At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
6 problems found · 3 marked critical · Routine county inspection · Aug 11, 2025
At the routine inspection on Aug 11, 2025. The latest visit, on Aug 14, 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. Namaste 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 Namaste?
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: Pests inside, or a way in for them K23How to fixFix it
- Marked critical: Sewage or wastewater not disposed of right K22How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Namaste's team
Is this your place?
Welcome, Namaste. We'll walk through this together, one item at a time. To log the fixes, claim Namaste 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 NamasteWe'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 inside, or a way in for themThe county found: “[REPEAT VIOLATION] 1. Observed vermin in the following areas: - In the prep area, on the shelving above the prep…”
First step: What to do
Then the next one: Sewage or wastewater not disposed of right
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.
Try it yourself
Fix and log it: Pests inside, or a way in for them
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 NamasteWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Namaste. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestAug 14, 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 Aug 14, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Aug 11, 2025: 69 out of 100 (Red placard).
EarlierAug 11, 2025Routine inspection69 out of 100 (Red placard)
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
[REPEAT VIOLATION] 1. Observed vermin in the following areas: - In the prep area, on the shelving above the prep sink. - In the prep area, in a crack/crevice between wall and the shelving to the left of the prep sink. - In the prep area, in the electrical socket below the shelving to the left of the prep sink. - In the prep area, on and around the wrapped/covered fire extinguisher next to the prep sink. 2. Supervisor notified: [name] 3. Notification: The person in charge during inspection, , 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. Any subsequent follow-up inspection after the first will be charged at an hourly rate of $298.00. Any after-hours or weekend inspections will be charged at an hourly rate of $645.00 (two hour minimum). **This is a repeat violation and the third closure violation due to vermin including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.
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 Namaste? Fix it
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
In the following areas, observed non-draining sinks: 1. In the kitchen area, at the mop sink. 2. At the front counter, in the floor sink below the handwash sink. [CA] Ensure all sinks and drains are able to properly dispose of wastewater. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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
K07 Proper hot and cold holding temperatures
[REPEAT VIOLATION] In the kitchen area, at the prep unit, measured samosas at 66F, mushrooms at 58F, and two containers of heavy cream between 52F and 58F. Per operator, samosas and heavy cream stored for about 1.5 hours. In the walk-in refrigerator, measured curry sauce at 48F. Per operator, curry sauce prepared from the previous day. Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved samosas to undercounter refrigeration, and placed containers of heavy cream in an ice bath to facilitate proper holding temperatures. Operator discarded curry sauce. Operator to provide repairs to walk-in refrigerator. **This is a repeat violation and the third violation for improper holding temperature including violations noted on August 31,2023, and September 23, 2024. Immediate corrective action is required. Any future violations may result in further enforcement including additional fees and office hearings.
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 Namaste? Fix it
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of walk-in refrigerator at 47F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.
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 Namaste? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, to the left of the prep sink, observed crevices around underneath shelving. In the kitchen area, observed accumulation of food debris on the floor around the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices 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 Namaste? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed a large pot of cooked curry stored in the walk-in refrigerator, and measured at 155F. [CA] Ensure potentially hazardous foods maintain a proper cooling process and use shallow containers for cooling. Potentially hazardous foods above 135F shall not be stored in the walk-in refrigerator without use of proper cooling methods.
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 Namaste? 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 Namaste, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests inside, or a way in for them Read the free guide
- Hot food below 135°F 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
- Cooked food not cooled in time Read the free guide
Call Namaste
Ask for the manager. Namaste 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.
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
- 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.