Follow-Up Inspection
Oct 7, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Santa Clara County, CA
The Everest Kitchen
520 Lawrence Ex # 310
Last inspected Oct 7, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was The Everest Kitchen last inspected?
- The most recent inspection on record was on Oct 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Nov 18, 2025 to Oct 7, 2026.
- Has The Everest Kitchen ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 18, 2025.
The Full Inspection History
4 inspectionsRoutine Inspection
Oct 6, 2026
Conditional Pass
7 recorded violations
minorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Excessive food debris build-up on cooler handles throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K29Chemicals
Official Wording
Toxic substances properly identified, stored, used
Inspector’s Notes
Raid was stored in back area of facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelycriticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
1. Front handwash sink not stocked with paper towels or handwash soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Soap and paper towels were re-stocked at time of inspection. 2. Handwash sink in back food prep area had ladle and mug placed into basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Ladle and mug were removed at time of inspection.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
1. Scoop handles touching ice in ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Bulk bags of ingredients left open in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K27Other
Official Wording
Food separated and protected
Inspector’s Notes
Food Stored on floor in dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Eggs on counter measured 55F. PER PIC, they were placed on counter less than 2 hours prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Eggs were placed into upright cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
2- burner stove close to ventilation hood edge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source
Routine Inspection
Sep 2, 2026
Pass
1 recorded violation
minorCode K38Facility maintenance
Official Wording
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Fryer is close to hood edge. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Routine Inspection
Nov 18, 2025
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official Wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Slow drain under the food prep sink in the kitchen. [CA] Fix or repair drainage.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Flat grill for making flat naan - Kranpaus - next to wall on a table lack ventilation and burning the wall. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Observed build up of grease and dust debris behind and under the equipment and shelving. [CA] Clean and sanitize hard to reach areas more frequently.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K45Cleaning and sanitizing
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Kitchen wall are turing yellow with grease. [CA] Clean walls to maintain. Damage wall and base coving toward back storage room. [CA] Fix broken base coving and wall.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Under the hood fryer did not has 6 inches of overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Nov 18, 2025 · Original Source