At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Sep 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Madurai Idli Kadai 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 Madurai Idli Kadai?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: flies K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Madurai Idli Kadai's team
Is this your place?
Welcome, Madurai Idli Kadai. We'll walk through this together, one item at a time. To log the fixes, claim Madurai Idli Kadai 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 Madurai Idli KadaiWe'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: Pests seen inside: fliesThe county found: “Numerous flies accumulated in the refuse area outside, area is not maintained clean, observed kitchen back door left…”
First step: What to do
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 3-304.14, Food Code Part 5-5, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Madurai Idli KadaiWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (19 → 13). That takes a team.
Every visit
LatestSep 28, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Sep 28, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K23 No rodents, insects, birds, or animals
Numerous flies accumulated in the refuse area outside, area is not maintained clean, observed kitchen back door left open and flies entering to the facility. [CA] Facility shall be kept free of flies. Keep back door area closed at all times. Maintain refuse area in a clean and sanitary manner to prevent pest harborage.
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 Madurai Idli Kadai? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Gaps in the ceiling above the walk-in door. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Madurai Idli Kadai? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths stored on prep 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 Madurai Idli Kadai? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Garbage and refuse area is not maintained clean, accumulation of debris and grease from the grease trap on the floor. [CA] Maintain refuse and garbage area clean of debris to prevent buildup and vermin harborage.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Madurai Idli Kadai? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door to the kitchen area kept open, screen door has a gap and does not fully seal. [CA] Repair screen door, and keep closed at all times to prevent vermin entry. Several empty containers and cooking pots stored outside the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 Madurai Idli Kadai? Fix it
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Several cooking pots stored outside at the refuse area. [CA] Properly store utensils and equipment inside the facility in a clean and sanitary manner.
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 Madurai Idli Kadai? Fix it
EarlierJul 17, 2026Routine inspection81 out of 100 (Green placard)
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
Shredded cheese and diced tomatoes in the prep unit measured 52F. [corrective action] Potentially hazardous foods must be maintained at 41F or below. [correction] Food was relocated to another 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 (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed opened bags of dry ingredients near the back door. [corrective action] Once bags are opened, ensure to store contents in a food container with tight fitting lid. Label each container with name of ingredient.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed several pots stored outside of this facility at the dumpster area. [corrective action] Store equipment inside of this facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient temperature of the prep unit measured 50F. Chef stated lid was kept open during lunch time. After closing lid, ambient temperature observed to decrease and measured at 48F. [corrective action] Ensure this unit can hold food at 41F or below. If ambient temperature does not reach 41F or below, call technician to service the prep unit. 2. Observed the racks across from the griddle to be lined with unfinished wood. [corrective action] Replace the wood with a material that is smooth, easily cleanable, and non-absorbent. Note: Discussed possibility of using fiberglass reinforced plastic (FRP) with the chef.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed steamer to extend beyond hood canopy. Gaps were observed between equipment that are under the hood. [corrective action] Arrange the equipment so that they are all entirely under the exhaust hood with 6" overhang from the edge of the canopy.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a bucket of water placed on the storage rack across from the griddle. Chef reported that the water is used to rinse hands. [corrective action] Hands must be washed at the dedicated hand sink as needed. Do not use the bucket of water to rinse hands. [corrective action] Bucket was removed from the cook line and water was discarded.
EarlierMar 14, 2025Routine inspection78 out of 100 (Green placard)
7 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
Lack of TPHC markings for masala vada (129F) and idl (95F)i. Both items were prepared less than 4 hours ago. [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 provided stickers with time for food items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured boiled potato masala at 100F cooling in deep containers with closed lid. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*Repeat violation Observed big buckets and containers stored outside the facility on the back side. [CA] Equipment shall be stored within an approved facility to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust and debris on walk in cooler fan guards. Accumulation of food splashes bear kitchen hand wash sink, water heater and three compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed soiled cardboards used as shelf liners. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handler cards for employees. [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 Madurai Idli Kadai, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Madurai Idli Kadai
Ask for the manager. Madurai Idli Kadai 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.
Do you work at or run Madurai Idli Kadai?
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
- 87 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.