At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Apr 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mylapore South Indian Vegetarian 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 Mylapore South Indian Vegetarian?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Consumer self service does prevent contamination K31How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Cooked food not cooled in time K09How 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 Mylapore South Indian Vegetarian's team
Is this your place?
Welcome, Mylapore South Indian Vegetarian. We'll walk through this together, one item at a time. To log the fixes, claim Mylapore South Indian Vegetarian 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 Mylapore South Indian VegetarianWe'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: Consumer self service does prevent contaminationThe county found: “Single-use utensils placed out to customer self-service are not protected from contamination. [CA] Utensils that are…”
Then the next one: Hot food below 135°F
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 6-501.111, Food Code 6-501.112, Food Code 3-501.19, Food Code 3-501.17.
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?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (21 → 8). That takes a team.
Every visit
LatestApr 2, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Apr 2, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Single-use utensils placed out to customer self-service are not protected from contamination. [CA] Utensils that are placed out for self-service shall have the part of the utensil that directly contacts food protected (ie. stored with only the handles of the utensils exposed).
The department's words
K07 Proper hot and cold holding temperatures
Masalas stored on top of prep unit inserts are measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The maslas are relocated into the reach-in of the prep unit.
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 Mylapore South Indian Vegetarian? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Potentially hazardous foods observed still warm at 70F and is cooling inside the walk-in cooler while fully covered in plastic wrap. [CA] Potentially hazardous foods that are cooling shall be loosely covered or uncovered to allow for rapid cooling. [COS] Employee partially removed the plastic wrap.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mylapore South Indian Vegetarian? Fix it
EarlierOct 2, 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.
EarlierSep 30, 2025Routine inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
On the dry storage rack to the left of the walk in cooler, gnawed package of coriander powder was observed. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Coriander powder was voluntarily discarded.
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
K23 No rodents, insects, birds, or animals
1. Observed fresh and old rodent droppings in the following areas: -On floors throughout dry storage area near mop sink -on sacks and containers of food at dry storage area near mop sink -within a container of seasonings (including coriander powder) on dry storage rack to the left of walk in cooler -on prep table at cook line -on floor at dry storage area near the back door -in bucket of to-go cups at dry storage area near the back door -on shelvings of prep table at prep line near back door -underneath cabinets at front cashier area Pest Control from 09/24/2025 provided. Report stated rodent activities. 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.
EarlierMay 27, 2025Routine inspection79 out of 100 (Green placard)
6 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
Facility has potentially hazardous foods (sauces, masala) that are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end for the 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the food with a log.
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)
The department's words
K32 Food properly labeled and honestly presented
Prepackaged foods that are placed out in the reach-in cooler located in the dining area do not have the proper label. [CA] Food prepackaged by the 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink located by the take-out prep line was obstructed by equipment and not accessible. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands when required. Another handwash sink is located nearby at the cook line.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed putting on or changing disposable gloves to handle food without first washing their hands. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
The department's words
K07 Proper hot and cold holding temperatures
The following potentially hazardous foods was measured at improper hot holding temperatures. Cooked potatoes by the cook line measured at 131F and rice cakes by the prep line measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping towels used, reused, and stored on food contact surfaces by the prep and cook line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Mylapore South Indian Vegetarian, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
Call Mylapore South Indian Vegetarian
Ask for the manager. Mylapore South Indian Vegetarian 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 Mylapore South Indian Vegetarian?
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
- 92 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.