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URBAN GRILL INDIAN CUISINE

Unknown type · CA · source santa_clara_deh #PR0305999

Address

1214 APOLLO WY # 404B

SUNNYVALE CA 94085

Santa Clara County

Phone

+14083269931

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 23, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 22, 2026ROUTINE INSPECTIONClosedDetected Oct 11, 10:35 PM EDT

   Closed (red placard)

   • K23RoachesCriticalNo 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: Anjani Sircar 4. Notification: The person in charge during inspection, Manoj, 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.
   • K44Conducive conditionsPremises 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.
   • K01Demonstration 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.
   • K07CriticalProper 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.
   • K09CriticalProper 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.
   • K21Hot 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).
   • K27Food 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.
   • K30Food 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.
   • K35Equipment, 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.
   • K45Floor, 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.