At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Oct 4, 2025
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. Kabab & Curry's got more than most. That's from the last routine visit, on Jul 9, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kabab & Curry's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Permits available K49How 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 Kabab & Curry's' team
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Follow the steps for each item, with the rule beside it.
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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 2-301.15, Food Code 4-603.16, Food Code 3-302.11.
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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
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 4, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 4, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
EarlierOct 3, 2025Follow-up inspectionRed 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 2, 2025Routine inspectionRed placard
2 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: 3 Live cockroaches in crevices along cove base located under the unused ventilation hood. 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. 3. Environmental Health Permit expired on 8/31/25; complete payment for overdue permit invoice and submit receipt of payment. See violation below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Permits available
The department's words
K49 Permits available
Facility's Environmental Health Permit expired on 8/31/25 and is operating without a valid permit. [CA] Food facility shall not operate without a valid Health Permit. A copy of the invoice is provided to operator. Payment must be made to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
EarlierJul 23, 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 9, 2025Routine inspection57 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Lack of soap at the only operational handwash sink in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee placed a bottle of soap at the sink. 2) Handwash sink located in the middle of the kitchen is in disrepair and closed off from use. [CA] All handwash sinks shall be kept operational and use as intended. Repair handwash sink and have it available for use. [SA] Temporary, facility can safely operate with remaining handwash sink in the kitchen.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the warewashing three compartment sink is shut off. [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. [COS] Hot water valve under the sink is turned back on and water measured at 120F. The faucet for the sink leaks and will require repair.
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
Black mold-like substance and grime observed in the nozzle of the soda gun at the beverage station. [CA] Frequently clean and sanitize food contact surfaces. [COS] Employee removed the nozzle to be properly washed and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food safety certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Employee food handler cards are not available. [CA] Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, raw chicken and raw eggs are stored on shelf above cooked foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved propane cook top is observed in the kitchen at the cook line. [CA] Propane cooking equipment is not approved for use in facility. The addition of any cooking equipment is required to be submitted to this department's Plan Check for review and approval prior to installation/use. Unapproved equipment shall be removed from facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap greater than 1/4" observed under the back door of the kitchen. [CA] Reduce, seal, or eliminate gap under the door to prevent entrance of vermin.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grill is observed set-up for use outside the ventilation hood. [CA] All cooking equipment shall be under the ventilation hood when in use.
Show 3 more
The department's words
K23 No rodents, insects, birds, or animals
1) Flies observed in the kitchen area. [CA] Food facility shall be maintained free of flies and fly activity. 2) One dead cockroach observed on the floor in the middle of the dry storage room. [CA] Food facility shall be kept free of vermin and vermin debris. Did not observed cockroach activity elsewhere in the facility (dead or live). Most recent pest control service report was not available for review at time of inspection. Operator shall provide a copy of the report to district specialist via email or at time of follow-up inspection.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Used wiping towels are observed stored on food prep surfaces. 2) Chlorine sanitizer for sanitizing bucket used for towels is measured at over 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed changing disposable glove between changing tasks without washing their hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
EarlierNov 7, 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.
EarlierNov 5, 2024Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located by the warewash station did not have soap or single-use paper towels available. [CA] Each handwash sink shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands as required. [COS] Employee added soap and paper towels at 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper cold holding temperatures. On ice bath at the cook line: heavy cream, half & half, and cooked onions are measured at 52-55F. At the buffet line: cooked chicken measured at 102F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Per employee, the heavy cream and half & half was taken out an hour ago and relocated into the walk-in cooler. The cooked onions and chicken will be subject to time and discarded at the end of the lunch service at 2:30 PM which is within 4 hours from when the food was prepared.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water is not available for the handwash sink located at the kitchen. Valve for hot water appears to be shut off. [CA] Handwash sinks shall be able to provide warm water at a minimum of 100F.
Permits available
The department's words
K49 Permits available
Facility's Environmental Health Permit expired on 08/31/24. [CA] A food facility is required to have a valid Environmental Health Permit. A copy of invoice provided to manager and 48 hour notice issued.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, raw chicken and raw shell eggs are stored above ready-to-eat foods. [CA] Store raw foods separate or below 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
Salad placed out for the self-service line is not protected from contamination by consumers (ie. sneeze guards or a cover). [CA] Food on display for self-service shall be protected from contamination, by the use of a sneeze guard that intercepts a direct line between the consumers mouth and the food being displayed or with a cover over the food.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available for review.[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 Kabab & Curry's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Let Kabab & Curry's know
Ask for the manager. Kabab & Curry's can only fix what it knows about.
The department lists no phone for this place.
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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.
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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.