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SUVAI, TASTE OF INDIA

5205 PROSPECT RD # 110, SAN JOSE, CA, 95129 +15106746484
Pass
79
Latest score
100%
Pass rate
3
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Aug 5, 2026ROUTINE INSPECTION10 days ago

Inspection Timeline

Aug 5, 2026Latest
PassedScore: 79/100
ROUTINE INSPECTION
79
Jun 25, 2025
Passed
ROUTINE INSPECTION
Jun 2, 2025
PassedScore: 82/100
ROUTINE INSPECTION
82

Violations Analysis

1
Critical Violations
1 in last 3 inspections
12
Non-Critical
13
Total Violations
Across 3 inspections

Complete inspection history

3 inspections
PassLatest Aug 5, 2026
79/100

ROUTINE INSPECTION

8 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

  • K09: Proper cooling methods

    Deep container of cooked food found cooling at food preparation table. [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.

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

    Table top butane cookers found in kitchen for use at tables. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane table top cooking equipment from facility.

  • K07: Proper hot and cold holding temperatures

    PHF held at cook line measured >41F,<135F,<2hrs [CA] PHFs shall be held at 41°F or below or at 135°F or above.

  • K30: Food storage: food storage containers identified

    Boxed/food in containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

  • K06: Adequate handwash facilities supplied, accessible

    Hand wash sink in kitchen is obstructed by stored bowl. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

  • K01: Demonstration of knowledge; food safety certification

    Food handler cards are not available for all working employees. [CA] 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.

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

    Moderate amount of live gnats found at dry storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Pass Jun 25, 2025
N/A

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Suvai, Taste of India NEW OWNER: Friends Kitchen LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP14. An invoice for the permit fee in the amount of $1,723.00 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: 7/01/25 - 06/30/26 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 06/25/25 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. * Owner states they have plans to add additional cooking equipment in the near future. Any changes in the kitchen such as addition or modifications to cooking equipment or equipment that requires plumbing will need to be submitted to this department's Plan Check for review and approval prior to installation or use. Unapproved equipment observed at time of routine inspection may be subject to enforcement action.

No reported violations
Pass Jun 2, 2025
82/100

ROUTINE INSPECTION

At time of inspection, was informed by owner that facility is in the process of being sold and changing ownership. Discussed with owner that new owners are required to notify this department and apply for a valid Environmental Health permit. If changes are to be made to the kitchen, a plan check application may be required.

5 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Observed knives stored with the blade in the crevices between equipment. [CA] Food contact surface equipment shall be stored in a manner and location that is clean.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Lack of soap for the handwash sink located in the Men's restroom. [CA] All handwash sinks used by employees shall be able to provide warm water, soap, and single-use paper towels. [COS] Employee refilled soap dispenser.

  • K14: Food contact surfaces clean, sanitized

    Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

  • K27: Food separated and protected

    Inside the upright reach-in cooler, raw meats are stored above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.

  • K07: Proper hot and cold holding temperatures

    Inside the food prep unit insert, raw shell eggs and tofu are overstacked and measured at 48-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee reduced the amount of food in the food prep unit inserts and relocated the excess into the reach-in cooler.

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