At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Sep 22, 2026
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. Indo-Pak Halal Market got more than most. That's from the last routine visit, on Aug 28, 2026.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Indo-Pak Halal Market?
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: 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 Indo-Pak Halal Market's team
Is this your place?
Welcome, Indo-Pak Halal Market. We'll walk through this together, one item at a time. To log the fixes, claim Indo-Pak Halal Market 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 Indo-Pak Halal MarketWe'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: “1. Observed Vermin: Documented in the following areas: - Dead cockroaches were observed throughout facility in the…”
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 7-201.11, Food Code 2-301.15, Food Code 3-501.17.
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 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestSep 22, 2026Follow-up inspectionRed placard
This one: Red placard, inspected Sep 22, 2026.
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: - Dead cockroaches were observed throughout facility in the water heater, on the wall next the water heater, on the floor under the water heater, in the paper towel dispenser, in the meat saw, on traps under the warehouse racks, on traps under the couch. - Rodent droppings were observed on the floor under the clothing racks next to the warehouse racks in the sales area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 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.
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 Indo-Pak Halal Market? Fix it
EarlierSep 16, 2026Routine inspectionRed placard
3 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
1. Observed Vermin: Documented in the following areas: - Live cockroaches in the gasket of the walk in cooler. - Live cockroach near the ice cream freezer and fan at the entrance of the facility. - Dead cockroaches throughout the facility around the water heater, on the floor near the water heater, on shelves of the sales aisles, and on walls throughout the kitchen. - Dead cockroaches also observed in the display case at the front and the refrigerated display case near the meat processing area. - Two dead cockroaches in two different frying pans with used oil in them. - Dead cockroaches on sticky traps under the bulk items shelf and under a couch in the break room/ storage area. - Rodent droppings on a deli slicer in the kitchen. - Excessive rodent droppings in the break room/storage area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 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 (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility is using propane tanks with single burners on frying pans with oil in them under a type II hood. Grease accumulation is visible on the stainless steel canopy and inside the vent. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Cease use of the propane tanks under the type II hood. Clean the hood of grease accumulation.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. There is a missing ceiling tile in the kitchen are that has a metal mesh covering it. [CA] Repair or replace the missing ceiling tile. The metal mesh does not suffice to prevent entrance and harborage of insects such as cockroaches. 2. There are gaps along the wall of the walk in cooler. Caulking was observed to be used to seal parts of the gap. [CA] Finish sealing the gaps. 3. Walls have an accumulation of cockroach droppings. [CA] Clean the walls of cockroach droppings.
EarlierSep 7, 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.
EarlierAug 28, 2026Routine inspection75 out of 100 (Red placard)
8 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
1. Observed live cockroaches in the following areas: - One on the hand sink faucet - One under equipment to the right of the cook line - At least three around the water heater - At least five in stick trap behind the meat slicer Observed 30+ dead cockroaches around the water heater and sticky traps along the wall near the water heater and behind refrigeration units. 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. [corrective action] 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. The report must show that this facility was treated specifically for cockroaches and that there is no more cockroach activity.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Meatballs were found to be cooling in a closed pot. [corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unfinished wood behind the 3-compartment sink and behind wall mounted shelf. [corrective action] Finish the wood so that it is smooth, easily cleanable, and non-absorbent.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed package of cockroach bait and cans of insecticide in this facility. [corrective action] Do not use household insecticides in a public food facility. Provide professional pest control service.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate was not available. [corrective action] Provide a valid Food Safety Certificate.
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 cracks around the 3-compartment sink, food prep sink, and wall mounted shelves. [corrective action] Seal all the cracks to prevent harborage of vermin.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed grease and food debris building up on the floor between and behind equipment. [corrective action] This facility is in need of a thorough cleaning. Move equipment out to thoroughly clean under and behind to remove grease and food debris.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser near the kitchen hand sink found to be broken. Roll of paper towel was stored outside of the dispenser. [corrective action] Repair the dispenser or install a new one. Store paper towel inside of the dispenser.
EarlierDec 4, 2024Follow-up inspectionGreen placard
1 violation 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
The restroom handwash sink lacked paper towels. [CA] Keep handwash facilities stocked with paper towels. [COS] Paper towels were placed next to the handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 27, 2024Routine inspection77 out of 100 (Yellow placard)
5 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
Inside one of the grab and go upright glass door refrigerators: measured internal temperature of milk and yogurt to be 54-55F. PIC stated the milk hand been stored since yesterday, and the yogurt had been delivered less than 4 hours prior today. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. [COS] Milk was voluntarily discarded. Yogurt was moved to a different refrigerator. See VC&D form.
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
K06 Adequate handwash facilities supplied, accessible
Observed lack of paper towels at the kitchen handwash sink and the restroom handwash sink. [CA] Keep paper towels stocked at handwash sinks at all times. [COS] Paper towels were placed next to both sinks.
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)
The department's words
K32 Food properly labeled and honestly presented
Observed prepackaged curries in grab-and-go refrigerator lacked complete label information. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease on cooking equipment. [CA] Keep surfaces clean.
The department's words
K01 Demonstration of knowledge; food safety certification
The food safety certificate was expired. [CA] Obtain a valid food safety certificate.
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 Indo-Pak Halal Market, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
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Ask for the manager. Indo-Pak Halal Market 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 Indo-Pak Halal Market?
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
- Red 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.