At a glance
CleanCleaver food safety systematic review results
What happened?
65/ 100 · 35 points taken off
8 problems found · 3 marked critical · Routine county inspection · Feb 10, 2026
At the routine inspection on Feb 10, 2026. The latest visit, on Sep 2, 2026, 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. Shahi Darbar 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 Shahi Darbar 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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Pests seen inside: roaches K23How 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 Shahi Darbar Indian Cuisine's team
Is this your place?
Welcome, Shahi Darbar Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Shahi Darbar 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 Shahi Darbar 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Measured the sanitizer concentration in the upright mechanical dishwasher at 0 ppm during active warewashing. [CA]…”
First step: Clean first, then sanitize
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 6-501.112, Food Code 4-603.16, Food Code Part 5-5, Food Code 3-304.14.
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 Shahi Darbar 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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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Nice work, Shahi Darbar Indian Cuisine. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestSep 2, 2026Follow-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 Sep 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 10, 2026: 65 out of 100 (Yellow placard).
EarlierSep 1, 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. Observed Vermin: Documented in the following areas: - Observed one live adult German cockroach on the floor underneath the center cook line and preparation unit. - Observed five dead cockroaches underneath the upright refrigeration units nearby the back entrance. 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 31, 2026Routine inspectionRed placard
2 violations 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: - One live adult German cockroach on the wall of the janitorial sink - One live juvenile cockroach on the wall underneath the 3-compartment sink - Numerous cockroaches of different life stages (5 live, 15+ dead) in a sticky trap underneath the 3-compartment sink - Numerous dead cockroaches on the floor by the water heater and at the bar area (nearby the ice machine) 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.
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)
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 multiple holes in the facility including: in the wall underneath the 3-compartment sink, in the back door, and in the floor of the bar area. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
EarlierFeb 12, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
On the preparation counter, measured yogurt sauce and chutneys at 46-49F. Per employee, yogurt sauce and chutney was moved from refrigeration less than 10 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee relocated yogurt sauce and chutney to the under counter refrigeration. Recommend to keep yogurt sauce and chutney in ice bath if stored on preparation counter.
EarlierFeb 10, 2026Routine inspection65 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the sanitizer concentration in the upright mechanical dishwasher at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of at least 50 ppm chlorine, or as per manufacturer's instruction. [COS] Specialist direct PIC to set up the 3-compartment sink for proper washing, rinsing, and sanitizing during inspection. PIC called technician to repair the upright dishwasher during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Shahi Darbar Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured raw chicken stored in the preparation sink at 70F. Per employee, raw chicken has been thawing for less than 30 minutes. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employees relocated the raw chicken to the walk-in cooler for rapid cooling.
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 Shahi Darbar Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
By the water heater, observed one live adult German cockroach in a sticky trap. Observed ~5 dead cockroaches of various life stages in the same sticky trap. No other evidence of live or dead activity observed following thorough inspection of the facility. [CA] The premises of a food facility shall be maintained free from vermin. [COS] Sticky trap was removed from the facility. * Per PIC, facility receives biweekly pest control services. Reviewed the last pest control report from 1/15/2026. Per report, live activity was noted in the kitchen and bar area and treated for. PIC stated that facility was recently fumigated within the past month.
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 Shahi Darbar Indian Cuisine? Fix it
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed gap in the ceiling nearby the water heater as the ceiling panel appears to be falling off. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door is kept propped open.[CA] Keep back door closed at all times to prevent the pest entrance and harborage.
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 Shahi Darbar Indian Cuisine? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease, grime, and food debris on the sides of cooking equipment (at the stovetop), in refrigeration gaskets, and throughout shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Shahi Darbar Indian Cuisine? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Observed active leak in the plumbing underneath the preparation sink. Per PIC, a technician will be arriving to repair the leak today. [CA] Plumbing fixtures shall be maintained in good repair. 2) Observed drainpipes from the 3-compartment sink extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.
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 Shahi Darbar Indian Cuisine? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed mango lassi stored inside single-use milk containers. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers. All utensils and 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). 2) Observed working utensils are stored inside standing, contaminated water. [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.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Shahi Darbar Indian Cuisine? Fix it
EarlierJan 15, 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.
EarlierJan 14, 2025Routine inspection78 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Lack of lids on garbage/refuse containers. [CA] Refuse containers shall be covered at all times when not in use.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed lack of cover on light in food prep area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed dust and dust accumulated on walk in cooler fan guards. Observed dust and dirt around ventilation fans in the cook line area. [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
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards for employees in the facility. [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.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
When water is turned on at hand wash sink or food prep sink, water is draining slow in floor sink. Water is also draining slow at mop sink. Per PIC, they have already called a plumber and the issue will be fixed by 1/15. [CA] 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. Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed loose coving near warewash area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair the coving.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping towels on prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed tray holding cups and cups for tea not clean to sight. [CA] All food-contact surfaces and utensils shall be cleaned as required Observed cutting board installed on naan prep table with deep knife cuts that are accumulated with black residue, the cutting board is not in use at this time. [CA] All food-contact surfaces and utensils shall be cleaned as required. Ensure to replace cutting board when it is not cleanable. [COS] PIC flipped the cutting board to the cleaner side.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured lentils and gravy at 96-140F cooling in covered deep metal containers on a rack in walk in cooler. Per PIC, all the items were cooked and stored for cooling within last 2 hours. [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] PIC took out all the containers and divided PHFs into shallow containers and stored uncovered in walk in cooler.
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 Shahi Darbar Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Shahi Darbar Indian Cuisine
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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 Shahi Darbar 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
- 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.