At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Dec 11, 2025
At the routine inspection on Dec 11, 2025. The latest visit, on Dec 16, 2025, 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. Tandoori Pizza 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 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: Hot food below 135°F K07How to fixFix it
- Equipment in poor repair K35How to fixFix it
- 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 Tandoori Pizza's team
Is this your place?
Welcome, Tandoori Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Tandoori Pizza 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 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: Hot food below 135°FThe county found: “Walk in cooler measured to have: -Ambient temperature of 50F -Mozzarella at 50F -Ground lamb at 45F -Diced…”
First step: If food is out of range
Then the next one: Equipment in poor 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 6-501.112, Food Code 2-301.14, Food Code 3-304.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 PizzaWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Tandoori Pizza. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestDec 16, 2025Follow-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 Dec 16, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 11, 2025: 75 out of 100 (Green placard).
EarlierDec 15, 2025Follow-up inspectionRed placard
2 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
Prep cooler observed to have reach in drawers in operable. Cooler had cheese and milk stored inside. Per employee cheese and milk was moved there this morning (approximately 4 hours prior) because of broken walk in cooler. Cheese measured to be 49F and milk measured to be 69F. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Cheese was moved back into walk in cooler and milk was VC&D.
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: -Rodent droppings observed in routine follow up under prep cooler and water heater on 12/11/2025 was cleaned and removed. Rodent dropping observed on bottle of oil, under prep sink, and on the floor to the left of stand mixer. -Semi-dead cockroach observed in facility: -1 by box of onions next to walk in cooler. -1 under hot water heater -2 in back by doorway. 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.
EarlierDec 11, 2025Routine inspection75 out of 100 (Green placard)
8 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
Walk in cooler measured to have: -Ambient temperature of 50F -Mozzarella at 50F -Ground lamb at 45F -Diced chicken at 45F One of the walk in cooler fans observed to not be in operation. Per PIC, technician is coming today or tomorrow morning to repair cooler. Per PIC, cooler was just restocked and cooler was kept open for an extended period of time bring in delivery. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. Repair cooler and ensure it can maintain 41F or below. [COS] All Cheese and meats and other PHFs were moved to prep cooler reach in portion and upright freezer for storage. Whole produce, dough, and shelf stable sauces are able to kept inside walk in cooler.
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 Tandoori Pizza? Fix it
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler observed to have rubber gasket fraying at bottom of walk in cooler. Only one of the condenser fans of walk in cooler observed to be on.[CA] Repair gasket and maintain in good condition. Repair walk in cooler fan and maintain in good condition
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 Pizza? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Rodent dropping observed on floor by water heater and floor behind left most prep cooler. Per PIC areas are cleaned as needed and is unsure if facility has regular pest control. [CA] Clean and sanitize area of dead cockroaches or old droppings. Keep facility free of vermin infestation. Ensure to routinely monitor for signs of vermin activity and 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 until vermin infestation has been eliminated. [COS] PIC cleaned up rodent droppings. Follow up inspection for this violation shall be conducted. Provide inspector contact with a license pest control provider for regular service at time of inspection.
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 Tandoori Pizza? 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
1) Back door observed to be propped open when in not in use. Back door observed to have gap underneath. [CA] Keep back door closed when not in use to prevent vermin entry. Ensure when back door is closed there are no gaps under door that could allow the entry of vermin. 2) Employee food scattered on shelves in walk in cooler. [CA] Keep employee personal items and foods separated from the retail food and food prep surfaces.
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 Pizza? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to be operating register and phone prior to making pizza.[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Ensure employees wash hands prior to handling and prepping food. [COS] Employee washed their hands and put on gloves prior to making pizza.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Tandoori Pizza? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dirty wiping cloth observed to be stored on counter top.[CA] Keep in use wiping cloth inside sanitizer solution between wipes. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tandoori Pizza? Fix it
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Ventilation above Lincoln Pizza Oven observed to be accumulating dust and debris. [CA] Clean ventilation screen above pizza oven.
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 Pizza? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food facility missing food safety certificate. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one employee with a valid Food Safety Certificate available for review at all times.
EarlierNov 8, 2024Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards not available for staff [CA] - Ensure all food handlers maintain valid food handler cards. At least one person shall maintain a valid food safety manager certificate. Keep cards and certificate available for review
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer for the left pizza prep unit is located behind the unit, employee had to pull refrigerator from wall to read temperature of the unit [CA]- A thermometer shall be provided for each refrigeration unit. The thermometer shall be located to indicate the air temperature in the warmest part of the unit and shall be affixed to be readily visible.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water peaked at 117F at the 3-compartment sink [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 (minimum 100°F).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak from faucet at the 3-compartment sink. [CA] - Repair to eliminate leak. Ensure hot and cold water knobs are working properly and are able to completely shut off water.
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 Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hands not washed when needed Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Tandoori Pizza
Ask for the manager. Tandoori Pizza can only fix what it knows about.
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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 Tandoori Pizza?
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.