At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 4, 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. Indian Sizzler Exotic Cuisine got more than most. That's from the last routine visit, on Mar 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Indian Sizzler Exotic Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches 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 Indian Sizzler Exotic Cuisine's team
Is this your place?
Welcome, Indian Sizzler Exotic Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Indian Sizzler Exotic 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 Indian Sizzler Exotic 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: Pests seen inside: roachesThe county found: “4 dead cockroaches observed on floor next to floor sink at ice machine. [CA] Facility shall clean dead cockroaches and…”
First step: What to do
Then the next one.
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 2-301.14, Food Code 3-305.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Pests seen inside: roaches
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
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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.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestMar 4, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
4 dead cockroaches observed on floor next to floor sink at ice machine. [CA] Facility shall clean dead cockroaches and continue to monitor for new vermin activity. Recommend increasing pest control from twice per month to once per week until no more new vermin activity observed in the facility. [COS] Operator swept dead cockroaches into garbage and sanitized floor.
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 Indian Sizzler Exotic Cuisine? Fix it
EarlierMar 3, 2026Routine inspection57 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Traps with cockroaches observed: -Behind ice machine w/ about 1 dozen dead cockroaches -Under server area handwash sink w/ 1 dead cockroach -Under bar area handwash sink w/ 3 dead cockroaches and 1 live cockroach Per operator trap behind ice machine is old and other traps were placed within the last week. Rodent droppings observed: -under unused soda machine in corner of server area. -under register at bar. [CA] Clean and sanitize area of dead cockroaches or old droppings. 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. Operator provided report from Eco Terra Pest Control from 02/12/26. [SA] Facility shall clean and sanitize all affective surfaces and remove all evident of vermin infestation. Facility shall receive a follow up within 24 hours, if vermin activity is observed at that time further enforcement action may occur. Facility shall provide inspector with contract of continuing pest control services at this time.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed to have had hands on floor and plumbing under 3-comp sink and attempted to return to food prep without handwashing. [CA] Employees shall wash hands after contact with floors or other contaminated surfaces. Wash hands with soap and warm water for at least 20 seconds prior to returning to food prep. [COS] Employee washed hands with soap and water.
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
MAJOR: 1) Green beans measured to be 82F after mixxing inside walk cooler. Beans were made about 2.5 hours prior per operator and left in pot then then moved into walk in cooler an hour prior. MINOR: 2) Tandoori chicken was pulled from oven and left in pile near oven for about 45 minutes. [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. Recommend limiting time beans, chicken, and other PHFs are at room temperature in a pot or in large pile and transfer beans immediately to shallow tray to cool. [COS] 1) Green beans were VC&D. (see VC&D Report). 2) Chicken was transferred onto a single layer sheet pan and moved into 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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Containers of dry bulk flours and white powders observed to be missing labels. [CA] Provide labels for bulk dry foods. 2) Containers of food observed to be stored on floor of walk in freezer. [CA] Keep containers at least 6" off of the ground 3) Containers of open food observed to be stored in walk in freezer in back of facility. [CA]Walk in freezer in back of facility shall only be used to store closed foods. Wrap foods prior to transporting to and from freezer
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) 4-comp Dishwash sink at bar observed to be leaning and unsecured to wall. [CA] Repair sink. Seal sink to the ball and maintain in good condition. 2)3-comp dishwash sink in back observed to have leak in sanitizer dispenser line. 3-comp sink has both water lines turned off when not in use. Per employee sink is turned back on temporarily for dishwashing if needed and washes a majority of dishes in upright dishwasher. [CA] Repair leak for dishwash sink and maintain in good condition.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Gasket in prep cooler in cookline observed to be fraying. Gasket for right side bar under the counter cooler observed to be fraying. [CA] Repair gasket and maintain in good condition. 2) Right side bar under the counter cooler observed to have leaking condenser. [CA] Repair condenser and maintain in good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be on countertops in back prep area and cookline. [CA] Keep wiping cloths in sanitizer solution.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
1) Garbage enclosure in back observed to be cluttered. [CA] Keep garbage enclosure free of clutter and remove unused equipment. Clutter may attract vermin. 2) Server area observed to have clutter by old decor. [CA] Keep facility clear of clutter to prevent vermin harborage.
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink on side of prep area observed to have been removed. Other handwash sinks available in kitchen for use. [CA] Return handwash sink and keep sink fully stocked.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken containers observed to be store above raw fish. [CA] Store raw poultry below all other raw meats, produce, and ready to eat foods to prevent cross contamination.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Dessert table observed to be missing sneeze guard from one side. [CA] Provide sneeze guard and all sides accessible for customer serviced to prevent cross contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Bulk dry foods observed to have single use paper bowls as scoops. [CA] Provide multi use durable food grade scoops with handles. Store scoops such that handles are not in direct contact with food.
EarlierDec 2, 2025Routine inspection83 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
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
Chicken tandoori measured to be 100F after 1.5 hours of cooling. Chicken observed in be in large deep metal pan. [CA] Cool chicken using shallow metal pans and do not stack chicken more than 2 inches thick for effective cooling. [COS] Employees spread out chicken and placed back into walk in cooler to cool. Within 35 minutes chicken measured to be 70F.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Upright dishwasher in back measured to have 20ppm chlorine. [CA] Maintain chlorine in mechanical ware wash machine at 50 PPM. 2) 3-comp sink in back measured to have 100ppm quat ammonia. No dishwashing was occurring at time of inspection [CA] Keep sanitizer at 200ppm quat ammonia. [COS] Sink was drained and then refilled with 200ppm quat ammonia.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Scoops in bulk dry food bins observed to be stored with handle directly in food or have no handle. [CA] Provide scoops with handles and store such that handles are not in direct contact with food. 2) Clean bowls and utensils stored under soap dispenser by server area. [Ca] Store clean utensils away from sources of contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls and ceiling inside beverage walk in cooler observed to have dust and debris accumulation. Floors by dry storage area observed to have some accumulated debris [CA] Clean walls, floors and ceilings.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Bulk dry storage containers of flours and rice in dry storage room observed to be missing lids or stored with lids kept open [CA] Keep dry storage containers with tight fitting lids. 2) Labels were missing from bulk dry good containers. [CA] Provide labels for containers of bulk dry foods, especially easily mistaken white powders. 3) Raw chicken observed to be stored above ready to eat curry in walk in cooler. Raw chicken observed to be stored over raw fish in walk in cooler speed rack and in prep cooler by fryer. [CA] Keep raw chicken below other raw meats and ready to eat foods to prevent cross contamination.
EarlierJun 10, 2025Routine inspection85 out of 100 (Green placard)
4 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
Handwash sink observed to have a faulty soap dispenser by dishwasher. Handwash sink in the back missing cold water. [CA] Ensure handwash sink is fully stocked and operational with soap, paper towels, and warm water at all times. [COS] Handwahs sink by dishwasher soap dispenser was repaired. Secondary handwash station was set up by 3-comp sink in back area.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Tandoori chicken measured to 101F on cooling rack at cookline. Per operator tandoori chicken was made 1.5 hours ago. [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. Place chicken inside walk in to cooler quickly. [COS] Chicken was placed into walk in cooler immediately.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Walk in freezer observed to have food containers directly on floor. [CA] Keep containers of food 6 inches off of the floor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken observed to be stored over raw fish in walk in cooler speed rack. [CA] Keep raw poultry at bottom below all other raw meats to prevent cross contamination.
EarlierOct 31, 2024Follow-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.
EarlierOct 29, 2024Routine inspection66 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
The following items were observed out on prep area and cooler area across from cookline and measured to be: -Raw chicken at 52F -Raw fish at 59F -Raw spicy chicken at 53F -Cooked tandoori chicken (in small bowls) at 112F -Fried Cauliflower at 43F -Lentil balls at 133F -Heavy cream at 53F -Coconut cream at 61F -Fried bitter melon at 63F Employees observed to be partially prepping from each container and leaving containers out. MINOR: 2 large container of biriyani rice observed in the back of the facility near cookline out. Bririyani measured to be 140F. Per employee large container shall be kept on shelf until the end of lunch time and then discarded and Biriyani was made and finished in the last hour. SOPs for TPCH did not include items in the kitchen. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If PHF is out for diligent prep, only use small portions of food during preparation and quickly return items to cooler after prep. PHFs left out of refrigeration waiting for buffet line to run out to be restocked is not considered active prep. If PHFs are not to be immediately used or prepped within deligent prep window properly cool foods and place in walk in. [COS] Per employee raw chicken, raw fish. and raw spicy chicken were placed out in around 11:00AM (about 45 minutes prior) to be fried and then placed directly in buffet line. Items were placed into reach in portion of prep cooler. Per employee cooked tandoori chicken (in small bowls) was made about 1 hour prior and placed aside to be placed in buffet line after reheating. Employee placed chicken into microwave and reheated chicken to 165F prior to placing out on buffet line. Per employee fried cauliflower was just taken out of reach in cooler to be refried and and added to curries for buffet line. Some cauliflower was placed into deep fryer for reheating for buffet line and rest of cauliflower was placed into prep cooler reach in. Per employee lentil balls was reheated in fryer in the last 15 minutes and shall be served to order for customers. Lentil balls may be held for on TPHC in kitchen. PHC SOPs to reflect that reheated PHFs and biriyani in kitchen shall be discarded at the end of the lunch buffet (11:15AM-2:30PM) Biriyani rice may kept on TPHC and was discarded at the end of lunch. Facility shall update TPHC SOPs to reflect that reheated PHFs and biriyani in kitchen shall be discarded at the end of the lunch buffet (11:15AM-2:30PM) Biryani was discarded at the end of lunch service. Per operator he shall keep biriyani hot and cool rice instead of on TPHC. Per operator heavy cream and coconut cream were taken out to use when reheating curries and were not returned to cooler afterwards. Per operator they were used about 1.5 hours prior. both items were returned to reach in cooler. Per operator fried bitter melon was made about 4 hour prior and placed on counter top to be added to curry later. Fried bitter melon was spread out into shallow sheet pan and placed into walk in cooler speed rack to continue cooling. Facility shall following proper cooling procedure for bitter melon and keep bitter melon in temperature control until bitter melon is ready to cook again. [CA] When PIC is made aware of an employee with a communicable disease, PIC shall exclude employee from work and report to LEA immediately.
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
K05 Hands clean, properly washed; gloves used properly
1) Employee observed to be handling raw chicken with gloved hands and then remove gloves to don fresh gloves without handwashing. 2) Dishwasher observed to go directly from handling dirty dishes to handling clean dishes without changing gloves or washing hands. When instructed to wash hands employee rinsed gloves under running water without soap. [CA] Employees shall wash hands with soap, warm water, and paper towels after handling raw meats and dirty dishes. Handwashing is critical to preventing cross contamination of foods and clean dishes and utensils. Glove use/change is NOT a substitution for hand washing. [COS] Employees washed their hands with soap and warm water prior to donning new gloves and returning to work. Dishes touched by dishwasher was placed back into the upright dishwasher to be cleaned again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K26 Approved thawing methods used; frozen food
Frozen cooked chicken stripes observed to be thawing under prep cooler. [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. [COS] Chicken was moved into walk in cooler.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1 handwash sink in back of facility observed to only have cold running water. Water measured to be 64F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large deep container of tandoori chicken observed to be under prep table covered with foil measuring 125F. Per operator this containers of chicken shall be cooled and used at a later time and was made about 1 hour prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Place cooked foods into cooler to actively cool foods. [COS] Chicken was moved into a single layer on 3 sheet pans and placed at the top of speed racks inside walk in cooler.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Containers of sauce observed to be on the floor was walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2) Container of spices and grains in dry storage area observed to have lids kept open [CA] Keep lids closed to prevent cross contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
No FSC available for review. Per owner he had already taken the test and is waiting for email of certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Handwash sink in front server area observed to have soap dispenser inoperable due to no batteries. 2) Handwash sink by dishwasher observed to have paper towel dispenser inoperable due to no batteries. Other handwash sinks were available for servers at bar area and two other handwash sinks available in kitchen in back prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure dispensers are operable and allow to access of paper towels and soap. [COS] Paper towel dispenser was open to have employee easily access paper towel roll. Soap was placed at server area handwash sink.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Fried dessert and pressed nut bars observed to be kept on small table to self service without sneeze guard. Curries and fried chicken observed to kept at buffet line for dispenser without lids to protect food from customer contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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
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- Pests seen inside: roaches Read the free guide
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Complain directly to the health department
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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 Indian Sizzler Exotic 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.