At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jan 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kovai Cafe got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kovai Cafe?
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: Hand sink not ready to use K06How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No backflow test on file K41How 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 Kovai Cafe's team
Is this your place?
Welcome, Kovai Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Kovai Cafe 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 Kovai CafeWe'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: Hand sink not ready to useThe county found: “Found ONLY hand wash station in back prep area with out running water. [CA] Ensure hand wash station is in working…”
First step: Hand sinks are for hands only
Then the next one: Utensils or dishes stored wet or unwashed
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 2-301.15, Food Code 3-302.11, Food Code 3-305.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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?
Claim Kovai CafeWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (28 → 15). That takes a team.
Every visit
LatestJan 15, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jan 15, 2026.
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
Found ONLY hand wash station in back prep area with out running water. [CA] Ensure hand wash station is in working repair at all times. [COS] Operator turned on water valve.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Kovai Cafe? Fix it
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found scoop handles in direct contact with food items in bulk bins and ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found several bulk bags opened and stored on rack in back storage area. [CA] Once bulk bags area opened, store food content in approved food grade containers.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Kovai Cafe? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found cold/hot water valve off at hand wash station located in back prep station. [CA] Ensure cold/hot water is provided at all times. [COS] Operator turned on water valves. 2. Found leak at hand wash station faucet and drain line located at back prep station. [CA] Secure leak.
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 Kovai Cafe? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured cottage cheese holding at 45F in 2 door reach in for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 Kovai Cafe? Fix it
EarlierNov 5, 2025Routine inspection72 out of 100 (Green placard)
10 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) Measured yogurts at the front service counter stored above ice at 57F. Per PIC, yogurts were moved from walk-in cooler to the front service counter 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Employees added more ice into the container to facilitate rapid cooling. Ensure yogurts are fully submerged into ice. 2) Measured various curries with meats and vegetables stored in the warmer from 110-135F. Per PIC, curries were cooked and moved to warmer within the last 30 minutes. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Curries will be served or discarded within the next 3.5 hours (4 hours since time of initial cooking). PIC turned up the heat on the warmer for future use.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the reuse of large yogurt containers to store other foods. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed Indian mukhwas (malt freshener) available for self-service at the front desk. The mukhwas are not covered and do not have overhead protection. [CA] Food on display shall be protected from cross-contamination by the use of a cover or approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 2) Observed multiple bulk ingredient bins are left open and uncovered. [CA] After opening, transfer bulk ingredients into approved, food grade containers with tight fitting lids.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust on the ventilation hoods above the cookline. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed working containers of bulk ingredients are missing labeling. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed large pot of utensils stored in the handwash station. [CA] Handwash sinks shall be fully accessible and unobstructed at all times. [COS] PIC relocated the pot and cleared the handwash station.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Observed the handwash sink in the back warewashing area is slow draining. [CA] Repair plumbing fixture and maintain in good repair. 2) Observed the drainpipe from the 3-compartment sink extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
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 Kovai Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Hot food below 135°F Read the free guide
Call Kovai Cafe
Ask for the manager. Kovai Cafe can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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
- 85 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.