Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Campbell School Of Innovation last inspected?
The most recent inspection on record was on Sep 2, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jan 23, 2025 to Sep 2, 2026.
Has Campbell School Of Innovation ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 23, 2025.
The Full Inspection History
4 inspections
Routine Inspection
Sep 2, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
*REPEAT VIOLATION
Pizzas in hot boxes and hot holding case measured between 109F - 122F, all delivered from Stackers approximately less than 30 minutes prior to measurement.
[CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times.
[SA]: Specialist instructed staff to reheat pizza in the ovens. If pizzas are received at less than 135F from delivery, ensure it is reheated to at least 165F in the oven then hot held at135F or above after.
Specialist recommends having temperature logs for receiving food to determine proper further action after.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2026 · Original Source
Routine Inspection
Feb 3, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Within the chest hot holding unit, chicken nuggets were measured at 120F. Per PIC, chicken nuggets were reheated in the oven then placed into the unit approximately 10 minutes prior to measurement. Unit's ambient temperature measured at 136F.
[CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times.
[COS]: Chicken nuggets were reheated to 167F.
Discussed ensuring that food items that are cooked and cooled shall be reheated to at least 165F prior to hot holding at 135F or above.
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.