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SRI LAKSHMI CAFE

1818 MILMONT DR, MILPITAS, CA, 95035 +19253361850
Pass
82
Latest score
100%
Pass rate
4
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Mar 6, 2026ROUTINE INSPECTION162 days ago

Inspection Timeline

Mar 6, 2026Latest
PassedScore: 82/100
ROUTINE INSPECTION
82
Jan 6, 2026
Passed
ROUTINE INSPECTION
Sep 26, 2025
PassedScore: 89/100
ROUTINE INSPECTION
89
Apr 25, 2025
Passed
ROUTINE INSPECTION

Violations Analysis

1
Critical Violations
1 in last 3 inspections
17
Non-Critical
18
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Mar 6, 2026
82/100

ROUTINE INSPECTION

6 reported violations
  • K30: Food storage: food storage containers identified

    Observed open bags of bulk food items. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed food containers stored directly on floor in storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

  • K39: Thermometers provided, accurate

    Lack of thermometers inside refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

  • K40: Wiping cloths: properly used, stored

    Observed soiled wiping towels on prep tables. [CA] Wiping cloths shall be free of food debris and visible soil. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

  • K07: Proper hot and cold holding temperaturesCritical

    Measured briyani at 80 F in small container at prep table. Per PIC, it was prepared 2 hours ago. Measured dosa batter at 58F at prep table near cookine, it was on a thin layer of ice. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked the food items to use or discard within 4 hours from when it was taken out of temperature control.

  • K36: Equipment, utensils, linens: Proper storage and use

    Observed yogurt buckets being reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Observed back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Pass Jan 6, 2026
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: SRI LAKSHMI CAFE NEW OWNER: THILLAI LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1,580.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 02/01/2026 - 01/31/2027 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 01/06/2026 *Permit condition: n/a *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

5 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    In the kitchen area, at the left bottom corner of the cookline, observed missing cove base tiles. [CA] Ensure approved cove base tiles are installed to prevent possible harborage of vermin.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    In the kitchen area, around the handwash station, observed cracks and crevices around installed stainless steel panels, electrical panels (electrical sockets/electrical switches), and shelving. On the left end of the cookline, in the corner wall, observed a gap between stainless steel panels. At the same area, observed holes in the wall, and gaps on the edge of the hood. [CA] Ensure all gaps, holes, cracks, and crevices are properly sealed to prevent possible harborage of vermin.

  • K23: No rodents, insects, birds, or animals

    Around the handwash station, observed cockroach droppings on the wall, and around an electrical box/socket. In the same area, observed a single dead cockroach in the crevice of the stainless steel panel. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service to the facility.

  • K14: Food contact surfaces clean, sanitized

    At the 3 compartment sink, measured quaternary ammonium sanitizer from dispenser at 100 PPM. [CA] Ensure quaternary ammonium sanitizer is provided at 200 PPM to allow for proper cleaning and sanitizing of utensils and equipment.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    In the kitchen area, at the back of the 2 door prep unit, observed a piece of cardboard installed to the back of the unit. [CA] Ensure only approved, smooth, durable, and easily cleanable materials and equipment are used within the facility. Remove cardboard to prevent possible harborage of vermin.

Pass Sep 26, 2025
89/100

ROUTINE INSPECTION

Food products in the 2 door upright freezer felt soft. Monitor the food temperatures in the freezer.

4 reported violations
  • K01: Demonstration of knowledge; food safety certification

    Employees lack Food Handler's Card. [Corrective Action] 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.

  • K07: Proper hot and cold holding temperatures

    Potentially Hazardous Foods in the 2 door prep cooler (left side) were measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Facility has not yet submitted an application to the Plan Check Program for the use of the new tandoori oven. [Corrective Action] Submit an application to the Plan Check Program at this department for the approval of the tandoori oven.

  • K06: Adequate handwash facilities supplied, accessible

    Soap dispenser for the handwash sink in the kitchen was observed mounted about 10 feet away from the handwash sink. [Corrective Action] Mount the soap dispenser at the handwash sink.

Pass Apr 25, 2025
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Chandni Chowk NEW OWNER: Three Ganesh LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1,580.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 05/01/2025 - 04/30/2026. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 04/25/2025. *Permit condition: none. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

3 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    Missing cove base tiles and floor tiles at the cookline. Observed cove base tiles separating from the wall at the cookline. [Corrective Action] Install cove base tiles and floor tiles. Ensure no gaps from the cove base tiles and the wall.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Observed newly installed tandoori oven. [Corrective Action] Obtain plan check approval from this department when installing new equipments.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Lack of mop hanger at the mop sink. [Corrective Action] Install mop hanger at the mop sink.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.