At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Jun 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tandoori Flames 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 Tandoori Flames?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Sewage or wastewater not disposed of right K22How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Equipment in poor repair K35How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Tandoori Flames' team
Is this your place?
Welcome, Tandoori Flames. We'll walk through this together, one item at a time. To log the fixes, claim Tandoori Flames 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 Tandoori FlamesWe'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: Sewage or wastewater not disposed of rightThe county found: “Observed condensation dripping from large food prep cold hold unit into a small pan that was overflowing with water…”
Then the next one: Floors, walls or ceilings need cleaning or repair
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-302.11, Food Code 6-501.112, Food Code 3-304.14, Food Code 6-301.11.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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 Tandoori FlamesWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (12 → 9). That takes a team.
Every visit
LatestJun 30, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jun 30, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed condensation dripping from large food prep cold hold unit into a small pan that was overflowing with water discharge. [CA] Ensure refrigeration units are self-contained or drain properly into an approved wastewater receptacle.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed food debris on ground. [CA] Thoroughly clean and sanitize floors on a regular basis.
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 Tandoori Flames? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Door on small ice machine is broken. [CA] Repair door on ice machine.
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 Tandoori Flames? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed open containers, bowls, and trays of food in the walk-in cooler. [CA] Ensure food is protected by covering.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tandoori Flames? Fix it
EarlierSep 25, 2025Follow-up inspectionGreen 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
Observed one cockroach on its back, dying. Observed dead cockroaches under warewash machine and in alcohol storage unit. Observed cockroach feces under shelves. [CA] Thoroughly clean and sanitize floors and walls. Keep working with professional pest control. Remove all carcasses and feces. [COS] PIC killed the cockroach that was dying.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 23, 2025Routine inspection88 out of 100 (Red placard)
3 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 live cockroach under handwash sink, on employee restroom door, as well as in traps under dry storage rack and under warewash machine. Observed dead cockroaches throughout facility, particularly concentrated under and behind equipment. [CA] Eliminate pests from facility. Deep clean facility, work with a licensed pest control company, set at least 20 monitoring traps, call for reinspection from the Department when cockroach activity has been completely eliminated.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Lack of hood overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of food debris and grease on floors. [CA] Thoroughly clean and sanitize floors and walls.
EarlierDec 12, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed potentially hazardous foods that measured in the temperature danger zone and did not meet the cooling parameters (lentils 85F, curry 100F). Per PIC, the PHFs were done cooking at 2pm. [CA] Ensure PHFs are rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC had staff discard compromised PHFs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 6, 2024Routine inspection70 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
Observed potentially hazardous foods that measured in the temperature danger zone located on the cookline (chicken curry 86F) in the dry storage area (lamb curry 61F, sauce with tomato/garlic/milk 59F). Per staff, the chicken curry finished cooking at before 2pm and was left out for over 2 hours. The PHFs in the dry storage room that were in the temperature danger zone were thawing from this morning. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure PHFs are properly/rapidly cooled and meet the cooling parameters (135F to 70F within 2 hours and 70F-41F within 4 hours). Ensure foods are properly thawed and not just sitting at room temperature (thaw under cool running water, under refrigeration, or in microwave). [COS] PIC had staff voluntarily discard the PHFs.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths on food prep surfaces. [CA] Ensure all wiping cloths are stored in sanitizer buckets when not in use. Ensure the sanitizer bucket is filled with water and either 100ppm chlorine concentration or 200ppm quat.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed toilet paper on handicap rail. [CA] Ensure toilet paper is stored in dispenser.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 104F at food prep sink. [CA] Ensure hot water measures at 120F at the 3 comp warewash sink and food prep sink.
The department's words
K01 Demonstration of knowledge; food safety certification
Not all employees had Food Handler Cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in employee restroom was blocked by bicycle and other machines. Paper towel dispenser was empty (roll of paper towels placed next to the dispenser. [CA] Ensure handwash sinks are clear and easily accessible at all times. Ensure soap and paper towel dispensers are stocked at all times.
Show 4 more
The department's words
K26 Approved thawing methods used; frozen food
Observed several PHFs that were being improperly thawed (removed from freezer and sitting out to thaw on empty milk crates). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed refrigerators to have sauce and food debris on the inside and on the handles. [CA] Thoroughly clean and sanitize non-food contact surfaces on a regular basis.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed build up of grease, food debris and dust on floors and walls. [CA] Conduct a deep and thoroughly cleaning of walls and floors.
The department's words
K23 No rodents, insects, birds, or animals
Observed dead cockroaches in a trap adjacent to the water heater. Did not observe any other cockroach activity in facility. [CA] COntinue to monitor for pest activity; recommend setting additional traps and working with professional pest control.
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 Tandoori Flames, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Tandoori Flames
Ask for the manager. Tandoori Flames 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 Tandoori Flames?
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
- 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.