At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Sep 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Madras Cafe 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 Madras 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: Hot food below 135°F K07How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- No person in charge on duty K01How 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 Madras Cafe's team
Is this your place?
Welcome, Madras Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Madras 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 Madras 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: Hot food below 135°FThe county found: “Potentially Hazardous Foods (PHFs) measured between 51F and 69F, held for more than 4h : - On prep surface in ice…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 3-304.14, Food Code 3-302.11, Food Code 4-603.16, Food Code 6-301.11.
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?
Claim Madras 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 · 4 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 (25 → 24). That takes a team.
Every visit
LatestSep 22, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Sep 22, 2026.
8 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
Potentially Hazardous Foods (PHFs) measured between 51F and 69F, held for more than 4h : - On prep surface in ice bath: Coconut sauce, cilantro sauce, tomatoes sauce, yogurt rice , raita (onion tomato mixed with yogurt), pickles, lentil sauce, tamarind rice, lemon rice, tomato rice [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by employees.
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 Madras Cafe? Fix it
Not critical (7)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris on the floor and on cooking equipment. Dust buildup on walk-in fan guards. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Madras Cafe? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of valid manager Food Safety Certificate and employee's food handler cards. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Kitchen back doors kept propped open. [CA] Back door to food prep area shall be kept closed to prevent harborage of vermin.
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 Madras Cafe? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet soiled wiping cloths left on counter not in a sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Madras Cafe? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls without handles used to scoop food. [CA] Use scoop with handles and ensure the handles don't get into contact with the food to prevent contamination. Ice scoop stored in ice machine with the handle in direct contact with the ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Cloth towels used to cover idly. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
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 Madras Cafe? Fix it
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Jalapeño peppers left outside the kitchen to air dry after washing. [CA] Food preparation shall only occur in approved areas.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Madras Cafe? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold-like substance buildup in the interior panel of the ice machine. [CA] Clean and sanitize more frequently. Chlorine in the 3-comp sink measured at 50ppm during active warewashing. [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.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Madras Cafe? Fix it
EarlierOct 30, 2025Routine inspectionGreen placard
2 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
Held on counter at room temperature for more than 4 hours : individually packaged containers of chutneys measured at 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager VC&D chutneys.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJun 4, 2025Routine inspection75 out of 100 (Green placard)
8 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
Measured internal temperature of raita in ice bath on prep counter to be 54F. Per PIC, raita is made from cold or room temperature ingredients only (no heating/cooking involved). Ice did not come up the side of the raita container. Measured internal temperatures of multiple PHFs in the front walk-in refrigerator to be 54-55F. PIC stated the items were all prepared less than 4 hours prior, most less than one hour prior. (at noon). Note: ambient temperature of the walk-in measured 57F after the door was kept closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] All foods were moved to the other walk-in refrigerator.
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
Observed raita was cooling in a large multi-gallon container in the walk-in refrigerator (raita measured 54F). [CA] Cool foods rapidly by storing in thin layers/portions no thicker 2 inches for thick foods and 3 inches for thin foods like broths.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the front walk-in refrigerator measured 57F after the door was kept closed for 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed one light bulb under the front hood was not functional. [CA] Repair/replace light bulb.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine in the 3-compartment sink to be 50ppm. Employee was washing dishes. [CA] When manually washing dishes, sanitize dishes in 100ppm chlorine.
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety manager's certificate was not available. [CA] Obtain a valid manager's food safety certificate. *REPEAT VIOLATION*
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In a bulk flour container: observed scoop handle was in contact with the flour. [CA] Store scoops so that the handle is not in contact with food.
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 the back door was left open during the inspection. [CA] Keep the back door closed to prevent vermin entry.
EarlierJan 30, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet tissue dispenser in employee restroom is broken, toilet tissue observed stored on toilet [CA] Toilet paper dispenser shall be maintained and in good repaired. Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiple boxes of togo containers and other similar utensils stored inside the unused restroom. [CA] - Food related equipment or utensils shall not be stored in the restroom. Obtain approval from the City of Sunnyvale for the removal of the toilet(s) to convert this room to an approved storage room.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Several light bulbs/fixtures are inoperable throughout facility [CA] - Replace any broken or inoperable light bulbs. Ensure adequate lighting is provided throughout the facility.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate is expired and food handler cards are not available for review [CA] - At least one person shall maintain a valid food safety manager certificate, all food handlers shall maintain valid food handler cards. Keep certificate and cards available for review at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found container of salt without label [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. Found two pallets of onions and potatoes stored outdoors. Per PIC is was delivered today and will be used for the grocery store next door (same owner) [CA] - Foods shall not be stored outside.
Show 2 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Found chemical spray bottle without label [CA] - Chemicals once removed from original container shall be labeled with common name.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels not provided at one handwash station [CA] -Ensure all handwash sinks are fully stocked with soap and paper towels at all times.
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 Madras Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Madras Cafe
Ask for the manager. Madras Cafe 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
- 76 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.