At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Sep 2, 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. Shan Tandoori Pizza got more than most. That's from the last routine visit, on May 7, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Shan Tandoori Pizza?
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: Hand sink not ready to use K06How 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 Shan Tandoori Pizza's team
Is this your place?
Welcome, Shan Tandoori Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Shan Tandoori Pizza first; we check that you run it.
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This is my place: claim Shan Tandoori PizzaWe'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: Hand sink not ready to useThe county found: “Only hand sink in the kitchen lacked soap and paper towels. [CA] Single-use sanitary towels shall be provided in…”
First step: Hand sinks are for hands only
Then the next one.
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 2-304.11, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 2, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand sink in the kitchen lacked soap and paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.[CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap was refilled. Paper towels restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Shan Tandoori Pizza? Fix it
EarlierMay 7, 2026Routine inspection68 out of 100 (Green placard)
10 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
Cubed tomatoes measured 74F while maintained in ambient temperature on an unused two-door reach-in cooler across from the pizza oven. Per the owner, tomatoes had been left out for approximately 4 hours. Multiple potentially hazardous foods, including pepperoni, raw chicken, tomato sauce, buttermilk, shredded cheese, blue cheese sauce, and cubed tomatoes measured between 49F and 51F while maintained in the upright two-door cooler at the entrance to the back kitchen. Ambient of the unit measured 50F via probe. Per the owner, tomato sauce and blue cheese sauce had been maintained inside of the unit since yesterday. Owner stated that the other items had been placed into the unit today. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cubed tomatoes, blue cheese sauce, and tomato sauce were voluntarily discarded. Other potentially hazardous foods in the unit relocated to other, working refrigeration units.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the only hand sink in the kitchen area: - Paper towel dispenser is incapable of dispensing paper towels. Paper towels provided on a shelf approximately 8 feet away. - Wall-mounted soap dispenser observed empty. Pump bottle of soap was available nearby. Owner stated that he had forgotten to refill dispenser. - Accumulation of grime on faucet handles [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Owner replaced the batteries in the paper towel dispenser. Wall-mounted soap dispenser refilled.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating guacamole in the kitchen area. Avocado pits maintained on a prep table next to the meat slicer. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door upright refrigerator at the entrance to the back kitchen area measured 50F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
4+ flies noted in the back kitchen area near the three compartment dishwashing sink . [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with licensed pest control to abate fly presence.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of old food residue on meat slicer. [CA] Food contact surfaces shall be cleaned and sanitized at minimum every 4 hours after contacting potentially hazardous foods.
Show 4 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed putting his arm and hand in a trash can, rooted around inside, withdrew his hand, handled money, then took a tray of tortillas out of the pizza oven. Per the owner, the tortillas are for the employee's own personal use. No direct contamination of food observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed his hands.
The department's words
K01 Demonstration of knowledge; food safety certification
One employee could not provide a 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cases of vegetables stored directly on the floor in the grounded, two-door reach-in cooler at the side of the back kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of old food and debris on walls and floors throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
EarlierAug 27, 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.
EarlierAug 25, 2025Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Marinated, cooked chicken measured 55F while maintained in a bowl on top of a counter. Chicken and marinated chicken filled over the fill-limit in the upper left prep inserts of the prep unit at the back of the kitchen measured 54F-55F. Tofu measured 54F while maintained in a metal prep insert positioned directly on top of a plastic insert containing uncanned pineapple inside of the aforementioned prep unit. Per the PIC, all of these foods had been taken out of the lower prep unit and placed into the inserts OR left out less than 1 hour prior. [CA] Potentially hazardous food (PHF) shall be held at or below 41F to prevent the growth of bacteria. Do not overfill containers, and use deep metal inserts to facilitate efficient heat transfer. [COS] PHFs relocated to the lower prep unit (ambient 39F). Continue to monitor using the available probe thermometer.
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
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser in the restroom is non-functional, and thus is unable to dispense paper towels via motion detection. Note: Facility has only one restroom available for customers/employees [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] PIC installed new batteries, but the paper towel dispenser is only able to occasionally dispense paper towels when the "no touch" sensor is pushed. PIC provided a roll of paper towels and placed them on top of the dispenser. Ensure that the paper towel dispenser is fully operational prior to the follow-up inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
10+ flies observed in the area around the 3 compartment sink and the water heater. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Use any and all approved methods to abate fly presence.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Stained cardboard is being used to store food contact equipment. [CA] Discontinue the use of cardboard to store equipment, as it is not easily cleanable or durable and has the potential to attract vermin when it becomes stained.
The department's words
K01 Demonstration of knowledge; food safety certification
One employee lacks a 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.
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. CO2 canister observed to be unchained/unsecured in the kitchen area. [CA] CO2 canisters shall be chained/secured to a rigid object/structure. 2. Facility has multiple unused prep refrigeration units. [CA] Remove unused equipment to preclude the harborage of vermin.
EarlierDec 23, 2024Follow-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.
EarlierDec 19, 2024Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
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
At the 3 compartment sink, observed hot water was turned off from the main valve. Per operator, hot water turned off due to leak from the faucet fixture. [CA] Ensure an adequate supply of hot water is provided and maintained at 120F at all 3 compartment sinks, prep sinks, and mop sinks. [SA] Operator able to turn hot water back on from the main valve. Measured hot water at 120F. Operator to repair faucet fixture by Monday, 12/23/2024.
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: By the pizza oven, on the counter-top, measured diced tomatoes at 56F. Per operator, diced tomatoes removed from refrigeration about 30 minutes prior. At the pizza prep area, on the counter-top, measured shredded cheese at 61F. Per operator, shredded cheese was used for prep, and leftover is to be discarded. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved container of diced tomatoes back into nearby refrigeration. Operator discarded container of shredded cheese.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In the kitchen area, on the counter-top by the oven, observed wiping cloth stored on the counter-top. [CA] Ensure wiping cloths are stored in a sanitizer bucket with an applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
REPEAT VIOLATION: In the kitchen area, observed accumulation of food debris on the floors around equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Food safety manager's certificate and employee food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All other employees that handle food shall obtain food handler cards. Provide a valid food safety manager's certificate and food handler cards within 7 days.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 3 door reach in refrigerator, observed blocks of cheese stored directly on the shelving rack. [CA] Ensure all food is stored in containers to prevent possible cross contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a container of cooked chicken stored on the floor of the 2 door reach in refrigerator. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. At the back prep sink, observed an uncovered and unlabeled container of salt. [CA] Ensure containers of dry food are covered with a fitted lid and labeled as to contents.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed lift doors for the prep top of the 3 door prep unit is heavily worn and in disrepair. [CA] Ensure doors for the 3 door prep unit are properly repaired or replaced. In the kitchen area, by the oven, observed the use of an unapproved particle board shelf unit with plywood shelves. [CA] Ensure only approved equipment is used within the facility. Use only approved smooth, durable and easily cleanable equipment. In the kitchen area, by the 3 door prep unit, observed a cooling rack with a heavily worn proofing bag cover stored over the rack. [CA] Ensure equipment used within the facility is maintained in good repair. Replace worn equipment.
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 unused equipment stored by the water heater area. By the pizza oven, observed a non-functioning 3 door undercounter refrigerator. By the front counter, observed a non-functioning 2 door undercounter refrigerator. Per operator, equipment is no longer in use for food storage. [CA] Ensure unused equipment is removed from the facility to prevent clutter and possible harborage of vermin.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
REPEAT VIOLATION: At the warewash area, observed a large number of fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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
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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.
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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
- 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.