At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
13 problems found · 1 marked critical · Routine county inspection · May 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tirupathi Bhimas 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 Tirupathi Bhimas?
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
- No person in charge on duty K01How 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 Tirupathi Bhimas' team
Is this your place?
Welcome, Tirupathi Bhimas. We'll walk through this together, one item at a time. To log the fixes, claim Tirupathi Bhimas 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 Tirupathi BhimasWe'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: “Fried lentil donuts measured 113F while maintained out of temperature control at the front service counter. Per staff,…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 4-301.12, Food Code 2-301.14, Food Code 2-301.15, Food Code 6-501.112.
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
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What people see after you fix and log it
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The date of your reply
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What people see next
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 7, 2026Routine inspection62 out of 100 (Green placard)
This one: 62 out of 100 (Green placard), inspected May 7, 2026.
13 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
Fried lentil donuts measured 113F while maintained out of temperature control at the front service counter. Per staff, donuts had been fried less than 30 minutes prior. Raita measured 54F while maintained in an improper ice bath at the front service counter. Per staff, raita had been taken out of refrigeration and placed into ice baths less than 1 hour prior. Numerous potentially hazardous foods, including chutney, sambar, cooked vegetables, and curries measured between 47F and 51F while maintained in the walk-in cooler. Ambient of the unit measured 50F via probe. Per staff, the elevated temperature of the unit was due to the frequent opening and closing of the unit. Staff stated that an internal thermometer had measured the unit at 41F earlier this morning, prior to service approximately 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Fried lentil donuts and raita to be served or discarded by the end of lunch service at 2PM. Owner states that in the past, they used to use TPHC (4-hour rule) for said items. Going forward, fried lentil donuts and any other potentially hazardous foods maintained out of temperature control at the front service line shall be subjected to time as a public health control (4-hour rule). Owner and staff were aware of labeling/timer requirements. After leaving the door of the walk-in cooler closed for approximately 1-hour, ambient of the unit measured 40F. Ensure walk-in cooler is capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
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 Tirupathi Bhimas? Fix it
Not critical (12)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate could not be provided. Food handler cards for employees could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the walk-in cooler measured 50 via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below during all hours of operation. *Note: After leaving unit closed for approximately 1 hour, ambient of the unit measured 40F.
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 Tirupathi Bhimas? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tirupathi Bhimas? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwashing employee observed loading soiled dishes into the mechanical dishwasher, then attempted to handle clean dishes before being stopped and instructed to wash their hands. Employee observed handling the insides/outsides of a trash can, but did not wash their hands thereafter. [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] Employees properly washed their hands.
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
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The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink near the cook-line lacked paper towels in wall-mounted dispenser. *Note: Paper towels were available relatively close by [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
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Show 7 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of black-mold like growth on the wall behind the three compartment sink at the dishwashing area. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Tirupathi Bhimas? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed on the floor of the water heater closet. No other evidence of rodent activity observed. Facility provided the most recent pest control service report from Matrix. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Tirupathi Bhimas? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer measured 25 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Several cutting boards observed with black, mold-like growth. [CA] Resurface or replace.
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.
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Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored on the floor in the walk-in cooler. Pot of sambar stored on the floor in the back kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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.
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No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Pipe leading into of the condenser units in the walk-in cooler observed steadily leaking. Water observed being collected in a tub placed directly on top of peeled onions. [CA] Repair plumbing and maintain in good repair. Ensure onions (and other foods) are stored away to prevent potential contamination.
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 Tirupathi Bhimas? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Sambar measured 124F while maintained in a large pot on the floor near the open back door. Per staff, item had been cooked 30 minutes prior and was cooling prior to placement into the refrigerator. Staff state that item cannot be placed into refrigeration immediately after cooking as it will affect the quality of the food. 30 minutes later, sambar measured at 113F. [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] Pot of sambar was placed into an ice bath in the prep sink and stirred. Sambar remeasured at 68F.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
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Are you Tirupathi Bhimas? Fix it
The department's words
K32 Food properly labeled and honestly presented
Prepackaged snacks offered for consumer self service lack required labeling components. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Tirupathi Bhimas? Fix it
EarlierJul 16, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back screen door was observed left open. [Corrective Action] Keep the back screen door closed to prevent entry of pest.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like substance observed inside of the ice machine. Mold not in direct contact with the ice. [Corrective Action] Thoroughly clean and sanitize inside of the ice machine.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy oil accumulation on the sides and inside of the stock pot burners. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust accumulation on the exhaust vents in the restrooms. [Corrective Action] Thoroughly clean and maintain clean. 3. Heavy dust accumulation on the vents in the dining area. [Corrective Action] Thoroughly clean and maintain clean. 4. Heavy dust accumulation on the fan guard and evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed water leak at the left side drain pipe of the 3 compartment sink. [Corrective Action] Repair to stop the leak. 2. One of the faucet in the women's restroom does not work. [Corrective Action] Ensure all faucets are working.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Cove base at the entry way into the steam table area observed damaged. [Corrective Action] Repair or replace the cove base. 2. Damaged floor observed in the storage room for paper cups and to-go utensils. [Corrective Action] Maintain floor in good condition. 3. Heavy black buildup on the floor in the kitchen under work table and near back door. [Corrective Action] Thoroughly clean and maintain clean. 4. Accumulation of grime on the walls at the warewash area. [Corrective Action] Thoroughly clean and maintain clean.
Show 2 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed the chutney and sanbar covered tightly with plastic wrap. [Corrective Action] When cooling, the food may be left loosely uncovered to allow heat to vent out.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
A set of lights in the women's restroom in not functioning. [Corrective Action] Ensure lights are functional.
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 Tirupathi Bhimas, 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
- Dish sink or dish machine not set up right Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Cooked food not cooled in time Read the free guide
- Food labels missing or wrong Read the free guide
Let Tirupathi Bhimas know
Ask for the manager. Tirupathi Bhimas 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 Tirupathi Bhimas?
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
- 62 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.