At a glance
CleanCleaver food safety systematic review results
What happened?
43/ 100 · 57 points taken off
15 problems found · 4 marked critical · Routine county inspection · Jun 23, 2026
At the routine inspection on Jun 23, 2026. The latest visit, on Sep 23, 2026, 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. Urban Grill Indian Cuisine 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 Urban Grill Indian Cuisine?
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: Pests seen inside: mice K23How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Sewage or wastewater not disposed of right K22How 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 Urban Grill Indian Cuisine's team
Is this your place?
Welcome, Urban Grill Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Urban Grill Indian Cuisine 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 Urban Grill Indian CuisineWe'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: Pests seen inside: miceThe county found: “1. Observed Vermin: Documented in the following areas: Live mouse found in the bait station in the counter of the bar…”
First step: What to do
Then the next one: Time as a control not marked or logged
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 3-305.11, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests seen inside: mice
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Urban Grill Indian CuisineWe'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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (3 routine, 4 follow-up).
Nice work, Urban Grill Indian Cuisine. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestSep 23, 2026Follow-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 Sep 23, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 23, 2026: 43 out of 100 (Red placard).
EarlierSep 22, 2026Routine inspectionRed placard
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
**REPEAT VIOLATION** 1. Observed Vermin: Documented in the following areas: - Multiple live German cockroaches (3+ adults and 2+ nymphs) crawling on the wall in the center of the cook line. Observed cockroaches behind the brackets of the shelving. 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. See limited inspection report.
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
**REPEAT VIOLATION** In the walk-in cooler, observed five large, deep, plastic tubs of curry sauce measuring 58F in the sides and 74F in the center. Per PIC, curry was cooked last night and stored in the walk-in cooler. [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] Facility was ordered to close at time of inspection. All food was voluntarily condemned and discarded.
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
**REPEAT VIOLATION** In the 2-door preparation unit and cold holding shelf, measured multiple foods including cooked sauces and meats (chicken, goat, etc) from 52 to 60F. Per PIC, foods have been cooked and stored inside units since yesterday. At the buffet line, measured yogurt and cut melon at 52F. Per PIC, foods were stocked during opening, or less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Facility was ordered to close at time of inspection. All food in refrigeration units was voluntarily condemned and discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Observed accumulation of food debris and grime on the floors, especially underneath the cook line. [CA] Floors shall be routinely cleaned and sanitized. 2) Observed multiple cracked and broken tiles in the floor between the kitchen and warewashing area. Observed accumulation of standing water inside the gap. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 gaps between the shelving brackets and the wall at the center cook line. [CA] Seal all gaps in the facility to prevent areas of pest harborage. 2) Observed side door at the dining area is kept propped open at time of inspection. [CA] Keep doors to facility closed at all times. The food facility shall be fully enclosed to prevent pest entrance and harborage.
The department's words
K01 Demonstration of knowledge; food safety certification
**REPEAT VIOLATION** 1) Facility lacks active food safety manager's certification. [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. 2) Facility lacks food handler cards for actively working employees. [CA] All food handlers shall maintain an active food handler's card for the duration of their employment. Food handler cards shall be available for review at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple bulk rice bags, dry ingredient bags, and spice containers throughout the facility are open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the walk-in cooler at 45F. Measured the ambient temperature of the 2-door preparation unit at the cook line at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
Show 2 more
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 112F and at the preparation sink at 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash stations).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods stored directly on the floor throughout the kitchen and walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
EarlierJun 26, 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.
EarlierJun 25, 2026Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Dead mouse found on the floor of the dining area. A couple of old rodent droppings found on the floor of kitchen area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The persons in charge during inspection, [name], Arun, and AJ, have 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.
EarlierJun 23, 2026Routine inspection43 out of 100 (Red placard)
15 violations listed, 4 marked critical.
Critical (4)
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: Live mouse found in the bait station in the counter of the bar area. Numerous rodent droppings in the shelving at the bar area and inside the planter boxes in the front service area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The persons in charge during inspection, [name], have 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Urban Grill Indian Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed facility is not time marking biryani rice as per documented TPHC procedures. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Facility closed during inspection. All food shall be discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Urban Grill Indian Cuisine? 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
Observed the 3-compartment sink and drainpipe from the 3-compartment sink are actively leaking whenever in use. The wastewater is overflowing onto the floor underneath the sink. [CA] Food facility shall not operate if there is liquid waste or sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned 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
K07 Proper hot and cold holding temperatures
**REPEAT VIOLATION** Measured multiple foods outside of proper holding temperatures: 1) In the 2-door preparation unit and side countertop cooler, measured all foods from 58-60F. Per employee, foods were relocated from the walk-in cooler more than 4 hours prior to temperature measurement. 2) In the kitchen, measured paneer, fried cauliflour, and fried chicken from 77-98F. Per employee, foods are cooked less than 1 hour prior to temperature measurement, kept at holding temperature, then cooked again for service. 3) At the buffet service line, measured yogurt sauces at 62F. Per employee, buffet line was stocked less than 1 hour prior to temperature measurement. Per employee, cold foods are typically kept in ice bath. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Facility closed during inspection. All food shall be discarded. Added fried foods to TPHC documentation during 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 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 Urban Grill Indian Cuisine? Fix it
Not critical (11)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks appropriate testing strips for sanitizer of choice. [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 Urban Grill Indian Cuisine? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust and grease in the ventilation hoods above cook line. Observed accumulation of grime and grease throughout equipment at the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Urban Grill Indian Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed facility is using unapproved holding units at the buffet service line. (Brand is unknown. Appears to be international (written in Chinese).) [CA] Installation of new equipment shall obtain approval from this Department. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2) Measured the ambient temperature of the 2-door preparation unit at 65F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
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 Urban Grill Indian Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Observed accumulation of water on the floor by the warewashing area. [CA] Floors shall be routinely cleaned. 2) Observed multiple cracked and broken tiles in the floor between the kitchen and warewashing area. Observed accumulation of standing water inside the gap. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 Urban Grill Indian Cuisine? 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) Observed back door into the kitchen propped open at the time of inspection. [CA] Keep back door closed at all times. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed unused ice machine stored in the kitchen area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 Urban Grill Indian Cuisine? Fix it
Show 6 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed foods cooling while fully covered in plastic wrapping. Observed condensation on the inside of the plastic wrapping. [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.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Urban Grill Indian Cuisine? Fix it
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 as scoops inside foods (i.e biryani) and bulk ingredient bins. [CA] Provide approved utensils with handles to prevent direct hand contamination.
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 Urban Grill Indian Cuisine? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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.
Are you Urban Grill Indian Cuisine? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed facility has a self-service buffet line with multiple individual holding units. Per PIC, the units are self-closing. All units are open at the time of inspection and are not shielded by a sneeze guard at the time of inspection. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 2) Observed multiple bulk rice bags, dry ingredient bags, and spice containers throughout the facility are open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids.
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 Urban Grill Indian Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed storage of foods directly on the floor in the kitchen and in the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
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.
Are you Urban Grill Indian Cuisine? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
**REPEAT VIOLATION** 1. Facility lacks active food safety manager's certification. [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. 2. Facility lacks food handler cards for actively working employees. [CA] All food handlers shall maintain an active food handler's card for the duration of their employment. Food handler cards shall be available for review at all times.
EarlierMar 20, 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.
EarlierMar 19, 2026Routine inspectionRed placard
5 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
1. Observed Vermin: Documented in the following areas: - Numerous rodent droppings found in the counter at the bar area, on top of the mechanical dishwasher, on shelving with onions and clean dishes in the side storage area, and on the mixing equipment in the back nearby the walk-in cooler. Rodent droppings found throughout the floor of the facility including the main cook line, warewashing area, and side storage area. - Two dead adult cockroaches by the electrical panel (one on the preparation table and one 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.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grime and food debris on the floors throughout the facility, especially at the main cook line and the warewashing area. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
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 facility keeps side door in the dining area and back door in the kitchen propped open. [CA] Keep doors closed at all times. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed hole in the wall in the corner of the bar area, nearby the 3-compartment sink due to disconnected plumbing, and gaps in the electrical panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of grease, grime, and debris throughout the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple bulk rice bags, dry ingredient bags, and spice containers throughout the facility are open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids.
EarlierAug 4, 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.
EarlierJul 31, 2025Routine inspection67 out of 100 (Yellow placard)
10 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
Measured multiple Potentially Hazardous Foods out of temperature: 1. At the side reception area, measured three large pots of biryani rice from 130-165F. Measured boiled eggs at 71F. Per PIC, foods were prepared less than 30 minutes ago. The rice and eggs are kept at room temperature and discarded at the end of service. 2. At the cook line, measured partially cooked cauliflour and potatoes at 70F. Per PIC, foods were prepared less than 30 minutes ago. Cauliflour and potatoes are refried for service, or discarded at the end of service. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods will be discarded at the end of the lunch shift (within 4 hours of removal from temperature control). Discussed TPHC guidelines and procedures with PIC. Facility is to keep foods on TPHC or temperature control (to be discussed on follow-up.)
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
K06 Adequate handwash facilities supplied, accessible
At the handwash station in the kitchen, observed lack of paper towels. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] PIC restocked the dispenser with paper towels.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of dust and grease in the ventilation hood filters. [CA] Ventilation hood filters shall be routinely cleaned and maintained in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the self-service station, observed rice paddles are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks appropriate testing strips for quaternary ammonia sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. At the self-service buffet line, observed chafing dishes containing biryani rice is not covered by a sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 2. Observed bulk rice bags open and uncovered. [CA] After opening, bulk foods shall be transferred to approved, food grade containers with tight fitting lids. 3. Observed multiple spices held in bulk containers that are uncovered. The spices are held on the bottom of a food storage shelf. [CA] Cover containers with lids. Food shall be protected from potential sources of contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lacks active food safety manager's certification. [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. 2. Facility lacks food handler cards for multiple actively working employees. [CA] All food handlers shall maintain an active food handler's card for the duration of their employment. Food handler cards shall be available for review at all times.
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Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed accumulation of water on the floor by the 3-compartment sink. [CA] Floors shall be routinely cleaned. 2. Observed multiple cracked and broken tiles in the floor, especially by the dishwashing area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 3. Observed the floor in the back dishwashing and food preparation/storage area is missing cove basing. [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.
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 large gap in the ceiling over the mechanical dishwasher due to broken ceiling panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
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 concentration when not in use.
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 Urban Grill Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: mice Read the free guide
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
Call Urban Grill Indian Cuisine
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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.
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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.