At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · Routine county inspection · Sep 9, 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. Ulavacharu Tiffins got more than most. That's from the last routine visit, on Mar 18, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ulavacharu 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: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Ulavacharu Tiffins' team
Is this your place?
Welcome, Ulavacharu Tiffins. We'll walk through this together, one item at a time. To log the fixes, claim Ulavacharu 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 Ulavacharu 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: Hot food below 135°FThe county found: “On the preparation counter, measured chutneys at 58F. Per PIC, chutney was relocated from refrigeration less than 1…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-302.11, 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
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The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
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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 · 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
LatestSep 9, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 9, 2026.
3 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
On the preparation counter, measured chutneys at 58F. Per PIC, chutney was relocated from refrigeration less than 1 hour prior to temperature measurement. In the 2-door preparation unit, measured foods (cut tomato, sauce, chutney) from 48-58F. Per employee, foods were restocked less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were relocated to the walk-in cooler to facilitate rapid cooling.
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 Ulavacharu Tiffins? Fix it
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the cook line, observed bowl without handle stored directly inside the dosa batter. [CA] Provide approved scoops with handles to prevent hand contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Ulavacharu Tiffins? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 2-door preparation unit at 48F. Per PIC, this unit is repeatedly opened during service. [CA] Refrigeration units shall consistently maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed the door for the 2-door preparation unit is in disrepair and does not fully shut. [CA] Repair door gaskets. Equipment shall be maintained in good repair.
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 Ulavacharu Tiffins? Fix it
EarlierAug 7, 2026Follow-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 6, 2026Routine inspectionRed placard
6 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
**MAJOR** 1. Observed Vermin: Documented in the following areas: - At the end of the cook line nearby the handwash and preparation sink, observed four live, fast-moving adult German cockroaches on shelving and in the gap between bracket and wall. Observed two nymph cockroaches crawling on the adjacent wall. - In the dry storage room, observed one live adult German cockroach on the wall. - Throughout the food preparation area, observed multiple dead cockroaches on the floor. 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. **MINOR** Observed multiple flies throughout the food preparation area. [CA] The premises of a food facility shall be maintained free of non-disease carrying flies, insects, gnats, ants, and weevils.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak in the drainpipes underneath the warewashing sink when it is in active use. Observed standing puddle of water underneath the sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust and grease on the ventilation hood above the cook line and on the sides of cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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) Observed holes in the wall nearby the 3-compartment sink. [CA] Seal all gaps in the facility. Facility shall be kept fully enclosed at all times to prevent pest entrance and harborage. 2) Observed back door of the kitchen area is kept propped open. [CA] Keep back door closed to prevent pest entrance and harborage.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple bulk ingredient bins and bags are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Observed accumulation of grease, grime, and debris on the floors and walls throughout the food preparation area. Observed facility is covering wall with soiled aluminum foil. [CA] Floors, walls, and ceilings shall be approved, smooth, and made of material that is easily cleanable. Floors, walls, and ceilings shall be routinely cleaned and sanitized. 2) Observed cracked base coving throughout the kitchen and gaps between the shelving bracket and the wall at the end of the cook line (by the handwash and preparation sink). [CA] Repair base coving and secure gaskets to the wall to minimize gaps.
EarlierJun 29, 2026Routine inspectionGreen placard
6 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
On the preparation counter, measured chutneys stored at ambient temperatures from 63-78F. Per PIC, chutneys were relocated from the walk-in cooler less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that chutneys will be served within the next hour (less than 4 hours from initial removal from temperature control). Discussed that chutneys shall be kept in an ice bath throughout service.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling soiled cloth on the preparation counter, then proceeding to directly handle onion and dosa batters without an intermediate handwashing step. No direct contamination of food observed. [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 directed employee to properly wash hands prior to handling foods. Dosa was immediately cooked for service. Recommend to use scoops with handles for foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiple bowls without handles used for scooping batter for dosa and stored inside bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, observed chutneys cooling in deep, plastic containers while fully covered with lid. [CA] 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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the sanitizer concentration in the dispenser at the 3-compartment sink at 0 ppm. No active warewashing at the time of inspection. (Facility primarily utilizes the mechanical dishwasher for warewashing.) [CA] Repair the sanitizer dispenser. 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.
EarlierMar 25, 2026Follow-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
K07 Proper hot and cold holding temperatures
**REPEAT VIOLATION** 1) On the preparation counter, measured chutneys at 68F. Per PIC, chutney containers were moved from the cooler less than 45 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Chutneys were placed into an ice bath during inspection. Discussed with PIC that facility shall keep chutneys fully submerged into ice bath. 2) On the preparation unit, measured chutneys on prepared plates at 68F. Per PIC, chutney was moved from the walk-in cooler and moved to plates for preparation less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Prepared plates were served within the next 15 minutes. Discussed with PIC that facility shall keep chutneys under refrigeration when not under diligent prep. 3) In the hot holding display case, measured lentil patties at 125F. Per PIC, lentil patties were cooked 45 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Lentil patties were time marked to be discarded within 3 hours (or within 4 hours from time of initial removal from temperature). The temperature of the display case was turned up again. Ensure internal temperature of foods reaches 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 18, 2026Routine inspection58 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
K06 Adequate handwash facilities supplied, accessible
Observed paper towel dispenser is empty at the handwash sink in the cook line. [CA] Handwash stations shall be fully stocked with soap and single use towels at all times. [COS] Employees restocked the paper towel dispenser during inspection.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
**MAJOR** On the preparation counter, measured fried chilis in a deep container at 75F. Per employee, chilis were cooked 2 hours prior to temperature measurement (8:30 AM), and are frequently replaced. [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. [COS] Fried chilis were time marked to be discarded by 12:30 PM (within 4 hours of initial removal from temperature). PIC will keep chilis warm at 135F or above. **MINOR** Observed tomato chutneys are cooling inside large, deep, plastic containers without being stirred. (Measured the temperature of chutney from 180F at the center and 140F at the sides at the beginning of inspection, then 170F in the center and 115F at the sides approximately 1 hour later. When stirred, the chutney measured at 165F.) [CA] 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.
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
1) On the preparation counter, measured ginger and tomato chutney from 68-73F. Per PIC, ginger and tomato chutney containers were moved from the cooler 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Ginger and tomato chutney was relocated to the under counter cooler to facilitate rapid cooling. Recommend to keep chutneys in an ice bath if kept on preparation counter. 2) On the preparation unit, measured chutneys on prepared plates at 70F. Per PIC, chutney was moved from the walk-in cooler and moved to plates for preparation less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Prepared plates were relocated to the preparation unit to facilitate rapid cooling. Facility shall keep chutneys under refrigeration when not under diligent prep. 3) In the hot holding display case, measured lentil patties at 125-130F. Per PIC, lentil patties were cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Lentil patties were time marked to be discarded within 3 hours (or within 4 hours from time of initial removal from temperature). The temperature of the display case was turned up.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed multiple bowls without handles used for scooping batter and bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination. 2) Observed storage of other foods within single-use yogurt containers. [CA] Discontinue storage of foods inside single-use food containers. Food shall be be stored in approved, food grade containers.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple bulk ingredient bins are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.
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 back door of the kitchen area is kept propped open. [CA] Facility shall be kept fully enclosed at all times to prevent pest entrance and harborage.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple food containers stored on the floor throughout the walk-in cooler, walk-in freezer, and upstairs storage area. [CA] Food shall be stored at least six inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust and grease on the ventilation hood above the cook line. Observed grease dripping from the ventilation hood. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed active open food preparation in the upstairs area with unapproved wooden flooring and base coving. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches in areas of food preparation.
The department's words
K23 No rodents, insects, birds, or animals
Observed two dead cockroaches in the upstairs storage area. No live activity or contamination of food observed. [CA] The premises of a food facility shall be maintained free of vermin. NOTE: Facility receives biweekly pest control services. Reviewed last pest control services report from All State Pest Control on 3/16/2026.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee drying wet dishes with a reusable wiping cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
EarlierApr 24, 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.
EarlierApr 22, 2025Routine 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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. In the walk-in cooler, measured large tray of cooked rice and vegetables at 115F. Tray was covered with lid. Per PIC, food was prepared three hours prior to temperature measurement. 2. In the freezer, measured three large, deep, plastic containers of cooked lentil soup from 90-112F. Per PIC, food was prepared three hours prior to temperature measurement. [CA] After heating, 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, 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, or 8) in 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] PIC voluntarily discarded foods that were improperly cooled. See VC&D form.
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
At the stovetop, measured large pots of cooked vegetables (dosa filling) and lentil soup at 105F and 111F. Per PIC, foods were cooked 3 hours prior to temperature measurements. Filling is kept warm and reheated in dosa for service. [CA] Potentially Hazardous Foods (PHFs) shall be kept at 135F or above and 41F or below. [SA] Per PIC, foods will be discarded at the end of lunch shift (within 4 hours of preparation). Recommend to turn up the heat to keep items consistently at 135F or above throughout the food service period.
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)
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 back door in the kitchen is kept propped open. Observed ventilation cover upstairs was not attached, creating a gap in the wall. [CA] Facility shall be kept fully enclosed at all times to prevent the entrance and harborage of vermin.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
In the hot holding unit, measured multiple puff pastries with vegetable filling from 103-110F. Per PIC, foods are kept on TPHC and discarded at the end of lunch shift. No written procedures available. [CA] When time only, rather than time and temperature is used as a public health control, written procedures shall be readily available for review. [COS] Completed TPHC form with PIC during inspection.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing solution when not in use.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the floor in the storage area and walk-in freezer. [CA] Food shall be stored at least six 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
Observed accumulation of grease and debris in the food preparation area, particularly behind the cook line. [CA] Walls and floors in food preparation area shall be routinely cleaned.
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 Ulavacharu Tiffins, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Ulavacharu Tiffins
Ask for the manager. Ulavacharu Tiffins 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 Ulavacharu 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.