At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 17, 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. Varahi Indian Cuisine got about the same as most. That's from the last routine visit, on Apr 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Varahi 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.
- 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 Varahi Indian Cuisine's team
Is this your place?
Welcome, Varahi Indian Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Varahi 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 Varahi 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: Equipment in poor repairThe county found: “The owner has brought one Black Diamond Deep Fryer without permit. The owners are also thinking to bring a store. [CA]…”
Then the next one.
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 3-305.11, Food Code 6-501.112, Food Code 2-301.14.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Varahi 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.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (16 → 14). That takes a team.
Every visit
LatestJul 17, 2026Routine inspectionNo score given
This one: No score given, inspected Jul 17, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The owner has brought one Black Diamond Deep Fryer without permit. The owners are also thinking to bring a store. [CA] Please submit plan and specification to our plan check unit digitally for approval within two weeks and complete the project within three months. The units may not be used until a plan check senior from our office approves it.
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 Varahi Indian Cuisine? Fix it
EarlierApr 9, 2026Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some missing floor tiles below the wash sinks back in the kitchen. There also is an excessive water accumulation on the floor below the mechancal dishwasher. [CA] Replace the missing floor tiles, and keep the floor clean and dry.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the manual three compartment warewash sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no cold water supply on the handwash station located near the manual three compartment warewash sink. [CA] Provide a 100 oF warm water on the handwash stations by providing both cold and hot water supplies on the sinks.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
The department's words
K23 No rodents, insects, birds, or animals
Couple of dry rat droppings were observed back by storage and water heater tanker area. [CA] Eliminate all insects and rodents from the facility by a legal method.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The manual three compartment sink is removed and replace with a new one with different size compartments [CA] Please replace the wash sink like for like. The freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
EarlierOct 10, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the manual three compartment warewash sink. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some missing floor tiles below the wash sinks back in the kitchen. There also is an excessive water accumulation on the floor below the mechancal dishwasher. [CA] Replace the missing floor tiles, and keep the floor clean and dry.
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on the ice bath located in the preparation area and some inside the produce walk-in cooler were measured between 45°F and 48 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no cold water supply on the handwash station located near the manual three compartment warewash sink. [CA] Provide a 100 oF warm water on the handwash stations by providing both cold and hot water supplies on the sinks.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Show 2 more
Permits available
The department's words
K49 Permits available
48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1580.00 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1351143. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 10/13/25.The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be carried out, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of the produce walk-in cooler was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
EarlierMay 2, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some missing floor tiles back in the kitchen. There also is an excessive water accumulation on the floor below the mechancal dishwasher. [CA] Replace the missing floor tiles, and keep the floor clean and dry.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
The department's words
K23 No rodents, insects, birds, or animals
Multiple rodent droppings were observed on the storage shelves and by the dishwashing areas. [CA] Eliminate rodents from the facility by a legal method. Clean and sanitize the area where rat. Couple of flies were observed back in the kitchen area. [CA] Eliminate insects from the facility by a legal method.
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeated violation: One of the handwash sinks located back in the kitchen area was blocked by delivered food products, napkins, and knives. [CA] Keep the handwash sink easily accessible for employees to wash hands whenever necessary.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple compressed gas cylinders in the bar area were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on the preparation double door preparation fridge in the kitchen area were measured between 45°F and 48 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.
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 door was left open. [CA] To prevent insect/rodent infestation, please keep the back door always closed.
EarlierNov 14, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeated violation: The handwash station located next to the mechanical dishwasher was blocked by utensils and chemicals. [CA] Keep the handwash station easily accessible for employees to wash hand whenever it is needed.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A sack of onion was stored directly on the floor back in the kitchen area. [CA]Store all food products at least six inches off the floor on approved shelf/dunnage racks.
EarlierNov 6, 2024Routine inspection57 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
K05 Hands clean, properly washed; gloves used properly
Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. The chef changed the chlorine stock container, primed the flow, and raised the chlorine concentration to 100 ppm (COS).
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
Some potentially hazardous foods stored on the preparation double door preparation fridge in the kitchen area were measured between 48°F and 55 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef discarded half a bin of cheese and half bin diced tomato (COS).
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer on one of the preparation sinks located back in the kitchen area inside the produce walk-in cooler. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
The department's words
K23 No rodents, insects, birds, or animals
Many rat droppings were observed on the storage shelves and by the dishwashing areas. [CA] Eliminate rodents from the facility by a legal method. Clean and sanitize the area where rat
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and the kitchen areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
The department's words
K06 Adequate handwash facilities supplied, accessible
One of the handwash sinks located back in the kitchen area was blocked by delivered food products, napkins, and knives. [CA] Keep the handwash sink easily accessible for employees to wash hands whenever necessary.
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 Varahi Indian Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Varahi Indian Cuisine
Ask for the manager. Varahi Indian Cuisine can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Varahi Indian Cuisine?
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
- No score given
- 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.