Santa Clara County, CA

Adrian C Wilcox High School

3250 Monroe St

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Adrian C Wilcox High School last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Mar 20, 2025 to Oct 6, 2026.
Has Adrian C Wilcox High School ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 20, 2025.

The Full Inspection History

4 inspections

Routine Inspection

Oct 6, 2026

Pass

3 recorded violations

minorCode K21Water, plumbing, and sewage

Official Wording

Hot and cold water available

Inspector’s Notes

At the handwash station at the service line, measured the maximum water temperature at the non-adjustable faucet at 110F. Other nearby handwash stations are available for use. [CA] Water shall be provided from 100-108F at handwash stations where faucet is not readily adjustable.

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 problems

minorCode K41Water, plumbing, and sewage

Official Wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s Notes

Observed active drip leak in the plumbing underneath the 3-compartment sink. Observed accumulation of standing water underneath the 3-compartment sink. [CA] Plumbing fixtures shall be maintained in good repair.

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 problems

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Observed employee stacking clean, wet trays on top of each other for drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

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 problems

Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source

Routine Inspection

Mar 11, 2026

Pass

4 recorded violations

criticalCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

At the service line, measured cheese bread from 95-120F in the steam table. Per employee, cheese bread was cooked in the oven and relocated to the service line about 30 minutes prior to temperature measurement. Other foods in the steam table are measuring > 135F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cheese bread will be served within the next 30 minutes during lunch service, then discarded (within 4 hours from time of initial removal from temperature control).

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 temperature

minorCode K23Pests

Official Wording

No rodents, insects, birds, or animals

Inspector’s Notes

In the dry storage room, observed one dead adult cockroach inside a sticky trap underneath the storage racks. [CA] Remove vermin and clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode K40Cleaning and sanitizing

Official Wording

Wiping cloths: properly used, stored

Inspector’s Notes

Observed wiping cloths stored in a sanitizer bucket measuring at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not inuse.

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 problems

minorCode K14Cleaning and sanitizing

Official Wording

Food contact surfaces clean, sanitized

Inspector’s Notes

Measured the quaternary ammonia sanitizer concentration at 0 ppm. The sanitizing dispenser appears to be broken. No active warewashing at the time of inspection. (Facility utilizes mechanical dishwasher for warewashing.) [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

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 problems

Official record from Santa Clara County Department of Environmental Health, Mar 11, 2026 · Original Source

Routine Inspection

Sep 17, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official Wording

Proper hot and cold holding temperatures

Inspector’s Notes

In the hot holding box at the front service line, measured cooked chicken from 108-140F. Per staff, chicken was cooked and placed into the hot holding box 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef reheated chicken in the oven to 165F for hot holding.