At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Namaste 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 Namaste 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
- Pests seen inside: roaches K23How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Indian Cuisine's team
Is this your place?
Welcome, Namaste Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Namaste 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 Namaste 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: “Observed one container of cooked chicken at the cooks line at ambient temperature measured at 109F. The cook stated…”
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 4-301.12, Food Code 3-305.11, Food Code 3-302.11.
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 Namaste 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.
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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 visited once in the last 12 months (1 routine).
Every visit
LatestJul 20, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Jul 20, 2026.
8 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
Observed one container of cooked chicken at the cooks line at ambient temperature measured at 109F. The cook stated the chicken was cooked approximately 1 hour prior and is normally held at ambient temperature for service. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHF shall be maintained under temperature control. [COS] An ice bath was made to rapidly cool the chicken
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 Indian Cuisine? Fix it
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
1. Observed one dead adult cockroach on a glue trap in the back office storage area and one dead adult cockroach on a glue trap below the bar. It was discussed with the PIC that pest control service are conducted approximately once per month. Recent service reports were not available for review at the time of inspection. No other evidence of vermin activity was observed at the time of inspection. [CA] Maintain facility free of vermin. 2. Observed approximately 8 old rodent droppings on the floors in the alcohol storage closet. Other evidence of rodent activity was not observed at this time. [CA] Maintain facility free of rodents. Remove the droppings and clean and sanitize the affected area
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 Indian Cuisine? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility does not have chlorine test strips available for use for bleach and low temperature dish machine. Only quaternary ammonia test strips were available at this time. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Namaste Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEATED VIOLATION* Observed trailer at back of facility used for dry food, single use utensil, and spice storage. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Namaste Indian Cuisine? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken stored above ready to eat foods in the walk in cooler adjacent to the walk in freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] The chicken was relocated to a lower shelf.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Namaste Indian Cuisine? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hot water was unavailable at the bar hand washing sink at time of inspection. [CA] Warm water shall be available between 100F and 108F for handwashing. [COS] The hot water line was opened up to supply warm water at the sink. 2. Cold water was unavailable at the left faucet of the three compartment sink. [CA] Sinks shall have hot and cold running water.
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 Namaste Indian Cuisine? Fix it
Show 2 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed flex hose waste water pipe for ice machine to sit on top of floor sink at bar. [CA] Secure the flex hose to the rigid wastewater pipe as discussed to maintain air gap of at least one inch and prevent potential for back siphonage.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Namaste Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed ice machine at bar in disrepair at time of inspection. [CA] Maintain equipment in good repair.
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 Indian Cuisine? Fix it
EarlierMar 6, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler card is only available for one employee. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease around filters and wall around ventilation hood. [CA] Clean mechanical exhaust hood and/or filters and walls of grease accumulation. Observed burner with big pot extending out of ventilation hood area. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple food buckets stored directly on floor in walk in coolers. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed some napkins stored in paper towel dispenser at bar area. [CA] Provide single use paper towels in dispenser at all times.
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 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
- Dish sink or dish machine not set up right Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Namaste Indian Cuisine
Ask for the manager. Namaste 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 Namaste 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
- Routine inspection
- Result
- 76 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.