At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Feb 26, 2025
At the routine inspection on Feb 26, 2025. The latest visit, on Mar 12, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Mandala Indian Cuisine 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 Mandala Indian Cuisine?
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
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Food thawed the wrong way K26How 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 Mandala Indian Cuisine's team
Is this your place?
Welcome, Mandala Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Mandala Indian Cuisine 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 Mandala Indian CuisineWe'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: “In the kitchen area, on the counter-top, measured a container of cut cherry tomatoes at 60F. On shelving at the prep…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 3-501.13.
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 Mandala Indian CuisineWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Mandala Indian Cuisine. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Every visit
LatestMar 12, 2025Follow-up inspection
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.
This one: a follow-up inspection on Mar 12, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Feb 26, 2025: 75 out of 100 (Yellow placard).
EarlierFeb 26, 2025Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, on the counter-top, measured a container of cut cherry tomatoes at 60F. On shelving at the prep line, observed a box of samosas stored at 52F. In the 3 door prep unit, in the insert prep top, placed on top of insert prep containers, measured container of cut cherry tomatoes stored at 49F. Per operator, all food was prepared and stored in their respective areas an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved container of cherry tomatoes from counter-top to an ice bath, moved box of samosas into undercounter refrigeration, and moved container of cherry tomatoes from insert prep top, into an ice bath to facilitate proper holding temperatures.
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 Mandala Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, in the left corner of the ceiling above the 3 compartment sink, observed a single live cockroach. Above the 3 compartment sink, in the mounted shelving, observed a single live cockroach in a crevice of the shelving. Along the prep line, observed cockroach droppings and accumulation in interior corners of the shelving. By the entrance of the kitchen area, above the prep table, in the electrical sockets, observed 2+ live cockroaches. [CA] Facility shall be kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. [SA] Operator eliminated live cockroaches on the ceiling and in the crevice of shelving. Operator fully taped off the electrical socket above the prep table to prevent harborage of cockroach activity. Operator to contact for maintenance of facility and to seal all cracks and crevices to prevent continued harborage. Operator to contact pest control to provide service for facility. A follow-up inspection to be conducted on Monday, 03/03/2025. Any live activity observed during time of inspection may result in closure of facility and additional fees for follow-up inspections. Any subsequent follow-up inspection after the first shall be charged at $298.00 per hour, and additional fees for overtime/weekend inspections.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mandala Indian Cuisine? Fix it
Not critical (4)
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, measured rack of lamb thawing in a container of cold water at 49F. Per operator rack of lamb has been thawing for an hour. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mandala Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a wooden shelf installed by the 3 door prep unit across from the cookline. In the dry storage room, observed the use of unapproved non-food grade plastic containers for direct storage of dry foods. [CA] Ensure only approved materials and equipment are used within the facility. Remove wooden shelving, and replace unapproved containers with approved food grade containers and lids.
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 Mandala Indian Cuisine? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate unavailable upon request. Copies of employee food handler cards unavailable for review. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain valid food handler cards. Keep copies of food handler cards on-site for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, along the wall by the warewash area, observed cracks and crevices around all stainless steel shelving. By the entrance of the kitchen area, at the prep table, observed cracks and crevices around posted dry-erase board, and wall outlets. At the food service area, observed cracks and crevices underneath shelving. [CA] Ensure all cracks and crevices are sealed 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 Mandala Indian Cuisine? Fix it
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 Mandala Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Food thawed the wrong way Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Mandala Indian Cuisine
Ask for the manager. Mandala Indian Cuisine 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 Mandala Indian Cuisine?
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
- Follow-up inspection
- Result
- 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.