prep table by kitchen walk in cooler on wall -1 under prep cooler inside kitchen area Per operator pest control comes twice a month. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Large pot of rice with cover observed to be stored directly below handwash sink. [CA] Store foods away from sources of contamination. [COS] Pot of rice was moved back to stove. 2) Raw chicken observed to be chopped and prepped over large bags of onions. [CA] Keep raw meat above or away from raw produce and ready to eat foods. 3) Bulk dry storage of spices and other shelf stable foods by cookline observed to be stored uncovered [CA] Provide bulk dry foods with tight fitting lids and store covered to prevent cross contamination
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1)Cilantro observed to be in crate outside of facility. Per employee cilantro is only there temporarily. [CA] Store all foods inside an approved facility 2) Food observed to be stored on the floor of walk in freezer and front walk in cooler. [CA] Keep containers of food at least 6" off of the floor. 3) Containers with rice flour and corn starch observed to be missing labels. [CA] Provide labels on bulk containers for foods removed from their original containers.
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 Golkonda Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F 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
- Food on the floor or under drips Read the free guide
Call Golkonda Indian Cuisine
Ask for the manager. Golkonda Indian Cuisine 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.
Do you work at or run Golkonda 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
- 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.