At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 19, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. New Tandoori Cafe got more than most. That's from the last routine visit, on Aug 11, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about New Tandoori Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Equipment in poor repair K35How 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 New Tandoori Cafe's team
Is this your place?
Welcome, New Tandoori Cafe. We'll walk through this together, one item at a time. To log the fixes, claim New Tandoori Cafe first; we check that you run it.
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This is my place: claim New Tandoori CafeWe'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: No hot or cold water at a sinkThe county found: “Hot and cold water available”
Then the next one: Equipment in poor repair
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 2-301.15, Food Code 3-305.11, Food Code 3-501.13, Food Code 3-302.11.
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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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestAug 19, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
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 New Tandoori Cafe? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
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 New Tandoori Cafe? Fix it
EarlierAug 11, 2026Routine inspection66 out of 100 (Green placard)
12 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
Food prep table with tomatoes, yogurt, and green chutney was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food shall immediately be transfer to the walk in cooler. Tub of rice was measured 65F at the ambient temperature. Rice were cooked 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rice can't be left out at ambient temperature. Rice shall be moved to the walk in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
The department's words
K06 Adequate handwash facilities supplied, accessible
Empty paper towel dispenser in the back food prep and ware wash area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Refill paper towel dispenser immediately once empty.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Fried onions were cooling in a shallow pan but onions were all bunch together. [CA] Properly store cooling foods in such a way to allow proper air flow. When cooling PHF's, stir frequently to facilitate rapid cooling.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of onions in the back food prep area and bucket of chicken in the walk in cooler was on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack Food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee lack food handler card. [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.
The department's words
K26 Approved thawing methods used; frozen food
Beef was thawing in a bucket full of water on floor. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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.
Show 6 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Refrigeration with soda and lassie was measured 50F. [CA] Fix/repair the refrigeration unit so it can be measured at 41F and below. Walk in cooler was leaking and there was a container on floor to catch dripping water. [CA] Repair/fix the walk in cooler to prevent leakage. Food prep table was measured at 50F. [CA] Cold holding equipment shall measure 41F and below.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Open ceiling panel above dishwasher. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Pans of cooked food was without lid inside the walk in cooler. [CA] Food shall be covered with lid to prevent cross contamination unless it is cooling.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot running water was measured 105 F at the food prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Hand washing sink was measured 85F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Food prep sink faucet was leaking and multiple wiping cloths were placed on a faucet to stop the water leakage and absorb water. [CA] Repair/fix the leakage.
EarlierDec 2, 2025Routine inspection69 out of 100 (Green placard)
11 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
Food was measured 50F in the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Fix/repair the walk in cooler to maintain.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Food prep sink has a leakage. [CA] Repair/fix the leakage. Hand washing sink and a food prep sink sink has a slow drain. [CA] Repair/fix the low drain.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Open ceiling panel above the dishwasher. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Mop was left in a mop bucket with dirty mop water. [CA] After use, mops water shall be dispose off and mop shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Multiple uncovered food items. [CA] Food shall be kept covered to prevent contamination. Tray of dough balls were left on trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Empty paper towel dispenser in back area with warewash. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K01 Demonstration of knowledge; food safety certification
Expired Food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Show 5 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a noncommercial Hamilton beach freezer next the office. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Large bowl of marinated chicken Tikka on floor inside the walk in cooler and bags of onion on floor in the back area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot running water was measured 86F at the hand washing sinks. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Hot running water was measured 110F at the food prep and 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spry bottle lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.
EarlierJun 18, 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.
EarlierJun 17, 2025Routine inspection50 out of 100 (Red placard)
17 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Both kitchen handwashing sinks has empty paper towel dispenser. Empty paper towel dispenser at the handwashing sink in the restroom. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand washing sink in the back kitchen area was unobstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
PHF in the walk in cooler was between 52F - 57F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VC&D. PHF in the prep cooler was between 47F-57F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VC&D. Mango lassie in the reach in fridge was 52F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard is being used to line the floor in front of the dishwashing area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. The ceiling of the walk-in is leaking. [CA] Refrigeration equipment shall be maintained in good condition. The freezer in the back of the food prep area (Hanover Beach) is not approved for commercial use. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). NOTE: Remove the domestic unit from the premises, or our office will impound it.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, there is a gap in the ceiling panels where a panel has become dislodged. [CA] Ceilings shall be maintained in good condition.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop rack is not being used to dry wet mops. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One of the tube lights in the back prep area is out. [CA] Repair light.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Large amounts of food were being stored on the floor. [CA] Food shall be stored a minimum of 6 inches off the floor. Food is being stored in single-use containers. [CA] Food containers intended for single use shall not be reused. Flour container is not labeled. [CA] Food storage containers shall be labeled.
Show 10 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cut cucumbers in the walk-in were left uncovered. [CA] Potentially foods shall be kept covered to prevent contamination.
The department's words
K13 Food in good condition, safe, unadulterated
Red meat was stored on top of cut vegetables, and chicken was stored on top of fish. [CA] Meat should be stored properly according to the proper refrigeration storage handout. The handout was given to the operator.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lack food safety certification. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Facility has 60 days to obtain certification.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Curry was cooling in deep buckets. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Mop sink is leaking. [CA] Repair leak.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Three compartment sink measured 108F, and prep sink measured 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. All handwashing sinks measured <100F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Detergent is being used to wipe down food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Excessive buildup of debris on shelving units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K32 Food properly labeled and honestly presented
Mango lassie in the front reach-in was not labeled. [CA] Food prepackaged in a 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.
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 New Tandoori Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let New Tandoori Cafe know
Ask for the manager. New Tandoori Cafe can only fix what it knows about.
The department lists no phone for this place.
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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 New Tandoori Cafe?
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.