At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 2 marked critical · Routine county inspection · Aug 11, 2026
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. Swathi Indian Market & Tiffins got more than most. That's from the last routine visit, on Dec 29, 2025.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Swathi Indian Market & Tiffins?
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
- Marked critical: Sewage or wastewater not disposed of right K22How to fixFix it
- No hot or cold water at a sink K21How 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 Swathi Indian Market & Tiffins' team
Is this your place?
Welcome, Swathi Indian Market & Tiffins. We'll walk through this together, one item at a time. To log the fixes, claim Swathi Indian Market & Tiffins 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 Swathi Indian Market & TiffinsWe'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: “In the women's/employee restroom, observed lack of paper towels available at the handwashing station. [CA] Handwash…”
First step: Hand sinks are for hands only
Then the next one: Sewage or wastewater not disposed of 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 2-301.15, Food Code 6-501.112, Food Code 2-301.14, 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
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 Swathi Indian Market & TiffinsWe'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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (4 routine, 2 follow-up).
Every visit
LatestAug 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 11, 2026.
3 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
In the women's/employee restroom, observed lack of paper towels available at the handwashing station. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC stocked dispenser with paper towels at time of 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 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 Swathi Indian Market & Tiffins? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the women's/employee restroom, observed one of the two toilet stalls is not operational. Observed the other toilet stall only flushes after repeated flushing. [CA] Food facility shall not operate if no operable toilets are available for food employees. [SA] Restroom with properly functioning toilet is available in the adjacent market (under the same FA). Employees to utilize this restroom until the women's restroom is repaired. Per PIC, facility has already been working with a plumbing technician to repair the toilets. Specialist requested for PIC to post signage in the restroom stalls ("PLEASE FLUSH MULTIPLE TIMES" and "OUT OF SERVICE") at the time of 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 (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1) In the women's/employee restroom, observed one of the handwash sinks is not functional and is not providing potable water. Adjacent handwash sink is available for use. [CA] Water shall be supplied from 100-108F at handwashing facilities at all times. 2) In the men's/employee and upstairs restroom, observed one of the hot water knobs at the two handwash sinks is not functional. Measured the maximum water temperature at from 67-70F. [CA] Water shall be supplied from 100-108F at handwashing facilities at all times.
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 Swathi Indian Market & Tiffins? Fix it
EarlierMar 10, 2026Follow-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
K23 No rodents, insects, birds, or animals
Observed one dead adult cockroach in the handwash sink. No live activity or other evidence of vermin observed during inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. [COS] PIC removed the dead cockroach from the premises.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime, grease, and food debris on the sides of cooking equipment and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierMar 5, 2026Routine inspectionRed placard
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed multiple improper handwashing practices including employees washing gloves in the 3-compartment sink or handling contaminated equipment, then proceeding to directly handle ingredients with the same gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employees to wash hands. Discussed handwashing policy with PIC.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 5+ live German cockroaches of different life stages behind the 1-door preparation unit and handwash sink. (Observed live activity and droppings underneath the shelf holders.) - 2 live adult German cockroaches crawling underneath the cook line. - Several dead cockroaches underneath the cook line. - One dead rodent in a sticky trap underneath the storage shelf at the front. - Multiple old rodent droppings underneath the storage shelf at the front and underneath preparation counter nearby the upright coolers. 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured mirchi bajji and biryani rice on the preparation counter at 52F and 63F. Per employee, foods were removed from refrigeration 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Food was time marked to be discarded within 3.5 hours (4 hours from time of initial removal of temperature). NOTE: Mirchi bajji, biryani rice, and fried items are kept at ambient temperature and are not listed on this facility's TPHC form. Discussed with PIC that items shall be added to TPHC form with.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the restrooms, measured the maximum water temperature at the handwash sink at 68F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grime, grease, and food debris on the walls and floors throughout the food preparation area. [CA] Walls, floors, and ceilings shall be routinely cleaned and maintained in good condition.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime, grease, and food debris on the sides of cooking equipment and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierDec 30, 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.
EarlierDec 29, 2025Routine inspection56 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the countertop warmer, measured pongal and upma chutney from 98-108F. Per PIC, foods were cooked 1.5 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were reheated to 165F on the stovetop prior to being stored in the countertop warmer. In the countertop ice baths, measured yogurt at 50F. Per PIC, yogurt was moved to the ice bath 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee skipping the sanitization compartment during active warewashing. Measured the sanitizer concentration in the 3-compartment sink at 0 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist discussed washing, rinsing, and sanitizing with PIC and dishwasher during inspection. Dishes were properly re-washed, rinsed, and sanitized.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee taking out the trash, then returning and handling clean dishes without changing gloves or washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Specialist directed employee to wash hands and change gloves prior to handling equipment after potential contamination. The contaminated dishes were properly re-washed, rinsed, and sanitized.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 3-compartment sink at 114F. Measured the maximum water temperature in the restrooms at 88F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Observed accumulation of grime, grease, and food debris on the walls and floors throughout the food preparation area. [CA] Walls, floors, and ceilings shall be routinely cleaned and maintained in good condition. 2) Observed multiple cracked floor tiles and accumulation of standing water inside cracks. [CA] Repair floor tiles. Floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed foods cooling in the upright refrigerator while fully covered in plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods including vegetables are stored in single-use yogurt containers. [CA] Discontinue storage of food in unapproved containers. Food shall be stored in food grade containers approved for sanitation.
Show 3 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed all refrigeration units are lacking thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink in the kitchen was partially blocked by a tray of cooling beans. [CA] Handwash sink shall be fully accessible and unobstructed at all times.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime, grease, and food debris on the sides of cooking equipment and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierDec 23, 2025Routine inspectionYellow placard
4 violations listed, 2 marked critical.
Critical (2)
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
No sanitizer is available for use in facility. [CA] A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. [COS] Chlorine sanitizer was obtained from nearby store. Ensure to wash, rinse and sanitizer using 100 ppm chlorine for 15 seconds.
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
Several potentially hazardous foods are measured between 51F - 79F (see food item list). Masala dosa is measured at 60F inside the prep unit, per PIC food was recently removed from unit for an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily discarded the Upma. PIC, placed other foods in refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
PHfs foods (curry with veggies) observed cooling with plastic wrap on shelving; PHF, potato curry, measured at 170F, is cooling in a deep plastic container with lid on inside the 2 door reach in. [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. [SA] PIC decided to move curry with veggies to steam table and potato curry in reach in freezer.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths are stored unclean on food prep counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierDec 27, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food products on boxes were stored directly on the floor or on milk crate back in the kitchen area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
EarlierDec 11, 2024Routine inspection73 out of 100 (Yellow placard)
7 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
Lentil, mixed veggies, and soups cooked couple of hours ago was stored on a container at room temperature. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The person purchased ice and rapid chill the products on ice bath (COS)
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One of the fryer was stored outside the exhaust hood. [CA] All cooking equipment must exclusively be stored six inches inside the exhaust hood.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The screen covers of the make-up air vents back in the preparation area and the restroom’s exhaust fan have heavy dust accumulation. [CA] Clean the screen covers of the makeup air and the exhaust fan regularly. There is a heavy grease accumulation on the clean utensils storage shelf. [CA] Conduct a thorough cleaning on the shelves.
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 Swathi Indian Market & Tiffins, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Swathi Indian Market & Tiffins
Ask for the manager. Swathi Indian Market & Tiffins can only fix what it knows about.
Share this page
Use CleanCleaver at home
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.
Do you work at or run Swathi Indian Market & Tiffins?
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
- 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.