At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Komal Vilas 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 Komal Vilas?
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: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Equipment in poor repair K35How 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 Komal Vilas' team
Is this your place?
Welcome, Komal Vilas. We'll walk through this together, one item at a time. To log the fixes, claim Komal Vilas 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 Komal VilasWe'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: Hot food below 135°FThe county found: “1) Lentils and cauliflower measured to be 123F and 112F on stove with flame off. Countertop cooler meausred to have…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 4-603.16, Food Code 3-304.14, Food Code 3-501.17.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 1, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Sep 1, 2026.
6 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) Lentils and cauliflower measured to be 123F and 112F on stove with flame off. Countertop cooler meausred to have cauliflower at 132F Per employee lentils were made around 9:30AM and cauliflower was finished around 10:30AM. Per operator both items are only kept until around 3:00PM and then discarded. No labels or other time tracking devices observed upon initial inspection. [CA] Keep PHFs at 41F and below for cold holding or 135F and above for hot holding. 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 retro actively labeled cauliflower at 10:30AM and will be discarded by 2:30PM. Lentils were about 1.5 hour old were reheated to 165F and then placed on TPHC. Operator shall provide TPHC standard operating procedures to this inspector to review by 9/4/2026
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Komal Vilas? Fix it
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Floors are missing curved cove basing throughout facility. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. 2) Support beams observed to have finish flaking off. [CA] Repair finish on support beams. Repair and seal with glossy white paint.
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 Komal Vilas? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets for sliding door coolers and produce upright cooler are fraying. [CA] Repair gaskets and maintain in good condition.
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 Komal Vilas? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
2 steamers observed in facility not under hood. Per operator facility only uses steamer for idly (a rice bread/cake) . [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility may attempt to submit equipment for hood exemption by 12/01/2026 or remove steamers.
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 Komal Vilas? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in facility. [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 Komal Vilas? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
2 large trays of riced cauliflower measured to be107 in deep metal trays. Per employee, both containers were made about 30 minutes prior. [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] Operators decanted to smaller trays.
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 Komal Vilas? Fix it
EarlierApr 7, 2026Routine 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee washing dishes without sanitizer at three compartment sink. Per employee dispenser is out of sanitizer. [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 manually set up chlorine sanitizer, washed and sanitizer dishes.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floor in dry storage areas. [CA] Regularly clean the floors and maintain in good condition.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer measured at 0 ppm in sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked lentils cooling in covered trays. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
The department's words
K32 Food properly labeled and honestly presented
Missing items on prepackaged snacks at the front. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
EarlierJun 13, 2025Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed some fruit flies near warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K32 Food properly labeled and honestly presented
*Repeat violation Lack of labels on prepackaged dessert stored in customer lobby for self service. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of quaternary ammonium test strips. [CA] Provide quaternary ammonium test strips.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in crevice between prep table and wall. [CA] Properly store utensils and equipment in a clean and sanitary manner. Observed spoons stored mouth side up in a container at front cashier table. [CA] Clean equipment and utensils shall be covered or inverted to prevent contamination of the food contact surface. Soda refrigerator are used to maintain PHF items. [CA] The refrigerator that is approved only for prepackaged food items shall not be used to store unpackaged potentially hazardous foods, per manufacturer specifications.
The department's words
K07 Proper hot and cold holding temperatures
Measured lassi at 45F in front beverage refrigerator at front. Per PIC, it was kept outside to pour into glasses. Measured milk in single door refrigerator at 42-45F, per PIC, the milk gallons are delivered recently. [CA] PHFs shall be held at 41°F or below. [COS] PIC lowered the temperature for all the units to rapidly cool PHFs. Temperature for both refrigerator measured around 42-45F towards end of inspection.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris, dust and dirt under cooking equipment and in dry storage rooms. [CA] Clean the floors and maintain in good condition. Cracked and broken floor tiles in cookline area and in dry storage room. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Observed multiple boxes with equipment stored on directly on floor in hallway going towards restrooms and in storage room. [CA] Store equipment 6 inches above the floor for regular cleaning. Accumulation of black grime on wall behind three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 medication stored above first aid box directly above ready to eat food. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. [COS] PIC moved the food away from first aid box.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers in refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
EarlierNov 15, 2024Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack of time sticker for dosa batter, per PIC it is used within one hour of taking out of the refrigerator. [CA] 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] PIC marked the time for dosa batter.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of dust, dirt and other debris under rack for produce near back door. [CA] Clean and maintain the floors clean.
The department's words
K32 Food properly labeled and honestly presented
Lack of labels for one dessert item at self service rack, lack of weight for other items at self service rack. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed open employee drink (chai) at food prep counter near cook line area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
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 Komal Vilas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
- Pests seen inside: fruit flies Read the free guide
- Cooked food not cooled in time Read the free guide
Call Komal Vilas
Ask for the manager. Komal Vilas 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.
About 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
- 80 out of 100 (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.