At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Jul 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Radhe Chaat 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 Radhe Chaat?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Radhe Chaat's team
Is this your place?
Welcome, Radhe Chaat. We'll walk through this together, one item at a time. To log the fixes, claim Radhe Chaat 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 Radhe ChaatWe'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: Equipment in poor repairThe county found: “gaskets to 2 door prep table cooler next to steam table worn [CA]maintain equipments in good repair”
Then the next one: Food-contact surfaces not cleaned or sanitized right
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, Food Code 6-501.112, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Radhe ChaatWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Radhe Chaat. At the follow-up the same day, the county listed no items still open.
You cleared the re-check the same day. We're proud of you.
Fewer points taken off than last time (41 → 9). That takes a team.
Every visit
LatestJul 20, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jul 20, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
gaskets to 2 door prep table cooler next to steam table worn [CA]maintain equipments 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 Radhe Chaat? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
empty sanitizer container to dishwashing machine replaced [CA]maintain dishwashing machine in good repair
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Radhe Chaat? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
a 1/4" gaps to two back doors [CA]eliminate door gaps to prevent pest entry
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 Radhe Chaat? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no probe thermometer [CA]obtain an approved probe thermometer
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Radhe Chaat? Fix it
EarlierJul 20, 2026Follow-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.
EarlierJul 17, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Live cockroaches observed in the following areas: -2 nymphs in dish machine crevice -3 adults in dish machine crevice -2 adults and 1 adult with attached egg casing in between crevice of prep line cooler doors next to steam table. 1 rodent dropping on floor under prep table at front service area. several rodent droppings at back outdoor storage room where second water heater is located. Owner stated back outdoor storage room is not used and only old equipment are stored in the unit. Pest control report from Bugmaster of Santa Clara County for service on 07/17/26 was provided. 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.
EarlierJul 16, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: 2 live cockroaches under wooden crevices above the mop sink. Rodent droppings throughout the kitchen; under the reach in refrigerators next to cookline, on food shelves above and below the food prep table, on top of the water heater in the kitchen and on the water heater in the outdoor storage room. 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.
EarlierJul 8, 2025Follow-up inspectionGreen placard
2 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
Measured small containers of curries, boiled potatoes and cut tomatoes in prep unit at front of cook line between 47F to 55F. Ambient temperature of refrigerator is at 55F. Per PIC, all the PHFs were stored in the unit at 11:30 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC agreed to use TPHC until refrigerator is repaired or replaced.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep unit in front of cookline has ambient temperature at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
EarlierJun 26, 2025Routine inspection59 out of 100 (Yellow placard)
14 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
Cold water at only hand wash sink disconnected from bottom faucet. Per PIC, there is water dripping from cold water side pipe. However, when hot water is turned on it is too hot to wash hands. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC tuned on the cold water at said she will repair the leak. Lack of hand soap at restroom hand wash sink. [CA] Soap should be provided in dispensers at all times. [COS] Soap refilled.
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
Measured large container of sabudana kheer (pudding) at 65F in small under counter refrigerator. Measured small container of sabudana kheer (pudding) at 60F op top insert of the same refrigerator. Per PIC, the kheer was cooked and stored in the unit yesterday. The ambient temperature of the small refrigerator is 67F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D both containers of kheer. See VC&D report. PHFs such as cooked sauced, cooked vegetables and milk measured at 50-57F. Per PIC, the refrigerator is not working properly and all the PHFs were pulled out from walk in cooler 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will maintain PHFs at TPHC and use or discard by the end of 4 hours from when it was temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Back door near walk in cooler has a gap at the bottom of the door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water is leaking under hand wash sink and under three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris on door handles and doors of refrigeration units. Walk in cooler fans are accumulated with dust and dirt. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One light under ventilation hood is not working. [CA] Repair the light.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multi use utensils in water at 112F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. Observed bowls used in ready to eat food items. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed milk cartons being used to stored lassi in two door refrigerator. Observed milk crate used to store boiled potatoes in walk in cooler. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. Discontinue using milk cartons and milk crates to store food items.
Show 7 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured boiled potatoes cooling in deep milk crates at 136F in walk in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee transferred the potatoes into shall containers to cool properly.
Plan review
The department's words
K48 Plan review
Facility is using a new storage room for bulk food items along with a new unused two door refrigerator. The storage room has access from customer lobby that is expanded and renovated recently and from behind the facility. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Provide plans for approval by 7/21/2025 or discontinue using the unapproved storage room for food storage.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food containers stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk food bags. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers in refrigerator units in the facility. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris, grime on floors throughout the facility and on walls above and under three compartment sink and mop sink area. [CA] Clean floors and walls and maintain in good condition. Observed open whole above walk in cooler. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep unit in front of cookline in the middle prep area and small single door prep unit near the wall are not maintaining PHFs at 41F or below. Ambient temperature for both units measured above 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace the units.
EarlierNov 26, 2024Routine inspection75 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 85F at the beginning of the inspection. [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. [COS] At the end of inspection water measured at remained at 105F for then 1 minute.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap dispenser at hand wash sink, soap bottle available. [CA] Provide soap in dispenser at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food boxes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris on door handles of equipment, food contact surfaces, dust accumulation on walk in cooler fan covers. [CA] Clean equipment door handles, food contact surfaces and fan covers and maintain in good condition.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used to scoop rice in rice warmer unit. [CA] Use scoop with a handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed unused equipment near walk in cooler and other unused items. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Spoiled cardboards are used as floor liner near warewash sink. [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 department's words
K32 Food properly labeled and honestly presented
Lack of labels on snacks sold at the front of the facility. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and food debris on floors throughout the facility. Accumulation of black mold like residue on back wall of three compartment sink. [CA] Clean the floors/ walls and maintain in good condition.
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 Radhe Chaat, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
Call Radhe Chaat
Ask for the manager. Radhe Chaat can only fix what it knows about.
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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
- Routine inspection
- Result
- 91 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.