At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jan 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Lakshmi Bazaar 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 Lakshmi Bazaar?
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
- Dish sink or dish machine not set up right K34How to fixFix it
- Food on the floor or under drips K30How 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 Lakshmi Bazaar's team
Is this your place?
Welcome, Lakshmi Bazaar. We'll walk through this together, one item at a time. To log the fixes, claim Lakshmi Bazaar 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 Lakshmi BazaarWe'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: “Paper towel dispensers located at the handwash sink in the kitchen and in the employee restroom were not operable.…”
First step: Hand sinks are for hands only
Then the next one: Dish sink or dish machine not set up right
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 4-301.12, Food Code 3-305.11, Food Code 3-501.17.
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 Lakshmi BazaarWe'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.
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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 · 7 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
LatestJan 6, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Jan 6, 2026.
6 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
Paper towel dispensers located at the handwash sink in the kitchen and in the employee restroom were not operable. [CA] Handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [COS] Rolls of paper towels were placed near the handwash sinks.
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 Lakshmi Bazaar? Fix it
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chemical test strip to measure sanitizer not readily available[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lakshmi Bazaar? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6" off the ground.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lakshmi Bazaar? Fix it
The department's words
K32 Food properly labeled and honestly presented
Not all items prepared and packaged in the store for customer self-service were properly labeled with the required information. [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.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Lakshmi Bazaar? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees were not available for review. [CA] All employees that prepares, serves, or handles food or food contact equipment shall have a valid food handler card available.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard is reused to line shelves inside the reach-in cooler. Cardboard has visible debris from food. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.
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 Lakshmi Bazaar? Fix it
EarlierDec 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.
EarlierDec 22, 2025Routine inspectionRed placard
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 evidence of an active rodent infestation. Numerous rodent droppings observed in the following area: Corner between kitchen entrance and upright reach-in cooler; along table behind food warmer; on shelves and bulk food bags inside the dry storage room. 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 2, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Paratha (flat bread) that contains cooked onions and paneer was observed stored at room temperature measured at 80F. Per employee, the items were cooked in the morning around 8-9AM. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee discarded the food into the trash.
EarlierMar 31, 2025Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Potentially hazardous foods (Vegetable puffs and samosas) that are subject to time rather than temperature were time-marked to be discarded by 12:40 PM and 1 PM but still observed to be offered for sale after the discard time. [CA] Potentially hazardous foods that are subject to time shall be time-marked with the start/end of the 4 hour period and DISCARDED if not used/served by the end of that time period. [COS] Employee removed the items from sale and discarded them into the trash.
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)
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed along the wall inside the back storage room. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed other evidence of vermin or vermin infestation in the facility.
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods inside the self-service grab and go coolers are measured at improper cold holding temperatures of 45-48F. Paneer, biriyani, buttered chicken. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at a maximum of 102F. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard is observed reused to line shelves inside reach-in cooler and walk-in cooler. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.
EarlierNov 12, 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 8, 2024Routine inspection60 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Potentially hazardous foods (samosas, cooked potatoes) stored at the back of the facility for customer self-service are subject to Time as a Public Health Control but were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time marked with the start/end of the 4 hour period where it will be discarded if not used. [COS] Employee time-marked the food for 9:30am to 1:30pm. REPEAT VIOLATION
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
Employee washed utensils and equipment without sanitizing due to lack of sanitizer in the facility. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC went out to purchase bleach to create chlorine sanitizer solution.
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 (paneer, rice, masalas) held in the grab and go reach-in cooler is measured at 52F. The ambient temperature of the reach-in was measured at 54F due to multiple large boxes stored on the top shelves blocking air flow from the fans. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee removed boxes from the top shelves and ambient temperature of the reach-in was measured at 39F. Per employee, the food inside the reach-in were recently prepared and placed into the unit.
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
K23 No rodents, insects, birds, or animals
Rodent dropping observed in the back storage room and along the wall behind equipments. [CA] Food facility shall be kept free of vermin and vermin debris. Review most recent pest control report dated 11/7/24. Service report notes that bait stations and traps were changed and had no mention of rodent activity. No other evidence of an active infestation was observed.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple knives within the kitchen are observed in disrepair with chips on the blade or tip. [CA] Equipment that are damaged shall be removed from use and replace if necessary.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed. Employee observed washing hands without the use of soap. Employee observed changing task from removing trash to going back to the food prep area without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required. [COS] Employees were stopped and asked to properly wash hands.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboards are reused to line shelving in the kitchen, walk-in cooler, and reach-in coolers. [CA] Discontinue the reuse of cardboard to line shelves and instead use material that is smooth, durable and easily cleanable.
The department's words
K32 Food properly labeled and honestly presented
Facility prepared and prepackages numerous food items (including but not limited to chicken, biryani, masalas, and paneers) for sale within the market. The prepackaged items are not properly labeled to include the list of ingredients. [CA] Food prepackaged in a food facility shall bear a label with the following: - Common name of the food - list of ingredients in descending order of predominance by weight - Quantity of content - Name and address of business of manufacturer or packer. REPEAT VIOLATION.
Show 2 more
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Open foods placed out for customer self-service at the back of the market are not covered/protected. [CA] Food placed out for self-service shall be protected from contamination with cover or sneeze guard.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Single-burner cook top is observed in use outside the overhang of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment to ensure that grease, steam, and heat vapors from cooking are captured.
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 Lakshmi Bazaar, 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
- Dish sink or dish machine not set up right Read the free guide
- Food on the floor or under drips Read the free guide
- Food labels missing or wrong Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Lakshmi Bazaar
Ask for the manager. Lakshmi Bazaar can only fix what it knows about.
Share this page
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.
Do you work at or run Lakshmi Bazaar?
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
- Routine inspection
- Result
- 81 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.