At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Feb 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Naan-N-Masala 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 Naan-N-Masala?
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: Sewage or wastewater not disposed of right K22How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hood filters need cleaning K38How 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 Naan-N-Masala's team
Is this your place?
Welcome, Naan-N-Masala. We'll walk through this together, one item at a time. To log the fixes, claim Naan-N-Masala 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 Naan-N-MasalaWe'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: Sewage or wastewater not disposed of rightThe county found: “The floor sink at the 3 compartment sink was clogged and waste water was observed observed flowing out. [Corrective…”
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 4-603.16.
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 Naan-N-MasalaWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 25, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Feb 25, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink at the 3 compartment sink was clogged and waste water was observed observed flowing out. [Corrective Action] Ensure floor sink is always draining properly. [Corrected on Site] Plumber came to snake out the drain. Opened the water for the prep sink and handwash sink which is indirectly connected to the floor sink and observed draining properly.
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
K07 Proper hot and cold holding temperatures
1. Multiple food items in the walk-in cooler were measured at 47 degrees Fahrenheit. Observed the door left open. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Curry in the single door prep cooler was measured at 46 degrees Fahrenheit. Per operator, the prep cooler was open and close a lot during lunch hour. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 Naan-N-Masala? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large gaps in the exhaust hood filters at the cookline. [Corrective Action] Ensure filters are properly installed.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Naan-N-Masala? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease on the floor under the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean.
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 Naan-N-Masala? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The 2 door prep cooler in the kitchen is not working. [Corrective Action] Ensure refrigeration unit is working properly to maintain temperature below 41 degrees Fahrenheit. 2. The heater element evaporate the condensate for the walk-in cooler does not work. [Corrective Action] Ensure equipment is working properly to evaporate off the condensate.
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 Naan-N-Masala? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the handwash sink in the employee's restroom was measured at 71 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit at the handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Naan-N-Masala? Fix it
EarlierSep 11, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Pooling of grease or oil on the floor under the deep fryer. [Corrective Action] Thoroughly clean and maintain clean.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Lack of light in the 3 door upright freezer. [Corrective Action] Install a light bulb. 2. Observed cooking equipments not completely under the exhaust hood. [Corrective Action] Ensure cooking equipments are completely under the exhaust hood with at least 6 inches overhang over cooking equipments.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer at 50 ppm. Temporarily sanitize utensils in the 3 compartment sink with 100 ppm of chlorine sanitizer until the dishwasher has been repaired.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed orange Home Depot buckets used to store food. [Corrective Action] Use food grade containers to store food. 2. Rubber seal on the door of the single door upright cooler observed damaged. [Corrective Action] Repair or replace the rubber seal.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Old food residue observed on the wire rack in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
EarlierJan 29, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed pooling of water on the floor at the mop sink room. [Corrective Action] Ensure floor is free of pooled water.
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 a tandoori oven stored outside at the back area. [Corrective Action] Remove unused equipments from the premise.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer concentration in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Observed the dual stock pot burner outside of the area of the exhaust hood. [Corrective Action] There shall be at least 6 inches exhaust hood overhang over cooking equipments. 2. Observed broken baffles or filters in the exhaust hood. [Corrective Action] Repair or replace the baffles.
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 Naan-N-Masala, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Naan-N-Masala
Ask for the manager. Naan-N-Masala can only fix what it knows about.
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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 Naan-N-Masala?
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
- 80 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.