At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Aug 18, 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. Hyderabadi Bawarchi Special got more than most. That's from the last routine visit, on Dec 23, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hyderabadi Bawarchi Special?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How to fixFix it
- Hood filters need cleaning K38How 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 Hyderabadi Bawarchi Special's team
Is this your place?
Welcome, Hyderabadi Bawarchi Special. We'll walk through this together, one item at a time. To log the fixes, claim Hyderabadi Bawarchi Special 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 Hyderabadi Bawarchi SpecialWe'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: No backflow test on fileThe county found: “Floor sink connected to the ice machine drains slowly. [CA] Clean floor sink”
Then the next one: Hood filters need cleaning
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 6-501.111, Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.14.
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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Every visit
LatestAug 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 18, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Floor sink connected to the ice machine drains slowly. [CA] Clean floor sink
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Hyderabadi Bawarchi Special? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease accumulation on hood filters. [CA] Clean hood filters regularly.
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 Hyderabadi Bawarchi Special? Fix it
EarlierJun 8, 2026Follow-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 4, 2026Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Rodent gnaw marks on flour bag stored in dry storage shelves. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [CA] Manager discarded bag of flour in trash.
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 rodent droppings: Documented in the following areas: Prep refrigerator surface near the ice machine, on food shelves above the prep refrigerator, above ice machine, on the floor behind ice machine, above food containers in dry storage shelves at cookline, on the floor below dry food shelves. Observed gnaw marks on a bag of flour. 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.
EarlierDec 24, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwashing sink was set up soap, sanitizer, dirty dishes. Per operator dishes will be sanitized, soaped, then rinsed.[CA] Manually dishwashing will be conducted as follows: 1)Wash dishes with soap 2)Rinse dishes with clean water 3)Sanitize dishes (Sanitize dishes in 200ppm quat ammonia solution for 1 minute) NOTE: Ensure facility does not mix two different types of sanitizer for use. Only use sanitizers as directed on containers. 4)Allow dishes to air dry. [COS] Operator reset up 3-compartment sink to have soap and dirty dishes in left compartment, water in the middle compartment, and sanitizer solution in right compartment.
EarlierDec 23, 2025Routine inspection65 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to be emptying catch in handwash sink of debris into garbage can then rinse hand with water without soap then returned to work at cookline. [CA] Employee shall wash hands with soap and warm water after handling garbage and debris. Employees shall ensure hands are washed prior to handling food. [COS] Employee washed hands with soap and warm water prior to returning to work.
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
PHFs at buffet line measured to be: -Spring rolls at 112F -Vegetable paroka at 126F -Sliced tomatoes at 60F Per operator all items were cooked/reheated and placed at buffet line at 11:30AM and will be discarded at 2:30PM. No TPHC procedures observed at time of inspection. [CA] When intending to keep PHFs at room temperature facility may use time as a public health control instead of temperature. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator was provided TPHC form to fill out for buffet and display. Operator discarded buffet at 2:30PM.
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
Employee observed to be washing pots and pans manually without sanitizer. Per employees plates and customer use utensils are ran through upright dishwasher. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee was educated on how to set up 3-comp sink. Sanitizer compartment was set up with 100ppm chlorine and employee sanitized pot and pans.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Handles of reach in cooler observed to be sticky. [CA] Keep handles of coolers clean and free of debris.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility only observed to have food handler card for manager. [CA] At least one employee shall have Food Safety Certificate (good for 5 years) and all other employees that handle food shall have a food handler cards.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Pot of vegetables observed to be stored on dishwasher drainline. Vegetables measured to be 149F. Per employee he is going to add vegetables to another dish being cooked. [CA] Store foods away from sources of contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be stored on counter top without and sanitizer. [CA] Store in use wiping clothes in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) between wiping.
The department's words
K24 Person in charge present and performing duties
Manager was not on site at time of inspection and no employees were designated as a person in charge. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
EarlierDec 17, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
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
Observed tandoori oven not being used and partially outside of hood [CA] - Remove any unused equipment from the premises, Observed some gaps in ceiling above water heater [CA] - Seal any gaps in facility to prevent vermin entry.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate are not available for review [CA] - At least one person at the facility shall maintain valid food safety manager certificate. Due to same ownership with Bikaneer Sweet, ok to have one manager certificate for both facilities.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found food storage container with what appears to be flour without a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 Hyderabadi Bawarchi Special, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Hyderabadi Bawarchi Special
Ask for the manager. Hyderabadi Bawarchi Special 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 Hyderabadi Bawarchi Special?
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
- 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.